Bread, buns & biscuits recipes
Add the ingredients in the order in which they are written. The yeast always lasts.
Program Basic
tips:
Ide line melilla baker
Add the ingredients in the order in which they are written. The yeast always lasts.
Program whole weat
tips:
Ide line melilla baker
Add the ingredients in the order in which they are written. The yeast always lasts.
Program Whole weat
tips:
Ide line melilla baker
Lun milk. "Eat" the yeast in the sugar with a fork. Pour the lukewarm milk in. Add the other ingredients - except the wheat flour. Leave standing for 15 minutes.
Add the wheat flour slightly at a time and knead until the dough is smooth - without getting dr
Surdej: The yeast is rubbed in hand-held water. The flour is added and the dough is whipped with a fork until it is smooth and tender. Set to raise at normal room temp. For a day.
Dough: Add 2 dl of handful water to the sourdough with salt and the rest of t
36 fields of Marabou chocolate
A) Whip it all in a large bowl and stir until the yeast is dissolved
B) Mix in and dough raises for 45 minutes
1. Shape into 30-35 bowls, with 1 piece of chocolate in each.
Raise again for 20 minutes and then baking 180 °
Water and goats are roasted together. The Margarine crumbled in the flour. Water, sugar and salt are added and the dough is well mixed together.
Set for pouring a warm place approx. 30 min.
The dough slices down and forms into big bowls. Remaining on the pla
Add the ingredients in the order in which they are written. The yeast always lasts.
Program basic or whole weat
tips:
Ide line melilla baker
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