Breville BEM410 Instruction Booklet page 61

RECIPES
OUTBACK dAMPER
INGREdIENTS
4 cups (600g) bread flour
2 tablespoons milk powder
1 teaspoon salt
1 tablespoon sugar
1½ tablespoons baking powder
2 tablespoons oil
1½ cups (375ml) water
Extra bread flour, for kneading
METHOd
1. Assemble mixer using dough hook
2. Sift flour, milk powder, salt, sugar
and baking powder and place into
mixing bowl.
3. Using speed 1-2, slowly add the oil
then the water to the dry ingredients.
Mix for 1 minute until a dough ball
starts to form.
4. Turn the dough out onto a lightly
floured surface and knead for 1 minute
by hand to a well-rounded form.
5. Place the dough into a lightly greased
and base lined pan and cook in a
preheated oven at 180ºC for 45-50
minutes or until cooked when tested.
6. Remove from pan and cool on wire rack.
LAMINGTONS
Makes 20
INGREdIENTS
1 Never Fail Plain Sponge (Recipe Page 48)
or 200g sponge block
1 quantity Soft Chocolate Icing (Recipe Page 51)
1-2 cups desiccated coconut
METHOd
1. Make or purchase the sponge cake the
day before required.
2. Cut sponge cake into 5cm squares.
3. Carefully dip each square into the
Soft Chocolate Icing and then roll in
coconut to coat.
4. Place lamingtons on wire rack to set.
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