64384FRv03 11/9/01 11:15 AM Page 34

Recettes

Pain blanc anglais (solide)

1,36 kg. (3 lbs) de farine ordinaire forte

15 ml (3 tsp) de sel

12 g. (12 oz.) de levure sèche

5 ml (1 tsp) de sucre

25 g. (1 oz.) de lard

 

750 ml. (20 oz.) d’eau chaude (43°C / 110°F)

 

1.Si vous utilisez la levure sèche, versez l’eau chaude dans le bol et ajoutez la levure et le sucre. Laissez reposer 10 minutes jusqu’à ce que la pâte devienne spongieuse. Pour toute autre espèce de levure, suivez les instructions du fabricant.

2.Versez le liquide dans le bol ( si vous ne l’avez pas déjà fait à la première étape). Ensuite, ajoutez la farine (avec la levure fraîche si vous avez utilisé de la levure fraîche), le sel et le lard.

3.Pétrissez à la vitesse minimum pendant 45-60 secondes. Augmentez la vitesse à 1, en ajoutant davantage de farine si nécessaire, jusqu’à ce que se forme la pâte.

4.Pétrissez pendant 3 - 4 minutes à la vitesse 1 jusqu’à ce la pâte soit lisse.

5.Mettez la pâte dans un sac en matière plastique graissé ou dans un bol couvert d’un linge propre et laissez-la dans un endroit chaud jusqu’à ce qu’elle ait doublé de volume.

6.Pétrissez encore pendant 2 minutes à la vitesse 1.

7.Remplissez à moitié moules à pain graissés de 450 g. (1 lb.) ou faites des petits pains. Couvrez d’un linge propre et laissez dans un endroit chaud jusqu’à ce qu’ils aient doublé de volume.

8.Cuisez à 230 °C (450 °F) pendant 30-35 minutes pour les pains, pendant 10-15 minutes pour les petits pains. Quand il est cuit, le pain doit sembler creux quand vous en tapez le bas.

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Hamilton Beach CPM500, CPM700 manuel dutilisation Recettes, Pain blanc anglais solide

CPM700, CPM500 specifications

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