Bedienungsanleitung Moulinex Odacio 3 (Seite 16 von 16) (Englisch)

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RUSTIC WHITE BREAD

This recipe makes one loaf or 8 -10 rolls

For 800 g (1

/4 lb) of white bread dough: 500 g (1lb 2oz) strong white bread

flour • 10ml (2 tsp) Easybake or Fast Action dried yeast • 5 ml (1 tsp) salt •

2.5 ml (

/2 tsp) sugar • 10 ml (2 tsp) vegetable oil • 300 ml (

/2 pt) warm water

(1 part boiling water to 2 parts cold) • milk, to glaze • poppy seeds, sesame

seeds or coarse oatmeal (optional)

Grease and warm sufficient baking sheets. Fit the plastic kneader. Place the flour,

yeast, salt, sugar and oil in the bowl. Mix together for a few seconds then, with the

machine running, add the warm water through the feed tube. Process for about a

further 40 seconds until the dough forms a ball. On a lightly floured surface, knead

by hand until smooth.

If making a loaf, shape into a ball and place on a greased baking tray or use a 900 g

(2 lb) loaf tin. If making rolls, cut the dough into 8 - 10 pieces, knead each piece and

shape into balls. Place on the greased baking sheets, leaving space between the

rolls for them to expand. Loosely cover the shaped dough with oiled polythene.

Leave to rise in a warm place, such as an airing cupboard, for about 1 hour or until

doubled in size. Slash the top of the loaf with a sharp knife. For a crisp crust, brush

with a little milk and scatter with seeds.

Bake in a preheated oven at 220°C/425°F (Fan oven 210°C), Gas mark 7 for 15 - 20

minutes for rolls. For the loaf, bake for 20 minutes and then reduce to 180°C/350°F

(Fan oven 170°C), Gas mark 4 and bake for a further 15 minutes. To test, tap the

base of the bread and it should sound hollow. Remove from the trays and cool on a

wire rack.

Try this: For Wholemeal Bread use strong wholemeal bread flour, or half strong

wholemeal bread flour and half strong white bread flour, plus increase the warm

water to 325 ml (11 fl oz). For Brown Bread use the same quantities in the recipe

above, but substitute strong brown bread flour for strong white bread flour.

SHORTCRUST PASTRY

For 350 g of pastry

200g (8 oz) plain flour • 50 g (2 oz) block margarine, straight from the fridge

• 50 g (2 oz) lard, straight from the fridge • 5 ml (1 tsp) salt • about 50 ml

(3 tbsp) cold water

Fit the plastic kneader. Put the flour and salt in the bowl. Process for a few

seconds to mix. Cut the fat into pieces and add to the bowl. Process for about 15

seconds until the mixture resembles fine breadcrumbs. Pour the water through the

feeder tube while the processor is running and process for about 10 seconds until

the dough just forms a ball. Remove and knead lightly until smooth. Wrap the pastry

in cling film or foil, and chill for at least 30 minutes before using. Use to make pies,

flans, fruit tarts and jam tarts.

Try this: If preferred you can use 100 g (4 oz) block margarine instead of

margarine and lard.

Drinks

STRAWBERRY SMOOTHIE

Serves 4

300 g (11 oz) fresh strawberries, hulled • 600 ml (1 pt) chilled milk • 20 ml

(4 teaspoon) icing sugar - add more if the strawberries lack sweetness •

4 scoops vanilla ice-cream

Place all the ingredients in the liquidiser and process for 1 minute. Serve

immediately in tall glasses, decorate with one or two whole fresh strawberries

threaded onto a cocktail stick.

Try this: For a Banana Smoothie use 3 ripe bananas, 750 ml (1

/4 pt) chilled milk,

3 scoops vanilla ice cream and 2-3 tablespoons icing sugar, depending on the

ripeness of the bananas. Process for 1 minute.

For a Chocolate Milkshake use 500 ml (18 fl oz) chilled milk, 2 tablespoons

drinking chocolate and 2 scoops vanilla ice-cream. Process for 1 minute.

SUMMER COCKTAIL

Serves 4-6

1 banana • 2 slices fresh pineapple • 10 strawberries or 10 raspberries •

2 ice cubes • 1 tbsp caster sugar • 300 ml (

/2 pt) orange juice • 2 glasses of

chilled sparkling water

Place all the ingredients in the liquidiser, except the sparkling water. Blend for 30

seconds. Add the sparkling water and process for 1 minute.

Serve immediately.

3029

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