Salton KM-40 Mode D'emploi page 21

Variations:
Breadsticks
1. Follow steps 1 – 5 from the White Bread recipe above.
2. Cut dough into 8 portions. In each portion cut 3/8" (1 cm) length slices.
3. Cut each slice into 3/8" (1 cm) strips and roll into thin long sticks.
4. Place onto a baking tray lined with parchment paper. Brush breadsticks
with milk and sprinkle with poppy or sesame seeds or sea salt..
5. Bake at 400°F (200°C) for 15 minutes or until dry and crisp and golden
brown.
Bread Rolls
1. Follow steps 1 to 5 in the White Bread recipe above.
2. Cut the dough into 12 portions and roll each portion into an even soft ball.
3. Place each ball of dough onto a baking tray lined with parchment paper.
Cover in plastic wrap and allow to double in size, about 20 – 40 minutes.
Brush with eggwash (a mixture of egg yolk and tepid water) and sprinkle
with a mixture of poppy and sesame seeds.
4. Bake at 400°F (200°C) for 15 – 20 minutes.
Vanilla Sponge Cake
4
2/3 cup (170 ml)
1/3 cup (85 ml)
1/2 tsp. (5 ml)
2/3 cup (170 ml)
1 tsp (5 ml)
1. Grease and flour 2 - 8" (20 cm) cake pans. Preheat oven to 350°F
(180°C).
2. Place the egg whites and sugar in the mixing bowl and with the bowl
speed set on high, start mixing on speed 9 – 10 for about 8 minutes or
until very thick and creamy.
3. Stop the mixer and remove the BeaterWhisks and bowl from the mixer.
4. Triple sift the dry ingredients. With a spoon or spatula fold in the sifted
mixture. Do not over-beat as you will loose the air bubbles.
Booklet KM-40 v1.indd 21
eggs, at room temperature
superfine sugar
custard powder
vanilla extract
all-purpose flour
baking powder
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2005/10/28 14:29:14