Kenwood KM001-KM006: recipes

recipes 

See important points for bread making on page 34.

white bread 

stiff British-type dough

ingredients

●

1.36kg (3lb) strong plain flour

●

15ml (3tsp) salt

●

25g (1oz) fresh yeast; or 15g/20ml (

1

⁄

2

oz) dried yeast + 5ml (1tsp) sugar

●

750ml (1

1

⁄

4

pts) warm water: 43˚C (110˚F). Use a thermometer or add

250ml (9floz) boiling water to 500ml (18floz) cold water

●

25g (1oz) lard

method

1

dried yeast

(the type that needs reconstituting): pour the warm water 

into the bowl. Then add the yeast and the sugar and leave to stand for 

about 10 minutes until frothy.

fresh yeast:

crumble into the flour.

other types of yeast:

follow the manufacturer’s instructions.

2

Pour the liquid into the bowl. Then add the flour (with fresh yeast if used),

salt and lard.

3

Knead at minimum speed for 45 - 60 seconds. Then increase to speed 1,

adding more flour if necessary, until a dough has formed.

4

Knead for 3 - 4 more minutes at speed 1 until the dough is smooth,

elastic and leaves the sides of the bowl clean.

5

Put the dough into a greased polythene bag or a bowl covered with a tea

towel. Then leave somewhere warm until doubled in size.

6

Re-knead for 2 minutes at speed 1.

7

Half fill four 450g (1lb) greased tins with the dough, or shape it into rolls.

Then cover with a tea towel and leave somewhere warm until doubled in

size.

8

Bake at 230˚C/450˚F/Gas Mark 8 for 30 - 35 minutes 

for loaves

or 10 - 15

minutes 

for rolls

.

●

When ready, the bread should sound hollow when tapped on the base.

shortcrust pastry

ingredients

●

450g (1lb) flour, sieved with the salt

●

5ml (1tsp) salt

●

225g (8oz) fat (mix lard and margarine straight from the fridge)

●

About 80ml (4tbsp) water

hint

●

Don’t overmix

method

1

Put the flour into the bowl. Chop the fat up roughly and add to the flour.

2

Mix at speed 1 until it resembles breadcrumbs. Stop before it looks

greasy.

3

Add the water and mix at minimum speed. Stop as soon as the water is

incorporated.

4

Cook at around 200˚C/400˚F/Gas Mark 6, depending on the filling.

pavlova

ingredients

●

3 large egg whites

●

175g (6oz) caster sugar

●

275ml (10 fl.oz.) double cream

●

fresh fruit eg raspberries, strawberries, grapes, kiwi fruit

method

1

Whisk the egg whites on a high speed until they form ‘soft peaks’.

2

With the whisk operating on speed 5, gradually add the sugar one

tablespoon at a time, whisking after each addition.

3

Line a baking tray with silicone paper, then spoon the meringue onto the

paper forming a nest approximately 20cm/8” in diameter.

4

Place the baking tray into an oven preheated to 150˚C/300˚F/Gas Mark

2, then immediately reduce the temperature to 140˚C/275˚F/Gas Mark 1

and bake for 1 hour. Turn the heat off but leave the pavlova in the oven to

cool down.

5

When ready to serve, peel off the silicone paper and place on a serving

dish. Whip the cream until soft peaks form then spread over the top of

the pavlova and decorate with the fruit.

39