Pao de leite ingles

Ingredients
7g dried yeast or 15g fresh
270g milk
450g strong bread flour
1 tablespoon dried full-fat milk powder
2 tablespoons oil
½ teaspoon salt
Method
Put the yeast in the bowl with the milk 3 minutes / 37° / Speed 1
Add the remaining ingredients in the order given 15 seconds / Speed 4
Then 2½ minutes / Speed Knead
Leave in the bowl until the dough is pushing up the MC then 10 seconds / Speed 4
Leave to rise again as before (optional)
Tip the dough out onto a lightly floured surface
Lightly, but thoroughly grease the milk loaf pan with an oil such as groundnut which is low in monounsaturates and shake over a light dusting of flour.
Shape the dough into a cylinder the same length of the tin.
Place the dough into the bottom of the tin, engage the tabs and clip the tin together.
Set the tin aside in a warm place to allow the bread to rise - watch the dough through the small vision hole at the top.
Heat the oven to 200° C (400° F - gas 6).
As soon as the dough can be seen rising towards the hole, bake for 30 minutes (fan-assisted oven) or 35 minutes (conventional oven).
Allow the tin to cool for 2-3 minutes before unclipping and turn out onto a cooling rack.

Pao de agua

Ingredients
600g mineral water
10g fresh yeast or 5g dried yeast
500g very strong bread flour, eg Waitrose Very Strong Canadian Bread Flour
12g salt
Method
Place all of the ingredients, excluding the salt into the TM and process for 10-15 seconds / Speed 6 until you have a smooth batter.
Leave to rest in the jug for about 2 hours, by which time it should have risen substantially.
Add the salt and mix for a few seconds / Speed 6 to ensure that the salt is evenly incorporated.
Grease a 900g loaf tin with oil - groundnut oil is best as it has a high smokepoint.
Pour the dough into it (it should fill about three-quarters of the tin).
Allow to prove for 1 hour, covered.
Meanwhile, place a tray or pan of boiling water in the bottom of the oven.
Switch on the oven to its highest temperature.
When the dough has finished proving, sprinkle with flour, put it in the oven and reduce the temperature to 190° C (375° F - gas 5), [fan oven 170° C & reduce cooking time by 10 mins per hour].
Bake for 60 minutes.
Once baked, turn out onto a cooling rack and allow to cool.
If the bread is a little soft on the bottom, turn it over, place on a baking tray and return to the oven for 10 minutes or so until crisp.

Pao basico diário

Ingredients
15g fresh yeast
300g (approx) sparkling water, at room temperature (see Chef's notes below)
500g strong white bread flour
¾ teaspoon salt
15g olive oil
Method
Add the yeast and water to the TM bowl.
Mix for 2 minutes / Temp. 37° / Speed 1.
Add the remaining ingredients in the order given above.
3 minutes / Knead
Leave in the TM bowl until the dough has rested and is touching the lid.
12 seconds / Knead
Tip the TM bowl upside down on a lightly floured surface .
Loosen the blades by undoing the blade unit at the base. The weight of the blades will help the dough to drop out of the bowl onto the surface.
Pull any remaining bits of dough off the blades and out of the bowl.
Shape into a ball, place in an oiled bowl and cover with clingfilm.
Leave until the dough has almost doubled in size (about an hour).
Gently knock back, face downards into a rectangle, one side being the same length as the tin.
Roll the dough towards you as tightly as you can.
Flatten and stretch the ends and tuck them underneath so that they meet up in the middle.
Place into a 900g / 2lb loaf tin, cover with clingfilm and prove until the dough reaches the top of the tin.
Make some diagonal slashes across the top or one long one across the lenghth and bake at 220° C (425° F - gas 7), [fan oven 200° C & reduce cooking time by 10 mins per hour] for 30-35 minutes until golden.
Cool completely on a wire rack.

Tomate frito****Polpa de tomate frito

Ingredients

50g extra virgin olive oil

2 cloves garlic

100g onion

100g carrots (optional)

1kg tinned, chopped tomatoes

30g sugar

Salt and pepper

A few basil leaves (optional)

Method

Pour the oil into the bowl 3 minutes / Temp. Varoma / Speed 1.

Add the garlic, onion and carrots 10 seconds / Speed 5 [push down ingredients in the bowl] then 7 minutes / Temp. Varoma / Speed 3½.

Push down the ingredients in the bowl and put the internal steaming basket on the lid to avoid splashes.

Add the tomatoes and the remaining ingredients 30 minutes / Temp. Varoma / Speed 1.

If you want it thicker, you can cook it for 5-10 minutes longer, so that the liquid evaporates. If using basil, do not add it until the last few minutes.

Pão Brioche*** Brioche Loaf

Ingredientes:

150g leite50g açucar50g manteiga3 gemas20g fermento padeiro fresco ou 1 saqueta em pó350 a 400g farinha1 pitada de sal

coloque no copo o leite, açucar e manteiga 1min/37º/V. 2 1/2

junte as gemas e o fermento, 10seg/V.4

adicione a farinha e o sal, 15seg V.6 + 2min V. Espiga

coloque a massa numa forma tipo bolo ingles, untada, e pincele com ovo batido, deixe dobrar de volume e coz por 25 a 35 min a 220cº.

Ingredients

• 150g milk
• 50g sugar
• 50g butter
• 3 egg yolks
• 20g fresh bread yeast
• 350-400g strong flour
• 1 pinch salt

Method

1. Tip the milk, sugar and butter into the bowl 1 minute / 37° / Speed 2½
2. Add the yolks and yeast and mix 10 seconds / Speed 4
3. Add the flour and the salt 15 seconds / Speed 6 and then 2 minutes / Speed Dough
4. Put the dough in a greased mould, then glaze with beaten egg and leave intil double in volume
5. Bake in the oven for 25-35 minutes [220° C (425° F - gas 7), [fan oven 200° C & reduce cooking time by 10 mins per hour]