White Bread
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2 rates
Preparation : 5 min
Cooking : 30 min
Total time : 2 h 35 Rest : 2 h
5 pieces
250 g bread flour
45 g dried yeast
15 g bread improver
1 tsp salt
450 ml lukewarm water
Associated products
RECIPE STEPS
1
Place all dry ingredients into the Cook Expert Metal bowl.
- 250 g bread flour
- 45 g dried yeast
- 1 tsp salt
- 15 g bread improver
2
Run the Bread/Brioche program. Whilst the first min of the program is running add the water through the lid.
- 450 ml lukewarm water
Bread/Brioche
02:00 / 5 /
3
You can run the program twice if your dough is not smooth.
Bread/Brioche
02:00 / 5 /
4
Allow the dough to prove in the metal bowl, EXPERT/1 hour/35 degrees.
Expert
01:00:00 / 0 / 35°C
5
Remove dough & mould into the Cocotte. Place lid on & allow to prove for a further hour.
6
Remove lid & place in oven, pre-heated to 220 degrees. Cook for 30min, or until loaf has browned and makes a hollow sound when you tap on it.
7
Remove from Cocotte & allow to cool on a wire rack.
Recipes submitted by consumers are not tested by Magimix.
3 comments
julia124
it made flour soup. if someone could update the water flour ratios that would be great.
Response from the Magimix team:
Thank you for your feedback on the water-flour ratio. We’ll review the measurements and make necessary adjustments to ensure consistency in the recipe. Your input is appreciated!Thank you!
karen40812
It is also far too much yeast
Response from the Magimix team:
Thanks for your feedback. We’ll test a reduced yeast quantity for improved flavour.
I’m going to trust the process but so far I have mixed the ‘dough’ and it looks like soup. 250gm of flour to 450ml of water - I’m not sure the measurements are right on this one….. Will post update.