Demystifying Steam Oven Cookery

Easy Bread

EASY BREAD

EASY BREAD

EQU-ICON-II

EQUIPMENT

  • Stand Mixer
  • Bread Tin
  • Scales

ING-ICON-II

INGREDIENTS

  • 750gm Plain Flour
  • 25gm Dried Yeast
  • 30gm Sea Salt
  • 30gm Olive Oil
  • 425gm Warm Water

CWS-0007-3-EasyBread

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

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
– Sauté a small dice of green and red peppers and add to your mix for some sweetness

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