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recipes
See important points for bread making.
white bread
stiff British-type dough
ingredients
1.36Kg (3lb) strong plain flour
15ml (3tsp) salt
2
5g (1oz) fresh yeast; or 15g/20ml (
1
2o
z) dried yeast + 5ml (1tsp) sugar
7
50ml (1
1
4p
ts) warm water: 43˚C (110˚F). Use a thermometer or add 250ml
(9floz) boiling water to 500ml (18floz) cold water
25g (1oz) lard
method 1 dried yeast (the type that needs reconstituting): pour the warm water
i
nto the bowl. Then add the yeast and the sugar and leave to stand for
a
bout 10 minutes until frothy.
fresh yeast: crumble into the flour.
other types of yeast: follow the manufacturer’s instructions.
2 Pour the liquid into the bowl. Then add the flour (with fresh yeast if used),
s
alt and lard.
3 K
nead at minimum speed for 45 - 60 seconds. Then increase to speed 1,
adding more flour if necessary, until a dough has formed.
4 Knead for 3 - 4 more minutes at speed 1 until the dough is smooth, elastic
and leaves the sides of the bowl clean.
5 Put the dough into a greased polythene bag or a bowl covered with a tea
towel. Then leave somewhere warm until doubled in size.
6 Re-knead for 2 minutes at speed 1.
7 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.
8 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.
enriched white bread
soft yeast dough
ingredients
2.6Kg (5lb 12oz) ordinary plain flour
This quantity is for the Major
1.3 litre (2
1
4pts) milk
models.
300g (10oz) sugar
For the Chef models
450g (1lb) margarine
halve the quantities and add all
100g (4oz) fresh yeast or 50g (2oz) dried yeast
the flour in one go.
6 eggs, beaten
5 pinches salt
method 1 Melt the margarine in the milk and bring to 43˚C (110˚F).
2 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.
3 Pour the milk into the bowl. Add the beaten eggs and 2Kg (4lb 6oz) flour.
4 Mix at minimum speed for 1 minute, then at speed 1 for a further minute.
Scrape down.
5 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.
6 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.
7 Bake at 200˚C/400˚F/Gas Mark 6 for 20 - 25 minutes
for loaves
or 15
minutes
for rolls
.
8 When ready, the bread should sound hollow when tapped on the base.
Makes about 10 loaves.
shortcrust pastry
ingredients
450g (1lb) flour, sieved with the salt
5ml (1tsp) salt
225g (8oz) fat (mix lard and margarine straight from the fridge)
About 80ml (4tbsp) water
hint
Don’t overmix
method
1 Put the flour into the bowl. Chop the fat up roughly and add to the flour.
2 Mix at speed 1 until it resembles breadcrumbs. Stop before it looks greasy.
3 Add the water and mix at minimum speed. Stop as soon as the water is
incorporated.
4 Cook at around 200˚C/400˚F/Gas Mark 6, depending on the filling.
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