Otato bread, Ate & walnut bread, Oda bread – Sharp R82STMA User Manual

Page 58

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background image

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.

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