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SCONES
Makes 18
3 cups/450g self raising flour
¼ teaspoon salt
40g/2 tablespoons butter or margarine
¾ cup/190ml milk
Extra milk, for glazing
Using the processing blade on speeds 2-3.
Place flour and salt into processing bowl and
process, using speed 2, until well combined.
Add the butter and process until mixture
resembles fine bread crumbs.
With the motor running, on speed 2-3, pour
the milk down the feed chute and process
until a soft dough forms. Do not over
process.
Knead the dough gently on a lightly floured
board and pat the dough out to a 2cm
thickness
Use a sharp-edged, round scone cutter and
cut straight down into dough to form scone
rounds.
Place scone rounds close together in a low
sided, lightly greased baking tray.
Brush tops lightly with milk and bake at
220ºC for 12-15 minutes or until golden
brown.
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PIZZA DOUGH
Makes 1 large or 2 medium pizzas
2 cups/300g plain flour
1 teaspoon sugar
1 teaspoon salt
1 teaspoon instant dry yeast
2 tablespoons oil
1 x 60g egg
½ cup/125ml water
Using the processing blade on speeds 2-3.
Place flour, sugar, salt, yeast, oil and egg into
processing bowl and process, using speed 2,
until well combined.
With the motor running, using speed 2-3,
add sufficient water through the food
chute until a soft dough forms. Do not over
process.
Remove the dough and knead on a lightly
until smooth and elastic.
Shape dough into a ball, place into an oiled
bowl, cover and stand in a warm place for
30 minutes or until dough has doubled in
size.
Halve the dough and knead each half for 5
minutes.
Press or roll dough out to fit 1 x 30cm or 2 x
25cm lightly greased pizza trays and spread
with desired toppings.
Bake at 220ºC for 20 minutes or until
cooked.
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Doughs
MILK BREAD
Makes 1 large or 2 small loaves
3 cups/450g plain flour
1 teaspoon salt
1 tablespoon sugar
1½ teaspoons instant dried yeast
2 tablespoons/40g butter or margarine, melted
¾ cup/190ml milk, scalded and cooled
Using the processing blade on speed 2-3.
Place flour, salt, sugar, yeast and butter into
the processing bowl and process, using
speed 2, until just combined.
With motor running on speed 2-3, pour
sufficient milk down the feed chute until
mixture forms a light elastic dough.
Process briefly until smooth, add more milk
if required. Do not over process.
Remove dough from the processing bowl
and knead on a lightly floured board for 5-8
minutes or until dough becomes smooth and
elastic.
Place dough in a lightly oiled glass bowl,
cover with plastic wrap and allow to stand
in a warm place until dough has doubled in
size.
Halve the dough and knead each half for 5
minutes.
Form dough into desired shapes, place into
two greased bread pans and stand, covered,
for 20 minutes or until dough has doubled
in size.
Brush bread tops with water and bake at
200ºC for 30 minutes or until bread sounds
hollow when tapped.
Turn bread out onto a wire rack and allow to
cool before slicing.
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SHORTCRUST PASTRY
Makes enough to line and cover a 20cm pie
dish
2 cups/300g flour
½ teaspoon salt
125g butter or margarine, cubed
2 tablespoons/40ml water
Using the processing blade on speeds 2-3.
Place flour, salt and butter into the
processing bowl and process, using speed 2,
until mixture resembles fine bread crumbs.
With the motor running, on speed 2-3, pour
the water down the feed chute until mixture
forms a ball. Do not over process
Wrap the pastry in plastic food wrap and
refrigerate for 15 minutes before using.
Use as desired.
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