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3 When the dough is ready, remove dough from pan
and turn dough out onto a lightly floured surface.
4 Divide into 2 equal pieces.
5 Shape and flatten slightly.
6 Place on a well greased baking tray.
7 Brush lightly with melted butter.
8 Let stand, covered for 20-25 minutes or until
double in size.
9 Bake at 190˚C (375˚F) gas mark 5 for 15-20
minutes.
Raspberry braid
Water 1 cup
Beaten egg 1 med
Butter (softened) 2 tbsp
Castor sugar
1
/
4
cup
Salt
3
/
4
tsp
Strong white bread flour 3
3
/
4
cup
Fast action yeast 1
1
/
2
tsp
Use setting 9 Dough
Method
Makes 2 braids.
1 Measure ingredients into a baking pan.
2 Insert baking pan securely into baking unit, close
lid.
3 Select dough setting.
4 Push start button.
5 When dough is ready remove dough from pan and
on a lightly floured surface divide dough into half.
6 Roll each half into a 36 x 20 cm (14 x 18inch)
rectangle.
7 Spread
3
/
8
cup raspberry jam lengthways down
centre third of each rectangle.
8 Make diagonal cuts from the outer edges 2.5cm
(1inch) apart and 7.5cm (3 inches) long.
9 Fold alternate strips of dough over filling.
10Place on a greased baking sheets.
11Brush with melted butter.
12Let rise 30 minutes (until well risen).
13Brush with an egg yolk and 1 tbsp water mixture.
14Combine until crumbly:
2 tbsp soft butter
2 tbsp brown sugar
1
/
4
ground almonds
1
/
8
cup flour
1 tsp nutmeg
15Sprinkle half over each dough.
16Bake at 175˚C (350˚F) gas mark 4 for 35-35
minutes.
10 Recipes for jams
Marmalade
Juice from oranges 3 medium
Rind of oranges grated 2
Preserving sugar 1 cup
Water 1 tbsp
Pectin if needed 2 tsp
Use setting 10 Jam
Comments
•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/February. If
using other oranges pectin will be needed to firm
up the marmalade refer to packet for instructions.
• This recipe will fill approximately 1 medium (400g)
jar.
Raspberry and apple jam
Raspberries, frozen, measured before defrosting 2 cups
Chopped baking apples (peeled and cored) 1 cup
Preserving sugar 1 cup
Lemon juice 3 tbsp
Use setting 10 Jam
Comments
•Warm the jars before filling.
• Use tongs to remove the paddle before pouring
the jam into prepared jars.
• Do not open lid during mixing.
Plum jam
Plums chopped, remove stone 2 cups
Chopped baking apples (peeled and cored) 1 cup
Preserving sugar 1 cup
Lemon juice 3 tbsp
Use setting 10 Jam
! Alternately use 3 cups of plums and no apples.
Comments
•Warm the jars before filling.
• Use tongs to remove the paddle before pouring
the jam into prepared jars.
• Do not open lid during mixing.
Notes
Depending on quality of fruit pectin may be required
to firm up the jam, refer to the packet for instructions.