Welcome To The World Of Neff - Sampford IXL

Bread
White Bread Bread Variations Using White Bread
Dough
Ingredients
675g (11/ 2 lb) strong white flour
10ml (2tsps) salt
55g (2oz) butter
1x7g packet of fast acting yeast
or
15g ( 1/ 2 oz) fresh yeast creamed with 30ml (2tbsps) warm water
450ml ( 3/
Time on your Hand
Cooking time:
30 minutes
4 pt) warm water
Method
1. Mix the flour and salt together and rub in the butter.
2. If using dried yeast, sprinkle in and mix before adding the liquid.
3. If using fresh yeast add the creamed liquid to the remaining liquid and then add to the flour.
4. Using dough hooks on your mixer or food processor beat together for at least 5 minutes
until a dough is formed.
5. Turn onto a floured board and knead using the heel of your hand to push away and fingertips
to fold it back. Work for at least 5 minutes.
6. Shape the dough into the desired shape (e.g. bloomer or rolls).
7. Place onto a greased roasting/grill pan. For tin loaves roll and shape into a greased loaf tin.
Always ensure that the top is smooth.
8. Leave in a warm place until it doubles in size.
(Use the Neff Dough Proving setting if your oven has it.)
Alternately cover with greased cling film and leave in a warm room or airing cupboard.
9. Bake at 200°C for 30 minutes for a loaf or 15 - 20 minutes for rolls.
10. If your model has the Bread Baking setting a higher temp of 220°C is possible. This will give a
darker crisper finish to the bread, if desired.
Note: Test if the dough is cooked by tapping the base. If there is a hollow sound the dough is cooked.
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■ Herb and Cheese Sticks
To 450g of the pre-prepared dough, knead
in 55g (2oz) of grated parmesan cheese at
kneading stage. Leave the dough to prove
then roll into an oblong shape. Sprinkle with
dried italian or mixed herbs. Cut into 1cm
( 1/ 2”) strips. Transfer to greased baking sheet
twisting the strips as you lay them down. Bake
for 15 minutes at 200°C. These are delicious
when served with dips or the Chunky
Vegetable Soup.
(refer to the index for further information)
Bread
■ Dinner Rolls
Shape the dough into rolls about 5cm (2”)
before proving. Alternately roll into thin
sausage shapes and coil or knot together and
sprinkle with sesame or poppy seeds. Brush
with water or beaten egg to make them stick
together.
■ Salt Pretzels
Use 450g (1lb) of prepared dough and allow
to double in size in a bowl. Roll the dough out
to a 20cm (8”) square and cut into thin strips.
Twist the ends together and then crossover a
strip to give pretzel shape. Brush with beaten
egg and sprinkle with rock salt and sesame
seeds.
Bake for 10 - 15 minutes until golden brown.
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