Recipe for two loaves of (white) bread
1000 g flour for (white) bread, 30 g soft butter or
margarine, 50 g new yeast (for dried yeast: see
instructions on packaging), approx. 600 cc water
(35-40° C / 95-104° F), 20 g salt, 20 g sugar,
2 black aluminium baking tins
(approx. 30 cm / 12" long).
- Make the appliance ready for use as described.
- First put the water, sugar and yeast into the
bowl. After that, add the other ingredients.
- Let the appliance operate for max. 8 minutes.
- Switch off. Transfer the dough from the bowl
into a separate (large) bowl and cover it with a
damp cloth.
- Allow the dough to rise in a moderate warm
temperature (35-40° C / 95-104° F, e.g. in a
pre-warmed oven or on a radiator) for approx.
20 minutes.
- After the dough has risen, beat it flat and shape
it into a ball.
- Place the dough back into the separate bowl
and cover it with the damp cloth. Allow it to rise
in a moderate warm temperature for another
20-30 minutes.
- After this period, beat it flat and divide it into two
portions. Roll it into the shape of the baking
tins.
- Grease the inside walls of the baking tins.
- Put the dough into the baking tins and cover
them with the damp cloth. Allow the dough to
rise in a moderate warm temperature for
another 45 minutes.
- Remove the cloth. Place the baking tin with the
dough in a low position in a pre-heated
(approx. 225 °C / 440 °F) oven.
- Bake at 225 °C / 440 °F for approx. 35 minutes.
Tips
• Also when using bread-mix, closely follow the
above mentioned instructions on kneading,
processing and baking for the best results.
• When using wholemeal flour, take
approx. 700 cc of water and bake for
approx. 40 minutes.
9
