Sunbeam CO3000 Seeded Wholemeal Loaf, Makes 1 loaf Teaspoons dried yeast Teaspoons white sugar

Mains continued

Seeded Wholemeal Loaf

Makes 1 loaf

3 teaspoons dried yeast

2 teaspoons white sugar

½cup (125mls) warm water 2 cups (300g) plain flour

¹/³ cup (50g) whole meal plain flour 1 teaspoon salt

1 tablespoon olive oil

½cup (125ml) warm milk

¼cup mixed seeds (such as pepitas, sunflower seeds, poppy seeds and sesame seeds)

2 teaspoons mixed seeds, extra

1.Place the yeast, sugar and water in a small bowl; whisk to combine. Cover and stand in a warm place for about 10 minutes or until frothy.

2.Place the flours, salt, oil, milk and yeast mixture in a large bowl; stir to combine. Turn onto a lightly floured surface and knead into a ball.

3.Make an indent in the centre and add the mixed seeds. Work the seeds into the dough, kneading for about 10 minutes or until elastic. Place in a large oiled bowl, turning to coat. Cover and stand in a warm place for 1 hour or until doubles in size.

4.Lightly grease a 24cm x 14cm loaf pan.

5.Knead dough on a floured surface until smooth. Roll dough into a 20cm x 30cm rectangle. Roll dough from the short side into a log. Place in prepared pan and cut 3 diagonal slashes across the top. Cover and stand in a warm place for 20 minutes or until risen. Lightly brush with water and sprinkle with extra seeds.

6.Meanwhile, with the Extension ring and Low Rack in place, preheat oven to 250°C.

7.Using the Oven Tongs, lower the pan into the oven. Reduce temperature to 200°C. Cook for about 40 minutes or until golden and cooked through.

Stuffed Baked Potatoes

Serves 4

4 x 200g washed potatoes

20g butter

1 tablespoon plain flour ¾ cup (180mls) milk

½cup grated tasty cheese 125g can corn kernels, drained 2 green shallots, thinly sliced

1.With the Extension ring and High Rack in place, preheat oven to 250°C.

2.Using a fork, pierce each potato several times and wrap individually in a thin layer of foil.

3.Place the potatoes in the oven on the High Rack. Cook for about 1 hour and 15 minutes or until tender. Remove High Rack and potatoes from oven; carefully unwrap potatoes to cool slightly.

4.When cool enough to handle, trim the top of each potato; discard tops. Use a small teaspoon to scoop out the centre of the potato. Place the potato scoops in a bowl and mash with a fork.

5.Melt butter in a small saucepan over low heat. Add flour and stir to combine. Whisk in milk and simmer, whisking for about 1 minute. Remove from heat. Add cheese, corn, green shallots and mashed potato. Season with salt and pepper. Spoon mixture into potatoes.

6.Outside the oven, arrange stuffed potatoes on the High Rack. Using the Oven Tongs lower the rack into the oven.

7.Cook for about 10 minutes or until heated

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