mayonnaise
4
-5 (90g) egg yolks
5
mls (1tsp) mustard
22.5mls (1
1
⁄2tbsp) white wine vinegar
7
.5mls (
1
⁄2t
bsp) lemon juice
1
25g olive oil
125g ground nut oil
1 Fit the emulsifying tool and add the yolks, mustard, white wine
vinegar and lemon juice to the bowl.
2
With the machine running gradually add the oils until a thick
sauce is achieved. The process of adding the oil to the mixture
should take no less than a minute.
white bread
300g(10oz) strong white bread flour
5mls (1tsp) salt
6g(
1
⁄4oz) lard
15g (
1
⁄2oz) fresh yeast or 10mls(2tsp) dried yeast + 5mls (1tsp)
caster sugar.
175mls (6 fl oz) warm water
1 Dried yeast (the type that needs reconstituting): Add
the yeast and sugar to the warm water. Leave to stand for 5 - 10
minutes until frothy.
Fresh yeast: crumble into the flour
Other types of yeast: follow the manufacturer’s instructions.
2 Fit the dough tool or knife blade and add the flour (with fresh
yeast if used), salt and lard. Process for a few seconds to evenly
distribute the ingredients.
3 Then with the motor running quickly pour the liquid in a steady
stream down the feed tube until the mixture forms an elastic soft
dough. This will take about 60 seconds.
4 Remove the dough, place in a bowl, cover with an oiled piece of
clingfilm or a plastic bag, and leave in a warm place for 45 - 60
minutes or until doubled in size.
5 Re-knead by hand for 2 - 3 minute. Re-kneading in the
bowl is not recommended as it may cause the
processor to become unstable. Shape into a loaf or 15
rolls and place on greased baking trays and leave until double in
size.
6 Then bake in a pre-heated oven at 230°C/450°F/Gas mark 8 for
20 - 25 minutes for the loaf or 10 - 15 minutes for bread rolls.
When ready they should sound hollow when tapped on the
base.
10
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