Sunbeam Mixmaster MX001 Operational manual

Mixmaster
Electronic benchtop mixer
with torque control
Instruction/Recipe Booklet
MX001
Please read these instructions carefully
and retain for future reference.

Sunbeam’s Safety Precautions 1
Features of your Mixmaster 2
Using your Mixmaster 4
Rotation of Mixing Bowls 6
Mixing Guide 7
Oven Temperature Guide 8
Care and Cleaning 9
Let’s Talk Ingredients 10
Cookery Tips for Best Results 12
Helpful Hints for a Successful Dough 13
Helpful Hints for Better Cake Making 15
Recipes
Baking 17
Icing, Fillings, Frosting & Creams 22
Brunch, Lunch and Afternoon Tea 23
Pre-Dinner Nibbles 26
After-Dinner 28
Kids Treats 31
Special Occasions 35
Contents

1
Sunbeam are very safety conscious when
designing and manufacturing consumer products,
but it is essential that the product user also
exercise care when using an electrical appliance.
Listed below are precautions which are essential
for the safe use of an electrical appliance:
• Read carefully and save all the instructions
provided with an appliance.
• Always turn the power off at the power outlet
before you insert or remove a plug. Remove
by grasping the plug - do not pull on the cord.
• Turn the power off and remove the plug
when the appliance is not in use and
before cleaning.
• Do not use your appliance with an extension
cord unless this cord has been checked
and tested by a qualified technician or
service person.
• Always use your appliance from a power
outlet of the voltage (A.C. only) marked
on the appliance.
• Close supervision is necessary when your
appliance is being used near children or
infirm persons.
• Never leave an appliance unattended while
in use.
• Young children should be supervised to ensure
that they do not play with the appliance.
• Do not use an appliance for any purpose
other than its intended use.
• Do not place an appliance on or near a hot gas
flame, electric element or on a heated oven.
Do not place on top of any other appliance.
• Do not let the power cord of an appliance hang
over the edge of a table or bench top or touch
any hot surface.
• For safety reasons and to avoid maintenance
by unskilled persons, some appliances are
‘sealed’ using tamperproof screws. Such
appliances should always be returned to the
nearest Sunbeam Appointed Service Centre
for adjustment or repair if required.
• Do not operate any electrical appliance with a
damaged cord or after the appliance has been
dropped or damaged in any manner. If damage
is suspected, return the appliance to the
nearest Sunbeam Appointed Service Centre
for examination, repair or adjustment.
• For additional protection, Sunbeam
recommend the use of a residual current
device (RCD) with a tripping current not
exceeding 30mA in the electrical circuit
supplying power to your appliances.
• Do not immerse the appliance in water
or any other liquid unless recommended.
If you have any concerns regarding the performance and use of your appliance,
please visit www.sunbeam.com.au or contact the Sunbeam Consumer Service Line.
Ensure the above safety precautions are understood.
Sunbeam’s Safety Precautions
SAFETY PRECAUTIONS FOR YOUR
SUNBEAM MIXMASTER.
• Never eject beaters or dough hooks when
the appliance is in operation.
• Ensure fingers are kept well away from
moving beaters and dough hooks.
• Do not remove the mixing bowl from the
base of the Mixmaster whilst mixer is
in use.
• Should you be using a spatula during
mixing, ensure that the spatula is kept well
away from moving beaters and dough hooks.
• Never tilt back the head of the Mixmaster
whilst the appliance is in operation.

Attachment eject button
The eject button effortlessly releases the beaters or
dough hooks for easy cleaning.
3-way beating action
Sunbeam’s famous 3-way beating action rotates
the bowl, and individual beaters in opposite
directions for thorough mixing and better aeration.
Off-centre head and beaters
The head of the Mixmaster and beaters are
positioned off-centre to the bowl to make it easier
to add ingredients during mixing.
Tilt back head
The head of the Mixmaster tilts back and locks
securely into position to allow for easy removal of
mixing bowls and attachments.
Glass mixing bowls
3.5 and 1.6 litre mixing bowls are ideal for mixing
large or small quantities of ingredients.
Dishwasher safe
The glass bowls, beaters and dough hooks are
dishwasher safe for easy cleaning.
2
Features of your Sunbeam
Mixmaster

