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18
Bagels
Warm water 1
1
⁄8
cup
(270ml)
Vegetable oil 2 tsp
Sugar 1 tbsp
Salt 2 tsp
Strong white bread flour 4 cup
(576g)
Fast action yeast 1 tsp
Method
1
Place all ingredients in Baking Pan and set to dough setting.
2
Dough will be firm.
3
Cut into 10-12 balls and roll into a sausage shape, form a ring
and seal the edges.
4
Place on an oiled tray, cover and allow to rise for 20 minutes.
5
Boil the bagels in sugary water for 1 minute, turning half way
through.
6
Place on oiled tray and bake in oven at 220ºC (425°F, gas
mark 7) for 20 minutes turning once.
Ciabatta
Water 1
1
⁄3
cup
(320ml)
Olive oil 1 tbsp
Salt 1
1
⁄2
tsp
Sugar 1 tsp
Strong white bread flour 3 cup
(432g)
Dried yeast 1
1
⁄2
tsp
Method
1
Place all ingredients in Baking Pan and set to dough setting.
2
Pour the wet dough onto a floured board and cover with a bowl,
leave to rest for 20 minutes.
3
Lightly flour two baking trays and place half the dough on each
tray. Lightly flour, cover and let rise for 45 minutes.
4
Dimple the dough and bake in an oven at 220ºC (425°F, gas
mark 7) for 25-30 minutes, spraying with water every 5 minutes
to crisp the crust.
Marmalade
Juice from oranges 3 medium
Rind of oranges grated 2
Preserving sugar 1 cup
(220g)
Water 1 tbsp
Pectin if needed 2 tsp
Comments
• Place all the ingredients into the Baking pan and set to jam
setting.
• Warm the jars before filling.
• Use extra bake time if needed according to set of the
marmalade and the size of the oranges.
• Remove the paddle with tongs before pouring the marmalade
into the jars.
• Do not lift the Lid during mixing.
• Seville oranges should be used for marmalade but are only
available in January. If using other oranges pectin will be
needed to firm up the marmalade.
• This recipe will fill approximately 1 medium (400g) jar.
Marmalade from tinned oranges
‘Ma made’ Seville oranges 1 tin (850g)
Preserving sugar 1.8 kg
Water 425ml
Comments
• After Jam programme has finished, put the mixture on extra
bake for 30 minutes or until the mixture is at its setting point.
• To test, place a small amount on a saucer and allow to cool,
draw your finger across the surface. If the marmalade mixture
wrinkles it is done.
• Warm the jars before filling.
• Use extra bake time if needed according to set of the
marmalade and the size of the oranges.
• Remove the paddle with tongs before pouring the marmalade
into the jars.
• Do not lift the Lid during mixing.
Raspberry and apple jam
Frozen raspberries* 2 cup
(200g)
Chopped baking apples
(peeled and cored) 1 cup
(124g)
Jam sugar 1 cup
(220g)
Lemon juice 3 tbsp
* Measure before defrosting
Comments
• Warm the jars before filling.
• Use tongs to remove the paddle before pouring
• This recipe will fill approximately 1 medium (400g) jar.
For preparation of approximately a 2lb loaf, using a packet of
shop bought bread mix. These mixes usually come in two
varieties: ‘Just add water’ and ‘Just add flour and water’.
Follow the instructions on the packet when using this setting.
Jam (prog. 7)
Bread mixes (prog. 8)
Dough continued (prog. 6)
48324 rev1_x 27/10/2011 12:12 Page 18