Breville BFP250 User Manual download pdf (Page 18)

35

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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