Italian Pull-apart
Hawaiian Pull-apart
Harvest Grain Gourmet Loaf
Classic Seed Gourmet Loaf
Fig and Apricot Bars
Banana Date Loaf
Chocolate Chip or Macadamia Nut Cookies
Raspberry Muffins
Crumbed Chicken Breast With Stir-Fried Greens
Crumbed King Prawns and Calamari with Spicy Relish
Stuffing Mix

 

Recipes for your Bread Machine

Cheese & Onion Pullapart
Chocolate Bread
Feta Cheese & Olive Bread

 

Italian Pull-apart

1 x 500g Tip Top® Kitchen Collection® Herb &Garlic Gourmet Bread Mix. 1 x 7g (2tsp) yeast sachet 300ml lukewarm water ½ cup grated tasty cheese ½ cup of sun-dried tomatoes ¼ cup mushrooms ¼ cup pitted olives (optional) For topping ½ cup grated tasty cheese

Making Bread by Hand

1. Preheat oven to 220 ○C (200 ○C fan forced)
2. Blend Tip Top® Kitchen Collection® Herb & Garlic Gourmet Bread Mix and yeast in a large bowl.
3. Chop the sun-dried tomatoes, mushrooms and pitted olives (if desired) into small pieces and add to the bread mix. Also add the grated cheese.
4. Add lukewarm water and mix to form a dough.
5. Turn dough onto a lightly floured board. Knead for 8-10 minutes or until dough is smooth and elastic. Form into an even shape and then divide into 8 pieces.
6. Roll each piece into a ball and arrange randomly into a round cake tin (23cm).
7. Cover the tin with a damp cloth. Allow to double in size in a warm place for approx. 45-60 minutes.
8. Once risen, spray lightly with water and then sprinkle the extra grated cheese on top of the dough pieces.
9. Bake for approx. 25-30 minutes or until golden brown and cheese is melted and bubbly. Leave in the tin for 1-2 minutes before removing.
10. When ready to eat simply pull apart the pieces and enjoy!

Making Bread with a Bread Machine

1. Add the ingredients into the bread pan in the following order: lukewarm water, Tip Top® Kitchen Collection® Herb & Garlic Gourmet Bread Mix and finally yeast.
2. Press start on the bread machine. Once the kneading cycle has finished (approx 25 minutes), remove the dough from bread pan and place onto a lightly floured board.
3. Follow steps 5-10 above.

Makes 1 large loaf.

Hawaiian Pull-apart

1 x 500g Tip Top® Kitchen Collection® Herb &Garlic Gourmet Bread Mix 1 x 7g (2tsp) yeast sachet 300ml lukewarm water ½ cup grated tasty cheese ¼ cup diced ham ½ cup diced pineapple For assembly 1 cup grated tasty cheese ½ cup diced ham

Making Bread by Hand

1. Preheat oven to 220 ○C (200 ○C fan forced)
2. Blend Tip Top® Kitchen Collection® Herb & Garlic Gourmet Bread Mix and yeast in a large bowl. Add grated tasty cheese, diced ham and diced pineapple.
3. Add lukewarm water and mix to form a dough.
4. Turn dough onto a lightly floured board. Knead for 8-10 minutes or until dough is smooth and elastic. Form into an even shape and then divide into 8 pieces.
5. Roll each piece into a ball and arrange randomly into a round cake tin (23cm).
6. Cover the tin with a damp cloth. Allow to double in size in a warm place for approx. 45-60 minutes.
7. Once risen, sprinkle the extra grated cheese and diced ham on top of the dough pieces.
8. Bake for approx. 25-30 minutes or until golden brown and cheese is melted and bubbly. Leave in the tin for 1-2 minutes before removing.
9. When ready to eat simply pull apart the pieces and enjoy!

Making Bread with a Bread Machine

1. Add the ingredients into the bread pan in the following order: lukewarm water, Tip Top® Kitchen Collection® Herb & Garlic Gourmet Bread Mix and finally yeast.
2. Press start on the bread machine. Once the kneading cycle has finished (approx 25 minutes), remove the dough from bread pan and place onto a lightly floured board.
3. Follow steps 4-9 above.

Makes 1 large loaf.

Harvest Grain Gourmet Loaf

1 x 500g Tip Top® Kitchen Collection® Harvest Grain Gourmet Bread Mix 1 x 7g (2tso) yeast sachet 300ml lukewarm water or 315 ml if using a bread machine.

