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WHITE BREAD 600-800 g
Ingredients:
– 500 g flour
– 1/2 cube fresh yeast or 1 packet dried yeast
– 330 ml milk
– 10 g salt
Method:
Place the flour and the salt in a large bowl. Dissolve the yeast in tepid
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 flour and with a sharp knife cut 3 diag-
onal lines, at least 1 cm deep.
Setting
P 3 WHITE BREAD
48
Oven level
2
Cooking time
55 mins.
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