Breads and doughs
R7
Basic white bread
4 cups (600g) bread flour
3 tablespoons milk powder
1
1
⁄
2
teaspoons salt
1
1
⁄
2
tablespoons sugar
1 teaspoon bread improver
2 teaspoons Tandaco yeast
2 tablespoons oil
1
1
⁄
2
cups (375ml) water
Extra bread flour, for kneading
1. Assemble Mixer using dough hook.
2. Place flour, milk powder, salt, sugar, bread
improver and yeast 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 by hand until the dough
is soft and pliable.
The dough should be well kneaded at this stage
to develop the gluten that provides the
elasticity to the dough and enables it to rise.
Note
5. Place the dough ball into a large bowl, loosely
cover with plastic wrap and leave to stand in a
warm area for 20 minutes or until doubled in size.
6. Remove the risen dough from the bowl and knead
again on a lightly floured surface.
7. Shape dough into a roll shape to fit a large bread
tin or divide into two to fit two smaller bread tins.
8. Cover loosely with lightly greased plastic wrap
and leave to stand in a warm area for 30-40
minutes or until well risen. Remove plastic wrap.
9. Brush top of dough with egg glaze if required and
bake in a preheated oven at 200ºC for 40-50
minutes or until cooked and golden brown.
10. Remove from pan and cool on wire rack.
Egg glaze
1 x 60g egg, lightly beaten
2-3 tablespoons water
1. Combine ingredients until smooth. Do not whisk.
Strain through a sieve if required. Brush glaze
over dough.
Biscuits and slices
continued
Scottish oatcakes
1 cup plain flour
1 teaspoon bicarbonate of soda
3 cups oat bran
1
⁄
2
cup caster sugar
180g butter, melted
1 x 60g egg, lightly beaten
1. Assemble Mixer using flat beater.
2. Sift flour, soda, oat bran and caster sugar together
into the mixing bowl.
3. Using speed 1, gradually add the butter and egg
to the dry ingredients. Do not over mix.
4. Turn out mixture onto a lightly floured board and
roll out to a 25cm x 35cm rectangle. Cut into 30
squares with a sharp knife.
5. Place squares onto lightly greased baking trays.
Allow 3cm spaces for spreading.
6. Bake in a preheated 180ºC oven for 15-20 minutes
or until cooked and lightly browned.
7. Cool biscuits on trays for 1-2 minutes before
transferring to wire rack.
Raspberry cheesecake slice
250g plain sweet biscuits, finely crushed
1 teaspoon ground cinnamon
60g melted butter
1
⁄
2
cup smooth raspberry jam
1
⁄
2
cup cream
250g cream cheese
250g smooth ricotta cheese
1
⁄
2
cup caster sugar
1 teaspoon vanilla essence
3 teaspoons gelatine
2 tablespoons hot water
1. Mix biscuits crumbs, cinnamon and butter until
well combined.
2. Press biscuit mixture, evenly and firmly, into
a 20cm x 30cm lamington pan lined with
baking paper.
3. Place jam into a piping bag and pipe thin strips
lengthways along the biscuit mixture. Cover
and refrigerate.
4. Assemble Mixer using wire whisk.
5. Using Speed 5, beat cream until soft peaks form.
Remove, set aside.
6. Using Speed 5, beat cream cheese, ricotta cheese,
sugar and vanilla essence until smooth.
7. Dissolve gelatine in the hot water then stir into
the cream cheese mixture.
8. Using Speed 1, fold the whipped cream into the
cream cheese mixture.
9. Spread creamed mixture carefully over chilled
biscuit base.
10. Drizzle remaining jam over creamed mixture
and swirl lightly with a fork.
11. Refrigerate for several hours or until set.
20
30
R6
