ingredients
method
ingredients
method
recipes
See important points for bread making on page
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14
white bread
stiff British-type dough
1.36
kg (
3
lb) strong plain flour
15
ml (
3
tsp) salt
25
g (
1
oz) fresh yeast; or
15g/20
ml (
1/2
oz) dried yeast +
5
ml (
1
tsp) sugar
750
ml (
1
1/4
pts) warm water:
43˚C
(
110˚F
). Use a thermometer or add
250
ml (
9
floz) boiling water to
500
ml (
18
floz) cold water
25
g (
1
oz) lard
dried yeast
(the type that needs reconstituting): pour the warm water
into 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), salt and lard.
Knead at minimum speed for
45 - 60
seconds. Then increase to speed
1
,
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 and leaves the sides of the bowl clean.
Put the dough into a greased polythene bag or a bowl covered with a
tea towel. Then leave somewhere warm until doubled in size.
Re-knead for
2
minutes at speed
1
.
Half fill four
450
g (
1
lb) greased tins with the dough, or shape it into rolls.
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
minutes
for rolls
.
When ready, the bread should sound hollow when tapped on the base.
white bread
soft continental-type dough
1.3
kg (
2
lb
14
oz) ordinary plain flour
650ml
(
1
1/8
pts) milk
150
g (
5
oz) sugar
225
g (
8
oz) margarine
50
g (
2
oz) fresh yeast or
25
g (
1
oz) dried yeast
3
eggs, beaten
3
pinches salt
Melt the margarine in the milk and bring to
43
˚C (
110˚F
).
dried yeast
(the type that needs reconstituting): add the yeast and
sugar 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 flour.
Mix at minimum speed for
1
minute, then at speed
1
for a further minute.
Scrape down.
Mix at speed
1
for
3 - 4
minutes until smooth and evenly mixed.
Half fill some
450
g (
1
lb) greased tins with the dough, or shape it into
rolls. 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
minutes
for rolls
.
When ready, the bread should sound hollow when tapped on the base.
Makes about
5
loaves.
KENWOOD PM400
