Chef de haute cuisineBreads
METHOD Mix knead well (must be spongy)
Mix dry ingredients
Add liquid to center
This is the secret; add flour or liquid to find the right consistency - springy, spongy, light & not sticking to hands
Cover with wet cloth
Rise in warm place, should just about double in size.
Bake 220 c for color
Note!
(for the Yachties)
You get great results using all dry ingredients and adjusting the liquid needed
Adding a pinch of gluten to the flour will ensure super good bread.
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INGREDIENTS
Makes 2 loaves
6 cups flour
25g yeast in cup of water
+/-2¼ cup milk
2 tbsp. sugar
1 tbsp. margarine
2 tsp. salt
ROLLS
1300 g flour
50g yeast
1 cup milk
half cup sugar
half cup shortening
2 tsp. salt
3 eggs
NOTE
For brown mix half white/half brown or whole-wheat