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EN-18
EN
Food Mixer
STM 3620WH
2020
04/2020
White bread
4 cups (600 g) of bread flour
3 tablespoons of dried milk
1½ teaspoons of salt
1½ tablespoons of sugar
1 teaspoon of bread improver
2 teaspoons of instant yeast
2 tablespoons of oil
1½ cups (375 ml) of water
additional bread flour for hand kneading
• Use the kneading hook A1.
• In the mixing bowl, mix the flour, dried milk, salt, sugar, bread improver and the instant yeast.
• Set the speed to 1–2 and slowly add water and oil into the dry mix. Leave it to knead until a dough
starts to form.
• Move the dough on to a lightly floured rolling board and thoroughly knead by hand until the
dough is sufficiently fine and smooth.
Note:
At this stage, the dough should be very well kneaded so that gluten is formed, which gives the
dough the correct elasticity and helps it to rise.
• Place the dough into a large bowl and cover with plastic wrap. Allow it to rise in a warm place for
about 20 minutes or until the dough doubles in size.
• Take the risen dough out of the bowl and knead once more on a lightly floured rolling board.
• Place the dough into a baking pan. Cover with plastic wrap and allow it rise in a warm place for
about 30–40 minutes or until the dough has risen sufficiently. Remove the plastic wrap.
• You can make a egg glaze before baking.
• Bake in a preheated oven at 200 °C for approximately 40–50 minutes or until the bread is golden in
colour.
• Allow the baked bread to cool down for 15 to 20 minutes and then remove it from the baking pan.
Allow the loaf to cool down completely before cutting it, to prevent it from collapsing.
Egg glaze for bread dough
1 egg, lightly beaten
2–3 tablespoons of water
• Mix both ingredients together until a smooth mixture is formed. Do not whip. If necessary strain
through a sieve. Brush the egg glaze on to the bread dough before baking.
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