Nostalgia Electrics BMM100 SERIES, Инструкция и рецепты

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ENGLISH
23
FRENCH BAGUETTE
NORMAL
DOUGH SIZE
1½ Cup Water •
1¾ Tbsp. Dry •
Wheat Leaven
1Tsp. Salt •
1 Tsp. Sugar •
2 Cups Bread Flour •
1 Cup Wheat Flour •
1½ Tsp. Dry Yeast •
LARGE DOUGH SIZE
2¼ Cup Water •
3½ Tbsp. Dry Wheat Leaven •
½ Tsp. Salt •
½ Tsp. Sugar •
2½ Cups Bread Flour •
1½ Cup Wheat Flour •
2 Tsp. Dry Yeast •
Use PROGRAM 8: DOUGH
When dough is ready, divide into 2-4 parts, form
into loaf shapes and let them sit for 30-40 minutes.
Make a series of diagonal cuts on the top
surface and put the bread in the oven to bake.
CROISSANTS
1 Cup Water •
or Milk
1 Egg •
¼ Cup Butter •
1 Tsp. Salt •
2 Tbsp. Sugar •
3 Cups Bread Flour •
1½ Tsp. Dry Yeast •
Use PROGRAM 8: DOUGH
Take the dough from the Bread Pan, knead,
leave it to set it aside and then knead again.
Cover the dough and put in the
refrigerator for 30 minutes.
Roll out the dough into a rectangle and brush
melted butter on it, avoiding the edges.
Place the dough in a plastic bag and set aside for
at least 1 hour or overnight in the refrigerator.
Roll out the dough into a rectangle and cut it
into 9 squares. Cut each square diagonally.