R-953. Cookery book - Sharp Home Appliance Handy Guide. Page 63

1 In a bowl mix flour, yeast and sugar. Rub in butter. Add

egg and milk, mix to a soft dough, knead until smooth
and elastic. Return dough to bowl, cover with cling film.

2 Place on turntable, prove on CONVECTION 40

°

C

for 15-20 minutes.

3 Knead dough for 2-3 minutes. Roll into  rectangle

12 x 9". Mix filling ingredients. Heat on HIGH for 2
minutes. Spread fruit over dough, roll up
widthways. Cut into nine slices, place flat side
down in a square 8" dish, cover with cling film.

4 Prove on CONVECTION 40

°

C for 12 minutes.

Remove cling film.

5 Preheat the oven to 220

°

C.

6 Place on low rack, bake in a preheated oven on DUAL

COOK 220

°

C, LOW for 18-20 minutes.

Turn out and brush with syrup whilst hot.

S

ERVES

 

6

P

REPARATION

 

TIME

  - 20 

MINUTES

Clockwise from bottom left: Crusty Cheese Twist (page 61); Date & Walnut Bread (page 63); Chelsea Buns (page 62);  Danish
Tea Ring (page 64); Milk Bread (page 61); Soda Bread (page 63); Potato Bread (page 63).

RJC 11-68

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