ARTHUR MARTIN AMPRP13 Manuel D'instructions page 24

Use the mixing instructions for pizza dough, then put the dough in a bowl, cover and leave in a
warm place till it's doubled in size (30-40 minutes). Remove the dough and punch down to
remove air. Knead lightly on a floured board, shape it into a loaf, or put it in a tin, cover, and
leave in a warm place to rise for another 30 minutes. Bake in a preheated oven at
200°C/400°F/gas 6 for 25-30 minutes, till golden brown and hollow sounding on the bottom.
Soft Poppy Seed Rolls , Level 1-3
Ingredients:
570g strong white bread flour 1 sachet active dried yeast (about 2½ tsp) 300ml milk (warmed
slightly) 2 eggs (room temperature) 1 tbsp sunflower oil 1½ tsp sugar 2 tsp salt 75g poppy
seeds
Preparation:
Mix the milk, eggs, oil, sugar, salt and yeast in a jug or bowl, and leave for 5 minutes. Put the
flour and poppy seeds in the bowl, and mix at speed 1, gradually adding the liquid, then increase
the speed to 2, and mix for five minutes. Remove the dough to a floured surface, cut into 8-10
pieces, roll into shape, then put on a greaseproof baking sheet. Leave in a warm place till
doubled in size. Brush with a little egg or milk, and bake in a preheated oven at
220°C/425°F/gas 7 for 20-25 minutes, till golden brown and hollow sounding on the base.
Italian Herb Bread
Ingredients:
575g strong white bread flour ,1 sachet active dried yeast (about 2½ tsp) ,290ml water 2 tbsp
olive oil, 2 tsp sugar 2 tsp salt, 4 tbsp mixed dried herbs
Preparation:
Mix the water, oil, sugar, salt and yeast in a jug or bowl, and leave for 5 minutes. Put the flour
and dried herbs in the bowl, and mix at speed 1, gradually adding the liquid, then increase the
speed to 2, and mix for 5 minutes. Put the dough in a bowl, cover and leave in a warm place till
doubled in size (20-30 minutes). Put on a floured surface, knead gently to knock out the air, then
shape, put on a baking sheet, and leave in the warm till doubled in size. Bake in a preheated
oven at 200°C/400°F/gas 6 for 25 minutes or till golden brown and hollow sounding on the
bottom.
Coffee & Brandy Ice Cream, Level 5-6
Ingredients:
3 eggs 75g caster sugar, 300ml single cream 2 tbsp instant coffee powder, 300ml double cream
2½ tbsp brandy.
Preparation:
Add the sugar and eggs to the bowl and process at speed 6 till smooth in texture. In a saucepan,
bring the single cream and coffee just to the boil and stir in the egg and sugar mixture. Put in a
heatproof bowl over a simmering pan of water and cook gently, stirring well, till thick enough to
coat the back of a spoon. Strain into a bowl and leave to cool. Whip the double cream at speed
6 till soft peaks form, then fold into the cold egg and
sugar mixture, with the brandy. Pour into a container, cover, and freeze for 2½-3 hours, till
partially frozen. Remove, stir well and then freeze again, till the desired texture is achieved.