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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.
A little more milk may be required depending on the quality of the
flour.
Leave the dough to rise until it doubles in volume.
Form two loaves from the dough and lay them on the greased baking
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 Shelf position Water via water drawer
Bread 2 200 ml