Recipes – Kenwood Chef KM400 series User Manual

Page 9

Advertising
background image

ingredients

method

ingredients

This quantity is for models

KM600,

800

and 810

. For models

KM300

,

400

and 410

, halve the quantities

and add all the flour in one go

method

recipes

See important points for bread making on page

2

.

1

2

3

4

5

6

7

8

1

2

3

4

5

6

7

8

7

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 (9fl oz) boiling water to

500

ml (18fl oz) 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

2.6kg (5lb

12

oz) ordinary plain flour

1.3 litre (

2

1

4

pts) milk

300g (

10

oz) sugar

450

g (

1

lb) margarine

100

g (

4

oz) fresh yeast or

50

g (

2

oz) dried yeast

6 eggs, beaten
5 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

2

kg (

4

lb

6

oz) flour.

Mix at minimum speed for 1 minute, then at speed 1 for a further minute.
Scrape down.
Add the remaining flour and mix at minimum speed for 1 minute, then at
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. 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 10 loaves.

Advertising
This manual is related to the following products: