10
7. Recipes
7.1 White bread
Ingredients
• 1 kg plain flour (type 405, cake flour)
• 4 tsp salt
• 4 packs of dried yeast
(approx. 25 - 30 g)
• 650 ml lukewarm water
Preparation
1. Put the ingredients in the mixing
bowl
16
.
2. Fit the splash guard
8
and dough
hook
13
.
3. Knead for 10 minutes on level 3.
4. Remove and cover mixing bowl.
5. Allow dough to stand for around 1 - 2
hours in a warm place.
6. Shape into a loaf or place dough in a
loaf pan.
7. Preheat oven to 220 °C.
8. Bake bread on middle shelf for 35 -
40 minutes.
7.2 Pizza dough
Note:
Pizza dough is particularly good
when prepared at least 24 hours in advance
and then allowed to rest in the fridge. The
following recipe should give you pizza
dough "just like Mamma used to make".
Ingredients for 4 people
• 500 g type 00 flour
• 300 ml water
• max. 1/5 of a block of yeast
• 20 g salt
Preparation
1. Place 300 g of the flour in the mixing
bowl
16
.
2. Fit the splash guard
8
and beater
15
.
3. Set to level 2.
4. Slowly pour 300 ml water through the
filling opening
9
.
5. Add the yeast.
6. Add the salt.
7. Mix at level 4 - 5 until smooth.
8. Cover the bowl and allow the dough to
rise at room temperature for about
20 minutes.
9. Mix the dough again at level 4 for about
3 minutes.
10.Remove the beater
15
and insert the
dough hook
13
.
11. Knead the dough at level 3.
12. Now gradually add the remaining flour
using the filling opening
9
.
Note:
The amount of flour is exactly
right when the dough can be lifted from
the surface and forms a ball when
kneading.
13.To finish, knead the dough one more
time at level 2 for about 3 minutes.
Note:
The pizza dough has exactly the
right consistency when it briefly holds a
ball shape but loses its shape and
flattens out over a longer time (roughly
30 minutes).
14.Allow the pizza dough to rest in the
covered mixing bowl for a further
20 minutes.
15.Turn the bowl upside down and let the
dough fall onto a well-floured board.
16.Dust the surface of the dough well with
flour.
RP100104-105590 Küchenmaschine LB4 Seite 10 Donnerstag, 12. Juni 2014 12:50 12
