Panasonic NN-CF874B Instruction Manual page 25

S B
TANDARD READ/
Serves: 1 loaf or 8 rolls
Ingredients:
450 g strong bread fl our
1 sachet dried yeast
5 ml salt
15 g butter or margarine
275 ml warm water
For Wholemeal Bread:
Use 225 g each of wholemeal and strong white bread
fl our.
For Granary Bread:
Use 450 g granary fl our instead of strong white bread
fl our.
Method:
In a large bowl, combine the fl our, yeast and salt.
Rub in the butter or margarine. Add the warm water
then mix to a dough. Turn onto a fl oured surface
and knead for 10 mins. For 1 loaf mould into the
desired shape on the greased enamel shelf. For
rolls divide into 8 and shape into rolls. Place on the
greased enamel shelf. Cover and prove until the
dough has doubled in size in a warm place or place
in the oven to prove on Convection 40 °C. Preheat
on Convection 200 °C. Glaze bread with beaten egg
and sprinkle with seeds, if desired. Place enamel
shelf in oven in the lower shelf position and cook on
Convection 200 °C for 25-30 mins for a loaf or 15-20
mins for rolls or until golden.
C B
ROWNIES C
HOCOLATE
Makes: 20 cm square pan
Ingredients:
125 g butter
200 g dark chocolate, chopped
1 cup caster sugar
1 teaspoon vanilla essence
2 eggs
1 cup plain fl our
¾ cup nuts, chopped
Method:
Preheat oven to 180 °C. Grease and paper line a 20
cm square pan. Melt butter and chocolate on 800 W
power for 2 to 3 minutes, stirring once. Stir in sugar,
vanilla, eggs, fl our and nuts. Spread into prepared
pan. Cook on enamel shelf for 25 to 30 minutes.
Allow to cool, remove from pan and sprinkle with
icing sugar. Cut into small squares.
MP_F0003BH20QP_00.indb 94 MP_F0003BH20QP_00.indb 94
B R
OLLS C
READ
A H S
PRICOT ONEY LICE
Makes: 20 squares
Ingredients:
185 g butter
2 tablespoons honey
250 g ginger nut biscuits, crushed
½ cup chopped pecans
½ cup coconut
1 cup chopped dried apricots
Method:
Grease and line an 18 × 28 cm dish. In a 2-litre dish
place butter and honey. Cook on 800 W for 2 minutes
to 2 minutes 30 seconds. Stir in biscuits, pecans,
coconut and dried apricots. Press into the prepared
dish. Chill until fi rm cut into squares.
F S
CONES C
RUIT
Serves: 10
Ingredients:
225 g self-raising fl our
pinch salt
5 ml baking powder
50 g butter
25 g caster sugar
50 g sultanas
75 ml milk
beaten egg to glaze
Method:
Sift the fl our, salt and baking powder together. Rub
in fat until the mixture resembles fi ne breadcrumbs.
Add sugar and sultanas. Make a well in the centre
and stir in enough milk to form a soft dough. Knead
lightly. Pat out to 2 cm thick and cut into 10 rounds
with a 5 cm cutter. Preheat oven on Convection
210 °C with wire shelf in upper position. Place the
rounds on the baking sheet and enamel shelf and
brush with beaten egg. Place enamel shelf in lower
position and baking sheet on wire shelf. Cook on
Convection 210 °C for 12-15 minutes or until cooked
and golden brown.
– 94 –
2013/12/9 11:40:26 2013/12/9 11:40:26