Special ‘V - groove’ beaters
Specially designed for optimum mixing and
aeration.
Dough hooks
Heavy duty steel dough hooks take the hard
work out of kneading dough and other heavy
mixtures.
12 speed control dial
12 speed electronic torque control motor
maintains the selected speed regardless of
the mixing load.
Non-slip rubber feet
Keep the mixer secure on the bench top
during use.
3

Before using your Mixmaster
Before assembling your Sunbeam Mixmaster,
be sure the power cord is unplugged from the
power outlet and the speed control dial is in
the OFF position.
1. Press the ‘head locking’ button, located
under the head of the Mixmaster. While
the button is depressed ease the head of
the Mixmaster back, see Figure 1. The
Mixmaster head will lock into this tilt
position, see Figure 2.
2. Select the desired attachments
depending on the mixing task to be
performed;
– Beaters for creaming butter and sugar,
mixing cake mixes and whisking cream
and egg whites.
– Dough hooks for kneading dough and
other heavy mixtures.
3. Insert selected attachment;
Beaters – Take the two beaters,
place the oval shaped beater (A)
into the socket marked with the
symbol ( ). Likewise, place the square
shaped beater (B) into the socket marked
with the symbol ( ). See Figure 3.
Dough hooks – Take the two dough
hooks, place the dough hook with
the small washer (A) into the socket
marked with the symbol ( ).
Likewise, place the dough hook
with the large washer (B) into the socket
marked ( ). See Figure 4.
4
Using your Sunbeam Mixmaster
A
B
Press locking
button down and
tilt mixer head
backward
Figure 1
Figure 2
Figure 4
Figure 3

5
Note: Be sure both beaters or dough
hooks click firmly in place, you may need
to twist the attachments slightly to
engage them in position prior to pushing
them into place.
4. Depending on the amount of ingredients
required for mixing, select bowl size by
placing the turntable into either of the
two holes on the base of the Mixmaster
stand, see Figure 5.
5. Press ‘head locking’ button to lower the
head with the selected attachments
(either, beaters or dough hooks) in place,
into the mixing bowl. See Figures 6 & 7.
Using your Mixmaster
1. With the speed control dial in the OFF
position, plug the power cord into a
230-240 volt power outlet.
2. Use the speed control dial to turn the
Mixmaster ON and OFF and to control
the mixing speeds.
Clearly marked instructions for correct
mixing speeds for each type of mixture are
shown in the ‘Mixing Guide’ on page 7.
Tip: Start mixing at slow speeds and increase
speed gradually to prevent ingredients
splashing out of the mixing bowl.
When adding dry ingredients, particularly
flour, lower the speed temporarily until
ingredients are combined.
Tip: When kneading yeast doughs, use
speed 1 to achieve best results. For
specific instructions for the use of dough
hooks see 'Helpful Hints for a Successful
Dough' on page 13.
Using your Sunbeam Mixmaster (continued)
Figure 5
Small bowl selected
Large bowl selected
Figure 6
Figure 7
Press locking
button down
and tilt mixer
head forward

6
Rotation of Mixing Bowls
The mixing bowls rotate by means of the
plastic button on the tip of the beater
making contact with the bowl and the
mixture passing through the beaters.
Note: To prevent overmixing the rotation of
the bowl may slow down and in some
instances stop, depending on the consistency
of the mixture. It is unnecessary for the bowl
to rotate continuously throughout mixing.
3. When mixing is complete, turn the speed
control dial to the OFF position and
unplug the cord from the power outlet.
4. Hold down the ‘head locking’ button and
ease the Mixmaster head back until the
mixer head is locked into the tilt back
position (See Figures 1 and 2 on page 4).
5. To remove the particular attachments
(either beaters or dough hooks), place
fingers loosely around the attachments
and hold down the ‘eject button’
see Figure 8.
Figure 8
Eject
Button
Using your Sunbeam Mixmaster (continued)

