Morphy Richards 48245 - Manual (Page 17)

17
6 Recipes for dough
White bread rolls
Water 1 1/4 cups
Skimmed milk powder 1 tbsp
Butter melted 2 tbsp
Sugar 2 tbsp
Salt 1 1/2 tsp
Strong white bread flour 3 1/4 cups
Fast action yeast 1 1/2 tsp
Use setting 6 Dough
Method
1 Knead and shape the dough into 6 rolls.
2 Place on a greased baking tray.
3 Brush lightly with melted butter.
4 Cover for 20-25 minutes.
5 Allow to rise until they are double in size and glaze.
6 Bake for approximately 15-20 minutes at 190°C.
Wholewheat bread rolls
Water 1 1/4 cups
Skimmed milk powder 2 tbsp
Butter (melted) 2 tbsp
Honey 2 tbsp
Brown sugar 1 tbsp
Salt 1 1/2 tsp
Strong wholewheat bread flour 3 1/4 cups
Fast action yeast 1 1/2 tsp
Use setting 6 Dough
Method
Follow method given for white rolls.
Hot cross buns
Water 1 cup
Butter (melted) 1/4 cup
Sugar 1/4 cup
Egg (beaten) 1
Salt 1 tsp
Strong white bread flour 3 3/4 cups
Fast action yeast 2 tsp
Cinnamon 1 tsp
Nutmeg 1/4 tsp
Raisins 1 cup
Use setting 6 Dough
Method
1 Divide into 8-12 pieces. Shape and flatten slightly.
2 Glaze with egg and milk (but not the cross).
3 Cover and allow to rise for 30 minutes.
4 Bake in oven 375°F (190°C) for 16-18 minutes.
5 Glaze with egg and milk if required.
Pizza base
Water 1 cup
Butter (melted) 1 tbsp
Sugar 2 tbsp
Salt 1 tsp
Strong white bread flour 2 3/4 cups
Fast action yeast 1 tsp
Use setting 6 Dough
Method
1 Pre-heat the oven.
2 Shape into a flat round shape. Place on a greased
baking tray. Brush lightly with oil.
3 Cover for 15 minutes and allow to rise.
4 Add your desired topping.
5 Bake at approximately 200°C until golden brown.
7 Recipes for jams
Marmalade
Juice from oranges 3 medium
Rind of oranges grated 2
Preserving sugar 1 cup
Water 1 tbsp
Pectin if needed 2 tsp
Use setting 7 Jam
Comments
• Warm the jars before filling.
• Use extra bake time if needed according to set of
the marmalade and the size of the oranges.
• Remove the paddle with tongs before pouring the
marmalade into the jars.
• Do not lift the lid during mixing.
• Seville oranges should be used for marmalade but
are only available in January. If using other oranges,
pectin will be needed to firm up the marmalade.
• This recipe will fill approximately 1 medium (400g)
jar.
Raspberry and apple jam
Raspberries, frozen, measured before defrosting 2 cups
Chopped baking apples (peeled and cored) 1 cup
Preserving sugar 1 cup
Lemon juice 3 tbsp
Use setting 7 Jam
Comments
• Warm the jars before filling.
• Use tongs to remove the paddle before pouring the
jam into prepared jars.
• Do not open the lid during mixing.
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