LG MC-785BC User Manual download pdf (Page 18)

Cooking

Guide

-18-

Rich

White

Bread

12oz/350g

strong

white

flour

2oz/50g

butter

or

margarine

1xtsp/5ml

spoon

salt

1xtsp/5ml

spoon

caster

sugar

1

sachet

easy-blend

yeast

12fl

oz/300ml

milk

milk

to

glaze

Microwave

Power

HIGH

and

Convection

200OC

1.

Place

the

flour

in

a

bowl.

Rub

in

the

butter

or

margarine

then

add

the

salt,

sugar

and

yeast.

2.

Heat

the

milk

on

Microwave

Power

HIGH

for

20

sec.

Add

to

the

flour

and

mix

to

give

a

soft,

manageable

dough.

Knead

on

a

floured

surface

until

smooth

and

elastic.

3.

Place

in

a

bowl

and

cover.

Heat

on

Microwave

Power

HIGH

for

15

sec.

then

leave

for

10

min.

Repeat

4-5

times,

until

the

dough

has

doubled

in

size.

4.

Reknead

the

dough

and

place

in

a

small

greased

oven

proof

glass

loaf

dish.

Heat

as

above

until

well

risen.

5.

Brush

the

dough

with

milk.

6.

Preheat

the

oven

to

Convection

200OC.

7.

Cook

on

the

rack

on

Convection

200OC

for

50-60

min,

until

browned.

8.

Cool

on

a

wire

rack before

slicing

and

serving.

Makes

1

loaf

Fig

Bread

8oz/225g

wholewheat

flour

1xtsp/5ml

spoon

ground

ginger

1

sachet

easy-blend

dried

yeast

0.5oz/15g

caster

sugar

4oz/125g

dried

figs,

chopped

good

pinch

salt

scant

10fl

oz/250ml

milk

Microwave

Power

HIGH

and

Convection

200OC

1.

Place

the

flour,ground

ginger,

dried

yeast

and

caster

sugar

in

a

bowl

with

the

chopped

figs

and

a

pinch

of

salt.

2.

Heat

the

milk

on

Microwave

Power

HIGH

for

20

sec,

until

just

tepid.

Use

sufficient

milk

to

mix

the

ingredients

to

a

soft

manageable

dough.

Turn

out

onto

a

floured

surface

and

knead

thoroughly

until

smooth

and

pliable.

3.

Place

in

a

large

bowl,

cover

and

heat

on

Microwave

Power

HIGH

for

15

sec.

Leave

for

10

min

then

repeat

3-4

times

until

the

dough

has

doubled

in

size.

4.

Lightly

knead

the

dough

and

re-shape.

Place

on

a

greased

ovenproof

glass

loaf

dish.

Heat

and

stand

as

in

stage

3

until

well

risen.

5.

Preheat

the

oven

to

Convection

200OC.

6.

Cook

on

the

rack

on

Convection

200OC

for

55-65

min,

until

firm

and

browned.

7.

Turn

out

onto

a

rack

and

allow

to

cool

before

serving

sliced

and

buttered.

Makes

1

small

loaf

Wholewheat

Bread

8oz/225g

wholewheat

flour

8oz/225g

strong

white

flour

1xtsp/5ml

spoon

salt

1xtsp/5ml

spoon

caster

sugar

1oz/25g

butter

or

margarine

1

sachet

easy-blend

yeast

15fl

oz/375ml

water

Microwave

Power

HIGH

and

Convection

200OC

1.

Mix

together

the

flours

and

sugar

in

a

large

bowl.

Rub

in

the

butter

or

margarine

then

stir

in

the

yeast.

2.

Heat

the

water

in

a

jug

on

Microwave

Power

HIGH

for

20

sec.

Gradually

add

to

the

flour

to

give

a

soft

manageable

dough.

3.

Knead

the

dough

until

smooth

and

elastic.

Place

in

a

bowl

and

cover.

Heat

for

15

sec

then

leave

for

10

min.

Repeat

3-4

times,

until

the

dough

has

doubled

in

size.

4.

Reknead

the

dough

and

shape

into

an

oval.

Place

on

a

greased

ovenproof

plate.

Heat

as

above

until

well

risen.

5.

Slash

the

dough

three

times

with

a

sharp

knife.

6.

Preheat

the

oven

to

Convection

200OC.

7.

Cook

on

the

rack

on

Convection

200OC

for

55-65

min,

until

browned

and

crusty.

8.

Cool

on

a

wire

rack

before

slicing

and

serving.

Makes

1

loaf

1 2 ... 13 14 15 16 17 18 19 20 21 22 23 ... 35 36

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