7
Mixing Guide
SPEED SETTING RANGE MIXING TASK
LOW FOLDING & BLENDING
1 Scones/Pastry
2 Biscuit dough
3 Tea Cakes
MEDIUM LIGHT MIXING
4 Sauces & Puddings
5 Custard/Icing
6 Packet Mixes
HIGH CREAMING & BEATING
7 Butter & Sugar
8 Cream Cheese
9 Heavy Batters
VERY HIGH WHIPPING & AERATING
10 Cream
11 Egg Whites & Meringues
12 Marshmallow
Please keep in mind that the various mixing
tasks and related speeds, listed in the table
below, may vary slightly from recipe to
recipe.
Please refer to it regularly as you develop
your understanding of how different
ingredients interact when mixing.
NOTES: For most recipes, it is better to begin
your mixing on a slower speed until the
ingredients begin combining, then move to
the appropriate speed range for the particular
task.
Generally there is no one set speed for an
entire recipe. You will need to change the
speed of the Mixmaster depending on what
stage of the recipe you are working on. This
is communicated in the recipe section.
When mixing larger quantities you may need
to increase the Mixmaster speed due to the
amount of mixing required and the larger
load on the machine.
When building up a recipe that requires the
addition of dry ingredients, such as flour,
slow the speed down whilst these ingredients
are being added to avoid a snow storm effect.
Once the extra ingredients begin combining
then slowly increase to the appropriate speed
for the particular mixing task.

8
For your information, the following temperature settings are included as a guide. These
settings may need to be adjusted to suit the individual range.
Thermostat Settings
Description of Oven Temperatures Electric Gas
°F °C °F °C
Cool 200 110 200 100
Very Slow 250 120 250 120
Slow 300 150 300 150
Moderately Slow 350 170 325 160
Moderate 400 200 350 180
Moderately Hot 425 220 375 190
Hot 450 230 400 200
Very Hot 475 250 450 230
Note: If using fan forced ovens be sure to turn the temperature down by 20-30°C.
Also check recipes at the back of this book.
Oven Temperature Guide

9
Before cleaning your Sunbeam Mixmaster,
ensure the power is turned off at the power
outlet, then remove the plug.
Wipe over the outside area of the Mixmaster
and turntable with a dampened cloth and
polish with a soft dry cloth.
Wipe any excess food particles from the
power cord.
Wash the mixing bowl, beaters and dough
hooks in warm soapy water and wipe dry.
Give special attention to the nylon button
area on the beater - use a brush if necessary
to remove sticky food particles. The heat-
resistant glass bowls may be washed in the
dishwasher.
Maintenance Service
Your Sunbeam Mixmaster should be regularly
checked. After approximately four years of
domestic use, the grease in the gear
compartment should be examined
(commercial use after two years). We suggest
at that time you send the Mixer to your
nearest Sunbeam Appliance Service Centre to
ensure efficient, correct servicing.
Note: The Sunbeam Mixmaster and the
turntable have been factory oiled and no
additional home oiling is necessary.
Storage
Keep your Sunbeam Mixmaster in a
convenient position on your kitchen bench
ready for use at all times. Place the beaters
and dough hooks into the bowl (storage of
beaters and dough hooks in a drawer with
other kitchen equipment may cause damage).
Note: Never wind the power cord around the
motor after use as the warmth of the motor
may cause damage to the power cord.
Care and Cleaning

10
Listed below is a guide regarding some of the
ingredients used in the recipes in this book.
Shortenings
The word, shortening, is a term used to
describe any one of the solid fats (animal,
vegetable or a mixture) which is suitable for
general use. Some are more suited than
others for particular recipes and are therefore
specified. Where the term shortening is used,
select the one most pleasing to your palate.
It is possible to mix or substitute according
to your requirements. Examples include;
Cotton seed oil and soybean.
Butter
Butter is made from approximately 80% milk
fat (cream) and is churned over a period of
time to produce a solid (butter). Butter is
used to stabilize, texturize and add flavour.
Butter may be salted or unsalted, it is best to
use unsalted butter for cake baking. Clarified
butter has the milk solids and salt removed,
which is ideal for pastry making as it can be
heated to higher temperatures than regular
butter.
Note: Margarine can be used as a substitute
for butter. It is made from vegetable oils,
therefore it may alter the end result. There
are various types of margarines, some of
these are butter-margarine blends and fat
reduced.
Yeast
A raising agent used in doughs. Yeast is a
microscopic living organism that grows
rapidly in suitable warm, moist conditions.
The yeast plant feeds on sugar and expels
carbon dioxide which expands the gluten
framework. When foaming yeast do not allow
the temperature to exceed 46°C, as this
prevents killing the yeast. A 26˚C - 30˚C,
draft free area is most suitable for the growth
of yeast during the rising process. Both Dry
Yeast and fresh Compressed Yeast may be
used in the recipes included in this book.
(NB. 7g of dry yeast is equivalent to 15g of
compressed yeast).
Substitutes
If you find it necessary to substitute
ingredients in a recipe, check the following
alternatives:
1 cup self raising flour = 1 cup plain flour and
2 teaspoons baking powder.
1 cup plain flour and 1 teaspoon baking powder
=1/2 cup each of plain and self raising flour.
1 tablespoon arrowroot = 1 tablespoon
cornflour.
Sultanas = equal measure of any other dried
fruit.
Golden Syrup = equal measure of honey or
treacle.
1 cup buttermilk = 1 cup fresh milk and 2
teaspoons vinegar or lemon juice.
Lets Talk Ingredients

