Morphy Richards Total Control User Manual page 14

FP400015 MUK REV1.qxp_Layout 1 02/09/2015 10:30 Page 14
White Bread
Ingredients:
• 650g Strong white bread flour
• 2 level tsp Salt
• 1 level tsp Sugar
• 15g Butter (softened)
• 1(7g) Sachet fast action yeast
• 400ml Warm water
Granary Bread
Ingredients:
• 500g Granary bread flour
• 1¼ level tsp Salt
• 2 level tsp Sugar
• 25g Butter (softened)
• 1½ level tsp Fast action yeast
• 275ml Warm water
14
Method:
1
Stir together the flour, salt and sugar.
2
Add the remaining ingredients to the Mixing Bowl.
Attach the Bowl Cover and Dough Hook to the Head Unit.
3
Set the Mixer to Bread Program 1 and press the
Start/Pause Button.
4
The Stand Mixer will run for 10 minutes before stopping.
5
Divide the dough between 2x1lb greased loaf tins or 1x2lb greased
loaf tin. Leave in a warm place to rise for 1½ hours covered with a
piece of lightly greased clingfilm.
6
When the dough has risen above the top of the tins, bake in a
preheated oven at 210˚C / Gas Mark 7 for 25-30 minutes or until
the bread sounds hollow when the base of the loaf is tapped.
7
Allow to cool completely on a wire rack before cutting.
Method:
1
Stir together the flour, salt and sugar.
2
Add the butter and yeast to the Mixing Bowl, followed by the water.
Attach the Bowl Cover and Dough Hook to the Head Unit.
3
Set the Mixer to Bread Program 2 and press the Start/Pause
Button.
4
The Stand Mixer will run for 10 minutes before stopping.
5
Divide the dough between 2x1lb greased loaf tins or 1x2lb greased
loaf tin. Leave in a warm place to rise for 1½ hours covered with a
piece of lightly greased clingfilm.
6
Bake in a preheated oven at 210˚C / Gas Mark 7 for 30 minutes or
until the bread sounds hollow when the base of the loaf is tapped.
7
Allow to cool completely on a wire rack before cutting.