Publicité
Les langues disponibles
Les langues disponibles
KENWOOD PM400
recipes
See important points for bread making on page
white bread stiff British-type dough
ingredients
G
kg (
lb) strong plain flour
1.36
3
G
ml (
tsp) salt
15
3
G
g (
oz) fresh yeast; or
25
1
G
ml (
1/ 4
pts) warm water:
750
1
ml (
floz) boiling water to
250
9
G
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
Half fill four
7
450
Then cover with a tea towel and leave somewhere warm until doubled
in size.
Bake at
8
230˚C/450˚F/
minutes for rolls.
G
When ready, the bread should sound hollow when tapped on the base.
white bread soft continental-type dough
G
ingredients
kg (
lb
oz) ordinary plain flour
1.3
2
14
G
(
1/ 8
pts) milk
650ml
1
G
g (
oz) sugar
150
5
G
g (
oz) margarine
225
8
G
g (
oz) fresh yeast or
50
2
G
eggs, beaten
3
G
pinches salt
3
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 flour.
3
Mix at minimum speed for
4
Scrape down.
Mix at speed
5
Half fill some
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
G
Makes about
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
.
2
1
g (
lb) greased tins with the dough, or shape it into rolls.
1
Gas Mark
for
8
30 - 35
g (
oz) dried yeast
25
1
minute, then at speed
1
for
minutes until smooth and evenly mixed.
1
3 - 4
g (
lb) greased tins with the dough, or shape it into
450
1
as Mark
for
6
20 - 25
5
loaves.
14
.
10
ml (
tsp) sugar
5
1
minutes for loaves or
10 - 15
˚C (
).
43
110˚F
minutes until frothy.
10
for a further minute.
1
minutes for loaves or
15
,
1
Publicité
