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KENWOOD PM900
recipes
See important points for bread making on page
white bread stiff British-type dough
●
ingredients
kg (
lb) strong plain flour
1.36
3
●
ml (
tsp) salt
15
3
●
g (
oz) fresh yeast; or
25
1
●
ml (
1/ 4
pts) warm water:
750
1
ml (
floz) boiling water to
250
9
●
g (
oz) lard
25
1
method
dried yeast (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
minutes until frothy.
10
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
2
used), salt and lard.
Knead at minimum speed for
3
adding more flour if necessary, until a dough has formed.
Knead for
4
3 - 4
elastic and leaves the sides of the bowl clean.
Put the dough into a greased polythene bag or a bowl covered with a
5
tea towel. Then leave somewhere warm until doubled in size.
Re-knead for
6
2
Half fill four
450
7
Then cover with a tea towel and leave somewhere warm until doubled
in size.
Bake at
8
230˚C/450˚F/
minutes for rolls.
●
When ready, the bread should sound hollow when tapped on the base.
white bread soft continental-type dough
ingredients
●
kg (
lb
oz) ordinary plain flour
2.6
5
12
●
1/ 4
litre (
pts) milk
1.3
2
●
g (
oz) sugar
300
10
●
g (
lb) margarine
450
1
●
100
g (
4
oz) fresh yeast or
●
eggs, beaten
6
●
pinches salt
5
method
Melt the margarine in the milk and bring to
1
dried yeast (the type that needs reconstituting): add the yeast and
2
sugar to the milk and leave to stand for about
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
3
Mix at minimum speed for
4
Scrape down.
Add the remaining flour and mix at minimum speed for
5
speed
for
1
2 - 3
Half fill some
450
6
rolls. Then cover with a tea towel and leave somewhere warm until
doubled in size.
Bake at
7
200˚C/400˚F/G
minutes for rolls.
When ready, the bread should sound hollow when tapped on the base.
8
●
Makes about
10
6
ml (
1/ 2
oz) dried yeast +
15g/20
(
). Use a thermometer or add
43˚C
110˚F
ml (
floz) cold water
500
18
seconds. Then increase to speed
45 - 60
more minutes at speed
until the dough is smooth,
1
minutes at speed
.
1
g (
lb) greased tins with the dough, or shape it into rolls.
1
Gas Mark
for
minutes for loaves or
8
30 - 35
50
g (
2
oz) dried yeast
43
minute, then at speed
1
minutes until smooth and evenly mixed.
g (
lb) greased tins with the dough, or shape it into
1
as Mark
for
minutes for loaves or
6
20 - 25
loaves.
2
.
ml (
tsp) sugar
5
1
,
1
10 - 15
˚C (
110˚F
).
minutes until frothy.
10
kg (
lb
oz) flour.
2
4
6
for a further minute.
1
minute, then at
1
15
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