Kenwood Professional PM400 Manual Del Usuario página 16

KENWOOD PM400
recipes
See important points for bread making on page
white bread stiff British-type dough
ingredients G kg ( lb) strong plain flour
1.36 3
G
ml ( tsp) salt
15 3
G g ( oz) fresh yeast; or
25 1
G ml ( 1/ 4 pts) warm water:
750 1
ml ( floz) boiling water to
250 9
G g ( oz) lard
25 1
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 minutes until frothy.
10
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
2
used), salt and lard.
Knead at minimum speed for
3
adding more flour if necessary, until a dough has formed.
Knead for
4 3 - 4
elastic and leaves the sides of the bowl clean.
Put the dough into a greased polythene bag or a bowl covered with a
5
tea towel. Then leave somewhere warm until doubled in size.
Re-knead for
6
Half fill four
7 450
Then cover with a tea towel and leave somewhere warm until doubled
in size.
Bake at
8 230˚C/450˚F/
minutes for rolls.
G
When ready, the bread should sound hollow when tapped on the base.
white bread soft continental-type dough
G
ingredients kg ( lb oz) ordinary plain flour
1.3 2 14
G ( 1/ 8 pts) milk
650ml 1
G g ( oz) sugar
150 5
G
g ( oz) margarine
225 8
G g ( oz) fresh yeast or
50 2
G eggs, beaten
3
G
pinches salt
3
method Melt the margarine in the milk and bring to
1
dried yeast (the type that needs reconstituting): add the yeast and
2
sugar to the milk and leave to stand for about
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 flour.
3
Mix at minimum speed for
4
Scrape down.
Mix at speed
5
Half fill some
6
rolls. Then cover with a tea towel and leave somewhere warm until
doubled in size.
Bake at
7 200˚C/400˚F/G
minutes for rolls.
When ready, the bread should sound hollow when tapped on the base.
8
G
Makes about
ml ( 1/ 2 oz) dried yeast +
15g/20
( ). Use a thermometer or add
43˚C 110˚F
ml ( floz) cold water
500 18
seconds. Then increase to speed
45 - 60
more minutes at speed until the dough is smooth,
1
minutes at speed .
2 1
g ( lb) greased tins with the dough, or shape it into rolls.
1
Gas Mark for
8 30 - 35
g ( oz) dried yeast
25 1
minute, then at speed
1
for minutes until smooth and evenly mixed.
1 3 - 4
g ( lb) greased tins with the dough, or shape it into
450 1
as Mark for
6 20 - 25
5 loaves.
14
.
10
ml ( tsp) sugar
5 1
minutes for loaves or
10 - 15
˚C ( ).
43 110˚F
minutes until frothy.
10
for a further minute.
1
minutes for loaves or
15
,
1