User manual RUSSELL HOBBS STAND MIXER

[. . . ] instructions 2 Read the instructions and keep them safe. If you pass the mixer on, pass on the instructions too. Remove all packaging, but keep it till you know the mixer works. important safeguards Follow basic safety precautions, including: 1 The mixer must only be used by or under the supervision of a responsible adult. 2 It's not a toy, don't let children play with it. [. . . ] When the butter and flour start to blend, add the sugar, salt, currants, peel and baking powder. Leave it mixing while you beat the eggs and milk together, then add the egg/milk mixture to the bowl. Increase the speed to 2 and mix till the ingredients are combined. Put into a greased loaf tin and bake in a preheated oven at 180°C/350°F/gas 4 for 35 minutes. Turn on to a wire rack and allow to cool before slicing. Serve toasted with butter. basic white bread dough hooks (makes a 1kg/2lb loaf) 600g strong white bread flour 1 sachet active dried yeast (about 2½ tsp) 345ml warm water 1 tbsp sunflower oil or butter 1 tsp sugar 2 tsp salt 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 floured 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. basic wholemeal bread (makes a 1kg/2lb loaf) 575g strong wholemeal bread flour 375ml warm water 1 tbsp light brown sugar Follow the method for basic white bread. dough hooks 1 sachet active dried yeast (about 2½ tsp) 2 tbsp sunflower oil or butter 2 tsp salt soft poppy seed rolls dough hooks (makes 8-10) 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 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. 6 Italian herb bread dough hooks (makes a 1kg/2lb loaf) 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 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. chicken & pesto pancake wraps whisk pancake wraps 100g plain flour 1 large egg 300ml milk ½ tsp salt oil for frying filling 6 tbsp pesto (green or red) 2 cooked chicken fillets, shredded 75g Gruyere cheese, grated 50g Parmesan cheese, grated handful of baby plum tomatoes large handful of fresh basil leaves Mix the egg and milk in a jug. Sift the flour into the bowl, add the salt, and mix at speed 3, gradually adding the liquid, then increase the speed to 5 or 6, and whisk for a minute or so, till smooth and light. Drop small amounts of the batter into a hot saucepan coated with a little hot oil. Cook for a minute on each side or till golden brown. Roughly chop the tomatoes, and tear the basil into shreds. [. . . ] Preheat the oven to 190°C/375°F/gas 5. Put the butter and half the sugar in the bowl and cream at speed 3 for a few minutes, till light and fluffy. Add the egg yolks, lemon rind, cheese, flour and walnuts, mix for a few seconds, till combined. Transfer to a large bowl, and set aside. [. . . ]