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. Leave the dough to rise until it doubles in volume.
Form two loaves from the dough and lay them on the baking tray cov- ered with baking paper. Leave the loaves to rise again by half their vol- ume.
Before baking, dust them with flour and with a sharp knife cut 3 diag- onal lines, at least 1 cm deep.
Setting | Oven level | Water via water drawer |
Bread | 2 | 200 ml |
5. Rolls (40 g)
Ingredients:
–500 g flour, type 405,
–20 g of fresh yeast or 1 packet of dried yeast,
–300 ml water,
–7 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. Leave the dough to rise until it doubles in volume.
Cut dough into pieces to form rolls and lay them on the greased baking tray. Leave rolls to rise again for about 15 minutes.
Before baking, cut a cross into the rolls. As an option, sprinkle with poppy, caraway or sesame seeds.
Setting | Ovenlevels | Water via water drawer |
Rolls | 2 and 4 | 200 ml |
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