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Sencor STM 3621 Manual

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Food Mixer
STM 3620WH, STM 3621GR, STM 3622BL, STM 3623OR, STM 3624RD
STM 3625VT, STM 3626YL, STM 3627TQ, STM 3628RS
EN
EN-15
2015
07/2015
• Take the risen dough out of the bowl and knead once more on a lightly floured rolling board.
• Place the dough into a baking pan. Cover with plastic wrap and allow it rise in a warm place for
about 30–40 minutes or until the dough has risen sufficiently. Remove the plastic wrap.
• You can make a egg glaze before baking.
• Bake in a preheated oven at 200 °C for approximately 40–50 minutes or until the bread is golden in
colour.
• Allow the baked bread to cool down for 15 to 20 minutes and then remove it from the baking pan.
Allow the loaf to cool down completely before cutting it, to prevent it from collapsing.
Egg glaze for bread dough
1 egg, lightly beaten
2–3 tablespoons of water
• Mix both ingredients together until a smooth mixture is formed. Do not whip. If necessary strain
through a sieve. Brush the egg glaze on to the bread dough before baking.
Focaccia (2–4 portions)
3 cups (450 g) of bread flour
1 teaspoon of salt
2 teaspoons of sugar
2 teaspoons of instant yeast
2 tablespoons of olive oil
1 cup (250 ml) of water
For glazing:
2 tablespoons of olive oil
1 tablespoon of coarse salt
2 tablespoons of black olives, sliced
• Use the kneading hook A1.
• In the mixing bowl, mix the flour, salt, sugar and yeast.
• Set the speed to 1–2 and slowly add water and oil into the dry mix. Leave it to knead until a dough
starts to form.
• Move the dough on to a lightly floured rolling board and thoroughly knead by hand until a fine
smooth dough forms.
• Place the dough into a large bowl and cover with plastic wrap. Allow it to rise in a warm place for
about 20 minutes or until the dough doubles in size.
• Take the risen dough out of the bowl and knead once more on a lightly floured rolling board.
• Place the dough into a lightly greased Teflon baking pan of dimensions 20 × 30 cm and roll into the
shape of the baking pan.
• Lightly cover with plastic wrap and allow it rise in a warm place for about 20–30 minutes or until
the dough has risen a little. Remove the plastic wrap.
• Brush the dough with olive oil and sprinkle on the coarse salt and sliced olives.
• Bake in a preheated oven at 200 °C for approximately 30–35 minutes or until the focaccia bread is
golden in colour.
• After taking it out of the oven, allow it to cool down on a metal rack.
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