recipes
See important points for bread makin on pa e 6.
9
in redients
method
in redients
This quantity is for KMM7XX/
TYPE KMM7 series.
For KMC5XX/TYPE KMC5 series,
halve the quantities and add all
the flour in one go
method
G
G
G
G
G
1
2
3
4
5
6
7
8
G
G
G
G
G
G
G
G
1
2
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G
white bread stiff yeast dough
1.36K (3lb) stron plain flour
15ml (3tsp) salt
25 (1oz) fresh yeast; or 15 /20ml (1⁄2oz) dried yeast + 5ml (1tsp) su ar
750ml (11⁄4pts) warm water: 43˚C (110˚F). Use a thermometer or add 250ml
(9fl oz) boilin water to 500ml (18fl oz) cold water
25 (1oz) lard
dried yeast (the type that needs reconstitutin ): pour the warm water into
the bowl. Then add the yeast and the su ar 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,
addin more flour if necessary, until a dou h has formed.
Knead for 3 - 4 more minutes at speed 1 until the dou h is smooth, elastic
and leaves the sides of the bowl clean.
Put the dou h into a reased polythene ba or a bowl covered with a tea
towel. Then leave somewhere warm until doubled in size.
Re-knead for 2minutes at speed 1.
Half fill four 450 (1lb) reased tins with the dou h, 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 8for 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
2.6K (5lb 12oz) ordinary plain flour
1.3 litre (21⁄4pts) milk
300 (10oz) su ar
450 (1lb) mar arine
100 (4oz) fresh yeast or 50 (2oz) dried yeast
6 e s, beaten
5 pinches salt
Melt the mar arine in the milk and brin to 43˚C (110˚F).
dried yeast (the type that needs reconstitutin ): add the yeast and su ar
to the milk and leave to stand for about 10 minutes until frothy.
fresh yeast: crumble into the flour and add the su ar.
other types of yeast: follow the manufacturer’s instructions.
Pour the milk into the bowl. Add the beaten e s and 2K (4lb 6oz) flour.
Mix at minimum speed for 1 minute, then at speed 1 for a further minute.
Scrape down.
Add the remainin flour and mix at minimum speed for 1 minute, then at
speed 1for 2-3minutes until smooth and evenly mixed.
Half fill some 450 (1lb) reased tins with the dou h, 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.