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Moulinex OW6002 Manual

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2. RECIPES FOR INDIVIDUAL LOAVES
Bread Sticks
(programme 3): for 20 grissini
tsp > Teaspoon
tbsp > Tablespoon
Ingredients
Water > 125 ml
Salt > ½ tsp
Olive oil > 2 tsp
T55 our > 210 g
Dried yeast > 1 tsp
Accessories
1 baking tray (5)
2 non-stick trays for
individual loaves (7)
1 brush (11)
This recipe cannot be made
with smaller quantities.
The 2 stages, the kneading and rising of the
dough, are carried out automatically and
last a total of 1h 20 (30 min of kneading
followed by 50 min. for the dough to rise).
Begin to shape 10 grissini and cover the
10 other grissini with a cloth or clinglm.
To prevent the breadsticks from
breaking, stretch them out in 2 stages.
Burger Buns
(programme 5): for 8 sandwich loaves
tsp > Teaspoon
tbsp > Tablespoon
Ingredients
Water > 215 ml
Milk powder > 10 g
Oil > 3 tsp
Salt > 1 tspn
Sugar > 2.5 tsp
T55 our > 360 g
Dried yeast > 2 tsp
Accessories
1 baking tray (5)
2 non-stick trays for
individual loaves
for individual
loaves (7)
1 brush (11)
The 2 stages, the kneading and rising of the
dough, are carried out automatically and
last a total of 1h 20 (25 min of kneading
followed by 55 min. for the dough to rise.
Begin to shape 4 dough pieces and cover
the other 4 dough pieces with a cloth or
clinglm.
Once they are placed on the trays, and to
keep the round shape, atten the dough
pieces lightly with the palm of your hand
to prevent them from rising too much.
Flat Bread
(programme 4): for 4 flat loaves
tsp > Teaspoon
tbsp > Tablespoon
Dough
ingredients
T55 our > 250 g
Salt > ½ tsp
Water > 150 g
Dried yeast> 2 tsp
Ingredients
for the "glaze"
Cold water > ¼ cup
Flour > ¼ cup
Very hot water > ½
cup
The 2 stages, the kneading and rising of the
dough, are carried out automatically and
last a total of 35 min (20 min of kneading
followed by 15 min. for the dough to rise).
Begin to shape 2 dough pieces and cover
the 2 other dough pieces with a cloth or
clinglm.
Prepare the "glaze" by mixing together cold
water and our. Then add very hot water to
this mixture. Spread the glaze over the
loaves with your hands. Do not use all of
the mixture.
For more crusty loaves, replace the
"glaze" with an egg yolk that you
can spread using the brush. Then
press with your ngertips around
the edges of the loaves.
Accessories
1 baking tray (5)
2 non-stick trays for individual loaves (7)
1 brush (11)
39
NoticeBaguette&Co_NC00013526:Mise en page 1 22/10/09 15:20 Page 39
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