Recipes

See important points for bread making on page 4.

white bread stiff yeast dough

ingredients ● 1.36kg (3lb) strong plain flour

●15ml (3tsp) salt

●25g (1oz) fresh yeast; or 15g/20ml (1⁄2oz) dried yeast + 5ml (1tsp) sugar

●750ml (11⁄4pts) warm water: 43˚C (110˚F). Use a thermometer or add 250ml (9fl oz) boiling water to 500ml (18fl oz) cold water

●25g (1oz) lard

method 1 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.

2Pour the liquid into the bow l. Then add the flour (with fresh yeast if used), salt and lard.

3Knead at minimum speed for 45 - 60 seconds. Then increase to speed 1, adding more flour if necessary, until a dough has formed.

4Knead for 3 - 4 more minutes at speed 1 until the dough is smooth, elastic and leaves the sides of the bowl clean.

5Put the dough into a greased polythene bag or a bowl covered with a tea towel. Then leave somewhere warm until doubled in size.

6Re-knead for 2 minutes at speed 1.

7Half fill four 450g (1lb) greased tins with the dough, or shape it into rolls. Then cover with a tea towel and leave somewhere warm until doubled in size.

8Bake 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 yeast dough

●2.6kg (5lb 12oz) ordinary plain flour

●1.3 litre (21⁄4pts) milk

●300g (10oz) sugar

●450g (1lb) margarine

●100g (4oz) fresh yeast or 50g (2oz) dried yeast

●6 eggs, beaten

●5 pinches salt

method 1 Melt the margarine in the milk and bring to 43˚C (110˚F).

2dried 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.

3Pour the milk into the bow l. Add the beaten eggs and 2kg (4lb 6oz) flour.

4Mix at minimum speed for 1 minute, then at speed 1 for a further minute. Scrape down.

5Add the remaining flour and mix at minimum speed for 1 minute, then at speed 1 for 2 - 3 minutes until smooth and evenly mixed.

6Half fill some 450g (1lb) greased tins with the dough, or shape it into rolls. Then cover with a tea towel and leave somewhere warm until doubled in size.

7Bake at 200˚C/400˚F/Gas Mark 6 for 20 - 25 minutes for loaves or 15 minutes for rolls.

8When ready, the bread should sound hollow when tapped on the base.

●Makes about 10 loaves.

KMP770 specifications

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