Wednesday, 28 June 2017

Kenwood KMX754H - Wholemeal Loaf with Cheese, Chilli and Sunflower Seeds

I love eating bread, but not making bread. You see, bread is something that you need a lot of patience and to have some good kneading skills. I would say I’m an ok bread maker, however I’m much more at the beginner level than advance but always welcome a new opportunity to try a new method for baking bread. One thing I love about my new Kmix stand mixer is that it has a wonderful dough attachment which makes the task of kneading bread so simple and easy.
I decided on making a relatively simple loaf bread with seeds and cheese to test out whether my Kmix could knead smooth, elastic dough, resulting in a delicious loaf.














You will need a 2lb loaf tin
450g wholemeal flour
7g dried yeast
1 tsp salt
½ tsp granulated sugar
340ml lukewarm water
75g extra mature cheddar cheese
1 tsp dried chili flakes
50g sunflower seeds
oil for oiling the loaf tin.

Method
Add the dry ingredients to the K Mixer first, 400g of the flour, yeast, salt and granulated sugar. Using the dough hook attachment, mix the ingredients on setting 1 for 30 seconds. Slowly trickle the lukewarm water into the mixing bowl, continue to mix on setting 1 – pouring all the water at once may lead to the mixture becoming too wet to form a dough. Once the water has been added leave the dough to form, this will take between 4 -5 minutes on setting 1.  When the dough is almost formed but also sticky, add the remaining 50g of flour. Mix for a further 2 minutes, be careful not to over mix as over mixing the dough will fall apart. Once the dough has formed, remove the dough and place in a large mixing bowl, cover with oiled cling film. Leave the dough to rise in a warm place for an hour.

When the dough has risen, knock back the bread Add the 50g cheese, dried chili flakes and 30g of the sunflower seeds to the dough, knead well to form a dough ball and then leave the dough to rise for a second time, for around 30 minutes. After the second rise, oil the loaf tin, knock back the dough and mould the dough into a sausage shape. Sprinkle the top of the loaf with the remaining 25g extra mature cheddar cheese and 20g sunflower seeds. Bake on the top shelf for 30 – 35 minutes and the loaf sounds hollow when removed from the tip and tapped underneath.

xxx


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Saturday, 20 May 2017

Kenwood KMX754H - Review and Recipe

A wonderful delivery arrived shortly after my birthday. The lovely people at Kenwood sent me one of their latest Kenwood Stand Mixers, the KMX754H to review. I used to have a Kenwood Mixer at home; it lasted over 10 years and survived my heavy hands, until I had to say goodbye to it last year. I was hoping to purchase a new Kenwood mixer, later on this year, so this was a wonderful pleasant surprise.

The KMX754H is beautiful, it has a 5 litre glass bowl, a superior 1000W motor and has a vintage feel to it. I was very impressed with the glass bowl, I was able to see whatever ingredients I was mixing together without having to stop the motor or only have a birds eye view (my previous stand mixer didn't have a shiny glass bowl).


Lets talk about the dimensions of the KMX754H- it rivals other stand mixers and is innovative in it's design, perfect for enthusiastic keen bakers like myself. The Kenwood mixer rrp is  £429, however I have seen the mixer on sale for £329.

What's included in the mixer?
  • K-beater - ideal for mixing dry ingredients and crushing biscuits. 
  • Balloon whisk - designed to trap air easily while whisking to add maximum volume to the ingredients. Perfect for meringues or making light and fluffy cakes. 
  • Dough hook- fantastic when kneading breads from a simple loaf, to brioche and pizza bases. 
  • Splashguard - makes adding ingredients easily. 
  • Spatula - handy to remove ingredients from the glass bowl. 
Other key features 
  • Dishwasher safe parts.
  • 100W 
  • 5 year motor guarantee . 
I've been using my gorgeous KMX754H mixer to make a number of recipes, which I'll share on my blog in due course. The first thing I made was a citrus exploding Lemon and Lime cake. As my previous stand mixer went to mixer heaven, I've been using a mixing bowl and a hand held mixer. No need for that now, as I have a wonderful stand mixer to do that for me. What I immediately noticed when creaming the butter and sugar was how quick this process was. I found the butter and sugar became light and fluffy in under 1 minute - and this was on a low setting. What's more is that I didn't need to stand holding any appliance as the mixer did all the hard work for me. 
As I added the remaining ingredients for the cake, I found there was no splattering of ingredients. I could easily add the ingredients and watch as the mixture came to life. 

Lemon and Lime Cake











Lemon and Lime Cake with Candied Lime

For the cake

260g butter
230g caster sugar
zest and juice of 2 lemons
100ml semi-skimmed milk
1 tsp vanilla essence
250g self-raising flour
4 eggs

For the buttercream 
150g butter
300g icing sugar
Juice of 1 lime
2-4 tbsp of water

For the candied lime
3 limes thinly sliced
75g granulated sugar
35ml water

Method
Preheat the oven to gas mark 4, line a 20cm round tin (large enough to slice the cake into two) with baking parchment. In the K-Mixer , using the K beater, add the butter and sugar, on a low setting (1 or 2) let the butter and sugar cream for one minute. Add the grated lemons and juice alongside the milk and vanilla essence and beat for a further 30 seconds. Add half the flour and two eggs and beat again for 30 seconds. After 30 seconds add the flour and eggs. Using the spatula pour the cake ingredients into a cake tin and bake on the top shelf for 40 minutes. To test, insert a knife into the cake, if there is no mixture on the knife the cake is clean. Once the cake is baked, place a cooling rack.

Whilst the cake is baking, make the candied lime. In a small saucepan add the lime alongside the sugar and water and mix well. Heat the saucepan on a medium heat and cook for 8 minutes, stir occasionally.  After 8 minutes, place the lime slices on a baking paper and set aside.

Whilst the cake is baking make the buttercream. In a mixing bowl, cream the butter, followed by half of the icing sugar, 1.2 the water and juice of lime , mix well - I prefer to do this by hand as the icing sugar can have a tendency to go everywhere. Add the remaining icing sugar and water, mix well and pale in the fridge to cool.

When the cake has cooled, place in the fridge for 20 minutes. Using a bread knife, cut the cake in half. Turn the cake half over (so that the sponge middle is facing up right) and pour half the buttercream on each layer. Put one half of the sponge on top of the other and then add the candied limes on top of the cake.

xxx

Disclaimer: Thank you Kenwood for sending me their KMX754H for review. 




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