9
recipes
See important points for bread making on page 4.
ingredients
method
ingredients
This quantity is for KMM7XX series.
For KMC5XX series,
halve the quantities and add all the
flour in one go
method
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white bread
stiff yeast dough
1.36
kg (3lb) strong plain flour
15
ml (3tsp) salt
25
g (1oz) fresh yeast; or 15g/20ml (
1
⁄
2
oz) dried yeast + 5ml (1tsp) sugar
750
ml (1
1
⁄
4
pts) warm water: 43˚C (110˚F). Use a thermometer or add 250ml
(9fl oz) boiling water to 500ml (18fl oz) cold water
25
g (1oz) lard
dried 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.
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,
adding more flour if necessary, until a dough has formed.
Knead for 3 - 4 more minutes at speed 1 until the dough is smooth, elastic
and leaves the sides of the bowl clean.
Put the dough into a greased polythene bag or a bowl covered with a tea
towel. Then leave somewhere warm until doubled in size.
Re-knead for 2 minutes at speed 1.
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.
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.
white bread
soft yeast dough
2.6kg (5lb 12oz) ordinary plain flour
1.3 litre (2
1
⁄
4
pts) milk
300g (10oz) sugar
450
g (1lb) margarine
100
g (4oz) fresh yeast or 50g (2oz) dried yeast
6 eggs, beaten
5 pinches salt
Melt the margarine in the milk and bring to 43˚C (110˚F).
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.
Pour the milk into the bowl. Add the beaten eggs and 2kg (4lb 6oz) flour.
Mix at minimum speed for 1 minute, then at speed 1 for a further minute.
Scrape down.
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.
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.
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.
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