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146
BASIC RECIPES
White bread
Ingredients: 350 g flour (type 55), 210 ml warm water, 5 g dried baker’s
yeast, 5 g salt.
Put the salt, flour and baker’s yeast in the bowl. Fit the kneader and the
lid. Run for a few seconds at speed 1, and add water with the appliance
running. Knead for about 8 minutes on speed 1. Allow the dough to rest at
room temperature for around half an hour. Then work the dough by hand
into a ball. Place the ball of dough on a buttered, floured baking sheet.
Allow to rise for about an hour. Preheat the oven to 240°C. Make cuts on
the top of the loaf with a sharp blade, and brush with lukewarm water.
Put a small container full of water into the oven as this helps the bread to
form a golden crust. Bake for 30 minutes.
For the UK only: Use 350 g strong white bread flour - 1½ tsp Easy Bake
or Fast Action dried yeast – ¾ tsp salt – ½ tsp sugar – 2 tsp vegetable oil
– 210 ml lukewarm water.
Make the dough as the recipe directs but there is no need to rest the
dough for half an hour with UK dried yeast. Shape the dough as directed
and leave to prove until doubled in size (for about 45 min to 1 hour). Bake
in a preheated oven at 230°c for 15 minutes and then reduce to 190°C
and bake for a further 15 minutes.
Butter shortcrust pastry
Ingredients: 200 g flour (plain), 100 g softened butter cut into pieces, 50
ml cold water, 1 pinch of salt.
Put the flour, butter and salt in the bowl. Fit the kneader and the lid.
Run for a few seconds at speed 1, and add water with the appliance
running. Continue to knead until the pastry forms a ball. Remove from the
bowl, cover it in cling film and allow the pastry to rest in a cool place or
refrigerator for about half an hour before rolling out and cooking.
Note: Do not substitute butter with margarine or lard.
Milk Bread Rolls
Ingredients: 500 g of flour, 2 eggs, 120 g of soft butter cut into pieces,
70 g of sugar, 200 ml of warm milk,10 g of dry baker’s yeast, 5 g of salt.
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