recipes
See important points for bread making on page 2.
ingredients
method
ingredients This quantity is for models KM600,
800 and 810. For models KM300,
400 and 410, halve the quantities and add all the flour in one go
method
white bread stiff British-type dough
●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
1dried 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 bowl. 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.
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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 continental-type 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
1Melt 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 bowl. 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.
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