Magimix DOUGH BOWL User Manual

CONTENTS

Maximum processing capacities 26 Tips 26

Using your Magimix dough bowl 27 Recipes

Bread 28 Farmhouse loaf 28 Olive and chorizo bread 30 Sandwich loaf 30 Rye bread 31 Sun-dried tomato and onion bread 32 Gingerbread 32 Brioche 34 Pound cake 36 Yoghurt cake 36

PLEASE READ THROUGH THE SAFETY INSTRUCTIONS IN THE RECIPE BOOK “MA CUISINE” CAREFULLY BEFORE USING YOUR APPLIANCE

MAXIMUM PROCESSING CAPACITIES

TIPS

Bread dough 450 g 620 g 850 g Brioche dough 500 g 650 g 930 g Cake mix 600 g 780 g 1 kg

C 3200 CS 4200 CS 5200

• When using a recipe which calls for a raising agent, make sure you add the yeast at the same time as the solid ingredients, but add the baking powder right at the end.

• If you are using fresh yeast, leave the dough to prove for an extra hour.

• When your are baking bread, place a container filled with water in the oven so that the bread remains soft.

• Halfway through baking, place a sheet of aluminium foil on top of your bread or cake so that it does not brown too much.

• To check whether your bread or cake is cooked through, insert a sharp knife blade: if it comes out clean, it is cooked.

• For a crustier loaf, bake for an extra 10 minutes.

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Con

USING YOUR MAGIMIX DOUGH BOWL

Place the dough bowl inside the main bowl.

The handle must be folded down so that it slots into the groove.

User advice: always put the solid ingredients in the bowl first. Switch your appliance on, then gradually add the liquid ingredients via the feed tube.

Lift the dough bowl out using the handle. Place it on a sheet of aluminium foil. Remove the dough blade from the bowl, together with the handle and put the bowl in the oven.

1 2

Never exceed the recommended quantities given on p. 26.

Use the spatula to push the flour back down into the dough if necessary.

Do not use a knife or other metal utensil to remove your cake or bread from the dough bowl, as you may damage the non-stick coating.

Place the dough blade in the dough bowl. Put the lid on and turn anti-clockwise to

lock it into place.

6 7 8 9

4 5

ENGLISH

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Bread

Preparation time 5 min 5 min 5 min

Resting time 1 1/2 hrs 1 1/2 hrs 1 1/2 hrs

Food processor 3200 4200 5200

1 tsp

2 tsp

sugar

Baking time 30 min 30 min 40 min

plain flour

250 g 350 g 500 g

sachets dried yeast

/2 2

salt

140 ml

200 ml

300 ml

water

/3 tsp

/2 tsp 1 tsp

•

Put the flour, salt and sugar in your food processor, fitted with the dough bowl and blade. Switch on in continuous mode. Dissolve the yeast in hand-hot water and slowly pour into the feed tube. If necessary, use the spatula to push the ingredients back down into the mixture. Switch off as soon as the dough starts to wrap itself around the dough blade. Allow to rise for 30 min. in the bowl, leaving the lid and pusher in place.

Knock down the dough by pressing the pulse button 3 or 4 times. Remove the dough bowl from the main bowl and place it on a sheet of aluminium foil. Remove

the dough blade from the bowl, together with the handle. Leave the dough to prove for an hour at room temperature. Preheat your oven to 200 °C (gas mark 6), then put the bread in the oven. Bake for the indicated time.

Remove the bread from the bowl while still warm. Allow to cool, then enjoy.

Farmhouse loaf

Preparation time 5 min 5 min 5 min

Resting time 1 1/2 hrs 1 1/2 hrs 1 1/2 hrs

Food processor 3200 4200 5200

/2 tsp

1 tsp

1 1/2 tsp

water

Baking time 30 min 30 min 40 min

wholemeal flour

250 g 350 g 500 g

sachets dried yeast

112

salt

170 ml 250 ml 330 ml

•

Put the flour and salt in your food processor , fitted with the dough bowl and blade. Switch on in continuous mode. Dilute the yeast in hand-hot water and slowly pour into the feed tube. If necessary, use the spatula to push the ingredients back down into the dough.

Switch off as soon as the dough starts to wrap itself around the dough blade. Allow to rise for 30 min. in the bowl with its lid and pusher in place. Knock down the dough by pressing the pulse button 3 or 4 times. Remove the dough bowl from the main bowl and place it on a sheet of aluminium foil. Remove

the dough blade from the bowl, together with the handle. Leave the dough to prove for an hour at room temperature. Preheat your oven to 200 °C (gas mark 6) and bake the bread for the indicated time. Allow to cool, then enjoy.

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