Breville SHM2 Instruction for Use download pdf (Page 13)

Making dough

Preparing dough

1. Fit the dough hooks (don’t forget to t the hook with the red collar in the red recess).

2. Place the dry ingredients into the mixer bowl. Always keep dried yeast away from the

salt or your bread will fail to rise.

3. Turn the speed control switch to 1 and the bowl control dial to LO.

4. Begin to gradually add the liquid ingredients to the bowl.

You may nd it useful to use the plastic spatula provided to scrape the dry

ingredients from the sides of the bowl during the kneading process. Always switch

the unit off before scraping the sides of the bowl. Do not use the spatula near or

directly behind the dough hooks. Use only a rubber or plastic spatula.

Never attempt to feed the dough into the dough hooks with your hands, spatula or

any other utensil while the mixer is plugged into the supply socket or is in operation.

5. As the ingredients start to form a ball, scrape down the sides of the bowl if necessary

with the plastic spatula and remove your dough.

Always switch off and unplug the mixer rst. Do not use the mixer near the edge of

a work surface or table top because movement of the mixer during operation may

cause it to fall off.

6. Depending on the recipe you may need to manually knead your dough. Place the

dough onto a well oured surface and knead it until it is smooth and elastic. This

should take approximately 10 - 15 minutes.

7. After kneading place the dough into a large well greased mixing bowl. Place the bowl

in a warm, draft-free area and cover the bowl with a light damp cloth until the dough

doubles in size.

8. Plunge your st into the centre of the risen dough to remove the excess air. Fold the

outer edges into the centre and turn the dough out onto a lightly oured surface for

shaping.

9. Place the dough into tins for baking, or cut and shape the dough for making buns,

rolls, etc.

10. For the nal rising stage of the dough cover it with a light damp cloth and place it in a

warm, draft-free area until doubled in size again.

Finishing touches

• Sprinkle loaves or buns with sesame, poppy or caraway seeds before baking.

• Top loaves with shredded cheese during the last few minutes of baking.

• Drizzle sweet tea rings or buns with icing sugar when cooled.

• Glazes may be brushed over the dough at any time before, during or after baking.

• For a shiny crust, brush with cream or evaporated milk before baking.

• For a matt nish, brush with melted butter or margarine after baking.

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Breville SHM2 Instruction for Use Page 13