User manual MAGIMIX DOUGH BOWL

[. . . ] Do not use a knife or other metal utensil to remove your cake or bread from the dough bowl, as you may damage the non-stick coating. 27 ENGLISH pétrin Mode d'emploi UK 3 3/12/07 11:01 Page 28 Bread Food processor Preparation time Resting time Baking time plain flour sachets dried yeast salt sugar water 3200 5 min 1 1 hrs /2 30 min 250 g 1 1 tsp 1 /3 · 4200 5 min 1 1 hrs /2 30 min 350 g 11 /2 1 tsp 1 /2 5200 5 min 1 1 hrs /2 40 min 500 g 2 2 tsp 1 tsp 300 ml tsp tsp 140 ml 200 ml Put the flour, salt and sugar in your food processor, fitted with the dough bowl and blade. Dissolve the yeast in hand-hot water and slowly pour into the feed tube. If necessary, use the spatula to push the ingredients back down into the mixture. Switch off as soon as the dough starts to wrap itself around the dough blade. [. . . ] Allow to rise for 1 hour in the bowl, with the lid on and the pusher in place. Knock the dough down by pressing the pulse button 4 or 5 times. Remove the dough bowl from the main bowl and place it on a sheet of aluminium foil. Remove the dough blade from the bowl, together with the handle. Leave to prove for 30 minutes at room temperature. Preheat the oven to 180 °C (gas mark 4), then bake the bread for the time indicated in the recipe. 30 pétrin Mode d'emploi UK 3 3/12/07 11:01 Page 31 Rye bread Food processor Preparation time Resting time Baking time rye flour white flour sachets dried yeast milk water honey butter salt 3200 10 min 2 1 hrs /2 1 hr 130 g 150 g 11 /2 150 ml 80 ml 1 tsp 1 tbsp 1 tsp 4200 10 min 2 1 hrs /2 1 hr 180 g 200 g 2 200 ml 120 ml 1 1 tsp /2 1 1 tbsp /2 1 1 tsp /2 · 5200 10 min 2 1 hrs /2 1 1 hrs /4 240 g 280 g 3 270 ml 150 ml 2 tsp 2 tbsp 2 tsp Put the yeast and honey in a jug, dissolve in 30 ml warm water and leave to rest for 15 min. Add the milk, 50 ml tepid water, softened butter and salt. Put both flours into your food processor, fitted with the tin and the dough blade. Switch on, then add the yeast-based mixture via the feed tube in a slow trickle. Knead the dough until it is elastic, smooth and supple. Allow to rise in the food processor for an hour. to knock the dough down to its original size. Remove the dough bowl from the main bowl. Remove the dough blade from the bowl, together with the handle. Then leave the dough to prove for 11/2 hours. The dough should increase considerably in volume. Preheat your oven to 240 °C (gas mark 9). Bake for 10 min. , then lower the thermostat to 180 °C (gas mark 4) and bake for a further 40 min. Serve your homemade rye bread with oysters. 31 pétrin Mode d'emploi UK 3 3/12/07 11:01 Page 32 Sun-dried tomato and onion bread Food processor Preparation time Resting time Baking time dough (basic bread recipe) sun-dried tomatoes (drained weight) onions egg yolks 100 g 1 1 150 g 11 /2 1 3200 10 min 1 1 hrs /2 30 min 4200 10 min 1 1 hrs /2 30 min · 5200 10 min 1 1 hrs /2 40 min 200 g 2 2 Chop the tomatoes and onions coarsely in the mini bowl. Follow the basic recipe for bread or farmhouse loaf. After allowing the dough to rise for 30 min, add the onions and tomatoes. [. . . ] Bake for the time indicated in the recipe. Remove the brioche from the bowl while still warm and enjoy. You can add pink sugar-coated almonds or chocolate to your brioche dough. For a more golden crust, brush it with evaporated milk or with egg mixed with a little milk before baking. 34 pétrin Mode d'emploi UK 3 3/12/07 11:01 Page 35 Pound cake Food processor Preparation time Baking time eggs plain flour butter sugar few drops vanilla extract baking powder 3200 20 min 60 min 3 150 g 150 g 150 g 1 1 tsp 4200 20 min 60 min 4 200 g 200 g 200 g 1 2 tsp · 5200 20 min 60 min 5 250 g 250 g 250 g 2 2 1/2 tsp Preheat your oven to 180 °C (gas mark 4) Put the flour, butter and sugars into your food processor, fitted with the dough bowl and blade. [. . . ]