Sunbeam MX7700 - Manual (Page 21)

19
in size, approximately 20 minutes. Preheat
oven to 200°C.
7. Bake for approximately 30 minutes. Baked
loaves sound hollow when tapped with the
knuckles. Makes 2 loaves.
Tip: If dough is too wet, while mixer is
kneading slowly sprinkle about a tablespoon
at a time of flour until mixture is smooth and
moist but not wet. Dough should be slightly
sticky, soft and elastic.
Variations to this recipe:
The sweet yeast dough can be used to make
various sweet bakery goods such as the
plaited sweet loaf, Chelsa bun or hot cross
buns.
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
¼ 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.
Chelsa bun
1. Roll out the dough onto a floured surface
into a 60cm X 30cm rectangle, about
2cm thick. Sprinkle with ½ 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 ½ 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.
Recipes continued