Morphy Richards 48220 - Manual (Page 18)

18
Chocolate bread
Ingredients Large
Water 1 cup
Egg (beaten) 1 medium
Skimmed Milk Powder 1 tbsp.
Butter 1 tbsp.
Sugar 1/
2
cup
Salt 1/
2
tsp.
Walnuts (chopped) 1/
4
cup
Strong White Flour 2 1/
8
cups
Cocoa Powder 1/
2
cup
Dry Yeast 1 tsp.
Use setting 8
Russian kulich
Ingredient Large
Water 1 cup
Skim Milk Powder 3 tbsp.
Eggs (beaten) medium 2 medium
Butter 1/
4
cup
Salt 1 1/
2
tsp.
Strong White Flour 3 1/
4
cups
Flaked Almonds 2 tbsp.
Raisins 1/
4
cup
Mixed Candied Fruit 1/
3
cup
(1) Dry Yeast 1 1/
2
tsp.
Use Setting 2 or 3
Bagels
Ingredients
Water
1 cup
Sugar 1 1/
2
tsp.
Salt 1 tsp.
Strong White Flour 3 cups
Strong Dry Yeast 1 tsp.
Use Setting 9
Method
Makes 10 bagels.
1 Measure water, sugar,
salt, flour and yeast
into baking pan.
2 Insert baking pan
securely into unit, close
lid.
3 Select setting 9 and
push start button.
4 When dough is ready,
remove from pan and
turn dough out onto a
lightly-floured surface.
5 Divide into 10 equal
portions. Roll into
smooth balls. Use thumbs
to make a 1
1/
2
inch hole
in the centre of each
ball.
6 Place on a greased
baking sheet.
7 Grease top of each bagel
with vegetable oil. Cover
with wax paper and dry
towel. Place in a warm
area free of drafts and
allow to rise for
approximately
30 minutes.
8 Meanwhile, bring 2 litres of water and 1 tablespoon
sugar to boil.
9 Simmer 3 to 4 bagels at a time in water for 1 to 2
minutes. Turn once or twice.
10 Remove with slotted spoon. Drain on paper towels.
Place on greased baking sheet dusted with oatmeal.
11 Brush lightly with egg yolk and water mixture.
12 Sprinkle with poppy or sesame seeds, diced onion,
garlic chips, or grated cheddar cheese, if desired.
13 Bake at 200°C (400°F) gas mark 6 for 25 to 30 minutes.
Croissants
Ingredients
Water
3/
4
cup
Skim Milk Powder 2 tbsp.
Sugar 1 tbsp.
Salt 1 tsp.
Butter 1 tbsp.
Strong White Flour 2 cups
(1) Dry Yeast 3 tsp.
Butter Chilled and sliced 1/
2
cup
Egg 1 large (whisked together with
1 tbsp. of cold water)
Use Setting 9
Method
Makes 12 croissants.
1 Measure water, dry milk, sugar, salt, butter, flour
into baking pan. Sprinkle yeast into centre of flour.
2 Insert baking pan securely into unit, close lid.
3 Select setting 9 and push start button.
4 Meanwhile, roll
1/
2
cup of chilled butter slices
between two sheets of waxed paper into a 25 x
18cm (10 x 7 inch) rectangle. Chill at least 1 hour.
5 The breadmaker will beep 3 times and the display
will show ‘END’ when dough is ready.
6 Remove dough from pan and roll dough out to
7mm ( 1/
4
inch) thickness
on a lightly-floured
surface into a 30cm (12
inch) square.
7 Place chilled butter on
centre third of dough.
Fold each side over the