Kenwood KMC010 Instructions Manual page 11

recipes
See important points for bread making.
w w h h i i t t e e b b r r e e a a d d
ingredients 1.36kg (3lb) strong plain flour
G
15ml (3tsp) salt
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25g (1oz) fresh yeast; or 15g/20ml (
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750ml (1 1 ⁄ pts) warm water: 43˚C (110˚F). Use a thermometer or add 250ml
G
4
(9floz) boiling water to 500ml (18floz) cold water
25g (1oz) lard
G
method d d r r i i e e d d y y e e a a s s t t (the type that needs reconstituting): pour the warm water
1
into the bowl. Then add the yeast and the sugar and leave to stand for
about 10 minutes until frothy.
f f r r e e s s h h y y e e a a s s t t : : crumble into the flour.
o o t t h h e e r r t t y y p p e e s s o o f f y y e e a a s s t t : : follow the manufacturer's instructions.
Pour the liquid into the bowl. Then add the flour (with fresh yeast if used),
2
salt and lard.
Knead at minimum speed for 45 - 60 seconds. Then increase to speed 1,
3
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
4
and leaves the sides of the bowl clean.
Put the dough into a greased polythene bag or a bowl covered with a tea
5
towel. Then leave somewhere warm until doubled in size.
Re-knead for 2 minutes at speed 1.
6
Half fill four 450g (1lb) greased tins with the dough, or shape it into rolls.
7
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
8
minutes for rolls .
When ready, the bread should sound hollow when tapped on the base.
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s s h h o o r r t t c c r r u u s s t t p p a a s s t t r r y y
ingredients 450g (1lb) flour, sieved with the salt
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5ml (1tsp) salt
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225g (8oz) fat (mix lard and margarine straight from the fridge)
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About 80ml (4tbsp) water
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hint Don't overmix
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method Put the flour into the bowl. Chop the fat up roughly and add to the flour.
1
Mix at speed 1 until it resembles breadcrumbs. Stop before it looks greasy.
2
Add the water and mix at minimum speed. Stop as soon as the water is
3
incorporated.
Cook at around 200˚C/400˚F/Gas Mark 6, depending on the filling.
4
p p a a v v l l o o v v a a
ingredients 3 large egg whites
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175g (6oz) caster sugar
G
275ml (10 fl.oz.) double cream
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fresh fruit eg raspberries, strawberries, grapes, kiwi fruit
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method Whisk the egg whites on a high speed until they form 'soft peaks'.
1
With the whisk operating on speed 5, gradually add the sugar one
2
tablespoon at a time, whisking after each addition.
Line a baking tray with silicone paper, then spoon the meringue onto the
3
paper forming a nest approximately 20cm/8" in diameter.
Place the baking tray into an oven preheated to 150˚C/300˚F/Gas Mark 2,
4
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.
When ready to serve, peel off the silicone paper and place on a serving
5
dish. Whip the cream until soft peaks form then spread over the top of the
pavlova and decorate with the fruit.
11
stiff ritish-type dough
⁄ oz) dried yeast + 5ml (1tsp) sugar
1
2