Recipes; White Bread Stiff British-Type Dough; White Bread Soft Continental-Type Dough - Kenwood Chef KM400 series User Manual

ingredients
method
ingredients
This quantity is for models
KM600,
and . For models
800 810 KM300
and , halve the quantities
400 410
and add all the flour in one go
method

recipes

See important points for bread making on page 2 .

white bread stiff British-type dough

G 1.36 kg ( 3 lb) strong plain flour
G 15 ml ( 3 tsp) salt
G 25 g ( 1 oz) fresh yeast; or 15g/20 ml (
G 750 ml ( 1 1 ⁄ pts) warm water: 43˚C ( 110˚F ). Use a thermometer or add
4
250 ml (9fl oz) boiling water to 500 ml (18fl oz) cold water
G
25 g ( 1 oz) lard
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 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,
4
elastic 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.
G When ready, the bread should sound hollow when tapped on the base.

white bread soft continental-type dough

G
2.6kg (5lb 12 oz) ordinary plain flour
G
1.3 litre ( 2 1 ⁄ pts) milk
4
G
, 300g ( 10 oz) sugar
G
450 g ( 1 lb) margarine
G
100 g ( 4 oz) fresh yeast or 50 g ( 2 oz) dried yeast
G 6 eggs, beaten
G 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
2
sugar 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
6
rolls. 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
G Makes about 10 loaves.
1 ⁄ oz) dried yeast + 5 ml ( 1 tsp) sugar
2
7