11
Measuring Ingredients
Careful and correct measurement of all
ingredients is essential for recipe success.
Australian Standard Metric cup and spoon
measures are used in all recipes in the book.
All cup and spoon measurements should be
level.
The following are some hints on measuring
ingredients.
Wet Ingredients
Place the measuring jug on a level surface
and check the measurement at eye level.
Dry ingredients
Use a standard metric measuring cup and
spoon to measure out dry ingredients. After
filling, level off cup or spoon with a knife.
You may like to tap the cup or spoon lightly
on the kitchen benchtop before levelling. If
your dry ingredients has any lumps, be sure
to remove them or break them up, sifting
ingredients prior to mixing will help.
Raising Agents
Care is essential for best results. Check for
and crush any lumps, particularly in
bicarbonate of soda, before measuring.
Cheese and Breadcrumbs
Pack grated cheese and soft breadcrumbs
into the cup pressing lightly to obtain best
results.
Fats and Oils
The simplest method to measure butters,
margarines and shorting is to cut or
spoon the required amount from the block
or container and then weigh it using
metric scales.
Lets Talk Ingredients (continued)

12
1. Before starting, read the recipe
completely.
2. Refrigerated ingredients, ie butter and
eggs should be at room temperature
before mixing begins. Set these
ingredients out ahead of time.
3. Before starting your recipe preheat oven
to baking temperature recommended in
the recipe.
4. Assemble all ingredients and utensils
near the mixer.
5. To eliminate the possibility of shells or
deteriorated/off eggs in your recipe, break
eggs into a separate container first, then
add to the mixture.
6. When mixing egg whites, be sure the
bowls and beaters are thoroughly cleaned
and dried. As even the smallest amount of
oil on beaters or bowl may cause the egg
whites not to aerate.
7. Always start mixing at slow speeds.
Gradually increase to the recommended
speed as stated in the recipe.
8. Do not overbeat. Be careful that you only
mix/blend mixtures until the
recommended time specified in your
recipe. Fold in dry ingredients only until
just combined. Always use the low speed.
At any stage of mixing, over beating can
cause toughness, close texture, lack of
rising or excessive shrinkage. Climatic
conditions, seasonal temperature changes,
temperature of ingredients and their
texture variation from area to area all play
a part in the required mixing time and the
results achieved.
9. All recipes have been kitchen tested, but
should you find it necessary to vary the
ingredients or the size of the tin etc. allow
for a variation in cooking time. Always test
for doneness in baked foods before
removing from the oven or the cooking
appliance.
10.During mixing, ingredients may splash to
the sides of the bowl. To scrape the bowl,
turn the beaters and bowl Control Dials to
the ‘OFF’ position and using a plastic or
rubber spatula, scrape the bowl. NEVER
USE A KNIFE, METAL SPOON OR FORK,
as this may cause damage to the beaters
and bowl. A light scraping after the
addition of each ingredient assists in
achieving efficient mixing.
Cookery Tips for Best Results

