Sunbeam MX001 manual Plaited sweet loaf, Glaze, Chelsa bun, Wholemeal Loaf, For 3-5 minutes

Baking continued

Plaited sweet loaf

1.Follow steps 1 - 5, from ‘Sultana Loaf’ recipe.

2.Punch down, fold sides to centre and turn the dough over. Knead on a lightly floured surface with well floured hands, until smooth, soft and elastic. Cut dough in half and roll out one half on a floured surface and shape into a 60cm x 30cm rectangle, about 2cm thick.

3.Cut into 3 equal lengths, bring each together at the top, pinch together to secure and then plait the 3 lengths, crossing one over and under the other, bring lengths together by pressing at the end. Repeat with remaining dough.

4.Place onto a baking tray lined with baking paper and bake at 200°C for 40-45 minutes. Once cooked brush with glaze.

Glaze:

3 tablespoons sugar

1/4 cup water

1 teaspoon gelatine

Place water, sugar and gelatine into a small saucepan. Stir over medium heat until sugar has dissolved, approximately 2 minutes.

5.When cold decorate top with icing. Mix together 1/2 cup icing sugar with 20ml water and your favourite food colouring.

Chelsa bun

1.Roll out the dough onto a floured surface into a 60cm X 30cm rectangle, about 2cm thick. Sprinkle with 1/2 cup mixed dried fruit or 1 green apple, peeled and chopped.

2.Take the longest side and roll to form the shape of a swiss roll.

3.Cut 5cm slices from the roll.

4.Place decoratively into a greased and lined 20cm round cake tin. Overlap the slices to

form a decorative bun. Brush with egg white. Allow to rise, about 15-20 minutes.

5.Bake for 40-45 minutes in a hot oven at 200°C. Once baked brush with glaze. Note: see ‘Plaited Sweet Loaf’ for recipe for glaze recipe.

6.When cold decorate top with icing. Mix together 1/2 cup icing sugar with 20ml water and pink food colouring.

Variations to this recipe:

Use this recipe to make hot cross buns. Divide the kneaded dough into 18 equal portions and roll. Place close together on a lined baking tray and mark a cross on each roll with a knife. Then pipe a mixture of stiff flour and water together over the top. Cover and allow to double in size, about 30 minutes. Bake in a hot oven at 200°C for 20- 30 minutes. Brush with glaze while still hot. Eat warm with butter.

Wholemeal Loaf

1 sachet dry yeast

2 tablespoons sugar

2 cups lukewarm water

30g butter, melted

2 cups plain flour

2 cups wholemeal flour

1 teaspoon salt

1.Combine the yeast, sugar, water and butter in a small bowl and allow to stand in a warm place until mixture begins to froth. About 10 minutes.

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

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

for 3-5 minutes.

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