Kenwood Chef - Fun and Practical

winniepooh

Has anyone got a good tried and tested recipe for white bread please

Nicki

winniepooh wrote: »

Has anyone got a good tried and tested recipe for white bread please

I use 1kg of strong white flour, 1tsp salt, 1 tsp yeast and a pint of handhot water, and mix them in the Kenwood together on speed 4 for about 5 minutes. Leave to prove for an hour until doubled (cover the bowl with cling film otherwise the top of the dough will dry out), then knock back, divide the mix into 3 and shape into loaves. Slash tops and dust with flour (or sesame or poppy seeds). Leave to prove again for another 30 mins or so while your oven preheats to 220. Bake for around 30 mins until they sound hollow when you pat their bottoms .

Eat one greedily whilst still warm, one in the fridge for breakfast tomorrow and one in the freezer...

winniepooh

Nicki wrote: »

I use 1kg of strong white flour, 1tsp salt, 1 tsp yeast and a pint of handhot water, and mix them in the Kenwood together on speed 4 for about 5 minutes. Leave to prove for an hour until doubled (cover the bowl with cling film otherwise the top of the dough will dry out), then knock back, divide the mix into 3 and shape into loaves. Slash tops and dust with flour (or sesame or poppy seeds). Leave to prove again for another 30 mins or so while your oven preheats to 220. Bake for around 30 mins until they sound hollow when you pat their bottoms .

Eat one greedily whilst still warm, one in the fridge for breakfast tomorrow and one in the freezer...

Wow thank you. Do you not use a loaf tin?

Nicki

winniepooh wrote: »

Wow thank you. Do you not use a loaf tin?

I do use a loaf tin, but you don't have to. I just shape them into sausage shapes and put them in 2lb loaf tins to bake, but the original recipe just says to make them loaf shaped and pop them on a baking tray a few inches apart and bake them that way.

winniepooh

Nicki wrote: »

I do use a loaf tin, but you don't have to. I just shape them into sausage shapes and put them in 2lb loaf tins to bake, but the original recipe just says to make them loaf shaped and pop them on a baking tray a few inches apart and bake them that way.

Thats great news my loaf tin has seen better days

winniepooh

Nicki thank you so much for the recipe. Made it this morning and they turned out great. Ive been using a bread machine for months and its always turned out awful

peachyprice

winniepooh wrote: »

Nicki thank you so much for the recipe. Made it this morning and they turned out great. Ive been using a bread machine for months and its always turned out awful

There's no comparison is there between breadmaker bread and 'real' bread. Even better, try making the dough the night before and leaving it in the fridge over night to rise, then knock back and shape in the morning, the taste and texture of the bread is amazing, it keeps fresher longer too.

winniepooh

Peachy your so right ive had three bread makers and have struggled with all of them. I was really surprised with the chef sas never expecting bread like that. Im wondering if I could use the same recipe and make it into rolls.

I haven't got the kenwood recipe book but ive heard you all talking about cheese bread. Can anyone share the recipe?

Nicki

I don't know about the cheese bread, but yes you can use the same recipe to make rolls. You can bake them for 10-15 minutes depending on what size they are rather than the full half hour.

I sometimes shape them into rolls after the first prove, then freeze them and cook them from frozen for about 15 minutes and this also works well.

peachyprice

winniepooh wrote: »

Im wondering if I could use the same recipe and make it into rolls.

As Nicki says, yes you can, and I also treated myself to the baguette tray from Lakeland and use the same recipe for that too.