Sweet; Mixed Fruit Loaf; Sweet Mixed Fruit Loaf; Chocolate Bread - Morphy Richards 48221 BREADMAKER Manual

48286 Rev 1 1/10/03 2:55 pm

5 Sweet

Mixed fruit loaf

Water
Skimmed milk powder
Sunflower oil
Sugar
Salt
Strong white bread flour
Nutmeg
Fast action yeast
Dried mixed fruit †
Use setting
1 /
* Use 1 lb loaf size setting for 1 lb loaf
2
† Add the fruit when the beeper sounds

Chocolate bread

Water
Egg (beaten)
Skimmed milk powder
Sunflower oil
Sugar
Salt
Walnuts (chopped) *
Strong white bread flour
Cocoa powder
Fast action yeast
Use setting
* Add the walnuts when the beeper sounds
16
Page 16
1 /
1 lb* 1 lb 2lb
2
3 / 1 / 1 /
cup 1 cups 1 cups
4 8 3
1 /
2 tbsp 2 tbsp 3 tbsp
2
1 /
2 tbsp 2 tbsp 3 tbsp
2
1 / 1 /
5 tbsp cup cup
4 3
1 / 1 /
1 tsp 1 tsp 1 tsp
4 2
2 cups 3 cups 4 cups
1 / 3 /
tsp tsp 1 tsp
2 4
1 / 1 /
1 tsp 1 tsp 1 tsp
4 2
1 / 1 / 2 /
cup cup cup
4 2 3
5 Sweet 5 Sweet 5 Sweet
1 /
1 lb 2lb
2
1 /
1 cups 1 cups
2
1 medium 1 medium
1 /
1 tbsp 1 tbsp
2
1 /
1 tbsp 1 tbsp
2
1 / 3 /
cup cup
2 4
1 /
tsp 1 tsp
2
1 / 1 /
cups cups
4 4
1 /
2 cups 3 cups
8
1 / 3 /
cup cup
2 4
1 /
1 tsp 1 tsp
2
5 Sweet 5 Sweet
6 Recipes for dough

White bread rolls

Water
Skimmed milk powder
Butter melted
Sugar
Salt
Strong white bread flour
Fast action yeast
Use setting
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 and
glaze
6 Bake for approx 15-20 minutes at 190°C

Wholewheat bread rolls

Water
Skimmed milk powder
Butter (melted)
Honey
Brown sugar
Salt
Strong wholewheat bread flour
Fast action yeast
Use setting
Method
Follow method given for white rolls.

Hot cross buns

Water
Butter (melted)
Sugar
Egg (beaten)
Salt
Strong white bread flour
Fast action yeast
Cinnamon
Nutmeg
Raisins
Use setting
Method
1 Divide into 8-12 pieces. Shape and flatten slightly.
2 Glaze with egg and milk (but not the cross).
3 Cover and allow to rise for 30 minutes.
4 Bake in oven 375˚F (190˚C) for 16-18 minutes.
5 Glaze with egg and milk if required.
1 /
1 cups
4
1 tbsp
2 tbsp
2 tbsp
1 /
1 tsp
2
1 /
3 cups
4
1 /
1 tsp
2
6 Dough
1 /
1 cups
4
2 tbsp
2 tbsp
2 tbsp
1 tbsp
1 /
1 tsp
2
1 /
3 cups
4
1 /
1 tsp
2
6 Dough
1 cup
1 /
cup
4
1 /
cup
4
1
1 tsp
3 /
3 cups
4
2 tsp
1 tsp
1 /
tsp
4
1 cup
6 Dough