Making Bread by Hand

1. Preheat oven to 220 ○C (200 ○C fan forced).
2. Blend Tip Top® Kitchen Collection® Harvest Grain Gourmet Bread Mix and yeast in a large bowl.
3. Add lukewarm water and mix to form a dough.
4. Place dough onto a floured board. Knead for 8-10minutes or until dough is smooth and elastic. Dust with plain flour.
5. Place dough into a small bowl and cover with a damp cloth. Allow to double in size in a warm place for approx. 45-60 minutes.
6. Place dough onto a floured board, knead slightly. Shape dough into a loaf and place into a greased loaf tin (23x13x6cm). Cover until dough doubles in size for approx. 45-60 minutes.
7. Bake for approx. 25-30 minutes or until golden brown. The loaf should sound hollow when tapped. Leave bread in tin for 1-2 minutes before removing.

Making Bread with a Bread Machine

1. Add the ingredients into the bread pan in the following order: lukewarm water, Tip Top® Kitchen Collection® Herb & Garlic Gourmet Bread Mix and finally yeast.
2. On your bread machine select the desired program settings.
3. Press start on the bread machine. Once baking cycle has finished, allow the bread to sit in the pan of the bread machine for approx. 10 minutes before removing.

Makes a standard 750g loaf.

Classic Seed Gourmet Loaf

1 x 500g Tip Top® Kitchen Collection® Classic Seed Gourmet Bread Mix 1 x 7g (2tso) yeast sachet 300ml lukewarm water or 315 ml if using a bread machine.

Making Bread by Hand

1. Preheat oven to 220 ○C (200 ○C fan forced).
2. Blend Tip Top® Kitchen Collection® Harvest Grain Gourmet Bread Mix and yeast in a large bowl.
3. Add lukewarm water and mix to form a dough.
4. Place dough onto a floured board. Knead for 8-10minutes or until dough is smooth and elastic. Dust with plain flour.
5. Place dough into a small bowl and cover with a damp cloth. Allow to double in size in a warm place for approx. 45-60 minutes.
6. Place dough onto a floured board, knead slightly. Shape dough into a loaf and place into a greased loaf tin (23x13x6cm). Cover until dough doubles in size for approx. 45-60 minutes.
7. Bake for approx. 25-30 minutes or until golden brown. The loaf should sound hollow when tapped. Leave bread in tin for 1-2 minutes before removing.

Making Bread with a Bread Machine

1. Add the ingredients into the bread pan in the following order: lukewarm water, Tip Top® Kitchen Collection® Herb & Garlic Gourmet Bread Mix and finally yeast.
2. On your bread machine select the desired program settings.
3. Press start on the bread machine. Once baking cycle has finished, allow the bread to sit in the pan of the bread machine for approx. 10 minutes before removing.

Makes a standard 750g loaf.

Fig and Apricot Bars

150g of dried apricots, sliced 250g of Tip Top® Organic Plain Flour 1 teaspoon of baking powder 1 teaspoon of cinnamon 3/4 cup of light brown sugar, tightly packed 1/4 cup of raw sugar 200g of dessert figs, sliced* 1/2 cup of shredded coconut 1/3 cup of slivered almonds 1/2 cup of orange juice 125g of butter, melted

1. Pre-heat oven to 180°C
2. Grease and line a 20cm square deep pan.
3. Place apricots_in a bowl and cover with boiling water, allow to soak for 15 minutes then drain well.
4. Sift Tip Top® Kitchen Collection® Organic Plain Flour, baking powder and cinnamon into a large bowl.
5. Add sugars, figs, coconut, almonds and apricots.
6. Stir in melted butter and orange juice until just combined.
7. Spread the mixture into prepared pan and bake for 40-45 minutes, or when tested with a skewer it comes out clean.
8. Cool in the pan. When cold turn out onto a wire rack.

*Dessert figs are soft figs that can be found in the dried fruit section of your supermarket.

