Becka Posted May 9, 2009 Share Posted May 9, 2009 Does it do all the kneading and then all that's left is the knocking back and final rise? I use a Panasonic breadmaker at the moment but would like more versatility to try different recipes. Many thanks, Becka Quote Link to comment Share on other sites More sharing options...
littleleicesterfox Posted May 9, 2009 Share Posted May 9, 2009 Hi Becka Yes, it does the mixing, then the initial kneading, you leave the dough in the bowl for the first prove then knock back and then shape for the final prove and then cook. The initial mix and knead takes about 5 minutes in total using my Kenwood Chef - I thought that it couldn't possibly be right and the bread would be rubbish but it was absolutely wonderful and now I've sold my breadmaker on and use it all the time! HTH Michelle PS This is my website and shows the foccacia I have made using the Chef: http://www.kingfisherblue.com/prod02.htm Quote Link to comment Share on other sites More sharing options...
chickencam Posted May 12, 2009 Share Posted May 12, 2009 I also use my Kenwood for breadmaking and have given up on my breadmaker. The bread from the Kenwood is so much better. I knead the bread using the Kenwood for about 5 minutes then take it out and pull it round into a ball shape and leave to prove in the bowl for an hour or so until doubled in size. I then take the dough out and just use my fingers to poke it flat then roll it into a loaf shape which keeps it lighter than knocking it back in tha traditional way. I have learnt from reading various books that the way that you shape your bread has a great deal to do with how well it rises. there is a very good book called Dough by Richard Bertinet which has taught me a lot. I never managed to master his hand kneading technique though so i use my trusty Kenwood. Quote Link to comment Share on other sites More sharing options...
fluffyknickers Posted May 12, 2009 Share Posted May 12, 2009 I have also ditched the breadmaker in favour of the Kenwood Chef! I have put my breadmaker in the kitchen cupboard and now just add the ingreditents to the chef, put it on minimum to mix to a dough shape then knead for 5 mins or so then leave to double in size, knock back and prove and bake - yum! x Quote Link to comment Share on other sites More sharing options...
bronze Posted May 12, 2009 Share Posted May 12, 2009 Im still trying ofr decent bread. Its improving all the time. could I have the recipes you lot use please Quote Link to comment Share on other sites More sharing options...
bluekarin Posted May 12, 2009 Share Posted May 12, 2009 Im still trying ofr decent bread. Its improving all the time. could I have the recipes you lot use please Me too Bronze, me too. My bread can be a bit hit or miss; either really good, or awful. I use my Kenwood for making the dough which its great for. The poor machine is very old and really groans and creaks when its kneading Hope it will last a few more years. Quote Link to comment Share on other sites More sharing options...
chickencam Posted May 12, 2009 Share Posted May 12, 2009 This quantity fills my large 30cm bread pans and makes a loaf the same size as the large instore bakery tin bread. I bought the tins in Tesco when they were half price they are made by Pyrex but are metal, you don't need to either grease them or wash them which is great 450ml/450g water I weigh mine for consistency, (the amount of water that you need depends on the flour some are more absorbant than others) I adjust the amount of water after ithas been kneading for 2 minutes the finished dough should feel sticky but not stick to your fingers. 825g strong white bread flour i use either Carrs or Waitrose Canadian for best results. 1 tsp sugar 2 good glugs probably about 2 tablespoons of olive oil 2 tsp salt 1 x 7g fast action yeast sachet Put the water into the Kenwood bowl first then add the salt,sugar and oil. Add the flour and finally the yeast sachet. Put in dough hook Knead on Minimum for about 1 minute then turn upto number 1 and knead for about 5 minutes stopping the machine to check the texture of the dough after about 2 minutes. After kneading I remove the dough hook and take the dough out and pull it into a ball shape then put it back in the bowl, put a plastic bag over the top of the bowl and leave to double in size this can take one to one and a half hours depending on the temperature in the kitchen. When the dough is well risen I remove the dough by sliding my hand around the edges of the bowl. I usually just flatten the dough with the tips of my fingers then shape it into a loaf shape by rolling it up tightly and place it in the tin. i then cover it lightly with a dry tea towel and leave until well risen another hour usually. After about half an hour of the final rise I turn the oven on. You need a very hot oven but that varies from oven to oven. I have a fan oven and I heat it to 200 degrees c. When the dough has risen it goes into the hot oven for 10 minutes then I turn it down by 10 degrees or so and cook it for a further 20 to 25 minutes until the loaf sounds very hollow when tapped on the base. This has taken a lot of trial and error and my family now reckon that my bread is as good as any from a bakery Quote Link to comment Share on other sites More sharing options...
