Salton KM-40 Mode D'emploi page 20

RECIPES
White Bread
1 package .25 oz (8 g)
1 tbsp. (15 ml)
1 cup (250 ml)
3/4 cup (180 ml)
3 ozs. (60 g)
4 cups (1L)
1 tsp (5 ml)
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. Inset dough hooks into the mixer head. Sift flour and salt into the
mixing bowl.
3. With the bowl speed set on low start the mixer at speed 1 or 2, gradually
add yeast mixture. Knead on speed 4 or 5 for 3 to 4 minutes or until
the dough forms a smooth ball. Mixture will be wet and sticky. Remove
dough from bowl using a spatula.
4. Place dough in a greased bowl, turning once to grease the top of the
dough. Cover and let rise in a warm place until doubled in size, about
40 – 50 minutes.
5. 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.
6. 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 400°F (200°C).
7. Bake for approximately 30 minutes. Baked loaves sound hollow
when tapped.
Booklet KM-40 v1.indd 20
dry yeast
sugar
lukewarm water
lukewarm milk
butter, melted
flour
salt
7
2005/10/28 14:29:13