Kenwood Major Cooking Chef KM096 Serie Instructions page 17

recipes
See important points for bread making on page 13 .
white bread
ingredients 1.36 kg ( 3 lb) strong plain flour
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15 ml ( 3 tsp) salt
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25 g ( 1 oz) fresh yeast; or 15g/20 ml (
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750 ml ( 1 1 ⁄ pts) warm water: 43˚C ( 110˚F ). Use a thermometer or add 250 ml
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4
(9fl oz) boiling water to 500 ml (18fl oz) cold water
25 g ( 1 oz) lard
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method dried yeast (the type that needs reconstituting): pour the warm water into
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the bowl. Then add the yeast and the sugar and leave to stand for about 10
minutes until frothy.
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 used),
2
salt and lard.
Knead at minimum speed for 45 - 60 seconds. Then increase to speed 1,
3
adding more flour if necessary, until a dough has formed.
Knead for 3 - 4 more minutes at speed 1 until the dough is smooth, elastic
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and leaves the sides of the bowl clean.
Put the dough into a greased polythene bag or a bowl covered with a tea
5
towel. Then leave somewhere warm until doubled in size.
Re-knead for 2 minutes at speed 1 .
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Half fill four 450 g ( 1 lb) greased tins with the dough, or shape it into rolls.
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Then cover with a tea towel and leave somewhere warm until doubled in
size.
Bake at 230˚C/450˚F/ Gas Mark 8 for 30 - 35 minutes for loaves or 10 - 15
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minutes for rolls .
When ready, the bread should sound hollow when tapped on the base.
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white bread
2.6kg (5lb 12 oz) ordinary plain flour
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1.3 litre ( 2 1 ⁄ pts) milk
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4
300g ( 10 oz) sugar
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450 g ( 1 lb) margarine
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100 g ( 4 oz) fresh yeast or 50 g ( 2 oz) dried yeast
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6 eggs, beaten
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5 pinches salt
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method Melt the margarine in the milk and bring to 43 ˚C ( 110˚F ).
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dried yeast (the type that needs reconstituting): add the yeast and sugar
2
to the milk and leave to stand for about 10 minutes until frothy.
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 2 kg ( 4 lb 6 oz) flour.
3
Mix at minimum speed for 1 minute, then at speed 1 for a further minute.
4
Scrape down.
Add the remaining flour and mix at minimum speed for 1 minute, then at
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speed 1 for 2 - 3 minutes until smooth and evenly mixed.
Half fill some 450 g ( 1 lb) greased tins with the dough, or shape it into rolls.
6
Then cover with a tea towel and leave somewhere warm until doubled in
size.
Bake at 200˚C/400˚F/G as Mark 6 for 20 - 25 minutes for loaves or 15
7
minutes for rolls .
When ready, the bread should sound hollow when tapped on the base.
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Makes about 10 loaves.
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stiff yeast dough
⁄ oz) dried yeast + 5 ml ( 1 tsp) sugar
1
2
soft yeast dough