Preparation Time: 1.5 hours
Cooking Time: 30 minutes
Serves: 8
| Ingredients | Preparation |
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600g Laucke Crusty White Bread Mix 11⁄2 cups tepid water 2 teaspoons dried yeast 1 tablespoon olive oil Temperature: 38°C and 210°C Humidity: 30% |
1. Combine the bread mix and dried yeast in the bowl of a kitchen machine. Connect the dough hook attachment. Add tepid water and olive oil and then mix slowly to combine before increasing the speed for 6 minutes. Remove dough hook. 2. To prove, leave the dough in the bowl and place uncovered in the combi-steam oven. Select the dough proving function at 38°C and set the timer for 30 minutes or until it has doubled in size. 3. Remove the dough and knead gently on a lightly floured surface. Shape as required and place in an oiled bread tin and return to the combi-steam oven at 38°C on the dough proving function for another 20 minutes. 4. Preheat the combi-steam oven to Hot Air 210°C + 30% humidity and bake for 25–30 minutes or until golden brown. After you place the bread in your combi-steam oven, use the misting function to give your bread an injection of steam. The loaf is baked if it sounds hollow when tapped. |
