Easy Bread
Easy Bread
Cooking Mode:
Steam & Combi
Steam:
25% Max
Equipment
- Stand Mixer
- Bread Tin
- Scales
Ingredients
Ingredients- 750gm Plain Flour
- 25gm Dried Yeast
- 30gm Sea Salt
- 30gm Olive Oil
- 425gm Warm Water
METHOD
Place all ingredients in mixer and mix on slow / medium speed for 5 mins
Remove dough hook and cover bowl with cling film
Place bowl in to a preheated steam oven 40 degrees for 30 minutes
Remove dough from the bowl and place on a lightly floured bench and knead for 1 minute, shape into the size of your tin and
return to the oven same time same temperature
After the second prove set oven to Combi mode and bake @ 200 degrees for 20 mins
Remove dough hook and cover bowl with cling film
Place bowl in to a preheated steam oven 40 degrees for 30 minutes
Remove dough from the bowl and place on a lightly floured bench and knead for 1 minute, shape into the size of your tin and
return to the oven same time same temperature
After the second prove set oven to Combi mode and bake @ 200 degrees for 20 mins
HINTS & TIPS
Ensure you have filled the water tank in the oven before beginning
As soon as your bread is ready remove it from the oven and place on to a cooling rack. – Make sure your water is only warm, to hot will kill the yeast
Keep unused yeast in the freezer, it will remain dormant till you make your next loaf – For an alternative add pitted olives and rosemary
Saute´ a small dice of green and red peppers and add to your mix for some sweetness
As soon as your bread is ready remove it from the oven and place on to a cooling rack. – Make sure your water is only warm, to hot will kill the yeast
Keep unused yeast in the freezer, it will remain dormant till you make your next loaf – For an alternative add pitted olives and rosemary
Saute´ a small dice of green and red peppers and add to your mix for some sweetness
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