8.2 Rich Yeast Plait:
Ingredients for the dough:
• 750 g flour
• 30 g yeast
• 400 ml milk
• 10 g sugar
• 15 g salt
• 1 egg
• 100 g softened butter
Ingredients for the finish:
• 1 egg yolk
• a little milk
Method:
Sieve the flour into a mixing bowl, make
a well in the centre. Cut up the yeast and
place it in the well. Stir in with the milk,
some of the sugar and some of the flour
from around the edge, sprinkle with flour,
leave to rise in a warm place until the
flour sprinkled on the pre-dough is
showing cracks. Put the rest of the
sugar, salt, egg and butter on the edge of
the flour. Knead all ingredients into a
workable yeast dough. Leave the dough
to rise in a warm place until it is about
double the size. Then weigh out into
three equally sized pieces of dough and
shape each one into a rope. Plait the
three ropes together. Then cover and
leave to rise for another half an hour.
Coat the surface of the plait with a
mixture of egg yolk and milk and then put
in the oven.
• Time in the appliance (min): 50
• Shelf position: 3
8.3 White Bread:
Ingredients:
• 1000 g flour
• 1 cube of fresh yeast or 2 packets of
dried yeast
• 650 ml milk
• 15 g salt
Other:
• Baking tray which has been greased
or lined with baking parchment
Method:
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 baking
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.
• Time in the appliance (min): 55
• Shelf position: 2
8.4 Yeast Plait:
Ingredients for the dough:
• 650 g flour
• 20 g yeast
• 200 ml milk
• 40 g sugar
• 5 g salt
• 5 egg yolks
• 200 g softened butter
Ingredients for the filling:
• 250 g chopped walnuts
• 20 g breadcrumbs
• 1 teaspoon ground ginger
• 50 ml milk
• 60 g honey
• 30 g melted butter
• 20 ml rum
Ingredients for the finish:
• 1 egg yolk
• a little milk
• 50 g flaked almonds
Method:
Sieve the flour into a mixing bowl, make
a well in the centre. Cut up the yeast,
place it in the well and stir in with the milk
and a little of the sugar and the flour from
around the edge, sprinkle with flour.
Leave to rise in a warm place until the
flour sprinkled on the pre-dough is
showing cracks. Put the rest of the sugar
on the edge of the flour. Knead all
ingredients into a workable yeast dough.
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