p89_cre 8/28/06 2:17:03 PM
RECIPES
Serves 
275g potato, cooked and mashed
275g self raising flour
100g mature cheddar cheese, grated 5ml (1 tsp) salt
5ml (1 tsp) mixed dried herbs (see tip, page 56) 2 cloves garlic, crushed (see tip, page 60)
10ml (2 tsp) whole grain mustard 1 egg (medium), beaten
75ml (5 tbsp) milk
1 egg (medium), beaten to glaze
5ml (1 tsp) fresh parsley, chopped to sprinkle
Serves 
175g wholemeal self raising flour
100g medium oatmeal 2.5ml (1/2 tsp) salt
5ml (1 tsp) bicarbonate of soda 25g margarine
120ml (8 tbsp) natural yoghurt 90ml (6 tbsp) milk
1 egg (medium), beaten to glaze
Serv
175g date, chopped
150ml (1/4 pint) boiling water 225g plain flour
125g wholemeal flour
125g caster sugar 2.5ml (1/2 tsp) salt
2.5ml (1/2 tsp) bicarbonate of soda 100g margarine
125g walnut, roughly chopped 150ml (1/4 pint) milk
1 egg (medium), beaten
POTATO BREAD
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. 20cm (8") in diameter. Place in a 25cm (10") flan dish, brush with egg to glaze, sprinkle with parsley.
3Place on the low rack, and bake on DUAL CONVECTION, 220ºC, 30% for 20 minutes until golden.
Serve with soup, cheese or salad.
SODA BREAD
1Combine flour, oatmeal, salt, bicarbonate of soda in a large bowl. Rub in the margarine.
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.
4Preheat the oven to CONVECTION 220ºC.
5Use a knife to mark into 8 wedges, cut only halfway through dough. Glaze surface with egg, sprinkle with sesame seeds.
6Place on the low rack, bake on DUAL CONVECTION, 200ºC, 10% for 15 minutes until golden.
Serve with cheese and a salad.
DATE & WALNUT BREAD
1Place date 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 margarine until mixture resembles fine breadcrumbs, stir in walnut.
3Add the date mixture, milk and egg, mix well.
4Grease and line, with greaseproof paper, the base of a
1.5 litre (21/2 pint) loaf dish.
Spoon in mixture and smooth the surface.
5Preheat the oven to CONVECTION 200ºC.
6Place on the low rack, bake on DUAL CONVECTION, 200ºC, 50% for 20 minutes until a skewer comes out clean.
