Kenwood FP980 manual white bread, carrot and coriander soup

white bread

500g(1lb 2oz) strong white bread flour 5mls (1tsp) salt

15g(1⁄2oz) lard

15g (1⁄2oz) fresh yeast or 10mls(2tsp) dried yeast + 5mls (1tsp) caster sugar. 300mls (11fl oz) warm water, 100mls (31⁄2 fl oz) boiling water to 200mls (71⁄2 fl oz) cold water

1Dried yeast (the type that needs reconstituting): Add the yeast and sugar to the warm water. Leave to stand for 5 - 10 m inutes until frothy. Fresh yeast: crumble into the flour

Other types of yeast: follow the manufacturer’s instructions.

2Fit the dough tool or knife blade and add the flour (with fresh yeast if used), salt and lard. Process for a few seconds to evenly distribute the ingredients.

3Then with the motor running quickly pour the liquid in a stead y stream down the feed tube until the mixture forms an elastic soft dough. This will take about 60 - 90 seconds.

4Remove the dough, place in a bowl, cover with an oiled piece of clingfilm or a plastic bag, and leave in a warm place for 45 - 60 minutes or until doubled in size.

5Re-knead by hand for 2 - 3 minute. Re-kneading in the bowl is not recommended as it may cause the processor to become unstable. Shape into a loaf or 15 rolls and place on greased baking trays and leave until double in size.

6Then bake in a pre-heated oven at 230°C/450°F/Gas mark 8 for 20 - 25 minutes for the loaf or 10 - 15 minutes for bread rolls. When ready they should sound hollow when tapped on the base.

carrot and coriander soup

25g (1oz) butter

1 onion chopped

1 clove garlic crushed

700g (1lb 10oz) carrot cut into 1 cm cubes cold chicken stock

10-15ml (2-3tsp) ground coriander salt and pepper

1Melt the butter in a pan, add the onion and garlic and fry unt il soft.

2Place the carrot into the liquidiser, add the onion and garlic. Add sufficient stock to reach the 1.5 L level marked on the goblet. Fit the l id and filler cap.

3Blend on maximum speed for 30 seconds for a coarse soup o r longer for a finer result.

4Transfer the mixture to a saucepan, add the coriander and se asoning and simmer the soup for 30 to 35 minutes or until cooked.

5Adjust the seasoning as necessary and add extra liquid if required.

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