White Bread - AEG COMPETENCE B8920-1 Installation And Operating Instructions Manual

4. White bread

Ingredients:
– 1000 g flour, type 405,
– 1 cube of fresh yeast or 2 packets of dried yeast,
– 600 ml milk,
– 15 g salt.
Method:
Place the flour and the salt in a large bowl. Dissolve the yeast in the
milk and add to the flour. Knead all ingredients into a workable dough.
Leave the dough to rise until it doubles in volume.
Form two loaves from the dough and lay them on the baking tray cov-
ered with baking paper. Leave the loaves to rise again by half their vol-
ume.
Before baking, dust them with flour and with a sharp knife cut 3 diag-
onal lines, at least 1 cm deep.
Setting
Bread
5. Rolls (40 g)
Ingredients:
– 500 g flour, type 405,
– 20 g of fresh yeast or 1 packet of dried yeast,
– 300 ml water,
– 7 g salt.
Method:
Place the flour and the salt in a large bowl. Dissolve the yeast in the
milk and add to the flour. Knead all ingredients into a workable dough.
Leave the dough to rise until it doubles in volume.
Cut dough into pieces to form rolls and lay them on the greased baking
tray. Leave rolls to rise again for about 15 minutes.
Before baking, cut a cross into the rolls. As an option, sprinkle with
poppy, caraway or sesame seeds.
Setting
Rolls
Oven level
2
Ovenlevels
2 and 4
Water via water drawer
200 ml
Water via water drawer
200 ml
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