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Kenwood Limited, New Lane, Havant, Hampshire PO9 2NH, UK
www.kenwoodworld.com
2394/3
HM310/HM320/HM326/HM327
white bread dough
450g/1 lb strong plain flour
10ml/2 tsp dried yeast (the type
that requires reconstituting)
5ml/1 tsp sugar
5ml/1 tsp salt
15g/1⁄2 oz lard
250ml/9 fl.oz. warm water
The correct water temperature
should be 43°C and can be
achieved by mixing one third
boiling water with two thirds cold.
Place the dried yeast with the
sugar and water in a mixing bowl
and leave to froth. 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 until the dough
is smooth and elastic for
approximately 2-3 minutes. Leave
the dough to rise in a warm place
for 45-60 minutes.
Re-knead the dough on speed 3
for 30-45 seconds keeping the
kneaders in the mix.
Shape the dough into a loaf or
rolls and place on greased baking
trays. Then leave somewhere
warm until it has doubled in size.
Bake at 230°C/450°F/Gas mark 8
for 20-25 minutes (for a loaf) or
10-15 minutes (for rolls). When
ready the bread should sound
hollow when tapped on the base.