MAGIMIX Mini Plus Instructions For Use Manual page 15

Bread
Dissolve the yeast in the water. Put aside for 1 min.
In the bowl fitted with the main blade, pour the salt, flour,
Preparation: 15 min
water and yeast.
Resting: 1h30
Put the machine on and switch off as soon as the dough
Cooking: 20 min
forms a ball (max 1 minute).
Ingredients
Put the dough in a floured bowl. Cover it with a cloth. Let
it rise for 2 hours.
For the dough
• 250g flour Remove the dough out of the bowl and spread the dough
• 160ml water
on a floured surface.
• 12g fresh yeast*
Fold the 4 corners into the centre and flip over.
• 5g salt
Cover it with a cloth. Let it rise for 1 hour.
20 minutes before the end of the rising, fill a deep oven
proof dish with water. Preaheat the oven to 220°C /
425°F (gas mark 5).
Before baking, make deep cuts in the shape of a cross on
top of the bread with a sharp knife.
Bake the bread for 30 min with the dish filled with water
in the bottom of the oven.
To check the cooking, flip the bread and tap the bottom, it
should sound hollow.
Tip: do not put the yeast and salt in direct contact.
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Plaited brioche
Dissolve the yeast in the milk. Set aside.
In the main bowl fitted with the main blade, put the flour,
Preparation: 20 min +
salt, sugar and butter.
Resting: 1 hour
Cooking: 20 min Switch the machine on and slowly add the milk and the
Equipment: large
yeast via the feed tube and switch off as soon as the dough
lidded
forms a ball (max 1 minute).
bowl, brioche mould or
Put the dough in a floured bowl. Cover it with a cloth. Let
loaf tin
Ingredients
it rise for 30 min.
(1 bread)
The dough is now ready to be worked. Divide it into 3
• 250g ( 8 oz) plain flour
equal parts.
• 40g (1 oz) sugar
• 7g ( 1 oz) dry yeast
Shape 3 long loaves and plait. Place it in a greased and
• 20g butter
floured loaf pan.
• 125ml ( 4 fl oz) milk
Leave to rise in the oven at 60°C / 140°F for 30 min.
• 1 pinch of salt
• 1 egg
Remove from the oven. Preheat the oven to 180°C / 355°F.
Break an egg and brush the brioche with the egg so that it
is well browned.
Bake the brioche for about 20 min. If the brioche browns
too much, cover with a sheet of aluminium foil on top.
Allow to cool before serving.
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