Banana Date Loaf

125g of unsalted butter, softened 1 1/2 cups of sugar 2 eggs, beaten 1 cup of mashed banana 1 banana 1/2 cup of chopped dates 1/3 cup of chopped walnuts 3 drops of vanilla essence 250g of Tip Top® Organic Self Raising Flour 1 teaspoon of bicarbonate soda 1/2 teaspoon of salt 1/2 teaspoon of cinnamon 1/8 teaspoon of all spice 1/2 cup of buttermilk 3 teaspoons of demerara sugar

1. Preheat oven to 180°C
2. Grease a loaf tin with a little butter and dust with Tip Top® Kitchen Collection® Organic Self Raising Flour.
3. Cream butter and sugar until light and fluffy. Add beaten eggs, mashed banana and vanilla essence.
4. Dissolve bicarbonate soda in the buttermilk. Combine all remaining dry ingredients in
   a bowl. Alternatively add buttermilk mixture and remaining dry ingredients
   to the creamed butter and sugar.
5. Spoon mixture into loaf tin. Garnish with sliced banana, sprinkle with demerara sugar and bake for 45 minutes or until golden brown.
6. Cool on a wire tray.

Makes 1 Loaf.

Chocolate Chip or Macadamia Nut Cookies

125g of choc chips or 125g of macadamia nuts 75g of butter 1/2 cup of brown sugar 2 beaten eggs 3 tablespoons of sour cream 175g of Tip Top® Kitchen Collection® Plain Flour 1/2 teaspoon of baking powder 1/2 teaspoon of ground cinnamon 1/4 teaspoon of bicarbonate soda

1. Preheat oven 180°C
2. Lightly grease a baking tray.
3. Cream butter and sugar; add beaten eggs then sour cream.
4. Mix 1/3 of the Tip Top® Kitchen Collection® Plain Flour with the macadamia nuts or choc chips.
5. Add nuts or choc chips and all remaining ingredients to the butter mixture.
6. Using a teaspoon, spoon mixture onto the pre-greased baking tray.
7. Bake for 10-12 minutes or until golden brown.

Makes 25-30 biscuits.

Raspberry Muffins

200g of raspberries 220g of Tip Top® Self Raising Flour 125g of castor sugar 3/4 cup of buttermilk 1 egg 3/4 cup of vegetable oil

1. Preheat oven to 180°C
2. Lightly grease a muffin tray.
3. Halve the raspberries.
4. Sift the Tip Top® Kitchen Collection® Self Raising Flour and stir in the sugar, buttermilk, egg
   and vegetable oil.
5. Mix halved berries into the mixture. Stir until just combined.
6. Spoon batter into the pre-greased muffin tray.
7. Bake for 20-25 minutes or until golden brown.
8. Cool on a wire tray.
9. Serve warm with butter or whipped cream and jam.

Makes 12 muffins.

Feta Cheese Olive Bread

A very savoury flavoured bread to accompany hearty meals. Also makes very good sandwiches.

280mls tepid water 125g Feta cheese, crumbled 1 tablespoon chopped fresh parsley or rosemary 500g Tip Top® Kitchen Collection® Wholemeal Bread Mix 2 teaspoons Instant Dry Yeast In Auto Fruit and Nut Dispenser 3 tablespoons black olives, sliced

1. Place ingredients into the bread pan in the order listed, insert into the breadmaker and close the lid.
2. Program:White
   Size: Large
   Crust: Medium

Note: If your breadmaker does not have a dispenser, add the olives towards the end of the kneeding process. The moisture content of the Feta cheese will vary. Check the dough about 8 minutes into mixing. If it is too dry, add more water or if too moist, add more flour.

Chocolate Bread

A rich chocolate bread, better than eating chocolate cake. Spread with light cream cheese, ricotta or marscapone for a real treat.

320mls tepid water 1 tablespoon margarine 11/2 tablespoons cocoa powder 1/2 cup chocolate chips 3 tablespoons sugar 500g Tip Top® Kitchen Collection® White Bread Mix 2 teaspoons Instant Dry Yeast

1. Place ingredients into the bread pan in the order listed, insert into the breadmaker and close the lid.
2. Program: Sweet
   Size: Medium
   Crust: Light

Cheese & Onion Pullapart

This is best served hot out of the oven. Great for family meals and informal get togethers.

