Bread, buns & biscuits recipes
Add the ingredients in the order in which they are written. The yeast always lasts.
Program French
tips:
Ide line melilla baker
Mix it all together, let it pull approx. 15 min., Spread the dough onto 2 baking sheets with baking paper, butter to the edge of the plates, cut the dough 3 times on one side and 6 times on the other. Behind 3/4 hours at 160 degrees turn down to 130 degrees, c
The milk is lunes, and the yeast dissolves, but it is not allowed to heat and the other ingredients are pelted into a uniform dough raising to double size in a warm place.
The dough is divided into 2 equal parts; The one for rosin bread and the other is divid
sourdough:
Stir the ingredients together and allow it to stand at room temperature for 2 days. (Only made the first time to bake the bread).
Dej 1:
Stir the ingredients together. Leave it open at room temperature for approx. 12 hours. Remember to take 3-5
Warm and Cream fraiche (36 degrees) and dissolve the yeast. Add liquid Becel, salt, sugar and egg. Stir well with a hand mixer or stirrer.
Add corn & amp; Grahamsmelet and stir around. Add the wheat flour gradually and stir until the dough almost does not s
In a dough dish the yeast dissolves in the water. Add salt and oil. The flour is added a little at a time, and when the dough is firm enough it is taken out on a table. Slice, knead, knead and add more flour until the dough has a "texture" like your ear flip.
The benefits of this bread are that it tastes super good and is very quick to cook and you can completely avoid getting your fingers in the dough.
The yeast is piped into the water. Bring salt, sour milk and durum flour thoroughly together. The flour is add
1. The milk is placed in a large bowl
2. Margarine is melted and poured into the milk
3. Yeast crumbles into the milk mixture
4. Gurkemeje dissolve in 1 tablespoon of boiled water
5. Eggs, sugar and turmeric mixture are also stirred in the bowl
6. Stir th
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