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4.Continue the kneading process at Medium
speed (4) until all ingredients are combined
and the dough forms a ball. The dough will
be soft and sticky. Remove dough from
bowl using a rubber spatula.
5.Place dough in a greased bowl, turning
once to grease top of dough. Cover with
plastic wrap, and let rise in a warm place
until doubled in size (40-50 minutes).
6.Punch down, fold sides to centre and turn
the dough over. Knead on a lightly floured
surface. Cut dough in half. Shape into loaf
pans. Cover with plastic wrap and allow to
rise in a warm place until doubled in size
(about 30 minutes). Preheat oven to
200°C.
7.Bake for approximately 30 minutes. Baked
loaves sound hollow when tapped with the
knuckles.
Variations to this recipe:
This dough can be used to make bread rolls,
breadsticks, and as a basis for other
wholemeal bakery goods. See variations for
‘Basic White Loaf’ recipes.
Note: Grain bread flour mix can be used as a
substitute for plain and wholemeal flours.
Foundation Butter Cake
125g butter or margarine
4 drops vanilla extract
3
/
4
cup castor sugar
2 eggs
2 cups Self Raising flour
1 cup milk
1.Preheat oven to 180°C and grease a 20cm
round cake tin or similar.
2.Using the small Mixmaster bowl, break up
shortening (margarine) on Medium speed
(5-6), add vanilla, sugar and cream on
High speed (7-8) until light and creamy.
Approximately 2 minutes.
3.Add eggs one at a time beating well
between each addition.
4.Reduce to Low speed (2-3) and fold in
sifted flour and milk alternately. Be careful
not to use high speeds as flour will go
everywhere! Mix for 3-4 minutes until cake
batter is rich, smooth, thick and creamy.
5.Scrape batter into prepared tin. Bake for
30-35 minutes until golden brown.
Note: Creaming Butter and Sugar
When creaming butter or cream cheese use
Low speeds (1-3) initially and make sure
butter/cream cheese is chopped into cubes
and added in small amounts until smooth
and creamy. Once the desired quantity of
butter/cream cheese has been added, slowly
increase to High speed (7-9).
Variations to this recipe:
Upsidedown Peach cake
1.Preheat oven to 180°C. Grease and line a
20cm round cake tin.
2.Select 4 peaches. Cut each peach in half
and remove their stones. Place cut side
down in prepared cake tin. Sprinkle over 3
tablespoons white sugar and 20g chopped
butter.
3.Follow steps 2 - 4 from the ‘Foundation
Butter Cake’ recipe.
4.Spoon into cake tin. Level and bake for
40-45 minutes of until cake bounces back
when touched in the centre. Allow cake to
cool before removing from cake tin.
5.Serve peach side up. Makes 1 cake.
Variation:
Fresh pineapple slices, mango halves, peaches,
pears or apricots can be used. Well drained
tinned fruits such as plums can be used as
well. Frozen mixed berries also work well.
Serving suggestion: Serve cake cut into
wedges and spoon a dollop of thick cream
over the top.
Baking continued