Page 32 - Kenwood Cook Book

Brown Bread

USING DOUGH HOOK Use the same method as for white
1 lb wholemeal flour bread, omitting the lard.
½ lb white flour
3 level tsp salt
½ oz yeast
1 tsp sugar
¾ pt warm water

Bread Rolls

Using either white or brown bread
recipes, shape dough into rolls, after the
second kneading. (The recipe will make
18 rolls.)
Place on a greased tray, cover and
prove until doubled in bulk and bake in a
hot oven (475ºF) for 10 minutes approx.

Malt Health Loaf

USING DOUGH HOOK Use the same method as for white bread
½ lb stoneground (dissolving the yeast and malt in the
wholewheat flour water) adding malt to liquid in bowl.
½ lb stoneground plain flour Add the sultanas before commencing to
½ oz yeast knead.
1 tbsp malt
7 oz warm water
2 oz sultanas

Quick Wholemeal Bread

USING DOUGH HOOK Warm bowl and dough hook.
¾ lb wholemeal flour Dissolve yeast in a cupful of the
¾ lb white flour measured warm water, place in bowl
3 level tsp salt together with rest of water. Add flour,
1 oz yeast salt and sugar and mix to a soft dough
3 level tsp sugar (like scones) on minimum speed. (Add a
¾ pt warm water little flour or water if necessary.) Knead
Makes 3 small loaves or 18 until dough leaves the bowl clean, about
rolls 1 min. The dough is now ready for use.
Half fill three greased loaf tins, cover,
allow to prove until dough has doubled
its size.
Place in the center of a hot oven (475ºF)
for 5 minutes, reduce to 400ºF for 30-40
minutes.

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