13
Step 1: Preparing the yeast
For the dry yeast to be activated it needs to
ferment. To do this place warm milk, sugar
and the tepid water into a bowl, add dry
yeast and mix. Stand in a warm place until
mixture starts foaming ie bubbles. This
process will take approximately 10 minutes.
Be sure not to overheat the milk. As hot
temperatures will kill and deactivate the
yeast.
Step 2: Preparing the dough
Note: Ensure dough hooks are in place (refer
to page 6).
1. Place the dry ingredients into the
Mixmaster bowl and position onto the
turntable. Turn the speed control switch to
speed 1. Begin to gradually add the liquid
ingredients to the bowl.
Note: You may find it useful to use a rubber
or plastic spatula to scrape the dry
ingredients from the side of the bowl during
the kneading process. Do not use the spatula
near or directly behind the dough hooks. Use
only a rubber or plastic spatula and keep it
well away from the moving parts.
Safety Tip: Do not attempt to feed the dough
into the dough hooks with your hands,
spatula or any other utensil while the mixer
is plugged into a power outlet or in operation.
2. As the ingredients start to form a ball,
scrape down the sides of the bowl if
necessary with a plastic spatula and
remove your dough.
Safety Tip: Do not use the mixer near the
edge of a bench or table top where it may
fall off.
3. Depending on what recipe you are making,
generally you will need to add manual
kneading to your dough. Place dough onto
a well floured work bench or surface and
knead until dough is smooth and elastic.
This should take approximately 10-15
minutes.
4. After kneading place dough into a large
well greased mixing bowl. Place the bowl
in a warm, draft-free area and cover with a
light cloth until the dough doubles in size.
5. Plunge fist into the centre of the risen
dough to punch out excess air. Fold outer
edges into the centre and turn dough out
onto a lightly floured board for shaping.
Place dough into tins for baking, or cut
and shape dough for making buns, rolls,
etc.
6. Final rising of dough. Cover the dough
with a light cloth and place in a warm,
draft-free area until doubled in size again.
Glaze and bake.
Helpful Hints for a Successful
Dough

14
Step 3: The finishing touches
To add interest to breads
• Sprinkle loaves or buns with sesame,
poppy, or caraway seeds before baking.
• Top loaves with shredded cheese during
the last few minutes of baking.
• Drizzle sweet tea rings or buns with an
icing sugar when cooled.
Glazes
• May be brushed over the dough at any
time before, during or after baking.
Before Baking
• For a shiny crust, brush with cream or
evaporated milk.
• For a glossy crust, brush with beaten egg
white.
After Baking
• For a matt finish, brush with melted
butter or margarine.
Doughy Tips.
Q. My dough hasn’t worked, what went
wrong?
A. If you over knead or under knead your
dough the end result will be tough or
spoiled. We suggest to throw the dough
out and start again.
Q. I followed the recipe, however I’m finding
that my mixture is dry and crumbly. Do I
need to add more water?
A. Your mixture may be dry and crumbly for
several reasons. One common problem is
that flour tends to absorb or want more
moisture/liquid, especially on a warm or
humid day. We suggest you add more
water, a drop at a time, until you reach a
smooth ball/dough.
Q. I added too much water and my dough is
very sticky, what can I do?
A. If the dough is smooth without lumps,
then remove the dough from the bowl and
turn it out onto a well floured benchtop.
Knead the dough until you get a smooth
and well formed dough, that is soft to
touch and bounces back when pressed
with the tip of your finger.
Helpful Hints for a Successful Dough (continued)

15
• Always have ingredients at room
temperature. Warm the bowl to be used in
really cold weather.
• Add flavouring and essences to the
shortening for a better flavour.
• Add the sugar to the softened shortening
and beat until the colour lightens slightly;
there’s no need to beat until the sugar is
dissolved.
• Add whole eggs one at a time and beat
until egg is absorbed. Eggs should not be
cold as they can curdle mixtures.
• In our recipes we will use self-raising flour
wherever possible. If plain flour is called
for, it must be used to keep the balance
of ingredients correct.
• Divide the flour and the liquid into two
portions and add alternately with the
liquid on speed 1 - don’t over beat.
• If you don’t have a tin the same size as
the recipe suggests, her are some tins that
are of similar capacity:
Use 2 x 20cm sandwich tins or a 1 x 28 x
18cm lamington tin or a 1 x 20 x 7cm
deep round cake tin or 1 x standard loaf
tin or a 1 x 20cm ring tin.
• Care must be taken when using a cake tin
instead of a sandwich tin to lower the
suggested temperature by approximately
25°C and lengthen the cooking time.
• Care should also be taken when
substituting a cake tin for a ring tin, baba
tin or any tin with a funnel as some cake
mixtures that have a very high fat content
may need the heat supplied by way of
the funnel.
• Cooking times and temperature are meant
only as a guide. Light mixtures should
spring back when lightly touched and
heavy mixtures, fruit cake and the like,
should be tested with a skewer toward the
end of the suggested cooking time.
Reasons for Poor Results
Sponge Cakes Shrink
Unbalanced ingredients, overbeating of egg
whites, sudden changes of temperature or
draught when taking from the oven.
Cakes Do Not Rise
Mostly due to gross overbeating, but can also
be caused by too hot an oven during the first
part of cooking.
Cakes Sink in the Centre
Too much fat, raising agent, liquid or sugar;
too little flour; under cooking or slow
cooking.
Cakes Run Over at Edges
Too much batter for size of pan, too cool an
oven, too much sugar, over beating, too much
raising agent.
Hard Outer Crust
Too much flour, too little sugar, over mixing,
too hot an oven.
Moist, Sticky Outside
Too much sugar, over beating, under baking.
Coarse Crumbly Texture
Overbeating, low baking temperature.
Helpful Hints for Better Cake
Making

