Sharp R-959M-A Operation Manual With Cookbook page 94

p91_cre 8/16/06 5:52:56 PM
675g strong white bread flour
1 x 7g sachet of easy blend yeast
10ml (2 tsp) caster sugar
5ml (1 tsp) salt
50g margarine
450ml ( / pint) hand hot milk
3
4
1 egg (medium), beaten to glaze
W B : Substitute strong white bread flour with strong wholemeal bread flour.
HOLEMEAL READ
W R : Divide into 12 even pieces at Stage 3. Place in two greased baking trays and prove
HOLEMEAL OLLS
on CONVECTION 40ºC for 30 minutes. Cook on the upper and lower shelves
on CONVECTION 220ºC for 25 - 30 minutes until golden.
Rotate the trays 180º after half the cooking time.
450g self raising flour
100g caster sugar
100g margarine
100g sultana
2 eggs (medium), beaten with milk to
make 300ml ( / pint)
1
2
1 egg (medium), beaten to glaze
W : Substitute white self raising flour with wholemeal self raising flour, omit sultana.
HOLEMEAL
D : Substitute white self raising flour with wholemeal self raising flour and the sultana
ATE
with 100g date, finely chopped.
S A : Substitute white self raising flour with wholemeal flour and sultanas with 2 eating
PICED PPLE
apples, grated. Add 10ml (2 tsp) cinnamon at Stage 2.
C & C : Omit sugar and sultana. Add 175g grated cheddar cheese, 30ml (2 tbsp) dried chives,
HEESE HIVE
salt and pepper at Stage 2.
F H : Omit sugar and sultana. Add 10ml (2 tsp) fresh parsley, 10ml (2 tsp) fresh sage and
RESH ERB
10ml (2 tsp) fresh thyme at Stage 2
RECIPES
M
ILK BREAD
1 Place flour, yeast, sugar and salt in a large bowl, mix well.
Rub in the margarine, add milk, mix to a soft, pliable
dough. Turn out and knead for about 10 minutes until
smooth. Return dough to bowl, cover with cling film.
2 Place on the lower square shelf, prove on CONVECTION
40ºC for 40 minutes until almost double in size.
3 Divide dough into two equal pieces, knead each in turn
for 2 - 3 minutes. Shape dough into oblongs to fit two
greased, 1.5 litre (2
1
with cling film.
4 Place on the lower shelf, prove on CONVECTION 40ºC
for 30 minutes. Remove cling film.
5 Glaze with egg, using scissors, make shallow snips all over
the surface to make a "spiky" effect (optional).
6 Place both dishes on the lower shelf, bake on
CONVECTION 220ºC for 25 - 30 minutes until golden.
Rotate both dishes 180º after half the cooking time.
F
RUIT SCONES
1 Combine the flour and sugar in a bowl, rub in the
margarine and stir in the fruit. Add enough egg and
milk mixture to form a soft dough.
2 Preheat oven to CONVECTION 220ºC and grease 2
baking trays.
3 Roll out until 2cm (
3
(2 / ") in diameter.
1
2
4 Place the scones on the prepared trays and brush with
egg to glaze.
5 Place one tray on the lower shelf and the other on the
upper shelf. Bake on CONVECTION 220ºC for 15
minutes until golden, rotate the trays 180º after half
the cooking time.
92
/ pint) Pyrex® loaf dishes. Cover
2
/ ") thick, cut out 12 scones 6.5cm
4