Bedienungsanleitung Philips HD 9040 (Seite 9 von 180) (Deutsch, Englisch, Holländisch, Dänisch, Französisch, Portugiesisch, Spanisch, Türkisch, Schwedisch, Norwegisch, Finnisch)

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Be careful, the baking rack, the baking trays and the breads are hot.

17 Take the baguettes from the baking trays and leave them to cool on a wire cooling rack (Fig. 12).

Bloomer

Bloomer refers to a bread shape that is cylindrical, but at on the bottom with several diagonal slashes across the top.

1 Use the ingredients and follow steps 1 to 3 under ‘Baguettes’ above.

2 Rollouteachofthefourdoughlumpswitharollingpinintoa18cm-longandapprox.1.5cm-thickrectangularsheetswithround

corners (Fig. 13).

3 Grasp the long side of each sheet of dough and roll it up into a 5cm wide roll. Tuck in the ends and smooth them (Fig. 14).

4 Place the long separators in the baking trays and place the dough shapes in each section.

5 Cutdiagonalslashesacrossthetopapprox.1.5cmapart(usuallyabout6slashesperdoughshape)withtheslittersuppliedoraserrated

knife (Fig. 15).

6 Use the brush to dampen the top of the dough shapes with water.

Note: Make sure no water is left behind in the baking tray.

7 Put the baking rack with the baking trays in the breadmaker.

8 Press the stop/start/cancel button to start the baking cycle.

9 Unplug the appliance at the end of the baking cycle.

10 Lift the baking rack out of the appliance.

Be careful, the baking rack, the baking trays and the breads are hot.

11 Take the bloomers from the baking trays and leave them to cool on a wire cooling rack.

Epi French bread

Epi French bread is a French bread made of baguette dough and shaped like an ear of corn (‘epi’ is French for ear of corn).

1 Use the ingredients under ‘Baguettes’ above and shape the baguettes by following steps 1 to 9.

2 Place the long separators in the baking trays and place the dough shapes in each section.

3 Useapairofscissorstoslashthetopofthedoughshapeat2to2.5cmintervalsacrossitsfulllengthtocreateapsinthetopofthe

dough shape (Fig. 16).

Note: The length of the cuts has to be about two-thirds of the height of the dough shape.

4 Puttheapsofdoughtotherightandtotheleftinturns(Fig.17).

5 Use the brush to dampen the top of the dough shapes with water.

Note: Make sure no water is left behind in the baking tray.

6 Put the baking rack with the baking trays in the breadmaker.

7 Press the stop/start/cancel button to start the baking cycle.

8 Unplug the appliance at the end of the baking cycle.

9 Lift the baking rack out of the appliance.

Be careful, the baking rack, the baking trays and the breads are hot.

10 Take the epi French breads from the baking trays and leave them to cool on a wire cooling rack.

Tip: The aps of the baked epi French breads can be easily broken off as individual serving.

Braided bread

This is a recipe for one of the most common type of braided bread, i.e. three-strand braided bread.

Ingredients:

- ¼ cup milk

- ½ large egg

- 1 1/6 cup our

- 1tbsp sugar

- ¼ tsp salt

- 1/8 cup butter

- ¾tsp dry yeast

To shape the braided bread:

1 Sprinklesomeourontheworksurface.

2 Remove the bread pan from the appliance and take the dough out of the bread pan.

3 Rollthedoughintoaballanddividetheballintosixlumpswithaknife(Fig.18).

Note: Make sure the lumps have the same weight.

4 Placethreelumpsontheouredworksurfaceandrolleachlumpbackandforthwithyourhands.Startinthecentreandmoveyour

hands outwards along the length of the dough while rolling it in order to stretch it to the desired length (Fig. 19).

Note: Make sure the dough strands keep a consistent diameter. The dough strands must be rolled until they have the same length as the baking tray

(approx. 18cm).

5 Placethethreedoughstrandsnexttoeachotheronthebakingtray(Fig.20).

ENGLISH 9

4222.005.0042.4.indd 9 02-06-10 14:29

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