Mixing Methods; Basic White Bread - Morphy Richards Accents Instruction Book

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• For best results we recommend using the mixing
methods detailed in these recipes to obtain the
best results from your new stand mixer.

Basic white bread

Ingredients:
• ½ cup (120ml) low fat milk
• 3 tbsp sugar
• 2 tsp salt
• 3 tbsp butter
• 2 packets dry active yeast
• 1½ cups (350ml) warm water
• 5-6 cups (720-864g) bread flour
Quick cake
Ingredients:
• 2¼ cups (328g) plain flour
• 1⅓ cups (300g) sugar
• 3 tsp baking powder
• ½ tsp salt
• ½ cup (100g) butter
• 1 cup (240g) low fat milk
• 1 tsp vanilla
• 2 eggs
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Method:
1
Place the milk, sugar, salt and butter in a small saucepan and heat
over low heat until the butter melts and sugar dissolves. Cool until
lukewarm.
2
Dissolve the yeast in warm water in a warmed Mixing Bowl. Add the
lukewarm milk mixture and 4 ½ cups of flour. Attach the Mixing
Bowl and Dough Hook to the mixer. Turn to speed 2 and mix for
about 1 minute.
3
Continuing on speed 2, add remaining flour, ½ cup at a time and
mix for about 2 minutes, or until dough clings to the Dough Hook
and cleans the sides of the bowl. Knead on speed 2 for about
2 minutes longer, or until dough is smooth and elastic. The dough
will be slightly sticky to the touch.
4
Divide the dough between 2 1lb loaf tins, or a single 2lb loaf tin.
5
Cover with a damp tea towel and leave in a warm place for 30
minutes to rise.
6
Bake in a preheated oven on 220
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Leave to cool on a wire rack.
Method:
o
1
Preheat the oven to 190 C, Gas Mark 5
2
Combine the sugar, butter, salt and vanilla in the Mixing Bowl with
the Paddle.
3
Add the eggs. Continuing on speed 2, mix for about 30 seconds.
Stop and scrape the sides of the Mixing Bowl.
4
Add the flour and baking powder. Mix for a further two minutes
5
Gradually add the milk while mixing.
6
Pour into a greased pan and bake in the oven for 25-30 minutes.
o
C, Gas Mark 7 for 25-30 minutes.
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