Sharp R82STMA - Manual (Page 58)

56
B
READ & SCONES
275g (10oz) potato, cooked and mashed
275g (10oz) self raising flour
100g (4oz) mature Cheddar cheese, grated
5ml (1tsp) salt
5ml (1tsp) mixed dried herbs
2 cloves garlic, crushed (see Tip, Page 47)
10ml (2tsp) whole grain mustard
1 egg (size 3), beaten
75ml (5tbsp) milk
1 egg (size 3), beaten to glaze
5ml (1tsp) fresh parsley, chopped to sprinkle 1 Place the potato, flour, cheese, salt, herbs, garlic
and mustard in a large bowl, mix well.
2 Add the egg and milk, mix to form a soft dough.
Knead the dough into a round shape approx.
20.4cm (8") in diameter. Place in a 25.4cm (10")
flan dish, brush with egg to glaze, sprinkle with
parsley.
3 Place on the low rack, use sequence programming
to cook on MEDIUM for 8 minutes, then on DUAL
GRILL-1 (see page 12), MEDIUM for 8 minutes
until golden.
Serve with soup, cheese or salad.
OTATO BREAD
S
ERVES
4 P
REPARATION TIME
-15
MINUTES
P
1 Place dates in a large bowl, add the boiling water,
leave aside to cool.
2 Place flours, sugar, salt and bicarbonate of soda
in a bowl, mix well. Rub in butter until mixture
resembles fine breadcrumbs, stir in walnuts.
3 Add the date mixture, milk and egg, mix well.
4 Grease and line the base of a 1.5 litre (2
1 /
2
pint),
straight-sided loaf dish with greaseproof paper.
Spoon in loaf mixture and smooth the surface.
5 Place on the turntable, cook for 20 minutes at
130 o C.
175g (6oz) dates, chopped
150ml (
1 /
4
pint) boiling water
225g (8oz) plain flour
125g (5oz) wholemeal flour
125g (5oz) caster sugar
2.5ml (
1 /
2
tsp) salt
2.5ml ( 1 /
2
tsp) bicarbonate of soda
100g (4oz) butter
125g (5oz) walnuts, roughly chopped
150ml (
1 /
4
pint) milk
1 egg (size 3), beaten
ATE & WALNUT BREAD
S
ERVES
6-8 P
REPARATION TIME
- 15
MINUTES
D
Serve sliced, spread generously with butter.
1 Combine flour, oatmeal, salt, bicardonate of soda
in a large bowl. Rub in the butter.
2 Add the yoghurt and milk, mix to form a soft but
not sticky dough.
3 Knead lightly into a round shape approx. 20cm
(8”) in diameter. Place in a greased 25cm (10”)
flan dish.
4 Use a knife to mark into 8 wedges, cut only
halfway through the dough. Glaze surface with
egg, sprinkle with sesame seeds.
5 Place on low rack, bake in a preheated oven on
DUAL CONVECTION, 200
°
C, LOW for 17-18
minutes until golden.
175g (6oz) wholemeal self raising flour
100g (4oz) medium oatmeal
2.5ml (
1 /
2
tsp) salt
5ml (1tsp) bicarbonate of soda
25g (1oz) butter
120 ml (4floz) natural yoghurt
90ml (6tbsp) milk
1 egg (size 3), beaten to glaze
sesame seeds to sprinkle
ODA BREAD
S
ERVES
4 P
REPARATION TIME
- 15
MINUTES
S
Serve with cheese and a salad.