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white bread
5
00g(1lb 2oz) strong white bread flour
5
mls (1tsp) salt
15g(
1
⁄2oz) lard
1
5g (
1
⁄2o
z) fresh yeast or 10mls(2tsp) dried yeast + 5mls (1tsp) caster sugar.
3
00mls (11fl oz) warm water, 100mls (3
1
⁄2 f
l oz) boiling water to 200mls (7
1
⁄2 f
l
oz) cold water
1 Dried yeast (the type that needs reconstituting): Add the yeast
a
nd sugar to the warm water. Leave to stand for 5 - 10 minutes until frothy.
F
resh yeast: crumble into the flour
Other types of yeast: follow the manufacturer’s instructions.
2
Fit the dough tool or knife blade and add the flour (with fresh yeast if used),
s
alt and lard. Process for a few seconds to evenly distribute the ingredients.
3 Then with the motor running quickly pour the liquid in a steady stream down
t
he feed tube until the mixture forms an elastic soft dough. This will take
a
bout 60 - 90 seconds.
4 Remove the dough, place in a bowl, cover with an oiled piece of clingfilm or
a
plastic bag, and leave in a warm place for 45 - 60 minutes or until
d
oubled in size.
5 Re-knead by hand for 2 - 3 minute. Re-kneading in the bowl is not
r
ecommended as it may cause the processor to become
u
nstable. Shape into a loaf or 15 rolls and place on greased baking trays
and leave until double in size.
6
Then bake in a pre-heated oven at 230°C/450°F/Gas mark 8 for 20 - 25
m
inutes for the loaf or 10 - 15 minutes for bread rolls. When ready they
should sound hollow when tapped on the base.
carrot and coriander soup
25g (1oz) butter
1 onion chopped
1 clove garlic crushed
700g (1lb 10oz) carrot cut into 1 cm cubes
cold chicken stock
10-15ml (2-3tsp) ground coriander
salt and pepper
1 Melt the butter in a pan, add the onion and garlic and fry until soft.
2 Place the carrot into the liquidiser, add the onion and garlic. Add sufficient
stock to reach the 1.5 L level marked on the goblet. Fit the lid and filler cap.
3 Blend on maximum speed for 30 seconds for a coarse soup or longer for a
finer result.
4 Transfer the mixture to a saucepan, add the coriander and seasoning and
simmer the soup for 30 to 35 minutes or until cooked.
5 Adjust the seasoning as necessary and add extra liquid if required.
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