Morphy Richards BM48322 - Manual (Page 20)

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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 then glaze, if
required.
6 Bake for approx 15-20 minutes at 190°C (gas mark 5, 375°F).
Wholewheat bread rolls
Water 1 1 ⁄
4
cup
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
cup
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 Score a cross on the top of each bun.
3 Glaze with egg and milk.
4 Cover and allow to rise for 30 minutes.
5 Bake in the oven at 190ºC (375°F, gas mark 5) for 16-18
minutes.
Ciabatta
Water 1 1 ⁄
3
cup
Olive oil 1 tbsp
Salt 1 1 ⁄
2
tsp
Sugar 1 tsp
Strong white bread flour 3 cups
Dried yeast 1 1 ⁄
2
tsp
Use setting 6 Dough
Method
1
Place all ingredients in pan and set to dough setting.
2 Pour the wet dough onto a floured board and cover with a
bowl, leave to rest for 20 minutes.
3 Lightly flour two baking trays and place half the dough on
each tray. Lightly flour, cover and let rise for 45 minutes.
4 Dimple the dough and bake in an oven at 220ºC (425°F, gas
mark 7) for 25-30 minutes, spraying with water every 5
minutes to crisp the crust.
Bagels
Warm water 1 1 ⁄
8
cup
Vegetable oil 2 tsp
Sugar 1 tbsp
Salt 2 tsp
Strong white bread flour 4 cups
Fast action yeast 1 tsp
Use setting 6 Dough
Method
1 Place all ingredients in pan and set to dough setting.
2 Dough will be firm.
3 Cut into 10-12 balls and roll into a sausage shape, form a ring
and seal the edges.
4 Place on an oiled tray, cover and allow to rise for 20 minutes.
5 Boil the bagels in sugary water for 1 minute, turning half way
through.
6 Place on oiled tray and bake in oven at 220ºc (425°F, gas mark
7) for 20 minutes turning once.
Croissant
Milk 1 cup
Egg 1
Butter 25g
Salt 1 1 ⁄
2
tsp
Sugar 4 tsp
White bread flour 3 1 ⁄
2
cup
Fast action yeast 1 1 ⁄
2
tsp
Use setting 6 Dough
Method
1 Roll dough out into a rectangle
2 Place 250g of butter on one side and fold other side over,
sealing the edges.
3 Roll out into a rectangle and fold right third into the centre
followed by the left third. Seal and wrap in cling film, chill for
20 minutes
4 Repeat step 3 (rolling out, folding and chilling) twice more.
5 Roll into long rectangle and cut into triangles. Roll into
croissant shape and leave to rise for 30 minutes.
6 Glaze with egg and milk and cook for 15-20 mins at 200ºC
(400°F, gas mark 6)
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