30
Scones
3 cups self-raising flour
¼ teaspoon salt
60g butter cubed
1¾ cups buttermilk
1. Preheat oven to 220°C and grease oven
tray.
2. Using the processing bowl fitted with the
dough blade
, process flour, salt and butter
on speed 3, until combined.
3. Remove the food pusher and pour
buttermilk through the feed tube and
continue to process for 5-10 seconds.
4. Remove the processing bowl cover and
scrape the sides of the bowl. Replace the
cover and continue to process on speed 3
until just combined.
5. Remove processing blade and turn mixture
out onto a floured surface. Knead lightly
and press out to approximately 2cm
thickness. Cut with a floured scone cutter
and place onto the prepared oven tray.
6. Glaze tops with milk and place tray into
the oven. Bake for 10-12 minutes or until
cooked.
Basic White Loaf
15g compressed yeast
1 tablespoon sugar
¼ cup warm water
½ cup warm milk
60g butter or margarine, melted
1¾ cups plain flour
1 teaspoon salt
1. Cream yeast and sugar together in a
small bowl. Add water, milk and butter or
margarine and allow to stand in a warm
place until mixture begins to froth.
2. Using the processing bowl fitted with the
dough blade
, combine the flour and salt.
3. Add yeast mixture (prepared in step 1) and
process on speed 5 until dough is formed.
4. Turn dough out onto a lightly floured
surface and knead gently.
Note:
Be careful not to process for longer
than 20 seconds.
5. Remove dough blade. Place dough into a
greased bowl, cover and allow to rise in a
warm place until doubled in size. This will
take approximately 40-45 minutes.
6. Turn dough out of bowl, punch down, fold
sides to centre of dough and shape into a
loaf. Place into a greased 20cm x 10cm x
5cm bread tin. Cover and allow to rise in a
warm place until doubled in size. Preheat
oven to 200°C.
7. Bake for approximately 30 minutes. A
baked loaf should sound hollow when
tapped with the knuckles.
Recipes continued
