Kenwood Professional PM900 Mode D'emploi page 8

recipes
See important points for bread making on page
white bread stiff British-type dough
ingredients kg ( lb) strong plain flour
1.36 3
ml ( tsp) salt
15 3
g ( oz) fresh yeast; or
25 1
ml ( 1/ 4 pts) warm water:
750 1
ml ( floz) boiling water to
250 9
g ( oz) lard
25 1
method dried yeast (the type that needs reconstituting): pour the warm water
1
into the bowl. Then add the yeast and the sugar and leave to stand for
about minutes until frothy.
10
fresh yeast : crumble into the flour.
other types of yeast : follow the manufacturer's instructions.
Pour the liquid into the bowl. Then add the flour (with fresh yeast if
2
used), salt and lard.
Knead at minimum speed for
3
adding more flour if necessary, until a dough has formed.
Knead for
4 3 - 4
elastic and leaves the sides of the bowl clean.
Put the dough into a greased polythene bag or a bowl covered with a
5
tea towel. Then leave somewhere warm until doubled in size.
Re-knead for
6 2
Half fill four
450
7
Then cover with a tea towel and leave somewhere warm until doubled
in size.
Bake at
8 230˚C/450˚F/
minutes for rolls.
When ready, the bread should sound hollow when tapped on the base.
white bread soft continental-type dough
ingredients kg ( lb oz) ordinary plain flour
2.6 5 12
1/ 4
litre ( pts) milk
1.3 2
g ( oz) sugar
300 10
g ( lb) margarine
450 1
100 g ( 4 oz) fresh yeast or
eggs, beaten
6
pinches salt
5
method Melt the margarine in the milk and bring to
1
dried yeast (the type that needs reconstituting): add the yeast and
2
sugar to the milk and leave to stand for about
fresh yeast : crumble into the flour and add the sugar.
other types of yeast : follow the manufacturer's instructions.
Pour the milk into the bowl. Add the beaten eggs and
3
Mix at minimum speed for
4
Scrape down.
Add the remaining flour and mix at minimum speed for
5
speed for
1 2 - 3
Half fill some
450
6
rolls. Then cover with a tea towel and leave somewhere warm until
doubled in size.
Bake at
7 200˚C/400˚F/G
minutes for rolls.
When ready, the bread should sound hollow when tapped on the base.
8
Makes about
10
ml ( 1/ 2 oz) dried yeast +
15g/20
( ). Use a thermometer or add
43˚C 110˚F
ml ( floz) cold water
500 18
seconds. Then increase to speed
45 - 60
more minutes at speed until the dough is smooth,
1
minutes at speed .
1
g ( lb) greased tins with the dough, or shape it into rolls.
1
Gas Mark for minutes for loaves or
8 30 - 35
50 g ( 2 oz) dried yeast
43
minute, then at speed
1
minutes until smooth and evenly mixed.
g ( lb) greased tins with the dough, or shape it into
1
as Mark for minutes for loaves or
6 20 - 25
loaves.
6
2 .
ml ( tsp) sugar
5 1
,
1
10 - 15
˚C ( 110˚F ).
minutes until frothy.
10
kg ( lb oz) flour.
2 4 6
for a further minute.
1
minute, then at
1
15