20
Recipes
Sultana loaf
(makes 2 loaves)
1 sachet dry yeast
2 tablespoons sugar
60g butter or margarine, melted
1¼ cup lukewarm milk
Three quarters of a cup of water
4 cups plain flour or bread flour
2 tablespoons sugar, extra
2 tablespoons powdered milk
1 teaspoon salt
1 cup sultanas
Combine the yeast, sugar, butter and water in a small bowl. Allow to stand in a warm
place until mixture begins to froth.
Insert dough hooks into the Compact Mixer head (refer to page 6). Place the sifted
dry ingredients including sultanas into the mixer bowl.
On LO speed 1, gradually add the yeast mixture. Note that it will be necessary to
scrape the sides of the bowl with a rubber spatula. Always switch off and unplug the
unit first. Knead for 4 - 5 minutes.
Continue the kneading process until all ingredients are incorporated and dough forms
a ball. Mixture will be wet and sticky. Remove the dough from the bowl using a rubber
spatula.
Place the dough in a greased bowl, turning once to grease top of the dough. Cover
and let rise in a warm place until doubled in size (40 - 50 minutes).
Punch down, fold sides to centre and turn the dough over. Turn the dough out onto a
well floured surface and knead lightly for 1 - 2 minutes until smooth. Cut and shape
into loaf pans. Cover with plastic wrap and allow to rise in a warm place until doubled
in size, about 30 - 40 minutes. Preheat the oven to 200ºC.
Bake for approximately 30 minutes. Baked loaves sound hollow when tapped. This
makes 2 loaves.
If the dough is too wet, while the mixer is kneading slowly sprinkle a tablespoon of flour
at a time until the mixture is smooth and moist but not wet. The dough should be slightly
sticky, soft and elastic.
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