recipes
See important points for bread making.
white bread
stiff British-type dough
ingredients ●1.36Kg (3lb) strong plain flour
●15ml (3tsp) salt
●25g (1oz) fresh yeast; or 15g/20ml (1⁄2oz) dried yeast + 5ml (1tsp) sugar
●750ml (11⁄4pts) warm water: 43˚C (110˚F). Use a thermometer or add 250ml
(9floz) boiling water to 500ml (18floz) cold water
●25g (1oz) lard
method 1dried 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.
2Pour the liquid into the bowl. Then add the flour (with fresh yeast if used),
salt and lard.
3Knead at minimum speed for 45 - 60 seconds. Then increase to speed 1,
adding more flour if necessary, until a dough has formed.
4Knead for 3 - 4 more minutes at speed 1 until the dough is smooth, elastic
and leaves the sides of the bowl clean.
5Put the dough into a greased polythene bag or a bowl covered with a tea
towel. Then leave somewhere warm until doubled in size.
6Re-knead for 2 minutes at speed 1.
7Half 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.
8Bake 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 (21⁄4pts) 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 1Melt the margarine in the milk and bring to 43˚C (110˚F).
2dried 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.
3Pour the milk into the bowl. Add the beaten eggs and 2Kg (4lb 6oz) flour.
4Mix at minimum speed for 1 minute, then at speed 1 for a further minute.
Scrape down.
5Add the remaining flour and mix at minimum speed for 1 minute, then at
speed 1for 2 - 3 minutes until smooth and evenly mixed.
6Half 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.
7Bake at 200˚C/400˚F/Gas Mark 6 for 20 - 25 minutes
for loaves
or 15
minutes
for rolls
.
8When ready, the bread should sound hollow when tapped on the base.
●Makes about 10 loaves.
short rust 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 1Put the flour into the bowl. Chop the fat up roughly and add to the flour.
2Mix at speed 1 until it resembles breadcrumbs. Stop before it looks greasy.
3Add the water and mix at minimum speed. Stop as soon as the water is
incorporated.
4Cook at around 200˚C/400˚F/Gas Mark 6, depending on the filling.
11