Morphy Richards Bread Maker - 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