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41
French Bread
Menu ‘25’ (3hr 35min)
Bread flour 475 g
Salt 2 tsp
Sugar 2 tsp
Butter 10 g
Water 290 mL
Dry yeast 2 tsp
Method:
1
Let the dough rest in a greased bowl for 20–30 minutes.
2
Knead dough on a lightly floured surface until it becomes
elastic and springs back when touched.
3
Divide the dough into 2 balls. Cover and let rest in a warm
place for 20 minutes.
4
Shape each ball into a flat rectangle. Roll up tightly from long
side; seal well. Taper ends.
5
Place on a greased baking tray. With a sharp knife, make
3 or 4 diagonal cuts about ½ cm deep across top of the
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for 40–50 minutes until almost doubled in size.
6
Brush with beaten egg white, sprinkle with poppy seeds.
7
Bake in a preheated 200°C oven for 25–30 minutes or until
golden brown.
Brioche Dough (Chocolate Chip Brioche Roll)
; for 12 rolls
Menu ‘29’ (1hr 50min)
Bread flour 400 g
Sugar 4 tbsp
Salt 1½ tsp
Butter (Cut into 2 cm cubes and keep in
refrigerator)
70 g
Egg (beaten) 3 (150 g)
Milk 90 mL
Rum (Dark) 15 mL (1 tbsp)
Dry yeast 1¾ tsp
* Additional Butter (Cut into 1–2 cm cubes
and keep in refrigerator)
50 g
Optional Ingredients
Chocolate chips 120 g
• For addition of ingredients with*, follow programming instructions on P. 22.
Method:
1
Press the dough lightly to remove the gas.
2
Shape it round and wrap it with plastic wrap. Then rest it in
the refrigerator for 20 minutes.
O
When you like to add chocolate chips, follow below
instructions. (Optional)
• Roll the dough to 25 × 30 cm (10’’×12’’)
• Sprinkle chocolate chips and fold the bottom one third
up and the top one third down. Then fold it in half.
• Rest the dough in the room temperature for 10 minutes
again. (Do not dry it .)
3
Press the dough lightly to remove the gas again, and divide it
into 12 rolls.
4
Rest the dough in the room temperature for 10–15 minutes.
(Do not dry it out.)
5
Shape the dough and place them on a greased baking tray
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6
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Recipes
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