Wholewheat Bread Rolls; Hot Cross Buns; Ciabatta; Bagels - Morphy Richards BM48322 Instructions Manual

48322 a4:45xxx rev1 11/01/2010 09:26 Page 20
Method
Knead and shape the dough into 6 rolls.
1
Place on a greased baking tray.
2
Brush lightly with melted butter.
3
Cover for 20-25 minutes.
4
Allow to rise until they are double in size then glaze, if
5
required.
Bake for approx 15-20 minutes at 190°C (gas mark 5, 375°F).
6

Wholewheat bread rolls

Water
Skimmed milk powder
Butter (melted)
Honey
Brown sugar
Salt
Strong wholewheat bread flour
Fast action yeast
Use setting
Method
Follow method given for white rolls.

Hot cross buns

Water
Butter (melted)
Sugar
Egg (beaten)
Salt
Strong white bread flour
Fast action yeast
Cinnamon
Nutmeg
Raisins
Use setting
Method
Divide into 8-12 pieces. Shape and flatten slightly.
1
Score a cross on the top of each bun.
2
Glaze with egg and milk.
3
Cover and allow to rise for 30 minutes.
4
Bake in the oven at 190ºC (375°F, gas mark 5) for 16-18
5
minutes.

Ciabatta

Water
Olive oil
Salt
Sugar
Strong white bread flour
Dried yeast
Use setting
20
UK Helpline 0844 871 0944
Method
Place all ingredients in pan and set to dough setting.
1
Pour the wet dough onto a floured board and cover with a
2
bowl, leave to rest for 20 minutes.
Lightly flour two baking trays and place half the dough on
3
each tray. Lightly flour, cover and let rise for 45 minutes.
Dimple the dough and bake in an oven at 220ºC (425°F, gas
4
mark 7) for 25-30 minutes, spraying with water every 5
minutes to crisp the crust.

Bagels

1 1 ⁄ cup
Warm water
4
2 tbsp
Vegetable oil
2 tbsp
Sugar
2 tbsp
Salt
1 tbsp
Strong white bread flour
1 1 ⁄ tsp
Fast action yeast
2
3 1 ⁄ cup
Use setting
4
1 1 ⁄ tsp
2
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.
1 cup
4 Place on an oiled tray, cover and allow to rise for 20 minutes.
1 ⁄ cup
4
5 Boil the bagels in sugary water for 1 minute, turning half way
1 ⁄ cup
4 through.
1
6 Place on oiled tray and bake in oven at 220ºc (425°F, gas mark
1 tsp
7) for 20 minutes turning once.
3 3 ⁄ cups
4
2 tsp

Croissant

1 tsp
Milk
1 ⁄ tsp
4
Egg
1 cup
Butter
6 Dough
Salt
Sugar
White bread flour
Fast action yeast
Use setting
Method
Roll dough out into a rectangle
1
Place 250g of butter on one side and fold other side over,
2
sealing the edges.
Roll out into a rectangle and fold right third into the centre
3
followed by the left third. Seal and wrap in cling film, chill for
20 minutes
1 1 ⁄ cup
3
Repeat step 3 (rolling out, folding and chilling) twice more.
4
1 tbsp
1 1 ⁄ tsp
Roll into long rectangle and cut into triangles. Roll into
5
2
croissant shape and leave to rise for 30 minutes.
1 tsp
3 cups
Glaze with egg and milk and cook for 15-20 mins at 200ºC
6
1 ⁄ tsp (400°F, gas mark 6)
1
2
6 Dough
Replacement Parts 0844 873 0710
1 ⁄ cup
1
8
2 tsp
1 tbsp
2 tsp
4 cups
1 tsp
6 Dough
1 cup
1
25g
1 1 ⁄ tsp
2
4 tsp
3 1 ⁄ cup
2
1 1 ⁄ tsp
2
6 Dough
Ireland Helpline 1800 409 119