Kenwood FPP220 series, FPP210 series, FPP230 series manual mayonnaise, white bread

mayonnaise

4-5 (90g) egg yolks 5mls (1tsp) mustard

22.5mls (11⁄2tbsp) white wine vinegar 7.5mls (1⁄2tbsp) lemon juice

125g olive oil

125g ground nut oil

1Fit the emulsifying tool and add the yolks, mustard, white wine vinegar and lemon juice to the bowl.

2With the machine running gradually add the oils until a thick sauce is achieved. The process of adding the oil to the mixture should take no less than a minute.

white bread

300g(10oz) strong white bread flour 5mls (1tsp) salt

6g(1⁄4oz) lard

15g (1⁄2oz) fresh yeast or 10mls(2tsp) dried yeast + 5mls (1tsp) caster sugar.

175mls (6 fl oz) warm water

1Dried yeast (the type that needs reconstituting): Add the yeast and sugar to the warm water. Leave to stand for 5 - 10 minutes 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 steady stream down the feed tube until the mixture forms an elastic soft dough. This will take about 60 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.

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