21
For details of other Morphy Richards products, please see our website:
Method
1
Knead and shape the dough into 6 rolls.
2
Place on a greased baking tray.
3
Brush lightly with melted butter.
4
Cover for 20-25 minutes.
5
Allow to rise until they are double in size then glaze, if
required.
6
Bake for approx 15-20 minutes at 190°C (gas mark 5, 375°F).
Wholewheat bread rolls
Water 1
1
⁄4
cup
Skimmed milk powder 2 tbsp
Butter (melted) 2 tbsp
Honey 2 tbsp
Brown sugar 1 tbsp
Salt 1
1
⁄2
tsp
Strong wholewheat bread flour 3
1
⁄4
cup
Fast action yeast 1
1
⁄2
tsp
Use setting 6 Dough
Method
Follow method given for white rolls.
Hot cross buns
Water 1 cup
Butter (melted)
1
⁄4
cup
Sugar
1
⁄4
cup
Egg (beaten) 1
Salt 1 tsp
Strong white bread flour 3
3
⁄4
cups
Fast action yeast 2 tsp
Cinnamon 1 tsp
Nutmeg
1
⁄4
tsp
Raisins 1 cup
Use setting 6 Dough
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 in the oven at 190ºC (375°F, gas mark 5) for 16-18
minutes.
Ciabatta
Water 1
1
⁄3
cup
Olive oil 1 tbsp
Salt 1
1
⁄2
tsp
Sugar 1 tsp
Strong white bread flour 3 cups
Dried yeast 1
1
⁄2
tsp
Use setting 6 Dough
Method
1
Place all ingredients in pan and set to dough setting.
2
Pour the wet dough onto a floured board and cover with a
bowl, leave to rest for 20 minutes.
3
Lightly flour two baking trays and place half the dough on
each tray. Lightly flour, cover and let rise for 45 minutes.
4
Dimple the dough and bake in an oven at 220ºC (425°F, gas
mark 7) for 25-30 minutes, spraying with water every 5
minutes to crisp the crust.
Bagels
Warm water 1
1
⁄8
cup
Vegetable oil 2 tsp
Sugar 1 tbsp
Salt 2 tsp
Strong white bread flour 4 cups
Fast action yeast 1 tsp
Use setting 6 Dough
Method
1
Place all ingredients in pan and set to dough setting.
2
Dough will be firm.
3
Cut into 10-12 balls and roll into a sausage shape, form a ring
and seal the edges.
4
Place on an oiled tray, cover and allow to rise for 20 minutes.
5
Boil the bagels in sugary water for 1 minute, turning half way
through.
6
Place on oiled tray and bake in oven at 220ºc (425°F, gas mark
7) for 20 minutes turning once.
Croissant
Milk 1 cup
Egg 1
Butter 25g
Salt 1
1
⁄2
tsp
Sugar 4 tsp
White bread flour 3
1
⁄2
cup
Fast action yeast 1
1
⁄2
tsp
Use setting 6 Dough
Method
1
Roll dough out into a rectangle
2
Place 250g of butter on one side and fold other side over,
sealing the edges.
3
Roll out into a rectangle and fold right third into the centre
followed by the left third. Seal and wrap in cling film, chill for
20 minutes
4
Repeat step 3 (rolling out, folding and chilling) twice more.
5
Roll into long rectangle and cut into triangles. Roll into
croissant shape and leave to rise for 30 minutes.
6
Glaze with egg and milk and cook for 15-20 mins at 200ºC
(400°F, gas mark 6)
For method, see page 17
