Sunbeam MX7700 manual Wholemeal Loaf, Foundation Butter Cake, 125g butter or margarine, softened

Recipes continued

Wholemeal Loaf

1 sachet (7g) dry yeast

2 tablespoons sugar

2 cups lukewarm water

30g butter, melted

2 cups plain flour

2 cups wholemeal flour

1 teaspoon salt

1.Combine the yeast, sugar, water and butter in a small bowl and allow to stand in a warm place until mixture begins to froth. About 10 minutes.

2.Insert the dough hooks into the mixer head (refer to page 4). Place sifted dry ingredients into the Mixmaster bowl.

3.With the bowl speed set on Low start mixing on Low speed (1-2), gradually add yeast mixture. Note, it will be necessary to scrape the sides of the bowl with a spatula. Knead on Medium speed (4)

for 3-5 minutes, keep bowl speed on Low.

4.Continue the kneading process at Medium speed (4) until all ingredients are combined and the dough forms a ball. The dough will be soft and sticky. Remove dough from bowl using a spatula.

5.Place dough in a greased bowl, turning once to grease top of dough. Cover with plastic wrap, and let rise in a warm place until doubled in size (40-50 minutes).

6.Punch down, fold sides to centre and turn the dough over. Knead on a lightly floured surface. Cut dough in half. Shape into loaf pans. Cover with plastic wrap and allow to rise in a warm place until doubled in size (about 30 minutes). Preheat oven to 200°C.

7.Bake for approximately 30 minutes. Baked loaves sound hollow when tapped with the knuckles.

Variations to this recipe:

This dough can be used to make bread rolls, breadsticks, and as a basis for other wholemeal bakery goods. See variations for ‘Basic White Loaf’ recipes.

Note: Grain bread flour mix can be used as a substitute for plain and wholemeal flours.

Foundation Butter Cake

125g butter or margarine, softened

½teaspoon vanilla extract ¾ cup caster sugar

2 eggs

2 cups self raising flour

1 cup milk

1.Preheat oven to 180°C. Grease and line a 20cm round cake tin.

2.Place butter in bowl and with bowl speed set on High start mixing on Medium speed (5-6). Add vanilla and sugar and cream on High speed (7-8) until light and creamy.

Approximately 2 minutes.

3.Add eggs one at a time beating well between each addition.

4.Take bowl speed to Low and reduce mixing speed to Low (1-2), fold in sifted flour and milk alternately. Be careful not to use high speeds as flour will go everywhere! Mix for 3-4 minutes until cake batter is rich, smooth, thick and creamy.

5.Scrape batter into prepared pan. Bake for approximately 30-35 minutes or until cooked when tested with a skewer.

Note: When creaming butter or cream cheese use Low speeds (1-3) initially and make sure butter/cream cheese is chopped into cubes and added in small amounts until smooth and creamy. Butter and cream cheese should be at room temperature before beating. Once the desired quantity of butter/cream cheese has been added, slowly increase to the recommended higher speeds.

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