7
Method:
1
Place the milk, sugar, salt and butter in a small saucepan and heat
over low heat until the butter melts and sugar dissolves. Cool until
lukewarm.
2
Dissolve the yeast in warm water in a warmed Mixing Bowl. Add the
lukewarm milk mixture and 4 ½ cups of flour. Attach the Mixing
Bowl and Dough Hook to the mixer. Turn to speed 2 and mix for
about 1 minute.
3
Continuing on speed 2, add remaining flour, ½ cup at a time and
mix for about 2 minutes, or until dough clings to the Dough Hook
and cleans the sides of the bowl. Knead on speed 2 for about
2 minutes longer, or until dough is smooth and elastic. The dough
will be slightly sticky to the touch.
4
Divide the dough between 2 1lb loaf tins, or a single 2lb loaf tin.
5
Cover with a damp tea towel and leave in a warm place for 30
minutes to rise.
6
Bake in a preheated oven on 220
o
C, Gas Mark 7 for 25-30 minutes.
7
Leave to cool on a wire rack.
Ingredients:
•
½ cup (120ml) low fat milk
•
3 tbsp sugar
•
2 tsp salt
•
3 tbsp butter
•
2 packets dry active yeast
•
1½ cups (350ml) warm water
•
5-6 cups (720-864g) bread flour
Basic white bread
Method:
1
Add the egg whites to clean dry mixing bowl.
2
Attach Mixing Bowl and Whisk attachment. Gradually turn to speed
10.
Tips
•
For best results use good quality eggs, do not let any egg yolk
come into contact with the whites. Sufficient egg whites are
required to cover the point of the Whisk attachment for best results.
Whisk on speed 6 for 3 minutes until they form stiff peaks.
Depending on the recipe for these egg whites, carefully remove the
Egg whites into another bowl for further mixing with other
ingredients or direct to the final baking position as required. Discard
any unmixed whites thats left on the base of the mixing bowl.
•
If caster sugar is required in the recipe for the whites add the
appropriate amount just before the stiff peaks are produced.
Ingredients:
•
4 (large) egg whites (200ml)
Egg whites
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