Page 31 - Kenwood Cook Book

Bread

Bread making with the Chef is delightfully rewarding, giving all the pleasure
and satisfaction of creating delicious yeast recipes without the heavy work of
kneading by hand.
Nothing will be more appreciated than home-made breads, whose fragrance
and flavour are unsurpassed.
The best results are obtained by using ‘strong’ flour, but ordinary plain flour
may be used if it is not available. As flours and conditions vary, it may be
necessary to adjust the amount of flour (or water) slightly.
Dried yeast can be used instead of the fresh quoted in these recipes. ½ oz (1
level tbsp) dried is equivalent to 1 oz fresh.
Use dried yeast in the following way: dissolve 1 teaspoonful sugar in a cup of
warm water (from recipe quantity). Sprinkle the dried yeast on top, leave until
frothy, approximately 10 minutes.
It is not absolutely necessary to warm utensils or to rise in a warm place, but
this speeds the growth of the yeast.
Any recipe for bread, buns etc., may be used, providing the amount of flour
does not exceed 1½ lb.

White Bread

USING DOUGH HOOK Warm bowl and dough hook.
1½ lb strong plain flour Dissolve yeast in a cupful of the
1½ tsp salt measured warm water, place in bowl
½ oz fresh yeast together with rest of water and lard.
¾ pt warm water Allow lard to melt, add flour and salt.
½ oz lard (optional) Mix on minimum speed increasing to 1
Makes 2 x 1 lb loaves for 1 minute, until the dough is formed,
adding a little more flour (or water) if
necessary; knead for a further 3
minutes, until dough is smooth and
elastic and the sides of the bowl are
clean.
Remove from Chef, cover with a
greased polythene sheet, set aside to
rise in a warm (not hot) place until the
dough has doubled in bulk, (approx. 1-
1¼ hrs). Knead again for two minutes on
minimum speed and turn onto floured
board. Divide dough and shape to fit the
greased tins (which should be half full).
Cover and prove until the dough has
risen to fill the tins. Place in the center of
a hot oven (475ºF) for 5 minutes, then
reduce to 375ºF and leave for 40-55
minutes. To test, rap the bottom of the
loaf with the knuckles – if it sounds
hollow, the bread is ready.
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