Aeg-Electrolux B9820-7-M Recipe Book download pdf (Page 20)

RECIPE MENU20

FARMER BREAD

Ingredients for the dough:

Semi-white flour 400 g

Rye flour 150 g

Salt 10 g

Yeast 20 g

Milk 200 g

Water 200 g

For dark coarse rye bread the semi-white flour can be replaced by wheat flour.

Method for the dough:

Dissolve the yeast in the liquid, add the rest of the ingredients

and knead to an elastic dough. Leave the dough to rise covered for

30-40 minutes, knock back 2 or 3 times during this period.

Preparation:

Divide the dough into 2, make them into rounds and leave them to rise covered for

about 20 minutes. Before baking them, dust the loaves lightly with flour and cut a 3mm

deep cross with a sharp knife

WHITE BREAD

For the dough:

– 1,000 g flour

– 1 cube of fresh yeast or 2 packets of dry yeast

– 650 ml milk

– 15 g salt

Place flour and salt in a large bowl. Dissolve the yeast in tepid milk and add to the flour.

Knead all ingredients into a workable dough. Depending on the qualities of the flour, a

little more milk may be required to achieve a workable dough.

Leave the dough to rise until it doubles in volume.

Cut the dough into two, make into two long loaves and place on the baking tray which

has been greased or covered with naking parchment.

Leave the loaves to rise again by half their volume. Before baking, dust them with flour

and with a sharp knife cut 3-4 diagonal lines, at least

1 cm deep.

YEAST PLAIT

For the dough:

– 500 g flour

– 20 g yeast

– 200 ml lukewarm milk

– 40 g sugar

– salt

– 5 egg yolks

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Aeg-Electrolux B9820-7-M Recipe Book Page 20