Electrolux EOC5956AAX Recipe Book download pdf (Page 18)

the loaf to rise again by half its volume. Be-

fore baking dust with a little flour.

– Time in the oven: 60 minutes

–Shelf position: 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 oven: 50 minutes

–Shelf position: 3

White Bread

Ingredients:

• 1,000 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. Dis-

solve 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 oven: 55 minutes

– Shelf position: 2

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 lit-

tle 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. Leave the dough to rise in a warm

place until it is about double the size. For

the filling, mix all ingredients together. Di-

18

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