Sunbeam LeChef User Manual

slrowberry
froppd
2
DUps lresh or lruzen
sln$bafftes,
Yield:1 1/2
quarls
Co
nbrne
sugar dnd warer.l
meo um
stze
cau.eoan
Surover high
realto
ooiling stage
ano
cortrn-e coohn!
'or5
mtn-tes
Coo to
roo-
teroeratu
e. With
steelcufltn; bh;e
in
plrce
add slrawberriesrorhe
mir
-qcomar1€,ard
process.
tjsetouch
conlrolio tu
r
on
and offrapidly,
untilpureed-aboutl0to
t2 secofds.
Add
pureed
strawberries
and
emon
juice
to sugarwaterand
slir. Pour
mixlure fto larqelrav
and
olace
in freezer.
Slir
mixlure
every30 minules
until I is halllrozen.
With steelcuttino
blade in
llaceaddl,/4
of se-1i l,o/en
m xlurp at a tine
ro the millrg
coltatner ard
process
tor 3-5
seconds.
Belurn
n ixr,re
lo rray. cover
and slore in 1ee7e.
unnt ready to
serve.
b oche
Brcrdr
i
pr0.
actiw dryyeasl
1/4cupwam
mlll(110.r.)
lTbs!.
sugar
Yied:1 large loalorO
small individual loaves
21l8 cupsallpulpose
llour, sified
1/2ouprrurentuter,cutin
8
pieces
2 eEqs, rightry
beaten
oplionalGhze:
t eO!yolk
t lts0.
rleam
Dissolve
yeast
in
warm milkwilh
sugar. Withthe steelcutting
btade in
place,
addftour,
sali, and
butter to the mixing
container. Process
unlil butter is
cut inio flour mixture.
aboLt 30 seconds.
Add
yeast
mixture through feed
tube and
process
rntil combined,
about
10 seconds. Add
eggs and
process
unttt batt ot dough fdrms
on btades.
Remov;
lrom mixng
conlainer
and
place
in
greased
bowl. tuming to
coatallsides.
Cover, and let
rise
in warm
place
untildoubled
in butk, aboul
l-1 2to2hours
punch
down.
To make
one lo?f,
remove a small
podion
ol the dough. Form
it inlo a teardrop
shape. Form
the
restolthe
dough
into a ball. Place
lhe large battinto
a
tighfly
buttered Brioche
pan.
tVake
a hole
in the cenle,
of lhe ball and insen
lhe teardmp-shaped
portton,
with
the narmw
end n
the
hole.
Cover
and let
rrse
untit
douoled. about I hour. To
make
I small
toaves,
remole
one lorlrth ol the
douoh and shape it tnto
8 teardrop
shapes and shape
lhe
rumaining
porlion
tnto 8 round
batts. tottow the
same
pmcedure
as
,or
the targa
bat.
usinosmallEriochepals
Ildesired.brushwitha0taTemadebybeatrngtegoyoliwdhi
Ibsp.
cream Eake the large
toat in a
preheated
350.F. oven lor
J5-4dmiriu'i;s,
or untit
qolden
brown. Eake the
small individual
loaves 20-25 minutes,
o. untilgotden
brown.
Turn the Erioche
out ofthe
pan
to coolon
a wirc Iack before slicing,
whole wheol
breod
1nrsp. mellcd
marqa ne
1 1/2leasp.
sugar
1 1/2leasp,
sali
Yietd:onetoa,
1
0k0.
actlve dry
yeasl
1/4cupwamralcrlll0.t.)
2 cups 100%
uhole wi€alllour
t l/3cupsallpuryosa,lour
Scald
milk; add margarine,
suqar, salt,
and molass€s_
Cool to room temperature.
Dissolve
yeast
in warm water.
Add room temperature
milk mixture to
yeast.
With steel
cutting blade in
place
add ilours to the
mixinq container. Process
while
pouring
liquid
ngr€dients
through leed
tube and conilnue
prccessing
untit
ball ot dough ioimson
b ades,5-10
seconds. Remove
dough from mixing
conlainerand shape
into a ball.
piace
n
greased
bowland rollballto
gIease
lhe douoh.
Cover, and alowto
rise untitdoubted
in
volume
(aboutl
1/2 houc).
Punch down,lold
sidesto center,lurn
dough over. A[ow
t0 rest 10 mlnutes.
Shape douqh lo fit
into
greased
bread
pan
(g,x
5,,x 3,,). Brush
with
melted
marqarine.
Cover. Allow dough to
rise in bread
pan
untildoubted
(about
30
mioutes).
Bake in 375't. oven 10r50
minutes. Baked toaJwillsound
holowwhen
tapped
wiih knuckles.
lg

Sunbeam LeChef Specifications

General

Brand	Sunbeam
Model	LeChef
Category	Food Processor
Language	English