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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)
