20
Bread
Makes 2 mediums size loaf
2 cups plain flour
2 tsp dried yeast
1 tsp salt
375ml lukewarm water
1 tsp poppy seeds
1.
Lightly grease a 10 x 20cm loaf pan
with melted butter.
2.
Place the flour, yeast and salt in a
large bowl and mix well with the hand
mixer and the dough hooks on setting
1. Make a well in the centre of the
dry ingredients and add the water.
Continue kneading with the on setting
1 for 5 minutes or until well combined.
3.
Turn the dough onto a lightly floured
surface and knead for 8-10 minutes or
until smooth and elastic.
4.
Shape the dough into a ball. Brush
a large bowl with melted butter to
grease. Place the dough into the bowl
and turn it over to lightly coat the
dough surface with the butter.
5.
Cover the bowl with plastic wrap or a
damp tea towel and then place it in a
warm, draught-free place to allow the
dough to rise. The ideal temperature
for rising bread dough is around
30°C.Leave dough until it doubles in
size, this should take between 45-75
minutes. When the dough is ready, it
will retain a finger imprint when lightly
pressed.
6.
Punch the dough down in the centre
with your fist. This is will releases excess
carbon dioxide produced by the
yeast during rising so the final bread
will not have a “yeasty” flavour.
7.
Turn the dough onto a lightly floured
surface and knead again for 2-3
minutes or until smooth, elastic, and it
has returned to its original size.
8.
Preheat oven to 200°C.
9.
Divide the dough into 2 equal portions
and shape each into a smooth, round
ball. Place the portions of dough side
by side in the greased loaf pan. Brush
lightly with melted butter. Stand the
pan in a warm, draught-free place, as
before, for about 30 minutes or until
the dough has risen about 1cm above
the top of the pan.
10.
Gently brush the loaf with a little water
and then sprinkle with the poppy
seeds. Bake in preheated oven for 30
minutes or until golden and cooked
through. The best way to tell when
the loaf of bread is cooked is to tap
it on the base with your knuckle - if it
sounds hollow, it is cooked.
11.
Turn the loaf immediately onto a wire
rack and allow cooling. If left in the
pan, the loaf will sweat and the crust
will become soft.
NOTE:
Once dough hooks start to
slow and the dough ball is formed,
cease using the hand mixer.
Transfer dough ball to a lightly
floured surface and continue
kneading by hand.
Summary of Contents for KHM300 Series
Page 2: ...Suits all KHM300 models INSTRUCTION BOOKLET...
Page 24: ...23 Notes...