16
Heavy, Close Texture
Too much fat or sugar, over mixing, under
baking, or too hot an oven.
Fruit Sinks
Mixture too soft, damp fruit, too little flour,
ingredients not correctly balanced, over
beating.
Some Hints on Sponge Making
• There are basically two methods of sponge
making. The whole egg method is the
simpler, but better volume can be
achieved if the egg whites are separated
from the yolks.
• If you elect to separate the eggs, whip the
whites until they hold peaks and gradually
add the sugar a little at a time, beating
well between each addition. Start with
teaspoons of sugar and, as the mixture
stiffens, add it more quickly. This process
should take about 3-5 minutes. Only fold
in the egg yolks until they disappear, say
1/2minute.
These General Tips apply to either method:
• Eggs should be at room temperature.
• Caster sugar will give a better result as it
dissolves more quickly.
• Bowl and beaters should be clean, dry and
free from any fat.
• The fold speed of the Mixmaster will
supply the gentle but thorough action
necessary to fold in flour. Care should be
taken to mix only until the flour has been
folded thoroughly through the egg mixture.
Always commence mixing on speed 1.
• The liquid should always be hot when
folded through the sponge mixture. This
starts the sponge cooking on the table, so
it is essential to have the oven in
readiness.
• Don’t rush the folding in and be sure the
liquid is evenly folded through the
mixture. Any unmixed liquid will cause
the sponge to be held down where the
liquid lies.
Swiss Rolls
• The sponge mixture must be evenly
distributed. A better result will be
achieved if the mixture is poured along
the tin and the tin tilted to allow the
mixture to run to the corners, rather than
spreading the mixture.
• While the roll is baking, sprinkle a little
crystal sugar onto the sheet of greaseproof
paper larger than the Swiss roll tin. Soften
the jam to make it easy to spread.
Immediately after the roll comes from the
oven, turn in onto the prepared paper and
quickly spread the jam right out to the
corners. Make the first roll a tight tuck
and use the greaseproof paper to help you
handle the hot sponge.
• It is essential the sponge is rolled quickly
and that sponge is not over-cooked or the
roll will crack.
Helpful Hints for Better Cake Making (continued)

17
Tips
• Goats milk and skim milks can be used in
these recipes.
• Margarine’s and low fat butter’s can also
be used in these recipes.
Basic White Loaf
1 sachet dry yeast
1 tablespoon sugar
1 cup lukewarm water
3/4cup lukewarm milk
60g butter, melted
4 cups plain flour
1 teaspoon salt
1.Combine the first five ingredients in a
small bowl and allow to stand in a warm
place until mixture begins to froth. About
10 minutes.
2.Insert dough hooks into the mixer head
(refer to page 5). Place sifted dry
ingredients into the large Mixmaster bowl.
3.On Low speed (1-2), gradually add yeast
mixture. Note that it will be necessary to
scrape sides of bowl with a rubber spatula.
Knead on Medium speed (4) for 3-4
minutes.
4.Continue the kneading process at Medium
speed (4) until all ingredients are
incorporated and dough forms a smooth
ball. Mixture will be wet and sticky. Remove
dough from bowl using a rubber spatula.
5.Place dough in a greased bowl, turning
once to grease top of dough. Cover, and let
rise in a warm place until doubled in size
(40-50 minutes).
6.Punch down, fold sides to centre and turn
the dough over. Remove the dough from the
bowl and place onto a well floured surface.
Lightly knead dough with palm of your
hands until smooth and elastic. Cut dough
in half and shape into two loaf pans. Cover
loosely with plastic wrap and allow to rise in
a warm place until doubled in size. About
30-40 minutes. Preheat oven to 200°C.
7.Bake for approximately 30 minutes. Baked
loaves sound hollow when tapped.
Variations to this recipe:
Breadsticks
1.Follow steps 1 - 5 from ‘Basic White Loaf’
recipe.
2.Punch down, fold sides to centre and turn
the dough over. Knead on a lightly floured
surface. Cut the dough into 8 portions and
in each portion cut 1cm length slices.
3.Cut each slice into 1cm strips and roll into
thin long stick like shapes.
4.Place onto a baking tray lined with baking
paper, brush with milk and sprinkle with
sea salt, and or poppy seeds and sesame
seeds or cajun seasoning.
5.Bake on 200°C for 15 minutes, or until dry
and crisp and golden brown.
Bread rolls
1.Follow steps 1 - 5 from ‘Basic White Loaf’
recipe.
2.Punch down, fold sides to centre and turn
the dough over. Knead lightly on a well
floured surface. Cut the dough into 12
portions and roll each portion across the
bench, until an even soft ball is achieved.
3.Place each portion of dough onto a baking
tray lined with baking paper. Cover in
plastic wrap, allow to double in size (about
20-40 minutes) brush with eggwash and
sprinkle with a mixture of poppy and
sesame seeds.
Note: Eggwash is a mixture of egg yolk and
tepid water used to glaze the top of uncooked
bakery goods to give a shinny glaze.
4.Bake on 200°C for 15-20 minutes.
Recipes – Baking

