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38

DOUGH

Method:

       Make dough according to instructions on pages

1

  9 —10 and 13.

       Knead dough on a lightly floured surface until  

2

  it becomes elastic and springs back when

touched. Divide dough into two balls.

       Place dough into two greased 20 x 10cm

3

  baking tins. Cover and let rise in a warm place

for 30—40 minutes.

       Brush with beaten egg.

4

  Bake in a preheated 200ºC oven for 20—25

minutes or until golden brown. 

Pull-a-Part Bread

(Use basic DOUGH RAISIN program)

Ingredients: Makes 2

2 tsp
500

N

1 Tbsp
2 tsp
1

1

/

2

 Tbsp

23

N

1

/

2

 cup

1

/

4

 cup

360 ml

1

/

2

 tsp

*

1

/

2

 cup

*

1

/

4

 cup

1 egg, beaten for brushing on top
(1 cup bread flour, extra for kneading)

dry yeast
bread flour
sugar
salt
dry milk
butter
cubed cheese
ripped basil
water
bread improver, optional

sun-dried tomatoes*
halved olives*

Method:

       Make the dough according to instructions on 

1

  pages 9 —10 and 13.

       Knead dough on a lightly floured surface until

2

  it becomes elastic and springs back when 

touched.

       Divide the dough into 15 equal portions. Roll

3

  each portion into a ball. Cover and let rest in a  

warm place for 30 minutes until almost doubled 
in size.

       To Make Crosses:

4

  Mix together 1 cup flour with approximately

150ml water until smooth. Pipe crosses over risen
buns.
 
       Bake in a preheated 200ºC oven for

5

  20—25 minutes.

 
       To Make Glaze:

6

  Place 1 teaspoon of gelatine, 2 tablespoons

water and 1 tablespoon sugar into a 1 cup jug.
Heat in a microwave oven on MEDIUM power
for 1 to 2 minutes.
Brush glaze onto hot buns. Serve hot or cold.

 

tsp

475

N

3 Tbsp
1

3

/

4

 Tbsp

2 tsp
2 tsp 
2 tsp
45

N

350 ml
1 tsp

*1 cup

(1 cup bread flour, extra for kneading)

Hot Cross Buns

(Use basic DOUGH RAISIN program)

Ingredients: Makes 12

dry yeast
bread flour
milk powder
sugar
salt
cinnamon
mixed spice
butter 
water
bread improver, optional

mixed dried fruit*

* place in the raisin nut dispenser

* place in the raisin nut dispenser

DOUGH

Method:

       Make the dough according to instructions on 

1

  pages 9 —10 and 13. Divide the dough into 2 

equal portions.

       Divide each dough into 3 equal portions. Roll 

2

  each portion into a smooth rope.

       Pinch ropes together at top, braid loosely and 

3

  pinch ends to seal, tucking them underneath.

Method:

       Make the dough according to instructions on 

1

  pages 9 —10 and 13.

       Divide the dough into 12 equal portions. Working 

2

  with one portion at a time, wrap raisins with 

each dough.

       Shape into a smooth ball by gently rolling 

3

  between your palms.

       Place on a greased baking tray. Cover and 

4

  let rise in a warm place for 30—35 minutes 

until almost doubled in size.

       Brush with beaten egg.  

5

  

       Bake in a preheated 180ºC oven for 15—20 

6

  minutes or until golden brown.

       Place on a greased baking tray. Cover and 

4

  let rise in a warm place for 30—35 minutes 

until almost doubled in size.

       Brush with beaten egg.

5

       Bake in a preheated 180ºC oven for 15—20 

6

  minutes or until golden brown.

1

1

/

tsp

475

N

2

 

tsp

1

3

/

4

 Tbsp

20

N

2

1

/

2

 Tbsp

1

/

2

 cup

350 ml

1

/

2

 tsp

1 egg, beaten for brushing on top

dry yeast
bread flour
salt 
milk powder
butter
sugar
five flakes 
water
bread improver, optional

1

 

tsp

390

N

1

/

4

 cup

2

 

tsp

1

3

/

4

 Tbsp

15

N

1 Tbsp
2 Tbsp
350 ml

1

/

2

 tsp

1 egg, beaten for brushing on top

dry yeast
wholemeal flour
gluten flour
salt 
milk powder
butter
sugar
unprocessed bran 
water
bread improver, optional

Braided bread

(Use whole wheat DOUGH program)

Multigrain buns

(Use whole wheat DOUGH program)

Ingredients: Makes 2

Ingredients: Makes 12

tsp=teaspoon  Tbsp=tablespoon

tsp=teaspoon  Tbsp=tablespoon

Summary of Contents for Bread Bakery SD-253

Page 1: ...nd water solution 4 Do not touch hot surfaces Use oven mitts when handling hot materials allow metal parts to cool before cleaning 5 Do not allow anything to rest on power cord Do not plug in cord whe...

