Sunbeam Mixmaster MX7700 Operational manual

Mixmaster Series II
600 watt twin-motor benchtop mixer
Instruction/Recipe Booklet
MX7700
Please read these instructions carefully
and retain for future reference.

Sunbeam’s Safety Precautions 1
Features of your Mixmaster Series II 2
Using your Mixmaster Series II 4
Role of the twin-motor
3-way beating action 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 17
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 SERIES II.
• Never eject beaters or dough hooks when
the appliance is in operation.
• Ensure fingers are kept well away from
moving beaters and dough hooks.
• Only use the supplied mixing bowl.
• Do not remove the mixing bowl from the
base of the Mixmaster whilst mixer is
in use.
• When using extremely heavy loads the
appliance should not be operated for more
than 2 minutes. This does not apply to any
of the recipes in this booklet.
• 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.
• The mixmaster must be switched off and
unplugged before any cleaning.
• Do not restrain the mixer bowl while
rotating.
• Turn the Mixmaster off and raise the head
before removing the mixing bowl.

Attachment eject button
The eject button effortlessly releases the beaters or
dough hooks for easy cleaning.
Twin-motor 3-way beating action
Sunbeam’s famous 3-way beating action with
patent pending twin-motor technology provides a
powerful mixing action and more thorough result.
The first motor drives the individual beaters in
opposite directions while the second drives the
bowl.
Off-centre mixing 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.
4 litre stainless steel mixing bowl
4 litre stainless steel mixing bowl locks onto the
base of the mixer and is designed specifically for
mixing regular to large quantities of ingredients.
Spatula
2
Features of your Sunbeam
Mixmaster Series II

Heavy-duty beaters
Designed for optimum mixing and aeration,
ideal for creaming butter and sugar, plus
mixing heavy cake mixes.
Dough hooks
Heavy duty 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.
Tilt back and locking head button
The head of the Mixmaster tilts back and
locks securely into position to allow for easy
removal of mixing bowl and attachments.
Bowl speed control dial
The bowl speed control has the options
of high and low allowing you to select the
optimal bowl speed for different mixing tasks.
Non-slip rubber feet
Keep the mixer secure on the bench top
during use.
3

Before using your Mixmaster Series II
Before assembling your Sunbeam Mixmaster
Series II, be sure the power cord is
unplugged from the power outlet and the
speed control dial is in the 'O' position.
1. Press the ‘tilt' button, located on the
neck of the Mixmaster and swing the
mixer head up, see Figure 1. The mixer
head will lock into this tilt position.
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.
Inserting attachements
3a.Take the two beaters, place the
oval shaped beater (A) into the
left socket, (outer position).
Place the other beater, with
the plastic nodules on the base
(B) into the right socket, (inner
position), see Figure 2.
3b. Take the two dough hooks, place the
dough hook with the shorter hook at
the bottom (A) into the left socket,
(outer position). Likewise, place the
dough hook with the longer hook at
the bottom (B) into the right socket,
(inner position), see Figure 3.
Important: Please review Figure 4. The
illustration on the left is how the dough
hooks should look when correctly inserted.
However should the dough hooks once
4
Using your Sunbeam Mixmaster
Series II
A
B
Figure 2
Press 'tilt' button
and tilt the mixer
head backward.
Figure 1
A B
A
B
Figure 3
A B

5
inserted appear to be touching, as they do in
the illustration on the right, then they have
been inserted incorrectly.
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.
Attachments can only be locked in place if
they are in the correct socket. If only one
of the attachments will lock in place, the
attachments are in the wrong sockets.
4. Place the mixing bowl onto the metal base
plate so that it is sitting evenly. Lock the
bowl into place by turning it clockwise,
see Figure 5.
5. Press ‘tilt’ button to lower the head with
the selected attachments (either, beaters
or dough hooks) in place, into the mixing
bowl. See Figure 6.
Using your Mixmaster Series II
1. With the speed control dial in the 'O'
position, plug the power cord into a
230-240 volt power outlet.
Note: The power indicator light on the speed
control dial will now be illuminated.
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.
Selecting the mixing bowl speed
1. The mixing bowl automatically turns on
when the speed control dial is turned
on. For majority of mixing tasks the
Using your Sunbeam Mixmaster Series II (continued)
 
