Sunbeam LC6200 - Manual (Page 32)

30
Scones
3 cups self-raising flour
¼ teaspoon salt
60g butter cubed
1¾ cups buttermilk
1. Preheat oven to 220°C and grease oven
tray.
2. Using the processing bowl fitted with the
dough blade, process flour, salt and butter
on speed 3, until combined.
3. Remove the food pusher and pour
buttermilk through the feed tube and
continue to process for 5-10 seconds.
4. Remove the processing bowl cover and
scrape the sides of the bowl. Replace the
cover and continue to process on speed 3
until just combined.
5. Remove processing blade and turn mixture
out onto a floured surface. Knead lightly
and press out to approximately 2cm
thickness. Cut with a floured scone cutter
and place onto the prepared oven tray.
6. Glaze tops with milk and place tray into
the oven. Bake for 10-12 minutes or until
cooked.
Basic White Loaf
15g compressed yeast
1 tablespoon sugar
¼ cup warm water
½ cup warm milk
60g butter or margarine, melted
1¾ cups plain flour
1 teaspoon salt
1. Cream yeast and sugar together in a
small bowl. Add water, milk and butter or
margarine and allow to stand in a warm
place until mixture begins to froth.
2. Using the processing bowl fitted with the
dough blade, combine the flour and salt.
3. Add yeast mixture (prepared in step 1) and
process on speed 5 until dough is formed.
4. Turn dough out onto a lightly floured
surface and knead gently.
Note: Be careful not to process for longer
than 20 seconds.
5. Remove dough blade. Place dough into a
greased bowl, cover and allow to rise in a
warm place until doubled in size. This will
take approximately 40-45 minutes.
6. Turn dough out of bowl, punch down, fold
sides to centre of dough and shape into a
loaf. Place into a greased 20cm x 10cm x
5cm bread tin. Cover and allow to rise in a
warm place until doubled in size. Preheat
oven to 200°C.
7. Bake for approximately 30 minutes. A
baked loaf should sound hollow when
tapped with the knuckles.
Recipes continued