Pre-preparation 1 large onion finely chopped. Fry gently until soft and golden in 2 tablespoons of oil. Dough 330mls tepid water 1 onion (as above) 1/2 teaspoon salt 1/4 teaspoon pepper 11/2 teaspoons mustard powder 1/2 teaspoon turmeric or curry powder 625g Tip Top® Kitchen Collection® White Bread Mix 21/2 teaspoons Instant Dry Yeast 1/2 cup grated cheddar cheese Assembly 1 cup extra grated cheddar cheese for topping 2 tablespoons butter, melted

1. Place all ingredients into the bread pan in the order listed, insert into the breadmaker and close the lid.
2. Program: Dough
   Press: Start
3. Turn completed dough onto a lightly floured board, knead into an even shape and divide into 18 equal pieces.
4. Roll each into a ball. Pack half into a greased 11cm x 22cm loaf tin, in 2 rows evenly spaced.
   Brush top and sides with half the melted butter.
   Place the remaining balls on top, brush with remaining butter. Cover with a towel and stand
   in a warm place to rise, about 45 minutes.
5. When risen sprinkle a quarter of the cheese on top. Place in a preheated oven (180¡C) and bake
   for 40 to 45 minutes. Just before the completion of cooking sprinkle remaining cheese on top and cook until cheese melts and is bubbly. Slide out of tin sideways then stand on a rack to cool a little. Serve warm.

Crumbed Chicken Breast With Stir-Fried Greens

4 x 150g chicken breast Tip Top® Krummies Bread Crumbs 1 cup of Tip Top® Plain Flour 2 beaten eggs 200g mixed garden vegetables 1 clove of garlic 1 teaspoon of sesame oil 1 tablespoon of light soy sauce Juice of 1/2 lime Oil for frying

1. Dip chicken breasts into Tip Top® Kitchen Collection® Plain Flour and then into beaten egg. Coat evenly with Tip Top® Kitchen Collection® Krummies Bread Crumbs.
2. Gently pan fry in a little oil until golden brown and cooked through the middle.
3. Heat sesame oil in pan and add garlic, vegetables and soy until cooked:- 5-6 minutes.
4. Finally, add the lime juice and serve on plate with chicken on top.

Serves 4 people.

Crumbed King Prawns and Calamari with Spicy Relish

Spicy Relish 2 red onions - chopped 500g Roma tomatoes - chopped 1 large red chilli - chopped 1/2 teaspoon of chilli powder 1 tablespoon of brown sugar 1 tablespoon of red wine vinegar 1 teaspoon of corn flour oil for frying Calamari & King Prawn Cutlets 200g of cleaned calamari tubes 200g of king prawn cutlets Tip Top® Multigrain Bread Crumbs 1 cup of Tip Top® Plain Flour 2 beaten eggs Rocket leaves for garnish

Spicy Relish

1. Add oil to pan, fry onions until soft, then add all other ingredients and simmer for 20-30 minutes.
2. Add some liquid to corn flour and stir back into mixture. Cook for a further 10 minutes.
3. Season with salt to finish. Serve when cool.

Crumbed King Prawns & Calamari

1. Cut calamari into rings.
2. Lightly coat calamari and prawns in Tip Top® Kitchen Collection® Plain Flour, dip in egg and coat evenly with Tip Top® Kitchen Collection® Krummies Multigrain Bread Crumbs.
3. Deep fry for 4-6 minutes. Drain on absorbent paper.
4. Serve with relish and rocket leaves.

Serves 4 people.

Stuffing Mix

4 baby chickens (Spatchcock) 2 rashers of bacon (chopped) 1 leek (chopped) 1 cup of cooked chick peas Juice of 1 lemon 50g of butter 1 tablespoon of chopped parsley 100g of Tip Top® Krummies Stuffing Mix

Combine Tip Top® Kitchen Collection® Krummies Stuffing Mix with enough water to make a moist but crumbly mixture (1 cup mix to 1/4 cup water). Preheat oven at 180° or gas 6. Gently fry bacon and leek in butter until golden brown, add chick peas, parsley and Tip Top® Kitchen Collection® Krummies Stuffing Mix. Combine and season with lemon juice, salt and pepper. Stuff chicken, put into roasting tray and cook in oven for 50-60 minutes or until golden brown.

Tip: If it's great recipes you're after "Breads From Your Breadmaker" is a must have recipe book. rrp $$12.95

If you would like to purchase a "Breads From Your Breadmaker" book phone Paul Sims on (03) 9381 2199 or email info@randrpublications.com.au. For Stockist contact Sunbeam Customer Service on toll free 1800 025 059.