White Bread; Peach Fruit Fool; Fruit Crumble Topping Mix; Meringues - Kenwood FPM90 Instructions Manual

white bread

use the dough tool
500g (1lb 2oz) strong white bread flour
5mls (1tsp) salt
15g ( 1 ⁄ oz) lard
2
15g ( 1 ⁄ oz) fresh yeast or 10mls (2tsp) dried yeast + 5mls (1tsp)
2
caster sugar.
300mls (11 fl oz) warm water, 100mls (3
200mls (7 1 ⁄ fl oz) cold water
2
1 Dried yeast (the type that needs reconstituting): Add
the yeast and sugar to the warm water. Leave to stand for 5 - 10
minutes until frothy.
Fresh yeast: crumble into the flour
Other types of yeast: follow the manufacturer's instructions.
2 Fit the dough tool or knife blade and add the flour (with fresh
yeast if used), salt and lard. Process for a few seconds to evenly
distribute the ingredients.
3 Then with the motor running quickly pour the liquid in a steady
stream down the feed tube until the mixture forms an elastic soft
dough. This will take about 60 seconds.
4 Remove the dough, place in a bowl, cover with an oiled piece of
clingfilm or a plastic bag, and leave in a warm place for 45 - 60
minutes or until doubled in size.
5 Re-knead by hand for 2-3 minutes. Re-kneading in the bowl is
not recommended as it may cause the processor to become
unstable. Shape into a loaf or rolls and place on greased baking
trays and leave until double in size.
6 Then bake in a pre-heated oven at 230°C/450°F/Gas mark 8 for
20 - 25 minutes for the loaf or 10 - 15 minutes for bread rolls.
When ready they should sound hollow when tapped on the
base.

fruit crumble topping mix

70g whole blanched almonds
70g whole hazelnuts
crumble mix
100g (4oz) butter or block margarine
200g (8oz) plain flour
200g (8oz) caster sugar
900g (2lb) prepared fruit (sliced apples, rhubarb etc)
1 Place the nuts in the multi-mill and process for 5 seconds using
pulse.
2 Place the butter and flour into the main bowl and process until
the mixture resembles coarse breadcrumbs. Add 50g sugar and
the chopped nuts and pulse for a few seconds to stir in.
3 Place half the fruit in a 2 litres (4 pints) pie dish and sprinkle over
the remaining sugar and top with the rest of the fruit.
4 Spoon the crumble mix over the fruit and press down lightly.
5 Bake in the oven at 200°C (400°F) or Gas Mark 6 for
approx.45minutes.
1 ⁄ fl oz) boiling water to
2
17

peach fruit fool

use the blender, dual whisk & folding tool
300g (12oz) whipping cream
200g (8oz) tinned peach slices (drained)
1 Put the peach slices in the blender and process on maximum
speed until a smooth puree achieved.
Dual Whisk
2 Use the whisk to whip the cream on Auto for approx. 30 - 40
seconds or until the mix starts to form soft peaks.
Folding tool
3 Remove the whisk and fit the folding tool, then add the peach
puree. Fold the puree through on low speed (1 – 2) for approx.
60 seconds.
For best results after approx. 30 seconds use the spatula to
G
loosen any unmixed ingredients from the side of the bowl. Place
in the fridge to set for at least 2 hours.
ariations: substitute the peach slices for any other soft pureed
fruit

meringues

use the dual whisk & folding tool
4 egg whites (medium sized)
200g (8oz) caster sugar
Dual whisk
1 Whisk the egg whites at high speed until stiff.
2 Add half the sugar and continue to whisk until the mixture is
glossy.
Folding tool
3 Remove the whisk, fit folding tool and fold in the remaining sugar
using
speed 2.
4 Pipe the mixture onto trays lined with non-stick baking paper.
5 Bake in a pre-heated oven at 110°C/225°F/Gas mark
about 4 - 5 hours until firm and crisp. If they start to brown,
leave the door slightly ajar.
1 ⁄ for
4