DIHL KA-SM-126 User Manual - Page 9

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Soft Poppy Seed Rolls, Level 1–3

Ingredients:

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.

Preparation:

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 until double in size. Brush with a little egg or milk, and bake

in a preheated oven at 220°C/425°F/gas mark 7 for 20–25 minutes, until golden brown and hollow sounding

on the base.

Italian Herb Bread

Ingredients:

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.

Preparation:

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 until double 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 until double in size. Bake in a preheated oven at 200°C/400°F/gas mark 6 for 25 minutes or until golden

brown and hollow sounding on the bottom.

Coffee & Brandy Ice Cream, Level 5–6

Ingredients:

3 eggs, 75g caster sugar, 300ml single cream, 2 tbsp instant coffee powder, 300ml double cream, 2½ tbsp

brandy.

Preparation:

Add the sugar and eggs to the bowl and process at speed 6 until smooth in texture. In a saucepan, bring the

single cream and coffee just to the boil and stir in the egg and sugar mixture. Put in a heatproof bowl over a

simmering pan of water and cook gently, stirring well, until thick enough to coat the back of a spoon. Strain

into a bowl and leave to cool. Whip the double cream at speed 6 until soft peaks form, then fold into the cold

egg and sugar mixture, with the brandy. Pour into a container, cover, and freeze for 2½–3 hours, until partially

frozen. Remove, stir well and then freeze again, until the desired texture is achieved.