Figure 5
Figure 4Press 'tilt'
button down
and tilt mixer
head forward
Figure 6

6
bowl speed should be set on the 'LO'
speed setting. For light mixes requiring
maximum mixing performance such as
cakes and meringue, the 'HI' bowl speed
is recommended as this passes the
mixture through the beaters more often
for faster results. For large volumes the
bowl speed should be reduced to "LO",
particularly in thick mixtures.
2. When mixing is complete, turn the speed
control dial to the 'O' position and unplug
the cord from the power outlet.
Note: The indicator light will stay on until
power is disconnected from the mixer.
3. Hold down the ‘tilt’ button and ease the
Mixmaster head back until the mixer head
is locked into the tilt back position, see
Figure 1.
4. To remove the particular attachments
(either beaters or dough hooks), place
fingers loosely around the attachments
and hold down the ‘beater eject’ button
see Figure 7.
Figure 7
Beater
Eject
Button
Using your Sunbeam Mixmaster Series II (continued)
One motor is located in the head of the
Mixmaster. This drives the individual beaters,
turning each in opposite directions.
The second motor is located in the neck
of the Mixmaster and drives the turntable,
in turn rotating the bowl. High or low bowl
speed can be selected by simply turning the
control dial positioned on the neck of the
Mixmaster Series II.
These actions combine to ensure a more
powerful and thorough mixing result.
Role of the Twin-motor 3-way
beating action

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
Series II, ensure the power is turned off at
the power outlet, then remove the plug.
Wipe over the outside area of the Mixmaster
and base 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 stainless
steel mixing bowl, beaters and dough hooks
may also be placed and washed in the
dishwasher.
Maintenance Service
Your Sunbeam Mixmaster Series II 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 Mixmaster to your
nearest Sunbeam Appliance Service Centre to
ensure efficient, correct servicing.
Note: The Sunbeam Mixmaster Series II and
the base have been factory oiled and no
additional home oiling is necessary.
Storage
Keep your Sunbeam Mixmaster Series II 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.
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 water temperature to exceed 40°C, as
this will kill 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 20g 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
= ½ cup each of plain and self raising flour.
Sultanas = equal measure of any other dried
fruit.
Golden Syrup = equal measure of treacle or
molasses.
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.
• One metric tablespoon is equal to 20mls.
• One metric teaspoon is equal to 5mls.
• One liquid cup measurement is equal to
250mls.
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 over beat. 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 speed control dial to the
'O' position and using a 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 4).
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 spatula
to scrape the dry ingredients from the sides
of the bowl.
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 3-5
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. 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.
Q. My yeast did not bubble, why?
A. The yeast may not be active anymore.
Check the use by date and when not using
yeast be sure to store in the fridge.
Q. My dough did not rise, why?
A. Firstly check the freshness of the yeast.
Otherwise it may need to be placed in a
warmer position. Placing the dough in a
bowl and covering with plastic wrap then
placing in a sink with some warm water
may help.
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.
• When creaming butter and sugar beat
until light and creamy.
• 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, here 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 temperatures are
meant only as a guide. Light mixtures
should spring back when lightly touched
and heavier cake mixes should be tested
using a wooden skewer. Fruit cakes should
be tested using a small sharp knife. This
should be done towards 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, 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
tablespoons 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
½ minute.
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
just been folded through the egg mixture.
Always commence mixing on speed 1.
• Triple sift the flours. This will incorporate
as much air as possible into the flours.
• Don’t rush the folding in, use either a
large metal spoon or even your clean
hand.
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 7g dry yeast
1 tablespoon sugar
1 cup lukewarm water
¾ cup 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 4). Place sifted dry
ingredients into the Mixmaster bowl.
3. With the bowl speed set on Low start
mixing on Low speed (1-2), gradually
add yeast mixture. Note that it will be
necessary to scrape sides of bowl with a
spatula. Knead on Medium speed (4) for
3-4 minutes, keep bowl speed on Low.
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 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

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 (7g) dry yeast
2 tablespoons sugar
60g butter or margarine, melted
1¼ cup lukewarm milk
¾ cup 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 4). Place sifted dry
ingredients, including sultanas into the
Mixmaster bowl.
3.
With the bowl speed set on Low start
mixing on Low speed (1-2)
, gradually add
yeast mixture. Note it will be necessary to
scrape sides of bowl with a spatula. Knead
on Medium speed (4) for approximately 4-
5 minutes, keep bowl speed on Low.
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 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
Recipes continued