Page 2: ...Wheat Loaf Whole Wheat Rapid Loaf Hi Fibre Loaf Cracked Wheat Bread Rosemary Thyme Loaf Chinese Chive Loaf Peanut Sesame Loaf Cheese Chive Loaf Whole Wheat Spice Loaf Sesame Bran Loaf 29 29 29 29 29 2...

Page 3: ...eing settled before kneading POWER ALERT indicates that there has been an interruption in the power supply See page 18 Remaining Time indicates how much time is left until the operation is complete th...

Page 4: ...oices of crust colours are available 7 8 P r o c e s s select Option Size Crust Timer Total Keep Warm Basic Features Choices available for Each Pad basic For producing loaves of bread using white stro...

Page 5: ...bread Each time select is pressed the arrow on the right of the display will move down to the next choice The time and available options displayed in the window will change accordingly Each time sele...

Page 6: ...finish of the kneading blade To use the Timer The timer to delay the start of the operation may only be used for the following programs See table below Duration of Time Timer may be set for any lengt...

Page 7: ...the DOUGH option 11 12 13 Prepare cake in a separate mixing bowl Follow the instructions for each recipe carefully Place the mixture carefully into the lined bread pan The kneading blade must be remov...

Page 8: ...and blade as well as any utensils that are used Remove the bread pan from the unit Twist slightly anti clockwise and pull up using the handle Mount the kneading blade on the shaft Make sure that the k...

Page 9: ...power is restored within 10 minutes the bread maker will operate again However the bread may not turn out well Display Indications for Abnormal Conditions Before cleaning the unit unplug and allow th...

Page 10: ...the dough rise Gluten development mostly takes place during dough kneading Strong flours contain a high content of proteins necessary for the development of gluten Bread flour and Bakers flour are the...

Page 11: ...ds such as whole wheat breads and multigrain breads are affected greatly by the quality of ingredients especially the flour The flour quality is affected by the keeping methods the temperature humidit...

Page 12: ...redients that are in small pieces and are completely dry may be placed in the raisin nut dispenser to be dropped automatically into the bread pan during the breadmaking process Ingredients that are we...

Page 13: ...some on spatula Dough should fall slowly from spatula If too thin add 2 4 Tbsp of rice flour If too thick add 1 3 Tbsp of water It should look like a thick cake mix or stiff mashed potato 3 Yeast resp...

Page 14: ...1 tsp 1 2 cup Medium Large Extra Large Use BAKE RAISIN option for recipes on this page Ingredients with should be placed in the raisin nut dispenser Sweet Breads Bacon Cheese Loaf Dry yeast Bread flou...

Page 15: ...Dry milk Butter Sugar Chives Chinese five spice Hoi Sin sauce Water Bread improver optional 11 4 tsp 300N 100N 1 tsp 2 tsp 15N 3 tsp 2 tsp 2 tsp 2 tsp 280 ml 1 2 tsp 11 2 tsp 370N 125N 2 tsp 11 2 Tbs...

Page 16: ...lt Olive oil Water Bread improver optional 1 tsp 400N 11 2 tsp 1 Tbsp 260 ml 1 2 tsp Whole Wheat Sandwich Bread tsp teaspoon Tbsp tablespoon Bread Mixes Dry yeast Whole wheat flour Bread flour Salt Dr...

Page 17: ...utter chilled for folding in the dough 1 egg beaten for brushing on top Croissants Use basic DOUGH program Ingredients Makes 18 Fold the 6 remaining third on top Seal edges Rest the dough in the refri...

Page 18: ...with beaten egg 7Bake in a preheated 200 C oven for 15 20 minutes or until golden brown Serve warm DOUGH Ingredients Makes 12 Method Make dough according to instructions on 1pages 9 10 and 13 Knead do...

Page 19: ...basic DOUGH RAISIN program Ingredients Makes 12 dry yeast bread flour milk powder sugar salt cinnamon mixed spice butter water bread improver optional mixed dried fruit place in the raisin nut dispen...

Page 20: ...20 30 minutes Knead dough on a lightly floured surface until 3 it becomes elastic and springs back when touched Divide the dough into 2 balls Cover and let 4 rest in a warm place for 20 minutes Shape...

Page 21: ...htly floured surface until 2 it becomes elastic and springs back when touched Shape into a flat circle place on a baking tray 3 make holes with the end of a wooden spoon 5 cm apart over the surface of...

Page 22: ...Kneading blade not installed properly in pan MEASUREMENT ERRORS Flour Yeast Water No sweetening agents Not enough Not enough Not enough Too much Too much Too much No yeast Ingredients used other than...

Page 23: ...he normal operating areas of the nearest Authorised Service Centres Television Receivers screen size greater than 39 cm Electronic Organs or Pianos Microwave Ovens Washing Machines Air Conditioners 5...

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