Kenwood Chef and Major KM001 Série Mode D'emploi page 33

recipes
See important points for bread making on page 26 .
white bread stiff British-type dough
ingredients 1.36kg (3lb) strong plain flour
G
G 15ml (3tsp) salt
G 25g (1oz) fresh yeast; or 15g/20ml (
G 750ml (1 1 ⁄ pts) warm water: 43˚C (110˚F). Use a thermometer or add
4
250ml (9floz) boiling water to 500ml (18floz) cold water
G 25g (1oz) lard
method dried yeast (the type that needs reconstituting): pour the warm water
1
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),
2
salt and lard.
Knead at minimum speed for 45 - 60 seconds. Then increase to speed 1,
3
adding more flour if necessary, until a dough has formed.
Knead for 3 - 4 more minutes at speed 1 until the dough is smooth,
4
elastic and leaves the sides of the bowl clean.
Put the dough into a greased polythene bag or a bowl covered with a tea
5
towel. Then leave somewhere warm until doubled in size.
Re-knead for 2 minutes at speed 1.
6
Half fill four 450g (1lb) greased tins with the dough, or shape it into rolls.
7
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
8
minutes for rolls.
G When ready, the bread should sound hollow when tapped on the base.
shortcrust pastry
ingredients G 450g (1lb) flour, sieved with the salt
G 5ml (1tsp) salt
G 225g (8oz) fat (mix lard and margarine straight from the fridge)
About 80ml (4tbsp) water
G
hint G Don't overmix
method Put the flour into the bowl. Chop the fat up roughly and add to the flour.
1
Mix at speed 1 until it resembles breadcrumbs. Stop before it looks
2
greasy.
Add the water and mix at minimum speed. Stop as soon as the water is
3
incorporated.
Cook at around 200˚C/400˚F/Gas Mark 6, depending on the filling.
4
pavlova
ingredients G 3 large egg whites
175g (6oz) caster sugar
G
G 275ml (10 fl.oz.) double cream
G fresh fruit eg raspberries, strawberries, grapes, kiwi fruit
method Whisk the egg whites on a high speed until they form 'soft peaks'.
1
With the whisk operating on speed 5, gradually add the sugar one
2
tablespoon at a time, whisking after each addition.
Line a baking tray with silicone paper, then spoon the meringue onto the
3
paper forming a nest approximately 20cm/8" in diameter.
Place the baking tray into an oven preheated to 150˚C/300˚F/Gas Mark
4
2, then immediately reduce the temperature to 140˚C/275˚F/Gas Mark 1
and bake for 1 hour. Turn the heat off but leave the pavlova in the oven to
cool down.
When ready to serve, peel off the silicone paper and place on a serving
5
dish. Whip the cream until soft peaks form then spread over the top of
the pavlova and decorate with the fruit.
1 ⁄ oz) dried yeast + 5ml (1tsp) sugar
2
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