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Bread - Benkku81
Cuisine et Traditions

Bread

Bread with a taste milky and slightly sweet
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Chef :
Réalisé le :
Famille :
BreadBreadBread
Temps de préparation : 50 min
Temps de cuisson : 40 min
Temps de repos : 3 h
Temps total : 5h30min
Nbre de couvert : 1

Ingrédients


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Butter : 0,030 kG

Baker's yeast : 0,015 kG
Water : 0,100 L
Whole milk: 0,200 L
Sugar : 0,020 kG
Salt : 0,010 kG

Flour : 0.600 kG
Egg : 1 piece

1) Bread1
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Put the butter to melt. Let it cool down.
Crumble the yeast in a small container, and dilute in warm water (25-30°C).
Add the milk, sugar and salt. Stir to dissolve all.
Pour the flour directly onto the work plan and form a well. Pour in the liquid.
Mix with fingertips.
Add the butter and the egg. Mix all the ingredients.
Knead the dough for 15 minutes. It is homogeneous and smooth.
Form a ball and place in a container. Cover with a cloth and leave to grow for 1 hour 30 minutes.
2) Bread2
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The dough has doubled in volume. Sprinkle with flour and degas the dough with the help of the point.
To restore the body by pushing it down and folding it over itself several times.
Shape in the form of a coil of the same length as the mould.
Line the mold in bread and drop the dough.
Cover and leave again to point (about 1: 00 am).
3)
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The bread has pushed and filled now at least half of the mold.
In the case of a special mould in bread, put in place the cover. In the case of a cake pan, the bread will be slightly puffed on the top.
Preheat the oven to 200°C and bake the bread for 30-40 min.
Let the bread completely cool in the pan (the cover knew it is a cake pan).

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Notes du chef

Served with a little butter and jam at breakfast, it also goes well gladly very well with dishes salty as with foie gras or rillettes or other pâtés.

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