Archive for Downsizer For an ethical approach to consumption          Downsizer Forum Index -> Recipes, Preserving, Homebrewing Green Rosie Bread recipe for Kenwood Chef needed I have recently acquired a Kenwood Chef with a view to making bread dough (amongst other things). The accompanying recipe book doesn't give any basic recipes and my attempts so far have resulted in the dough clogging around the hook. My friend thought it might need more flour but I reckon it needs to be a bit wetter. Any ideas? Also can anyone post their favourite bread recipes using a Kenwood to kneed the dough. Oh and what is the maximum amount of dough I can kneed in one go? I have had a nose round Google without too much luck but I reckon DS will come up trumps Nature'sgrafter Mine came with this recipe 300ml water 1 tbl spoon veg oil 1 tsp sugar 1 tsp salt 1 tsp yeast 500 grm bread flour If yeast is dried add to warm water with sugar and allow to activate Kanga I no longer have my Kenwood Chef but still have the recipe book that came with it (Edition No. 5) which has a basic bread recipe in it. 1 and a half lbs strong plain flour, 2 tsp salt, 3/4 oz yeast, 1 tsp sugar, 3/4 pt tepid water. Dissolve the yeast in the warmed water, pour into bowl. Add sifted flour, salt and sugar. Mix on minimum speed for a few seconds, increase to speed 1 and knead for 3 minutes until the sides of the bowl are clean and the dough is smooth and elastic. Set the bowl in a warm place and leave to rise until the dough has doubled in bulk. Re-knead for 3 minutes on speed 1 then turn onto a floured board and divide dough as desired. Bake in greased tins or as a cottage loaf. Dough should half fill tins. Stand in a warm place to prove until the dough has risen above the rim of the tins. Place in a hot oven (475F, 240C, Gas Mark 9) for 15 minutes, thereafter reducing to 375F, 190C, Gas Mark 5 for further 30 minutes or so, until the loaf is baked. To test, turn the loaf out and rap the bottom with the knuckles. It should give a "hollow" sound when cooked. Kanga It said "As flours and conditions vary, it may be necessary to adjust the amount of flour slightly. If the dough does not leave the sides of the bowl clean, or it is too soft to handle easily, add a little more flour. Alternatively, a little extra water may be added if the dough appears too dry." Mr O Kenwood chef bread dough 3 cups of flour 1 cup of water 3 teaspoons of sugar 2 teaspoons of yeast 1 teaspoon salt no oil or fat 1 cup is about half a mug Katieowl A pint and a half of water (half hot from the kettle half cold is about right) in first Three tablespoons of oil (or a good glug to cover the surface - olive or sunflower) add three teaspoons sugar three teaspoons salt then a whole 1.5K bag of strong white bread flour. and a double sachet of easy blend yeast I've used this recipe in my kenwood for years. It makes three big loaves, or about four pizzas and a couple of smaller loaves. I freeze what we can't use straight away, but I slice it first so OH can make toast straight from the freezer It can be a bit wet and clingy round the dough hook sometimes, but I usually just pull it off, cover it with a wet teatowel and leave it to rise, If it's sticky I generously flour the board when I knock it back - which I always do by hand - until it has the right texture. Kate Green Rosie Re: Kenwood chef bread dough Thanks everyone. I do think my dough was too dry so I'll give it another go today and let you know how I get on. 1 cup is about half a mug Errm - I doubt there is a mug in our house that is the same size
Green Rosie	I used your recipe Nature's grafter and it's made a lovely loaf ... well I did it twice so have 2 lovely loaves. Yes, the mixture was too dry before so I reckon I have cracked this now
Nick	You can handle upto a kilo of dough.
Green Rosie	Thanks Nick - it was struggling with the first lot of 500g I did but that was because it was too dry. Now I know I need it wetter, I'll give a kilo a go.
sonnenkind	Hi, I have been making dough in my Kenwood Chef for a few years and here is the recipe I use for a good result every time. 500grms Very strong bread flour = 100% 300grms warm water = 60% 8grms easy bake yeast = 1.6% You can use fresh yeast 15grm. 10grms salt = 2% 1 Tbs extra virgin olive oil (optional) but gives a better crumb. With the percentages you can vary the amount of dough you make and keep the same recipe. Enjoy!
kopperdrake	My first post! After our blender of 20 years finally keeled over, with us both doing more in the kitchen and both having memories of our parents using the Kenwood in the 80s, we decided to get one as an investment. It is one of those buys I just can not say how glad we made - I bake at least 6 loaves a week now for a family of four. A basic loaf: Drop these all in the bowl together: 1kg wholemeal spelt flour 1 tsp of salt 2 tsps of dried yeast (not next to the salt - it'll kill it) 2 tsps sugar Turn on the Kenwood to minimum, for 1 minute. Whilst it's mixing the ingredients, add 600ml of luke warm water. As it starts to get claggy add 2 tablepsoons of vegetable oil. Keep adding the water. After 1 minute of gentle mixing, the instruction manual says to whack it up to '1' on the speed dial. I find that's okay if only making bread with half the quantity above, but I can just about get away with 1kg of flour at a time without it spilling over the side - more bread, less empty space in the oven - makes sense. With that in mind I joggle the speed between 'minimum' and '1', depending on if the dough looks like it's starting to bind well. Whatever speed, the manual recommends 4 minutes at '1', so I do it for that, or a minute more if I've gone especially slow for 4 minutes. Take it out, divide into two balls, bop them on a lightly greased tray each, cover with a warm wet tea towel, leave somwhere warm to rise for half an hour (top of boiler for me). Then get the oven to 180C (fan assisted) or 200C (normal), and bake for about 30 minutes. This'll give you two quite flat round loaves, hence the shorter baking time - a chunkier bloomer type might take 5-10 minutes more. My favourite recipe uses the above, but I also add to the mix 300ml of full fat milk in place of 300ml of the water. I also add sunflower and pumpkin seeds to the initial mix - a good handful, and some black pepper. Maybe a tablespoon of honey (heat it to get it to liquid form before adding - microwave is dead easy - 10 secs). Once the dough has risen after the half hour, coat the top with more honey melted, and sprinkle with more seeds - the honey gets them to stick. This one's nice with home-made pumpkin soup. The thing about bread is that you can chuck anything in once you get the knack of the basic recipe. I use spelt as I was curious about it - but we both find it 'sits' better on the stomach than the usual wheat flour, don't feel as bloaty. Saying that, home made bread seems to give that effect in general, compared to shop bought, so there may be another element at work there. I do like the slightly nutty flavour it has though, and it rises quickly, hence not bothering with knocking back and rising again. Another version we had this week was dropping in a good amount of cheap muesli - mostly oats and wheat, with a few nuts and raisins. I added a bit more water to this to compensate, not much though, and topped it off with a sprinkling of the same muesli (minus the raisins). Now that came out with a lovely warm crumbly texture, and seemed to stay moist longer. I'll do that one again too
Charlyte	Here is my favourite coconut flour bread recipe: 6 eggs 1/2 cup melted coconut oil or butter 1-2 tablespoons honey (optional, I usually leave it out) 1/2 teaspoon sea salt 3/4 cup coconut flour Mix all ingredients together and pour into a small buttered loaf pan. Bake at 350 degrees for 40 minutes. And I also like other coconut recipes from this page or from here Coconut flour is less sweet than regular one so you can add more honey if you want.

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