AEG BP8306001M Libro delle Ricette Scaricare il pdf (Pagina 18)

evenly on the pastry. Mix eggs, cream,

sugar and vanilla sugar together well

and put over the apples.

– Time in the oven: 45 minutes

– Shelf position: 2

1.7 Bread and Rolls

Farmer Bread

Ingredients:

• 500 g wheat flour

• 250 g rye flour

• 15 g salt

• 1 small packet dried yeast

• 250 ml water

• 250 ml milk

Other:

• Baking tray which has been greased or

lined with baking parchment

Method:

Place wheat flour, rye flour, salt and

dried yeast in a large bowl. Mix water,

milk and salt and add to the flour. Knead

all ingredients into a workable dough.

Leave the dough to rise until it doubles

in volume. Shape the dough into a long

loaf and place on the baking tray which

has been greased or covered with bak-

ing parchment. Leave the loaf to rise

again by half its volume. Before baking

dust with a little flour.

– Time in the oven: 60 minutes

– Shelf position: 2

Rich Yeast Plait

Ingredients for the dough:

• 750 g flour

• 30 g yeast

• 400 ml milk

• 10 g sugar

• 15 g salt

•1 egg

• 100 g softened butter

Ingredients for the finish:

•1 egg yolk

• a little milk

Method:

Sieve the flour into a mixing bowl, make

a well in the centre. Cut up the yeast and

place it in the well. Stir in with the milk,

some of the sugar and some of the flour

from around the edge, sprinkle with

flour, leave to rise in a warm place until

the flour sprinkled on the pre-dough is

showing cracks. Put the rest of the sugar,

salt, egg and butter on the edge of the

flour. Knead all ingredients into a worka-

ble yeast dough. Leave the dough to rise

in a warm place until it is about double

the size. Then weigh out into three

equally sized pieces of dough and shape

each one into a rope. Plait the three

ropes together. Then cover and leave to

rise for another half an hour. Coat the

surface of the plait with a mixture of egg

yolk and milk and then put in the oven.

– Time in the oven: 50 minutes

– Shelf position: 3

White Bread

Ingredients:

• 1,000 g flour

• 1 cube of fresh yeast or 2 packets of

dried yeast

• 650 ml milk

• 15 g salt

Other:

• Baking tray which has been greased or

lined with baking parchment

Method:

Place flour and salt in a large bowl. Dis-

solve the yeast in tepid milk and add to

the flour. Knead all ingredients into a

workable dough. Depending on the

qualities of the flour, a little more milk

may be required to achieve a workable

dough. Leave the dough to rise until it

doubles in volume. Cut the dough into

two, make into two long loaves and

place on the baking tray which has been

greased or covered with baking parch-

ment. Leave the loaves to rise again by

half their volume. Before baking, dust

them with flour and with a sharp knife

cut 3-4 diagonal lines, at least 1 cm

deep.

– Time in the oven: 55 minutes

– Shelf position: 2

Yeast Plait

Ingredients for the dough:

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