Sunbeam MX001 manual Baking continued, Sesame Rolls, Variations to this recipe

Baking continued

Sesame Rolls

1.Follow steps 1 - 5 from ‘Basic White Loaf’ recipe.

2.Preheat oven to 220°C. Line a baking tray with baking paper.

3.Punch down, fold sides to centre and turn the dough over. Knead on a lightly floured surface. Divide the dough into 24 equal portions and shape into round, smooth balls.

4.Place close together onto the prepared tray and brush with melted butter and sprinkle with sesame seeds.

5.Cover with plastic wrap and allow to rise in a warm place for approximately 10 minutes.

6.Bake for approximately 20 minutes. Baked rolls sound hollow when tapped with the knuckles.

Variations to this recipe:

Flat rolls can be made using this recipe. After dividing the dough into equal portions and shaping into rounds, flatten each round with a rolling pin to approximately 1.5cm thick. Place close together on prepared trays, brush with melted butter and sprinkle with sesame seeds. Cover with plastic wrap and allow to rise in a warm place for approximately 10 minutes. Bake for approximately 20 minutes.

Sultana LoafMakes 2 loaves 1 sachet dry yeast

2 tablespoons sugar

60g butter or margarine, melted

11/4 cup lukewarm milk

3/4 cup water

4 cups plain flour or bakers flour

2 tablespoons sugar, extra

2 tablespoons powdered milk

1 teaspoon salt

1 cup sultanas

1.Combine the first five ingredients in a small bowl and allow to stand in a warm place until mixture begins to froth. About 10 minutes.

2.Insert dough hooks into the mixer head (refer to page 5). Place sifted dry ingredients, including sultanas into the larger Mixmaster bowl.

3.On Low speed (1-2), gradually add yeast mixture. Note it will be necessary to scrape sides of bowl with a rubber spatula. Knead on Medium speed (4) for approximately 4-5 minutes.

4.Continue the kneading process at Medium speed (4) until all ingredients are incorporated and dough forms a ball. Note mixture should be wet and sticky. Remove dough from bowl using a rubber spatula.

5.Place dough in a greased bowl, turning once to grease top. Cover with plastic wrap, and let rise in a warm place until doubled in size (40-50 minutes).

6.Punch down, fold sides to centre and turn the dough over. Turn dough out onto a well floured surface and knead lightly for 1-2 minutes until smooth. Cut and shape into loaf pans. Cover with plastic wrap and allow to rise in a warm place until doubled in size, approximately 20 minutes. Preheat oven to 200°C.

7.Bake for approximately 30 minutes. Baked loaves sound hollow when tapped with the knuckles. Makes 2 loaves.

Tip: If dough is too wet, while mixer is kneading slowly sprinkle about a tablespoon at a time of flour until mixture is smooth and moist but not wet. Dough should be slightly sticky, soft and elastic.

Variations to this recipe:

The sweet yeast dough can be used to make various sweet bakery goods such as the plaited sweet loaf, Chelsa bun or hot cross buns.

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