Salton KM-1078 Instruction Booklet - Recipes

RECIPES 

White Bread

1 package .25 oz (8 g) dry yeast 

1 tbsp. (15 ml) sugar

1 cup (250 ml) lukewarm water 

3/4 cup (180 ml) lukewarm milk

3 ozs. (60 g) butter, melted 

4 cups (1L) flour 

1 tsp (5 ml) salt 

1. Combine the first five ingredients in a small bowl and allow to stand in a 

warm place until mixture begins to froth. About 10 minutes.

2. Inset dough hook into the mixer head. Sift flour and salt into the mixing 

bowl.

3. Start the mixer at speed 1 or 2, gradually add yeast mixture. Knead on 

speed 4 or 5 for 3 to 4 minutes or until the dough forms a smooth ball.

Mixture will be wet and sticky. Remove dough from bowl using a spatula.

4. Place dough in a greased bowl, turning once to grease the top of the 

dough. Cover and let rise in a warm place until doubled in size, about 

40 – 50 minutes.

5. Punch down, fold sides to centre and turn the dough over. Remove the 

dough from the bowl and place onto a well-floured surface. Lightly knead 

dough with palm of your hands until smooth and elastic.

6. Cut dough in half and shape into two loaf pans. Cover loosely with plastic 

wrap and allow to rise in a warm place until doubled in size. About 

30 – 40 minutes. Preheat oven to 400°F (200°C).

7. Bake for approximately 30 minutes. Baked loaves sound hollow when 

tapped.

Variations:

Breadsticks

1. Follow steps 1 – 5 from the White Bread recipe above.

2. Cut dough into 8 portions. In each portion cut 3/8” (1 cm) length slices.

3. Cut each slice into 3/8” (1 cm) strips and roll into thin long sticks.

4. Place onto a baking tray lined with parchment paper. Brush breadsticks 

with milk and sprinkle with poppy or sesame seeds or seal salt.

5. Bake at 400°F (200°C) for 15 minutes or until dry and crisp and 

golden brown.

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Booklet_KM-1078_ENG  7/3/08  2:44 PM  Page 9