WHITE BREAD
Ingredients (for one round loaf of 800 g): 500 g white bread flour - 300 ml lukewarm water - 10 g dried yeast (the type which does not need dissolving in water first)* - 10 g salt.
EN Put the flour, salt and dried yeast into the stainless steel bowl. Fit the kneader and the lid and run for a few seconds on speed 1. Add the lukewarm water through the opening in the lid. Knead for eight minutes. Allow the dough to rest at room temperature for around half an hour. Then work the dough by hand into a ball. Place the ball of dough on a buttered, floured baking sheet. Allow to rise for a second time at room temperature for about an hour. Preheat the oven to 240 °C. Make cuts on the top of the loaf with a sharp blade, and brush with lukewarm water. Put a small container full of water into the oven: this helps the bread to form a golden crust. Bake for 40 minutes at 240 °C.
Tip: Dried yeast should never come into direct contact with either sugar or salt as they prevent the yeast from acting.
SHORTCRUST PASTRY
Ingredients (for a tart base of 350 g): 200 g plain flour - 100 g softened butter - 50 ml water - one pinch salt.
Put the flour, butter and salt into the stainless steel bowl. Fit the kneader and the lid and run for a few seconds on speed 1. Add the lukewarm water while the appliance is running. Allow the appliance to run until the pastry forms a ball. Allow the pastry to rest in a cool place, covered with cling film, for at least an hour before rolling out and cooking.
BRIOCHE
Ingredients (for 6 people): 250 g white bread flour - 5 g salt - 25 g sugar - 100 g butter (left to soften at room temperature 1 hour before using) - 2 whole eggs and 1 egg yolk - 3 tablespoons lukewarm milk - 2 tablespoons water - 5 g dried yeast (type which does not need dissolving in liquid first).
Put the flour into the stainless steel bowl, and create two hollows: put the salt and the sugar in one, and the yeast, lukewarm milk and water in the other. The salt and yeast should not be added together because the yeast reacts badly to contact with salt. Add the eggs and egg yolk, and fit the kneader and lid. Select speed 1 and knead for 15 seconds, then on speed 2 for two minutes 45 seconds. Without stopping the appliance, incorporate the butter within one minute, which should not be too soft (leave it at room temperature for half an hour before using). Continue kneading for five minutes on speed 2, then five minutes on speed 3. Cover the dough and leave it to rise for two hours at room temperature, then work the dough vigorously by slapping it against the sides of the bowl. Cover the dough and leave to rise for a further two hours in the refrigerator; work the dough by hand again by slapping it against the sides of the bowl. Then cover with cling film and leave the dough to rise overnight in the refrigerator. The next day, butter and flour a brioche tin. Shape the dough into a ball. Place it into the tin and leave to rise in a warm place until the dough has filled the tin (takes two to three hours). Put it into the oven at 180 °C and leave to cook for 25 minutes.
Tip: Add chocolate chips or glacé fruit.
SAVOURY LOAF
Ingredients (for 6 people): 200 g plain flour - 4 eggs – 11g baking powder - 100 ml milk – 50 ml olive oil - 12
Preheat the oven to 180 °C. Butter and flour a loaf tin. In the stainless steel bowl fitted with the mixer and the lid, mix together the flour, eggs and baking powder, starting on speed 1 then increasing to speed
3.Add the olive oil and the milk and mix for one and a half minutes. Reduce to speed 1 and add the dried tomatoes (cut into pieces), cubed feta, green olives (cut into pieces) and curry powder. Season. Pour the mixture into the tin and put into the oven for 30 to 40 minutes, depending on the oven. Pierce with a knife to check that the loaf is cooked.
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