Bagels; Croissants; Dough Recipes - Morphy Richards IB48200 Instructions Manual

Bagels

Ingredients
Water
Sugar
Salt
Strong White Flour
Dry Yeast
Use Setting
Method
Makes 10 bagels.
1 Measure water, sugar, salt, flour and yeast into
baking pan.
2 Insert baking pan securely into unit, close lid.
3 Select setting 9 and push Start Button.
4 When dough is ready, remove from pan and turn
dough out onto a lightly-floured surface.
5 Divide into 10 equal portions. Roll into smooth
balls. Use thumbs to make a 1
centre of each ball.
6 Place on a greased baking sheet.
7 Grease top of each bagel with vegetable oil. Cover
with wax paper and dry towel. Place in a warm
area free of drafts and allow to rise for 30 minutes.
8 Meanwhile, bring 2 litres of water and 1
tablespoon sugar to boil.
9 Simmer 3 to 4 bagels at a time in water for 1 to 2
minutes.
10 Turn once or twice. Remove with slotted spoon.
Drain on paper towels. Place on greased baking
sheet dusted with oatmeal.
11 Brush lightly with egg yolk and water mixture.
12 Sprinkle with poppy or sesame seeds, diced onion,
garlic chips, or shredded cheddar cheese, if desired.
13 Bake at 400°F (200°C) 25 to 30 minutes.

Croissants

Ingredients
Water
Skim Milk Powder
Sugar
Salt
Butter
Strong White Flour
(1) Dry Yeast
Butter Chilled and sliced
Egg
Use Setting
Method
Makes 12 croissants.
1 Measure water, dry milk, sugar, salt, butter, flour
into baking pan. Sprinkle yeast into centre of flour.
2 Insert baking pan securely into unit, close lid.
3 Select setting 9 and push Start Button.
18
1 cup
1 /
1 tsp
2
1 tsp
3 cups
1 tsp
9
1 / inch hole in the
2
3 /
cup
4
2 tbsp
1 tbsp
1 tsp
1 tbsp
2 cups
3 tsp
1 /
cup
2
1 large (whisked together
with 1 tbsp of cold water)
9
4 Meanwhile, roll 1 / cup of chilled butter slices
2
between two sheets of waxed paper into a 10 x 7
inch rectangle. Chill at least 1 hour.
5 The Breadmaker will beep 3 times and the display
will show 'END' when dough is ready.
6 Remove dough from pan and roll dough out to 1/4
inch thickness on a lightly-floured surface into a 12
inch square.
7 For flaky
croissants, place
chilled dough on
a cool surface
such as marble.
Place chilled
butter on centre
third of dough.
Fold each side
over the
buttered side.
Roll dough to 20
x 14 inch
rectangle.
8 Fold dough into
third, seal edges.
Roll into a 20 x
14inch
rectangle. Fold
and roll twice more. Cover securely with plastic
wrap. Chill in freezer for 20 minutes.
Repeat folding
and rolling 3
times.
9 Roll dough to
1 / " thickness
8
into a 10" x 15
inch rectangle.
Cut into 6
squares. Cut
each square in
half to form 12
triangles.
10 Roll each
triangle loosely,
starting from
the wide end.
Place seam side
down on
greased baking
pan.
11 Curve ends. Sprinkle water on top. Cover lightly
with damp cloth and allow to rise in a warm area
free from drafts 45 to 50 minutes or until doubled
in size.
12 Brush lightly with beaten egg and water.
13 Bake at 375°F (190°C), 10 to 15 minutes, or until
golden brown and flaky.