Variaciones:

Pan francés de cebolla: Añada ¼ de taza de cebolla deshidratada a la masa y déle forma cómo se describe anteriormente en el Método 1.

Pan francés: Déle forma a la masa en 1 bola grande. Continué de acuerdo a los Métodos 2 y 3 anteriores.

Panecillo francés: Déle forma a la masa o divídala en 12 pedazos. Enrolle cada una cómo un óvalo, una los extremos de cada panecillo y estréchelos ligeramente. Coloque los panecillos sobre una bandeja de hornear engrasada; cúbrala y en lugar tibio déjela subir de 25 – 30 minutos o hasta que doble su tamaño.

Panecillos franceses torcidos: Déle forma a la masa o divídala en

18 pedazos iguales. Enrolle en forma de cuerdas de 14 pulgadas de largo. Doble cada cuerda a la mitad y tuérzalas comenzando por el doblez. Colóquela sobre una bandeja de hornear engrasada con ¹/³ de taza de mantequilla derretida. Cúbrala y en un lugar tibio, déjela subir de 25 – 30 minutos o hasta que doble su tamaño. Unte con el glaseado y hornee a 400ºF/205ºC de 12 – 15 minutos o hasta que se dore.

Consejo: Si desea, unte el glaseado y rocee el pan o panecillos con 1 de los

siguientes ingredientes: semillas de ajonjolí, semillas de amapola, semillas de alcaravea o trigo quebrado.

MASA PARA PAN CHALLAH

ESPAÑOL

Ingredientes

Regular

Grandes

 

 

 

Huevos, grandes, a temperatura

1

1

ambiental

 

 

 

 

 

Más suficiente agua (80°F/27°C) para

¾ taza

1 taza + 1 cda.

igualar

 

 

 

 

 

Aceite

2 cdas.

3 cdas.

 

 

 

Azúcar

1½ cda.

2 cdas.

 

 

 

Sal

1 cdta.

1½ cdtas.

 

 

 

Harina de pan

2 tazas

3¼ tazas

 

 

 

Levadura seca activa

1½ cdta.

2 cdtas.

 

 

 

Seleccione el ciclo para hacer masa

 

 

 

 

 

Glaseado:

 

 

 

 

 

Yema de huevo, batida

1

1

 

 

 

Agua

1 cda.

1 cda.

 

 

 

149

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Breadman Bring Home the Bakery, TR2500BC manual Ingredientes Regular Grandes, Masa Para PAN Challah

Bring Home the Bakery, TR2500BC specifications

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