Jja am ms s, Ssa an nd dw wiic ch h – Morphy Richards Bread Maker User Manual
Page 19

17
Pizza dough
Water
1 cup
Castor sugar
2 tbsp
Salt
1 tsp
Sunflower oil
1 tbsp
Strong white bread flour
2
3/
4
cups
Traditional dried active yeast
1 tsp
Use setting
Dough
Method
1 Knead the dough.
2 Shape into a flat round shape. Place on a greased
baking tray.
3 Cover and allow to rise.
4 Add your desired topping.
5 Bake in a pre-heated oven at approx 200ºC for
approx 15 minutes.
Raspberry braid
Water
1 cup
Egg (beaten)
1 medium
Butter, soft
2 tbsp
Castor sugar
1/
4
cup
Salt
3/
4
tsp
Strong white bread flour
3
3/
4
cups
Traditional dried active yeast
2 tsp
Use setting
Dough
Method
1 Remove dough from pan and on a lightly floured
surface divide dough into half.
2 Roll each half into a 35 x 20cm (14” x 8”) rectangle.
3 Spread
3/
8
cup of raspberry jam down (lengthways)
centre third of each rectangle.
4 Make diagonal cuts from the outer edges 2.5cm (1”)
apart and 8cm (3”) long.
5 Fold alternate strips of dough over filling.
6 Place on greased baking sheets.
7 Let rise for 30 minutes.
8 Brush with an egg yolk and 1 tablespoon water
glaze.
9 Combine until crumbly: 2 tbsp soft butter, 2 tbsp
brown sugar,
1/
4
cup ground almonds,
1/
4
cup flour
and 1 tsp nutmeg.
10 Sprinkle half over each braid.
11 Bake at 175°C (350°F) for 30-35 minutes.
12 Glaze with egg and milk.
JJa
am
ms
s
Various fruits - pulp simmers in the machine.
Marmalade
Juice of Seville oranges
6
Rind/skin of Seville oranges
4
Preserving sugar
2 cups
Water
1/
2
cup
Use setting
Jam
Comments
1 Warm the jars before filling.
2 Use extrabake time if needed, according to the set
of the marmalade and the size of the oranges.
3 Use tongs to remove the paddles before pouring
the marmalade into prepared jars.
4 Do not allow paddles to fall into the jar - the jar
could break.
5 Do not open lid during mixing.
Raspberry and apple jam
Raspberries, frozen, measured before defrosting
4 cups
Chopped baking apples (peeled and cored)
2 cups
Preserving sugar
2 cups
Lemon juice
6 tbsp
Use setting
Jam
Comments
1 Warm the jars before filling.
2 Use extrabake time if needed, according to the set
of the jam and the condition of fruit.
3 Use tongs to remove the paddles before pouring
the jam into prepared jars.
4 Do not open lid during mixing.
S
Sa
an
nd
dw
wiic
ch
h
White loaf
Small
Large
Water
1
5/
16
cups
1
15/
16
cups
Skimmed milk powder
2 tbsp
2 tbsp
Castor sugar
1 tbsp
2 tbsp
Salt
1 tsp
1
3/
4
tsp
Sunflower oil
1 tbsp
2 tbsp
Strong white bread flour
2
3/
4
cups
4 cups
Traditional dried active yeast
1/
2
tsp
3/
4
tsp
Use setting
Sandwich
Sandwich