Sharp R-752M - Page 49

47
ILK BREAD
MAKES 2 LOAVES
1 Place flour, yeast, sugar and salt in a large bowl, mix
well. Rub in the butter, add milk, mix to a soft, pliable
dough. Turn out and knead for 3-4 minutes until
smooth. Return dough to bowl, cover with cling film.
2 Place on turntable and prove on 10P (LOW) for 8-
9 minutes until almost double in size.
3
Divide dough into two equal pieces, knead each in
turn for 2-3 minutes. Shape dough into oblongs to
fit two greased, 1.5 litre (2
1
/ 2 pint) Pyrex® loaf
dishes. Cover with cling film, return to oven to prove.
4 Prove on 10P (LOW) for 6 minutes.
5 Remove cling film. Glaze with egg, using scissors,
make shallow snips all over the surface to make
a “spiky” effect (optional).
6 Place both dishes on turntable, use sequence
programming to cook on 50P (MEDIUM) for 16
minutes, then on DUAL GRILL, 50P (MEDIUM)
for 5-6 minutes until golden.
M
675g (1
1
/2lb) strong white flour
1 x 7g sachet of easy blend yeast
10ml (2tsp) caster sugar
5ml (1tsp) salt
50g (2oz) butter
450ml (
3
/4 pint) hand hot milk
1 egg (size 3), beaten to glaze
B
READ & SCONES
Variations:
Wholemeal Bread: Substitute strong white flour
with strong wholemeal flour.
Crisp wholemeal rolls: Divide into 12 even pieces
at Stage 4. Place in two greased flan dishes and
prove one layer at a time on LOW for 3-4 minutes.
Place on the low rack and cook on DUAL GRILL,
50P (MEDIUM) for 7-8 minutes until golden.
1 Place dates in a large bowl, add the boiling water,
leave aside to cool.
2 Place flours, sugar, salt and bicarbonate of soda
in a bowl, mix well. Rub in butter until mixture
resembles fine breadcrumbs, stir in walnuts.
3 Add the date mixture, milk and egg, mix well.
4 Grease and line the base of a 1.5 litre (2
1
/2 pint),
straight-sided loaf dish with greaseproof paper.
Spoon in loaf mixture and smooth the surface.
5 Place on turntable, use sequence programming
to cook on 70P (MEDIUM HIGH) for 8 minutes,
then on DUAL GRILL, 70P (MEDIUM HIGH) for 6
minutes until a skewer comes out clean.
175g (6oz) dates, chopped
150ml (
1
/4 pint) boiling water
225g (8oz) plain flour
125g (5oz) wholemeal flour
125g (5oz) caster sugar
2.5ml (
1
/2tsp) salt
2.5ml (
1
/2tsp) bicarbonate of soda
100g (4oz) butter
125g (5oz) walnuts, roughly chopped
150ml (
1
/4 pint) milk
1 egg (size 3), beaten
ATE & WALNUT BREAD
SERVES 6-8
D
Serve sliced, spread generously with butter.