Kenwood HM790 manual white bread dough, Recipe

Recipe

white bread dough

400g/14 oz strong plain flour

10ml/2 tsp dried yeast (the type that requires reconstituting)

5ml/1 tsp sugar 5ml/1 tsp salt 13g/1⁄2 oz lard

230ml/8 fl.oz. warm water

The correct water temperature should be 43°C and can be achieved by mixing one third boiling water with two thirds cold.

Place the dried yeast with the sugar and water in a suitably sized mixing bowl (you may find a smaller bowl makes the operation easier) and leave to froth. Add the remaining ingredients. Fit the kneaders to the handmixer then combine the ingredients together on a low speed until the flour is incorporated, then increase the speed and knead until the dough is smooth and elastic for approximately 1 minute 30 seconds. Leave the dough to rise in a warm place for 45-60 minutes.

Re-knead the dough on speed 5 for 30 seconds keeping the kneaders in the mix.

Shape the dough into a loaf or rolls and place on greased baking trays. Then leave somewhere warm until it has doubled in size.

Bake at 230°C/450°F/Gas mark 8 for 20-25 minutes (for a loaf) or 10-15 minutes (for rolls). When ready the bread should sound hollow when tapped on the base.

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