EN45
Yogurt bread
ɑ
Making bread dough
ʗ Place A yogurt milk orderly into the bread pan, and add
instant dry yeast into the yeast dispenser.
ʘ Make the dough according to the steps specified in “Bread
dough making” (P. EN39).
ɑ
Forming
ʙ Divide the dough into 10 equal pieces that
are 50
g
each. Shape them into balls, cover
them with a small towel and let them rest for
10 min.
ʚ Place the dough properly, cut it slightly and
spray water on it.
ɑ
Fermentation
ʛ Leave the dough to ferment for 40 ȋ 60 min at a temperature of
30 ȋ 35 Ɇ (to double its size after rise).
ɑ
Baking
ʜ Coat with egg liquid onto the dough, then bake it in an oven
(preheated to a temperature of 180 ȋ 200 Ɇ ) for about 15 min.
Bread dough
High-gluten flour 250
g
Whole wheat flour 30
g
A
ȁ
Butter 15
g
Granulated sugar 18
g
(1½ tbsp)
Salt 5
g
(1 tsp)
Plain yogurt 150
g
Milk
70
g
(about 70
mL
)
Instant dry yeast 2.8
g
(1 tsp)
Egg (evenly mixed) 25
g
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Ingredients (for 10 pieces)
Bagel
ɑ
Making bread dough
ʗ Place A Vegetable oil water into the bread pan that is installed with
a blade in sequence and add instant dry yeast into the yeast dispenser.
ʘ Make the dough according to the steps specified in “Bread
dough making” (P. EN39).
ɑ
Forming
ʙ Divide the dough into 8 small pieces that are 60 g each. Shape
them into balls, cover them with a small towel and place them
still for 10 min.
ʚ Press the middle of the dough with one finger and rotate the
dough till the hole becomes bigger and from the shape of a bagel.
ɑ
Fermentation
ʛ Place them onto a baking paper sprinkled
with flour and allow the dough to ferment for
about 40 min (till it rises to double its original
size) at a temperature of 30 ȋ 35 Ɇ .
ɑ
Water boiling
ʜ Boil both sides of them in boiling water for
30 seconds each and fully drain the water.
ɑ
Baking
ʝ Put them on a baking pan covered with baking
paper and bake it in an oven preheated to a
temperature of 170 ȋ190 Ɇ for 15 ȋ 20 min.
Bagels are directly edible.
But it would be more
delicious to cut the bagel
into half and add in fresh
vegetables, hams,
cheeses and jam.
Bread dough
High-gluten flour 280
g
A
ȁ
Granulated sugar 24
g
(2 tbsp)
Salt 5
g
(1 tsp)
Vegetable oil 8
g
(2 tsp)
Water 180
g
(
mL)
Instant dry yeast 2.8
g
(1 tsp)
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Ingredients (for 8 pieces)
ʜ
ʝ
ʚ
Dough Various flavored bread
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