23
Porridge oats bread
Milk 1 cup
Eggs (beaten) 2
Sunflower oil
1/2
tsp
Golden syrup 2 tbsp
Porridge oats 1 cup
Sugar
1/4
cup
Salt 1 tsp
Plain flour 2 cups
Baking powder
1/2
tsp
Bicarbonate of soda
1/2
tsp
Use setting 6 Cake
Recipes for Jam (7)
Marmalade
Juice from oranges 3 medium
Rind of oranges grated 2
Preserving sugar 1 cup
Water 1 tbsp
Pectin if needed 2 tsp
Use setting 7 Jam
Comments
• Warm the jars before filling.
• Use extra bake time if needed according to
set of the marmalade and the size of the oranges.
• Remove the paddle with tongs before pouring the
marmalade into the jars.
• Do not lift the lid during mixing.
• Seville oranges should be used for marmalade but
are only available in January. If using other
oranges pectin will be needed to firm up the
marmalade.
• This recipe will fill approximately 1 medium (400g)
jar.
Raspberry and apple jam
Raspberries, frozen, measured before defrosting
2 cups
Chopped baking apples (peeled and cored)
1 cup
Preserving sugar 1 cup
Lemon juice 3 tbsp
Use setting 7 Jam
Comments
• Warm the jars before filling.
• Use tongs to remove the paddle before pouring
the jam into prepared jars.
• Do not open lid during mixing.
Recipes for Dough (8)
White bread rolls
Water 1
1/4
cups
Skimmed milk powder 1 tbsp
Butter melted 2 tbsp
Sugar 2 tbsp
Salt 1
1/2
tsp
Strong white bread flour 3
1/4
cups
Fast action yeast 1
1/2
tsp
Use setting 8 Dough
Method
1 Knead and shape the dough into 6 rolls.
2 Place on a greased baking tray.
3 Brush lightly with melted butter.
4 Cover for 20-25 minutes.
5 Allow to rise until they are double in size and
glaze.
6 Bake for approx 15-20 minutes at 190°C.
