PRIXTON Kitchen+ KR100W Instrucciones De Uso página 14

Basic White Bread, Level 3-6
Ingredients:
600g strong white bread our 1 sachet active dried yeast (about 21⁄2 tsp) 345ml warm
water 1 tbsp sun ower oil or butter 1 tsp sugar 2 tsp salt Preparation:
Use the mixing instructions for pizza dough, then put the dough in a bowl, cover and
leave in a warm place till it's doubled in size (30-40 minutes). Remove the dough and
punch down to remove air. Knead lightly on a oured board, shape it into a loaf, or put
it in a tin, cover, and leave in a warm place to rise for another 30 minutes. Bake in a
preheated oven at 200°C/400°F/gas 6 for 25-30 minutes, till golden brown and hollow
sounding on the bottom.
Soft Poppy Seed Rolls , Level 1-3
Ingredients:
570g strong white bread our 1 sachet active dried yeast (about 21⁄2 tsp) 300ml milk
(warmed slightly) 2 eggs (room temperature) 1 tbsp sun ower oil 11⁄2 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 our and poppy seeds in the bowl, and mix at speed 1, gradually adding the
liquid, then increase the speed to 2, and mix for ve minutes. Remove the dough to a
oured 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 our ,1 sachet active dried yeast (about 21⁄2 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
our 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 oured 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 co ee powder, 300ml
double cream 21⁄2 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 co ee 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 21⁄2-3 hours,
till partially frozen. Remove, stir well and then freeze again, till the desired texture is
achieved.