Breville EM6, Instructions For Use Manual

BASIC WHITE BREAD

230ml water

1 tablespoon sunflower oil

1 teaspoon salt

1 tablespoon sugar

350g / 2 

1

⁄

3

cups bread flour

1 teaspoon bread improver

1 tablespoon milk powder

1

1

⁄

4

teaspoons Tandaco yeast

1. Place the water, oil, and then all the dry

ingredients into the glass mixing bowl.

2. Using the dough hooks start to mix the

dough using speed 1, mix for 1 minute.

3. Remove the dough and place onto a

floured surface to knead. 

4. Place the dough  into a lightly greased

bowl, cover  with plastic wrap and place

in a warm position until the dough has

doubled in size.

5. Remove the dough and knead to de-gas

the dough, place into a lightly greased

23cm (12cm loaf pan).

6. Place the pan into a warm position until

the dough has doubled in size.

7. Bake in a moderately hot oven for 

minutes.

27

BUTTERSCOTCH SELF SAUCING
PUDDING

Serves 2

50g butter, chopped

1

⁄

2

cup soft light brown sugar

3

⁄

4

cup self raising flour

1

⁄

2

teaspoon mixed spice

2

⁄

3

cup milk

30g butter, extra

1

⁄

4

cup sugar

1

⁄

4

cup water, extra

1. Lightly grease (6 x 1 cup) capacity

ovenproof dishes with melted butter.

2. Cream butter and sugar on speed 4 in

the glass mixing bowl, until creamy and fluffy.

3.  Gradually add the dry ingredients

alternatively with milk using speed 3,
mix until smooth.

4.  Spoon mixture evenly into prepared dishes.

5.  Combine remaining butter, sugar and

water in small pan, place over a high
heat, and bring to the boil.

6. Reduce heat.

7.  Simmer gently uncovered until 

golden brown.

8.  Remove from heat; carefully stir in 2

tablespoons of water until smooth, cool
slightly.

9.  Pour an equal amount of the mixture

over each pudding.

10. Bake in a moderate oven 180c for 25

minutes or until skewer comes out clean,
when inserted in the centre.

11. Loosen edges of pudding by running a

knife around the edge.

12. Invert dish on a serving plate to serve.

Serve with clotted cream

LEMON AND LIME DELICIOUS

Serves 2

60g butter

3

⁄

4

cup castor sugar

3 eggs, separated

1 teaspoon finely grated lemon rind

1

⁄

2

teaspoon grated lime rind

1

⁄

4

cup lemon juice

1

⁄

4

cup lime juice

1

⁄

3

cup self-raising flour, sifted

1 cup milk

1.  Lightly grease a 5 cup capacity ovenproof

dish with melted butter.

2.  In the glass mixing bowl cream butter

and sugar until light and creamy, add

egg yolks gradually one at a time beating

thoroughly after each addition.

3.  Add lemon and lime zest.

4.  Gradually add the dry ingredients

alternatively with milk using speed 3,

mix until smooth, remove from the glass

bowl and wash.

5.  Place egg whites the cleaned glass

mixing bowl, beat on speed 5until stiff

peaks form.

6.  Using a metal spoon fold through

prepared mixture.

7.  Pour into prepared ovenproof dish.

8.  Place into a large baking tray.

9.  Pour in enough hot water to come

halfway up the sides of prepared dish.

10. Bake in a moderate oven 180c for 1 hour

or until golden and firm.

Serve with whipped cream.

26

CAKES cont’d

CAKES cont’d

If the dough is too dry add

an extra 1-2 teaspoons

water, if too sticky add an

extra 1-2 tablespoons of

flour.

BR3936 EM6 WizzMix Plus Book  22/7/02  4:29 PM  Page 26