Sharp R-82STM manual Potato Bread, Date & Walnut Bread, Soda Bread, Bread & Scones

BREAD & SCONES

POTATO BREAD

SERVES 4

275g (10oz) potato, cooked and mashed

275g (10oz) self raising flour

100g (4oz) mature Cheddar cheese, grated 5ml (1tsp) salt

5ml (1tsp) mixed dried herbs

2 cloves garlic, crushed (see Tip, Page 47) 10ml (2tsp) whole grain mustard

1 egg (size 3), beaten 75ml (5tbsp) milk

1 egg (size 3), beaten to glaze

5ml (1tsp) fresh parsley, chopped to sprinkle

PREPARATION TIME -15MINUTES

1Place the potato, flour, cheese, salt, herbs, garlic and mustard in a large bowl, mix well.

2Add the egg and milk, mix to form a soft dough. Knead the dough into a round shape approx. 20.4cm (8") in diameter. Place in a 25.4cm (10") flan dish, brush with egg to glaze, sprinkle with parsley.

3Place on the low rack, use sequence programming to cook on MEDIUM for 8 minutes, then on DUAL GRILL-1 (see page 12), MEDIUM for 8 minutes until golden.

Serve with soup, cheese or salad.

DATE & WALNUT BREAD

SERVES 6-8

175g (6oz) dates, chopped

150ml (1/4 pint) boiling water

225g (8oz) plain flour

125g (5oz) wholemeal flour

125g (5oz) caster sugar

2.5ml (1/2tsp) salt

2.5ml (1/2tsp) bicarbonate of soda

100g (4oz) butter

125g (5oz) walnuts, roughly chopped

150ml (1/4 pint) milk

1 egg (size 3), beaten

Serve sliced, spread generously with butter.

PREPARATION TIME - 15 MINUTES

1Place dates in a large bowl, add the boiling water, leave aside to cool.

2Place flours, sugar, salt and bicarbonate of soda in a bowl, mix well. Rub in butter until mixture resembles fine breadcrumbs, stir in walnuts.

3Add the date mixture, milk and egg, mix well.

4Grease and line the base of a 1.5 litre (21/2 pint), straight-sided loaf dish with greaseproof paper. Spoon in loaf mixture and smooth the surface.

5Place on the turntable, cook for 20 minutes at 130oC.

SODA BREAD

SERVES 4 PREPARATION TIME - 15 MINUTES

175g (6oz) wholemeal self raising flour

100g (4oz) medium oatmeal

2.5ml (1/2 tsp) salt

5ml (1tsp) bicarbonate of soda

25g (1oz) butter

120 ml (4floz) natural yoghurt

90ml (6tbsp) milk

1 egg (size 3), beaten to glaze

sesame seeds to sprinkle

Serve with cheese and a salad.

1Combine flour, oatmeal, salt, bicardonate of soda in a large bowl. Rub in the butter.

2Add the yoghurt and milk, mix to form a soft but not sticky dough.

3Knead lightly into a round shape approx. 20cm (8”) in diameter. Place in a greased 25cm (10”) flan dish.

4Use a knife to mark into 8 wedges, cut only halfway through the dough. Glaze surface with egg, sprinkle with sesame seeds.

5Place on low rack, bake in a preheated oven on DUAL CONVECTION, 200°C, LOW for 17-18 minutes until golden.

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