18
Sesame Rolls
1.Follow steps 1 - 5 from ‘Basic White Loaf’
recipe.
2.Preheat oven to 220°C. Line a baking tray
with baking paper.
3.Punch down, fold sides to centre and turn
the dough over. Knead on a lightly floured
surface. Divide the dough into 24 equal
portions and shape into round, smooth
balls.
4.Place close together onto the prepared tray
and brush with melted butter and sprinkle
with sesame seeds.
5.Cover with plastic wrap and allow to rise in
a warm place for approximately 10
minutes.
6.Bake for approximately 20 minutes. Baked
rolls sound hollow when tapped with the
knuckles.
Variations to this recipe:
Flat rolls can be made using this recipe.
After dividing the dough into equal portions
and shaping into rounds, flatten each round
with a rolling pin to approximately 1.5cm
thick. Place close together on prepared trays,
brush with melted butter and sprinkle with
sesame seeds. Cover with plastic wrap and
allow to rise in a warm place for
approximately 10 minutes. Bake for
approximately 20 minutes.
Sultana Loaf Makes 2 loaves
1 sachet dry yeast
2 tablespoons sugar
60g butter or margarine, melted
11/4cup lukewarm milk
3/4cup water
4 cups plain flour or bakers flour
2 tablespoons sugar, extra
2 tablespoons powdered milk
1 teaspoon salt
1 cup sultanas
1.Combine the first five ingredients in a
small bowl and allow to stand in a warm
place until mixture begins to froth. About
10 minutes.
2.Insert dough hooks into the mixer head
(refer to page 5). Place sifted dry
ingredients, including sultanas into the
larger Mixmaster bowl.
3.On Low speed (1-2), gradually add yeast
mixture. Note it will be necessary to scrape
sides of bowl with a rubber spatula. Knead
on Medium speed (4) for approximately
4-5 minutes.
4.Continue the kneading process at Medium
speed (4) until all ingredients are
incorporated and dough forms a ball. Note
mixture should be wet and sticky. Remove
dough from bowl using a rubber spatula.
5.Place dough in a greased bowl, turning
once to grease top. Cover with plastic
wrap, and let rise in a warm place until
doubled in size (40-50 minutes).
6. Punch down, fold sides to centre and turn the
dough over. Turn dough out onto a well floured
surface and knead lightly for 1-2 minutes until
smooth. Cut and shape into loaf pans. Cover
with plastic wrap and allow to rise in a warm
place until doubled in size, approximately 20
minutes. Preheat oven to 200°C.
7.Bake for approximately 30 minutes. Baked
loaves sound hollow when tapped with the
knuckles. Makes 2 loaves.
Tip: If dough is too wet, while mixer is
kneading slowly sprinkle about a
tablespoon at a time of flour until mixture
is smooth and moist but not wet. Dough
should be slightly sticky, soft and elastic.
Variations to this recipe:
The sweet yeast dough can be used to
make various sweet bakery goods such as
the plaited sweet loaf, Chelsa bun or hot
cross buns.
Baking continued