Manual Russell Hobbs 23480-56 (page 7 of 136) (All languages)

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Put the our in the bowl. Mix the other ingredients in a jug. Select speed 1, and slowly add the liquid. As

the dough ball forms, increase speed to 2, and knead for a couple of minutes, till the dough ball is smooth.

Remove, split into 2-4 pieces, and roll into pizza bases (circles or rectangles) on a oured surface. Lay them

on a baking sheet or pizza tray, spread with tomato purée and add your desired toppings. Top with dried

herbs, torn mozzarella and a drizzle of olive oil. Bake in a preheated oven at 200°C/400°F/gas 6 for 15-20

minutes, till the toppings are bubbling and golden brown.

CURRANT LOAF

dough hook

• 500g wholemeal our

• 150g butter (softened)

• 15g baking powder

• 2.5g salt

• 150g sugar

• 150g currants

• 50g mixed peel

• 2 eggs (medium)

• 30ml milk

Put the our in the bowl, add the softened butter, and mix on speed 1. When the butter and our start to

blend, add the sugar, salt, currants, peel and baking powder. Leave it mixing while you beat the eggs and

milk together, then add the egg/milk mixture to the bowl. Select speed 2 and mix till combined. Put into a

greased loaf tin and bake in a preheated oven at 180°C/350°F/gas 4 for 35 minutes. Cool on a wire rack

before slicing. Serve toasted with butter.

BASIC WHITE BREAD

dough hook

• 600g strong white bread our

• 1 sachet active dried yeast (about 2½ tsp)

• 345ml warm water

• 15ml sunower oil or butter

• 5g sugar

• 10g salt

Mix as for pizza dough, then cover and leave in a warm place till doubled in size (30-40 minutes). Punch

down to remove air, knead lightly on a oured board, shape it into a loaf, or put it in a tin, cover, and leave

in a warm place to rise for another 30 minutes. Bake in a preheated oven at 200°C/400°F/gas 6 for 25-30

minutes, till golden brown and hollow sounding on the bottom.

HOT CHOCOLATE SOUFFLÉ

whisk

• 75g butter

• 50g plain our

• 10g cocoa powder

• 450ml milk

• 4 eggs, separated

• 50g caster sugar

Melt the butter in a pan over a low heat. Stir in the our and cocoa, then the milk and stir till thickened

slightly. Remove from the heat, let it cool, then beat in the egg yolks. Put the whites in the bowl, mix at

speed 6 for a few seconds, add the sugar and whisk till soft peaks form. Fold in the sauce. Pour the mixture

into a greased 1.2 litre (2 pint) dish. Bake, in the oven, in a roasting tin half lled with boiling water, at

190°C/375°F/gas 5 for 40-45 minutes, till well risen.

BASIC BISCUITS

whisk

• 100g butter

• 150g caster sugar

• 5ml vanilla essence

• 1 medium egg

• 100g plain our

• 100g self raising our

Cream the butter, sugar and vanilla at speed 5 for 1-2 minutes till light, pale and uy, add the egg, and

whisk till combined. Sift the ours together then gradually add them to the mixture. Remove the bowl,

form the mixture into balls, and atten them. Bake on a greased tray, in a preheated oven at 180°C/350°F/

gas 4 for 12-15 minutes. Cool on the tray, then on a wire rack.

CLASSIC VICTORIA SPONGE CAKE

whisk

• 100g butter/margarine

• 100g caster sugar

• 2 large eggs

• 100g self raising our

• 1 drop vanilla essence

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Russell Hobbs 23480-56 Manual

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