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Bread
The main advantage of using the
microwave when making bread is that the
dough can be proved by microwave as
long as microsafe dishes are used.
TO PROVE DOUGH
Use Multi-stage function programme to
prove on HIGH power for 10 secs.
STAND for 10 mins. then HIGH power
for 10 secs.
Leave in oven until dough has doubled
in size.
NB: If cooking on Convection or
Combination and using metal loaf tins,
prove on Convection 40°C NOT by
microwave.
The microwave is also useful for
defrosting and warming frozen bread
products, taking individual slices or
items from the freezer as required.
Traditional hard crusted breads and rolls
cannot be cooked successfully in the
microwave because of its moist heat.
However, they can be cooked by
Combination in
1
/
2
-
3
/
4
of the conventional
cooking time whilst retaining a browned
crisp traditional appearance.
It is necessary to preheat the oven on
Convection 210°C before selecting a
combination setting.
Standard Bread Dough Makes 2 loaves or 12 rolls
Dish: 2 x 450 g (1 lb) loaf tin, lightly greased Oven Accessory: glass turntable +
metal tray
1. In a large bowl, combine the flour, yeast and salt. Rub in the fat.
2. Add the warm water then mix to a dough.
3. Turn onto a floured surface and knead for 10 mins. Divide into two and place in a loaf tin
until the dough has doubled in size in a warm place or on Convection 40°C. To prove by
microwave, see instructions above. Pre-heat the oven on CONVECTION 210°C.
4. Cook on Combination: Convection 220°C + SIMMER power for 10-12 mins.
Repeat with second loaf.
Wholemeal Bread
Use 225 g (8 oz) each of wholemeal and strong white flour.
Granary Bread
Use 450 g (1 lb) granary flour instead of strong white flour.
Picnic Plait Serves 6
Dish: round baking tray Oven Accessory: glass turntable + metal tray
1. Combine bacon and onion in a small bowl, cover and cook on HIGH power for 2-3 mins. or
until soft. Drain.
2. Roll dough to 25 x 30 cm (10 x 12") rectangle. With a sharp knife make diagonal slits down
the long sides at 2.5 cm (1") intervals, leaving the centre 7.5 cm (3") uncut.
3. Layer filling ingredients along centre of dough, season and fold up alternate strips of dough
to form a plait. Seal well at ends.
4. Brush with beaten egg and leave to prove in a warm place or on CONVECTION 40°C.
Pre-heat the oven on CONVECTION 210°C. Cook on Combination: Convection 220°C +
SIMMER power for 15-20 mins. or until golden brown.
Ingredients
450 g (1 lb) strong plain flour
1 sachet dried yeast
5 ml (1 tsp) salt
15 g (1 tbsp) fat
300 ml (
1
/
2
pt) warm water
Ingredients
225 g (8 oz) streaky bacon, chopped
1 small onion, finely chopped
1
/
2
quantity of bread dough
100 g (4 oz) cheddar cheese, grated
1 medium tomato, sliced
Glaze:
1 egg, beaten
BREAD
