Recipes; White Bread Stiff Yeast Dough; White Bread Soft Yeast Dough - Kenwood Chef KM330 series Instructions Manual

ingredients
method
ingredients
This quantity is for KM630 series.
For KM330 series,
halve the quantities and add all the
flour in one go
method
KENWOOD CHEF AND MAJOR KM330-KM630 series

recipes

See important points for bread making on page 2 .

white bread stiff yeast dough

●
1.36 kg ( 3 lb) strong plain flour
● 15 ml ( 3 tsp) salt
●
25 g ( 1 oz) fresh yeast; or 15g/20 ml (
●
750 ml ( 1 1 ⁄ pts) warm water: 43˚C ( 110˚F ). Use a thermometer or add 250 ml
4
(9fl oz) boiling water to 500 ml (18fl oz) cold water
● 25 g ( 1 oz) lard
dried yeast (the type that needs reconstituting): pour the warm water into
1
the bowl. Then add the yeast and the sugar and leave to stand for about 10
minutes until frothy.
fresh yeast : crumble into the flour.
other types of yeast : 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 450 g ( 1 lb) 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.

white bread soft yeast dough

● 2.6kg (5lb 12 oz) ordinary plain flour
●
1.3 litre ( 2 1 ⁄ pts) milk
4
●
300g ( 10 oz) sugar
● 450 g ( 1 lb) margarine
● 100 g ( 4 oz) fresh yeast or 50 g ( 2 oz) dried yeast
●
6 eggs, beaten
●
5 pinches salt
Melt the margarine in the milk and bring to 43 ˚C ( 110˚F ).
1
dried yeast (the type that needs reconstituting): add the yeast and sugar
2
to the milk and leave to stand for about 10 minutes until frothy.
fresh yeast : crumble into the flour and add the sugar.
other types of yeast : follow the manufacturer's instructions.
Pour the milk into the bowl. Add the beaten eggs and 2 kg ( 4 lb 6 oz) flour.
3
Mix at minimum speed for 1 minute, then at speed 1 for a further minute.
4
Scrape down.
Add the remaining flour and mix at minimum speed for 1 minute, then at
5
speed 1 for 2 - 3 minutes until smooth and evenly mixed.
Half fill some 450 g ( 1 lb) greased tins with the dough, or shape it into rolls.
6
Then cover with a tea towel and leave somewhere warm until doubled in
size.
Bake at 200˚C/400˚F/G as Mark 6 for 20 - 25 minutes for loaves or 15
7
minutes for rolls.
When ready, the bread should sound hollow when tapped on the base.
8
●
Makes about 10 loaves.
7
1 ⁄ oz) dried yeast + 5 ml ( 1 tsp) sugar
2