Saivod IDEAL MIXER Manual De Instrucciones página 29

570g strong white bread flour 1 sachet active dried yeast (about 2½ tsp) 300ml milk (warmed slightly) 2 eggs
(room temperature) 1 tbsp sunflower oil 1½ tsp sugar 2 tsp salt 75g poppy seeds
Preparation:
Mix the milk, eggs, oil, sugar, salt and yeast in a jug or bowl, and leave for 5 minutes. Put the flour and poppy
seeds in the bowl, and mix at speed 1, gradually adding the liquid, then increase the speed to 2, and mix for
five minutes. Remove the dough to a floured surface, cut into 8-10 pieces, roll into shape, then put on a
greaseproof baking sheet. Leave in a warm place till doubled in size. Brush with a little egg or milk, and bake in
a preheated oven at 220°C/425°F/gas 7 for 20-25 minutes, till golden brown and hollow sounding on the base.
Italian Herb Bread
Ingredients:
575g strong white bread flour ,1 sachet active dried yeast (about 2½ tsp) ,290ml water 2 tbsp olive oil, 2 tsp
sugar 2 tsp salt, 4 tbsp mixed dried herbs
Preparation:
Mix the water, oil, sugar, salt and yeast in a jug or bowl, and leave for 5 minutes. Put the flour and dried herbs in
the bowl, and mix at speed 1, gradually adding the liquid, then increase the speed to 2, and mix for 5 minutes.
Put the dough in a bowl, cover and leave in a warm place till doubled in size (20-30 minutes). Put on a floured
surface, knead gently to knock out the air, then shape, put on a baking sheet, and leave in the warm till doubled
in size. Bake in a preheated oven at 200°C/400°F/gas 6 for 25 minutes or till golden brown and hollow
sounding on the bottom.
Coffee & Brandy Ice Cream, Level 5-6
Ingredients:
3 eggs 75g caster sugar, 300ml single cream 2 tbsp instant coffee powder, 300ml double cream 2½ tbsp
brandy.
Preparation:
Add the sugar and eggs to the bowl and process at speed 6 till smooth in texture. In a saucepan, bring the
single cream and coffee just to the boil and stir in the egg and sugar mixture. Put in a heatproof bowl over a
simmering pan of water and cook gently, stirring well, till thick enough to coat the back of a spoon. Strain into
a bowl and leave to cool. Whip the double cream at speed 6 till soft peaks form, then fold into the cold egg and
sugar mixture, with the brandy. Pour into a container, cover, and freeze for 2½-3 hours, till partially frozen.
Remove, stir well and then freeze again, till the desired texture is achieved.
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