Bedienungsanleitung Kenwood KM 070 (Seite 17 von 164) (Deutsch, Englisch, Holländisch, Dänisch, Französisch, Italienisch, Portugiesisch, Spanisch, Polnisch, Türkisch, Schwedisch, Norwegisch, Finnisch)

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recipes

See important points for bread making on page 13.

ingredients

method

●

white bread

tiff yeast dough

1.36kg (3lb) strong plain flour

15ml (3tsp) salt

25g (1oz) fresh yeast; or 15g/20ml (

⁄2oz) dried yeast + 5ml (1tsp) sugar

750m

l (

⁄4p

ts) warm water:

43˚C (110˚F)

. Use a thermometer or add

250m

(

9fl oz) boiling water to

500m

l (18fl oz) cold water

25g (1oz) lard

dried 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

inutes until frothy.

fresh yeast: crumble into the flour.

other types of yeast: follow the manufacturer’s instructions.

Pour the liquid into the bowl. Then add the flour (with fresh yeast if used),

salt and lard.

nead at minimum speed for

45 - 60 s

econds. Then increase to speed 1,

adding more flour if necessary, until a dough has formed.

Knead for

3 - 4 more minutes at speed 1 until the dough is smooth, elastic

and leaves the sides of the bowl clean.

Put the dough into a greased polythene bag or a bowl covered with a tea

owel. Then leave somewhere warm until doubled in size.

Re-knead for

2 minutes at speed 1.

Half 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.

Bake 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 yeast dough

2.6kg (5lb 12oz) ordinary plain flour

1.3 litre (2

⁄4pts) milk

300g (10oz) sugar

450g (1lb) margarine

100g (4oz) fresh yeast or 50g (2oz) dried yeast

6 eggs, beaten

5 pinches salt

Melt the margarine in the milk and bring to 43˚C (110˚F).

dried 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.

Pour the milk into the bowl. Add the beaten eggs and 2kg (4lb 6oz) flour.

Mix at minimum speed for 1 minute, then at speed 1 for a further minute.

Scrape down.

Add the remaining flour and mix at minimum speed for 1 minute, then at

speed

1 for 2 - 3 minutes until smooth and evenly mixed.

Half 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.

Bake at

200˚C/400˚F/Gas Mark 6 for 20 - 25 minutes

for loaves

or 15

minutes

for rolls

When ready, the bread should sound hollow when tapped on the base.

Makes about 10 loaves.

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