p91_cre 8/16/06 5:52:56 PM

RECIPES

675g strong white bread flour

1 x 7g sachet of easy blend yeast 10ml (2 tsp) caster sugar

5ml (1 tsp) salt 50g margarine

450ml (3/4 pint) hand hot milk

1 egg (medium), beaten to glaze

MILK BREAD

1Place flour, yeast, sugar and salt in a large bowl, mix well. Rub in the margarine, add milk, mix to a soft, pliable dough. Turn out and knead for about 10 minutes until smooth. Return dough to bowl, cover with cling film.

2Place on the lower square shelf, prove on CONVECTION 40ºC for 40 minutes until almost double in size.

3Divide dough into two equal pieces, knead each in turn for 2 - 3 minutes. Shape dough into oblongs to fit two greased, 1.5 litre (21/2 pint) Pyrex® loaf dishes. Cover with cling film.

4Place on the lower shelf, prove on CONVECTION 40ºC for 30 minutes. Remove cling film.

5Glaze with egg, using scissors, make shallow snips all over the surface to make a “spiky” effect (optional).

6Place both dishes on the lower shelf, bake on CONVECTION 220ºC for 25 - 30 minutes until golden. Rotate both dishes 180º after half the cooking time.

WHOLEMEAL BREAD : Substitute strong white bread flour with strong wholemeal bread flour.

WHOLEMEAL ROLLS : Divide into 12 even pieces at Stage 3. Place in two greased baking trays and prove on CONVECTION 40ºC for 30 minutes. Cook on the upper and lower shelves on CONVECTION 220ºC for 25 - 30 minutes until golden.

Rotate the trays 180º after half the cooking time.

FRUIT SCONES

450g self raising flour

100g caster sugar

100g margarine

100g sultana

2 eggs (medium), beaten with milk to make 300ml (1/2 pint)

1 egg (medium), beaten to glaze

1Combine the flour and sugar in a bowl, rub in the margarine and stir in the fruit. Add enough egg and milk mixture to form a soft dough.

2Preheat oven to CONVECTION 220ºC and grease 2 baking trays.

3Roll out until 2cm (3/4") thick, cut out 12 scones 6.5cm (21/2") in diameter.

4Place the scones on the prepared trays and brush with egg to glaze.

5Place one tray on the lower shelf and the other on the upper shelf. Bake on CONVECTION 220ºC for 15 minutes until golden, rotate the trays 180º after half the cooking time.

WHOLEMEAL: Substitute white self raising flour with wholemeal self raising flour, omit sultana.

DATE: Substitute white self raising flour with wholemeal self raising flour and the sultana with 100g date, finely chopped.

SPICED APPLE: Substitute white self raising flour with wholemeal flour and sultanas with 2 eating apples, grated. Add 10ml (2 tsp) cinnamon at Stage 2.

CHEESE & CHIVE: Omit sugar and sultana. Add 175g grated cheddar cheese, 30ml (2 tbsp) dried chives, salt and pepper at Stage 2.

FRESH HERB: Omit sugar and sultana. Add 10ml (2 tsp) fresh parsley, 10ml (2 tsp) fresh sage and 10ml (2 tsp) fresh thyme at Stage 2

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Sharp R-959M, R-98STM-A operation manual Milk Bread, Fruit Scones
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R-959M, R-98STM-A specifications

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