Sunbeam MX7700 - Manual (Page 22)

20
Wholemeal Loaf
1 sachet (7g) dry yeast
2 tablespoons sugar
2 cups lukewarm water
30g butter, melted
2 cups plain flour
2 cups wholemeal flour
1 teaspoon salt
1. Combine the yeast, sugar, water and
butter in a small bowl and allow to stand
in a warm place until mixture begins to
froth. About 10 minutes.
2. Insert the dough hooks into the mixer
head (refer to page 4). Place sifted dry
ingredients into the Mixmaster bowl.
3. With the bowl speed set on Low start
mixing on Low speed (1-2), gradually add
yeast mixture. Note, it will be necessary
to scrape the sides of the bowl with a
spatula. Knead on Medium speed (4)
for 3-5 minutes, keep bowl speed on Low.
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 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, softened
½ teaspoon vanilla extract
¾ cup caster sugar
2 eggs
2 cups self raising flour
1 cup milk
1. Preheat oven to 180°C. Grease and line a
20cm round cake tin.
2. Place butter in bowl and with bowl speed
set on High start mixing on Medium speed
(5-6). Add vanilla and 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. Take bowl speed to Low and reduce mixing
speed to Low (1-2), 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 pan. Bake
for approximately 30-35 minutes or until
cooked when tested with a skewer.
Note: 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. Butter and cream cheese should be
at room temperature before beating. Once
the desired quantity of butter/cream cheese
has been added, slowly increase to the
recommended higher speeds.
Recipes continued