Pain blanc levant à basse

température à mélange rapide

1,5 à

1,75 litre (6-7 tasses) de farine tout-usage

30ml (2 c. à soupe) de sucre

17ml (312 c. à thé) de sel

3sachets de levure sèche active

50ml (14 tasse) de beurre ou margarine, ramolli

500ml (2 tasses) d’eau très chaude (48°C à 54°C [120°F à 130°F])

Mettez 1,375 l (512 tasses) de farine, le sucre, le sel, la levure et le beurre dans le bol du batteur. Fixez le bol et le crochet pétrisseur au batteur. Réglez à la vitesse 2 et mélangez pendant environ 20 secondes. Ajoutez progressivement l’eau chaude et mélangez 112 minute de plus environ.

Continuez à la vitesse 2, ajoutez la farine restante, 500 ml (2 tasses) à la fois, et mélangez 2 minutes environ ou jusqu’à ce que la pâte colle au crochet et se détache complètement des parois du bol. Pétrissez à la vitesse 2 environ 2 minutes de plus.

Couvrez la pâte de film étirable et d’une serviette. Laissez reposer 20 minutes.

Coupez la pâte en deux. Formez chaque moitié en un pain, selon les instructions de la page 132. Placez dans des moules graissés de 21 x 12 x 6-cm (812 x 412 x 212-pouces). Étalez au pinceau de l’huile sur chaque pain et couvrez lâchement avec une pellicule plastique. Réfrigérez 2 à 12 heures.

Juste avant la cuisson, découvrez soigneusement la pâte. Laissez reposer à température ambiante pendant 10 minutes. Crevez les bulles d’air qui ont pu se former.

Faites cuire au four à 200°C (400°F) pendant 35 à 40 minutes. Démoulez immédiatement et laissez refroidir sur des grilles.

Donne : 32 portions (16 tranches par pain).

Par portion : Environ 110 calories, 3 g protéine,

21 g glucide, 2 g matières grasses, 0 mg cholestérol, 251 mg sodium.

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KitchenAid 4KSMC50S manual Pain blanc levant à basse Température à mélange rapide

4KSMC50S specifications

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