Electrolux EBCSL9SP Livro de Receitas descarregar pdf (Página 25)

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

parchment.

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

–Oven level: 2

– For steam ovens: add 200 ml of water

into the water drawer

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 dou-

bles in volume.

Shape the dough into a long loaf and place

on the baking tray which has been greased

or covered with baking parchment.

Leave the loaf to rise again by half its vol-

ume. Before baking dust with a little flour.

– Time in the oven: 60 minutes

– Oven level: 2

– For steam ovens: add 300 ml of water

into the water drawer

Rich Yeast Plait

Ingredients for the dough:

• 750 g flour

• 30 g yeast

• 400 ml tepid 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, place it

in the well, stir in with the milk and 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 sprin-

kled on the pre-dough is showing cracks.

Put the rest of the sugar, salt, egg and but-

ter on the edge of the flour. Knead all ingre-

dients into a workable 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

– Oven level: 3

CASSEROLES/GRATINS

Lasagne with ham

For 2 —3 people

Ingredients:

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