Morphy Richards 48220 - Manual (Page 19)

buttered side. Roll
dough to 50 x 36cm (20
x 14 inch) rectangle.
8 Fold dough into third,
seal edges. Roll into a 50
x 36cm (20 x 14inch)
rectangle. Fold and roll
twice more. Cover
securely with plastic
wrap. Chill in freezer for
20 minutes. Repeat
folding and rolling 3
times.
9 Roll dough to 3mm
( 1/
8
") thickness into a 25
x 37.5cm (10 x 15”)
rectangle. Cut into 6
squares. Cut each
square in half to form
12 triangles.
10 Roll each triangle
loosely, starting from the wide end. Place seam side
down on greased baking pan.
11 Curve ends. Sprinkle water on top. Cover lightly
with damp cloth and allow to rise in a warm area
free from drafts 45 to 50 minutes or until doubled
in size.
12 Brush lightly with beaten egg and water.
13 Bake at 190°C (375°F) gas mark 5 for 10 to 15
minutes, or until golden brown and flaky.
Pizza dough
Ingredient
Water
1 cup
Butter 1 tbsp.
Sugar 2 tbsp.
Salt 1 tsp.
Strong White Flour 2 3/
4
cups
Dry Yeast 1 tbsp.
Use setting 9
Makes one deep pan pizza base.
1 Place water, butter, sugar and salt into baking pan.
2 Add flour. Sprinkle yeast into centre of flour.
3 Select setting 9 and push Start Button.
4 The breadmaker will beep 3 times and the display
will show ‘END’ when dough is ready.
5 Preheat your oven to 200°C (400°F) gas mark 6.
6 Remove dough from pan and press dough into a
lightly greased 30cm (12") pizza pan. Brush lightly
with vegetable oil. Cover dough and allow to stand
15 minutes in a warm draft free area.
7 Spoon tomato or pizza sauce over dough, top with
your favourite ingredients and grated Mozzarella
cheese.
8 Bake at 200°C (400°F) gas mark 6 for 25-30 minutes
or until crust is golden brown and cheese is bubbly.
NOTE: For a thinner crust pizza, divide dough in
half and press into 2 x 30cm (12") pans.
White rolls
Ingredients
Water
1 1/
4
cups
Skimmed Milk Powder 1 tbsp.
Butter 2 tbsp.
Sugar 2 tbsp.
Salt 1 1/
2
tsp.
White Flour 3 1/
4
cups
Strong Dry Yeast 1 1/
2
tsp.
Use setting 9
Method
Makes 12 rolls.
1 Follow standard method until dough is ready.
2 Remove dough from pan and turn dough out onto
a lightly floured surface.
3 Divide into 12 equal pieces.
4 Shape each into a ball.
5 Place in greased muffin tins or on a well greased
baking tray
6 Brush lightly with melted butter
7 Let stand, covered for 20-25 minutes or until double
in size.
8 Bake at 190°C (375°F) gas mark 5 for 15-20 minutes.
Wholemeal rolls
Ingredients
Water
1 1/
4
cups
Skimmed Milk Powder 2 tbsp
Butter 2 tbsp
Honey 2 tbsp
Molasses 1 tbsp
Salt 1 1/
2
tsp
Strong Wholemeal Flour 3 1/
4
cups
Dry Yeast 1 1/
2
tsp
Use setting 9
Method
Makes 12 rolls.
Follow method given for white rolls.
NOTE: To make a lighter textured roll, replace 1 cup of
strong wholemeal flour with 1 cup of strong white flour.
Raspberry braid
Ingredient
Water
1 cup
Egg (beaten) 1 medium
Butter 2 tbsp.
Sugar 1/
4
cup
Salt 3/
4
tsp
Strong White Floor 3 3/
4
cups
Dry Yeast 2 tsp
Use Setting 9
Method
Makes 2 braids.
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