Recipe
white bread dough
10ml/2 tsp dried yeast (the type that
requires reconstituting)
5ml/1 tsp sugar
250ml warm water
450g bread flour
5ml/1 tsp salt
15g oz lard
1 Place the dried yeast, with the sugar
and water, in a mixing bowl and
leave to froth. The correct water
temperature should be 43°C and
can be achieved by mixing one third
boiling water with two thirds cold
water.
2 Add the remaining ingredients. Fit
the kneaders to the handmixer, then
combine the ingredients together
on a low speed until the flour is
incorporated. Then increase the
speed and knead for approximately
2-3 minutes, until the dough is
smooth and elastic. Cover with oiled
cling film and leave the dough to rise
in a warm place for 45-60 minutes.
3 Re-knead the dough on maximum
speed for 30-45 seconds, keeping
the kneaders in the mix.
4 Shape the dough into a loaf, or
rolls, and place on greased baking
trays. Cover with oiled cling film and
leave somewhere warm until it has
doubled in size.
5 Bake in a preheated oven at
230°C/450°F/Gas mark 8 for 20-25
minutes (for a loaf) or 10-15 minutes
(for rolls). When ready, the dough
should sound hollow when tapped
on the base.
rye and honey tea bread
300g plain flour
180g rye flour
180g sugar
15g/1 tbsp baking powder
300g clear runny honey
60ml milk
1 egg
1 Fit the beaters and place all the
ingredients in the bowl.
2 Select and hold the Pulse (P) and
mix for 30 seconds.
3 Place the bowl with the mix
in a warm place and leave for
20 minutes.
4 Then select and hold the Pulse (P)
and mix the ingredients for a further
70seconds.
5 Transfer the mix into a non stick
square baking tin (19cm X 4cm
deep ) and then bake at 165°C/
325°F/ Gas Mark 3 for 40 - 45
minutes.
6 Remove from the oven and leave to
rest for 10 minutes.
7 Then turn out onto a cooling rack
and allow to cool before serving.
8 Note: this is a heavy mix and it
is recommended to allow the
handmixer to cool for 15 minutes
between operations.
7
