KENWOOD CHEF AND MAJOR KM030 – KM040 series
recipes
See important points for bread making on page 2.
ingredients
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 (9floz) boiling water to 500ml (18floz) 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.
shortcrust pastry
ingredients ● 450g (1lb) flour, sieved with the salt
●5ml (1tsp) salt
●225g (8oz) fat (mix lard and margarine straight from the fridge)
●About 80ml (4tbsp) water
hint ● Don’t overmix
method 1 Put the flour into the bowl. Chop the fat up roughly and add to the flour.
2Mix at speed 1 until it resembles breadcrumbs. Stop before it looks greasy.
3Add the water and mix at minimum speed. Stop as soon as the water is incorporated.
4Cook at around 200˚C/400˚F/Gas Mark 6, depending on the filling.
ingredients
method
pavlova
●3 large egg whites
●175g (6oz) caster sugar
●275ml (10 fl.oz.) double cream
●fresh fruit eg raspberries, strawberries, grapes, kiwi fruit
1Whisk the egg whites on a high speed until they form ‘soft peaks’.
2With the whisk operating on speed 5, gradually add the sugar one tablespoon at a time, whisking after each addition.
3Line a baking tray with silicone paper, then spoon the meringue onto the paper forming a nest approximately 20cm/8” in diameter.
4Place the baking tray into an oven preheated to 150˚C/300˚F/Gas Mark 2, then immediately reduce the temperature to 140˚C/275˚F/Gas Mark 1 and bake for 1 hour. Turn the heat off but leave the pavlova in the oven to cool down.
5When ready to serve, peel off the silicone paper and place on a serving dish. Whip the cream until soft peaks form then spread over the top of the pavlova and decorate with the fruit.
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