Kenwood Chefette HM670 series Instructions Manual page 9

banana bread
makes 1 loaf
2 bananas, very ripe
315g/11 oz. plain flour
220g/8 oz. brown sugar
125ml/4 1 ⁄ fl.oz. semi-skimmed milk
2
60g/2 oz. unsalted butter, melted
2 tsp baking powder
1 tsp vanilla extract
½ tsp bicarbonate of soda
½ tsp salt
½ tsp ground cinnamon
¼ tsp ground nutmeg
1 Preheat the oven to
160°C/320°F/Gas mark 3.
2 Cut the banana up into small pieces
and place in the mixing bowl. Add
the remaining ingredients. Fit the
splash guard, and then mix on speed
1. As the mixture starts to come
together increase the speed. Mix
until the ingredients are fully
combined.
3 Transfer the mixture into a non-stick
loaf tin (23cm x 6cm/9" x 2 ½") and
bake for 40 to 50 minutes. When
ready, a skewer placed in the centre
of the loaf will come out clean.
4 Remove from the oven and leave to
rest for 10 minutes.
5 Then turn out onto a cooling rack
and allow to cool before serving.
Kneader Recipe
white bread dough
10ml/2 tsp dried yeast (the type that
requires reconstituting)
5ml/1 tsp sugar
250ml/9 fl.oz. warm water
450g/1 lb bread flour
5ml/1 tsp salt
15g/ 1 ⁄ oz. lard
2
1 Place the dried yeast, with the sugar
and water, in a mixing bowl and leave
to froth. The correct water
temperature should be 43°C and can
be achieved by mixing one third
boiling water with two thirds cold
water.
2 Add the remaining ingredients.
Combine the ingredients together on
a low speed until the flour is
incorporated. Then increase the
speed and knead for approximately
2-3 minutes, until the dough is
smooth and elastic. Cover with oiled
cling film and leave the dough to rise
in a warm place for 45-60 minutes.
3 With the mixer removed from the
stand and hand held re-knead the
dough on maximum speed for
30 – 45 seconds, keeping the
kneaders in the mix.
4 Shape the dough into a loaf, or rolls,
and place on greased baking trays.
Cover with oiled cling film and leave
somewhere warm until it has doubled
in size.
5 Bake in a preheated oven at
230°C/450°F/Gas mark 8 for 20-25
minutes (for a loaf) or 10-15 minutes
(for rolls). When ready, the dough
should sound hollow when tapped
on the base.
6