Assessments - 4, GPA: 4.3
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12 Sprinkle with poppy or sesame seeds, diced onion, garlic chips, or grated cheddar cheese, if desired. 13 Bake at 200°C (400°F) gas mark 6 for 25 to 30 minutes. Croissants Ingredients Water 3/4 cup Skim Milk Powder 2 tbsp. Sugar 1 tbsp. Salt 1 tsp. Butter 1 tbsp. Strong White Flour 2 cups (1) Dry Yeast Butter Chilled and sliced 3 tsp. 1/2 cup Egg 1 large (whisked together with 1 tbsp. of cold water) Use Setting 9 Method Makes 12 croissants. 1 Measure water, dry milk, sugar, salt, butter, flour into baking pan. Sprinkle yeast into centre of flour. 2 Insert baking pan securely into unit, close lid. 3 Select setting 9 and push start button. 4 Meanwhile, roll 1/2 cup of chilled butter slices between two sheets of waxed paper into a 25 x 18cm (10 x 7 inch) rectangle. Chill at least 1 hour. 5 The breadmaker will beep 3 times and the display will show ‘END’ when dough is ready. 6 Remove dough from pan and roll dough out to 7mm (1/4 inch) thickness on a lightly-floured surface into a 30cm (12 inch) square. 7 Place chilled butter on centre third of dough. Fold each side over the buttered side. Roll dough to 50 x 36cm (20 x 14 inch) rectangle. 8 Fold dough into third, seal edges. Roll into a 50 x 36cm (20 x 14inch) rectangle. Fold and roll twice more. Cover securely with plastic wrap. Chill in freezer for 20 minutes. Repeat folding and rolling 3 times. 9 Roll dough to 3mm (1/8") thickness into a 25 x 37.5cm (10 x 15”) rectangle. Cut into 6 squares. Cut each square in half to form 12 triangles. 10 Roll each triangle loosely, starting from the wide end. Place seam side down on greased baking pan. 11 Curve ends. Sprinkle water on top. Cover lightly with damp cloth and allow to rise in a warm area free from drafts 45 to 50 minutes or until doubled in size. 12 Brush lightly with beaten egg and water. 13 Bake at 190°C (375°F) gas mark 5 for 10 to 15 minutes, or until golden brown and flaky. Pizza dough Ingredient Water 1 cup Butter 1 tbsp. Sugar 2 tbsp. Salt 1 tsp. Strong White Flour 23/4 cups Dry Yeast 1 tbsp. Use setting 9 Makes one deep pan pizza base. 1 Place water, butter, sugar and salt into baking pan. 2 Add flour. Sprinkle yeast into centre of flour. 3 Select setting 9 and push Start Button. 4 The breadmaker will beep 3 times and the display will show ‘END’ when dough is ready. 5 Preheat your oven to 200°C (400°F) gas mark 6. 6 Remove dough from pan and press dough into a lightly greased 30cm (12") pizza pan. Brush lightly with vegetable oil. Cover dough and allow to stand 15 minutes in a warm draft free area. 7 Spoon tomato or pizza sauce over dough, top with your favourite ingredients and grated Mozzarella cheese. 8 Bake at 200°C (400°F) gas mark 6 for 25-30 minutes or until crust is golden brown and cheese is bubbly. NOTE: For a thinner crust pizza, divide dough in half and press into 2 x 30cm (12") pans. White rolls Ingredients Water 11/4 cups Skimmed Milk Powder 1 tbsp. Butter 2 tbsp. Sugar 2 tbsp. Salt 11/2 tsp. White Flour 31/4 cups Strong Dry Yeast 11/2 tsp. Use setting 9 Method Makes 12 rolls. 1 Follow standard method until dough is ready. 2 Remove dough from pan and turn dough out onto a lightly floured surface. 3 Divide into 12 equal pieces. 4 Shape each into a ball. 5 Place in greased muffin tins or on a well greased baking tray 6 Brush lightly with melted butter 7 Let stand, covered for 20-25 minutes or until double in size. 8 Bake at 190°C (375°F) gas mark 5 for 15-20 minutes. Wholemeal rolls Ingredients Water 11/4 cups Skimmed Milk Powder 2 tbsp Butter 2 tbsp Honey 2 tbsp Molasses 1 tbsp Salt 11/2 tsp Strong Wholemeal Flour 31/4 cups Dry Yeast 11/2 tsp Use setting 9 Method Makes 12 rolls. Follow method given for white rolls. NOTE: To make a lighter textured roll, replace 1 cup of strong wholemeal flour with 1 cup of strong white flour. Raspberry braid Ingredient Water 1 cup Egg (beaten) 1 medium Butter 2 tbsp. Sugar 1/4 cup Salt 3/4 tsp Strong White Floor 33/4 cups Dry Yeast 2 tsp Use Setting 9 Method Makes 2 braids. 1 Measure ingredients into baking pan. 8 Place 5cm (2”) apart on greased baking sheets. 2 Insert baking pan securely into baking unit, close lid. 3 Select dough setting. 4 Push start button. 5 The breadmaker will beep 3 times and the display will show ‘END’ when dough is ready. 6 Remove dough from pan and on a lightly floured surface divide dough into half. 7 Roll each half into a 36 x 20cm (14 x 8inch) rectangle. 8 Spread 3/8 cup raspberry jam lengthways down centre third of each rectangle. 9 Make diagonal cuts from the outer edges 2.5cm (1inch) apart and 7.5cm (3inches) long. 10 Fold alternate strips of dough over filling. 11 Place on greased baking sheets. 12 Brush with melted and cooled butter. 13 Let rise 30 minutes (until well risen). 14 Brush with an egg yolk and 1 tbsp. water mixture. 15 Combine until crumbly: 2 tbsp. soft butter 2 tbsp. brown sugar 1/4 ground almonds 1/8 cup flour 1 tsp. Nutmeg 16 Sprinkle half over each dough. 17 Bake at 175°C (350°F) gas mark 4 for 30-35 min...
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