ingredients
method
ingredients
This quantity is for models KM600,
800 and 810. For models KM300,
400 and 410, halve the quantities
and add all the flour in one go
method
recipes
See important points for bread making on page 4.
●
●
●
●
●
1
2
3
4
5
6
7
8
●
●
●
●
●
●
●
●
1
2
3
4
5
6
7
8
●
9
white bread
stiff British-type dough
1.36kg (3lb) strong plain flour
15ml (3tsp) salt
25g (1oz) fresh yeast; or 15g/20ml (
1
⁄2oz) dried yeast + 5ml (1tsp) sugar
750ml (1
1
⁄4pts) warm water: 43˚C (110˚F). Use a thermometer or add
250ml (9fl oz) boiling water to 500ml (18fl oz) cold water
25g (1oz) lard
dried yeast (the type that needs reconstituting): pour the warm water
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),
salt and lard.
Knead at minimum speed for
45 - 60 seconds. Then increase to speed 1,
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 and leaves the sides of the bowl clean.
Put the dough into a greased polythene bag or a bowl covered with a tea
towel. Then leave somewhere warm until doubled in size.
Re-knead for
2 minutes at speed 1.
Half fill four 450g (1lb) greased tins with the dough, or shape it into rolls.
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
minutes for rolls.
When ready, the bread should sound hollow when tapped on the base.
white bread soft continental-type dough
2.6kg (5lb 12oz) ordinary plain flour
1.3 litre (2
1
⁄4pts) milk
300g (10oz) sugar
450g (1lb) margarine
100g (4oz) fresh yeast or 50g (2oz) dried yeast
6 eggs, beaten
5 pinches salt
Melt the margarine in the milk and bring to
43˚C (110˚F).
dried yeast (the type that needs reconstituting): add the yeast and
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 2kg (4lb 6oz) flour.
Mix at minimum speed for 1 minute, then at speed 1 for a further minute.
Scrape down.
Add the remaining flour and mix at minimum speed for 1 minute, then at
speed
1 for 2 - 3 minutes until smooth and evenly mixed.
Half fill some 450g (1lb) greased tins with the dough, or shape it into
rolls. Then cover with a tea towel and leave somewhere warm until
doubled in size.
Bake at
200˚C/400˚F/Gas Mark 6 for 20 - 25 minutes
for loaves or 15
minutes for rolls.
When ready, the bread should sound hollow when tapped on the base.
Makes about 10 loaves.