bluekarin Posted May 12, 2009 Share Posted May 12, 2009 This quantity fills my large 30cm bread pans and makes a loaf the same size as the large instore bakery tin bread. I bought the tins in Tesco when they were half price they are made by Pyrex but are metal, you don't need to either grease them or wash them which is great 450ml/450g water I weigh mine for consistency, (the amount of water that you need depends on the flour some are more absorbant than others) I adjust the amount of water after ithas been kneading for 2 minutes the finished dough should feel sticky but not stick to your fingers. 825g strong white bread flour i use either Carrs or Waitrose Canadian for best results. 1 tsp sugar 2 good glugs probably about 2 tablespoons of olive oil 2 tsp salt 1 x 7g fast action yeast sachet Put the water into the Kenwood bowl first then add the salt,sugar and oil. Add the flour and finally the yeast sachet. Put in dough hook Knead on Minimum for about 1 minute then turn upto number 1 and knead for about 5 minutes stopping the machine to check the texture of the dough after about 2 minutes. After kneading I remove the dough hook and take the dough out and pull it into a ball shape then put it back in the bowl, put a plastic bag over the top of the bowl and leave to double in size this can take one to one and a half hours depending on the temperature in the kitchen. When the dough is well risen I remove the dough by sliding my hand around the edges of the bowl. I usually just flatten the dough with the tips of my fingers then shape it into a loaf shape by rolling it up tightly and place it in the tin. i then cover it lightly with a dry tea towel and leave until well risen another hour usually. After about half an hour of the final rise I turn the oven on. You need a very hot oven but that varies from oven to oven. I have a fan oven and I heat it to 200 degrees c. When the dough has risen it goes into the hot oven for 10 minutes then I turn it down by 10 degrees or so and cook it for a further 20 to 25 minutes until the loaf sounds very hollow when tapped on the base. This has taken a lot of trial and error and my family now reckon that my bread is as good as any from a bakery Sounds like you make a lot of bread! I will try that one. I have never put the liquid in the bowl first - I usually do the rising thing in a jug. Quote Link to comment Share on other sites More sharing options...
chickencam Posted May 12, 2009 Share Posted May 12, 2009 I make about 6 loaves of that size a week. I have a growing family who have sandwiches everyday and love toast Quote Link to comment Share on other sites More sharing options...
fluffyknickers Posted May 12, 2009 Share Posted May 12, 2009 My bread is fine but I find it hard to cut it neatly anf thin enough! M Quote Link to comment Share on other sites More sharing options...
chickencam Posted May 13, 2009 Share Posted May 13, 2009 My OH is absolutely hopeless at cutting bread. He is left handed but fairly good with his right hand and cuts right handed but at an angle so when I cut the loaf after him we end up with wedge shaped pieces I have 2 good serrated bread knives and let them do the sawing work without pressing too much but it does make my left hand that anchors the loaf really ache after I have cut enough for sanwiches for us all. One day the knife will slip and I will do myself an injury. Quote Link to comment Share on other sites More sharing options...
bluekarin Posted May 14, 2009 Share Posted May 14, 2009 Chickencam; just wanted to thank you for the bread recipe. I made it today and its brilliant! Will definitely be making this one from now on. I didn't have a loaf tin handy so did it on a baking tray so it spread a bit too much, but it was still a lovely texture. Family love it too. Quote Link to comment Share on other sites More sharing options...
chickencam Posted May 15, 2009 Share Posted May 15, 2009 Glad it worked. It has taken about 10 years for me to get his far Quote Link to comment Share on other sites More sharing options...
Becka Posted May 23, 2009 Author Share Posted May 23, 2009 I finally bought a Kitchenaid. My husband didn't realise he wanted one for his Birthday but as I explained it was far better than the lawnmower he had hoped for! So far I have made cakes and the bread from the recipe in this post and it worked out really well so thank you very much. I currently have another loaf and some pizza dough on the radiator doing their final rise so I'm very chuffed with versatility of this machine. Far more useful than a lawnmower! Any more suggestions for bread variations or other recipes would be greatly appreciated. Becka Quote Link to comment Share on other sites More sharing options...
chickencam Posted May 27, 2009 Share Posted May 27, 2009 Once you have the basic recipe you can add pretty much anything. Make a wholemeal version with nuts/seeds cheese bread, fruit bread with or without cinammon, the possibilities are endless. If you use granary flour use slightly less water because the grains don't absorb it. Quote Link to comment Share on other sites More sharing options...
chickencam Posted May 27, 2009 Share Posted May 27, 2009 Once you have the basic recipe you can add pretty much anything. Make a wholemeal version with nuts/seeds cheese bread, fruit bread with or without cinammon, the possibilities are endless. If you use granary flour use slightly less water because the grains don't absorb it. Quote Link to comment Share on other sites More sharing options...
