Pizza Base; Hot Cross Buns - Morphy Richards fast bake Instruction Manual

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Dough (Prog 8.)

Pizza Base

Water
Butter (melted)
Sugar
Salt
Strong white bread flour
Fast action yeast
Method
1 Pre-heat oven.
2 Shape into a flat round shape. Place on a greased baking tray.
Brush lightly with oil.
3 Cover for 15 minutes and allow to rise.
4 Add your desired topping.
5 Bake at approx 200ºC (400°F, gas mark 6) until golden brown.
Jam (Prog 9.)
Marmalade
Juice from oranges
Rind of oranges grated
Preserving sugar
Water
Pectin if needed
Comments
• Place all the ingredients into the Baking pan and set to jam setting.
• Warm the jars before filling.
• Use extra bake time if needed according to set of the marmalade
and the size of the oranges.
• Remove the paddle with tongs before pouring the marmalade into
the jars.
• Do not lift the Lid during mixing.
• Seville oranges should be used for marmalade but are only available
in January. If using other oranges, pectin will be needed to firm up
the marmalade.
• This recipe will fill approximately 1 medium (400g) jar.
1 cup (240ml)
1 tbsp
2 tbsp
1 tsp
2 3 ⁄ cup (396g)
4
1 tsp
3 medium
2
1 cup (220g)
1 tbsp
2 tsp

Hot Cross Buns

Water
Butter (melted)
Sugar
Egg (beaten)
Salt
Strong white bread flour
Fast action yeast
Cinnamon
Nutmeg
Raisins
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 for approx 16-18 minutes at 190°C (gas mark 5, 375°F).
Raspberry And Apple Jam
Frozen raspberries*
Chopped baking apples
(peeled and cored)
Preserving/jam sugar
Lemon juice
* Measure before defrosting
Comments
• Warm the jars before filling.
• Use tongs to remove the paddle before pouring
• This recipe will fill approximately 1 medium (400g) jar.
1 cup (240ml)
1 ⁄ cup (50g)
4
1
⁄ cup (57g)
4
1
1 tsp
3
3 ⁄ cup (540g)
4
2 tsp
1 tsp
1
⁄ tsp
4
1 cup (150g)
2 cup (200g)
1 cup (124g)
1 cup (220g)
3 tbsp
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