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WHITE BREAD
Ingredients:
– 1000 g flour, type 405,
– 40 g fresh yeast or 2 packets dried yeast
– 600 ml milk
– 15 g salt
Method:
Place flour and salt in a large bowl. Dissolve the yeast in the milk and
add to the flour. Knead all ingredients into a workable dough.
More milk may be required, depending on the texture of the flour.
Leave the dough to rise until it doubles in volume.
Shape two loaves out of the dough and place them on the greased bak-
ing tray or patisserie tray (special accessory). Leave the loaves to rise
again by half their volume.
Before baking, dust them with a little flour and with a sharp knife cut 3
diagonal lines, at least 1 cm deep.
Setting
P4 WHITE BREAD 500-700 G 2
Interval Cooking
200°C
Oven level
Cook
time
55 mins.
Amount of water via
water drawer
200 ml
51
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