Lagrange Fait Maison Instruction Book page 74

FAIT MAISON_LAGRANGE 16/05/11 10:08 Page75
Kneading programme to be run twice (the bun will rise better).
Remove the dough piece and divide it into 3 equal portions. Make
lumps and braid them together.
Let it rise for 45 minutes to 1 hour.
Glaze it with whipped eggs (you can also sprinkle some bead sugar on
top)
Bake for 20 to 25 minutes at 180°C.
Bacon cubes, comté, nuts flat loaf
Warm water
Olive oil
Salt
Flour
Baker's yeast
Nuts
Bacon cubes
Grated Comté
Herbs of Provence (later)
Remove the dough from the trough at the end of the programme and
spread it into an oval shape. Make four parallel oblique incisions on top.
Stretch the dough to open the slits. Brush it with olive oil and sprinkle
with some herbs of Provence. Preheat the oven at 220°, and bake for 25
minutes until golden brown. Let it cool on a tray; enjoy it with a nice
green salad.
200ml
2 cs
1 pinch
350 g
1 sachet
80 g
100 g
100 g
1 cc
11. Jam programme
Strawberry jam
Strawberries
Granulated sugar
with gelling agent
Mulberry jam
Mulberries
Granulated sugar
Lemon juice
Apricot jam
Apricots
Granulated sugar
with gelling agent
Lemon juice
Kiwi jam
Kiwis
Apple
Granulated sugar
Lemon juice
Water
12. Baking only programme
You can use any commercial instant preparation and cook it in your FAIT
MAISON®.
73
500 g
400 g
500 g
400 g
1 cs
500 g
400 g
1 cs
500 g
1
400 g
1 lemon
½ glass