Gaggenau PS 026 Notice D'utilisation page 21

Recipes
SESAME BREAD
1 packet dried yeast
1 teaspoon of brown sugar
0.4 1 (12 oz) buttermilk
500 g (1 lb.) white flour
3 tablespoons sesame seeds
2 level teaspoons of sea salt
milk to coat
sesame to decorate
Preparation
Mix the yeast with some sugar and a
small amount of warmed buttermilk.
Stir gently. Leave to stand for 15 mi-
nutes in a warm place. Knead together
the yeast and the remainder of the
buttermilk and the other ingredients
until the dough comes away from the
sides of the bowl. Leave to stand in a
warm place for a further 30 minutes
then knead once again and form the
bread shape required. Brush with milk
and sprinkle with sesame seeds.
Score the surface and leave to stand
for a further 30 minutes. Place a small
ovenproof container with some water
in the oven to retain humidity and then
place the bread in the oven and bake.
Temperature: 175 °C (350 °F)
Baking Time: 40 minutes
Temperature Probe: 90 °C (195 °F)
20
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WHITE BREAD (two loaves)
30 g (1 oz) yeast
1 cup lukewarm water (30 °C / 85 °F)
1 tablespoon sugar
500 g (18 oz) plain flour
2 teaspoons sea salt
25 g (1 oz) butter or margarine
approx. 3 / l (12 oz) lukewarm water
8
(30°C / 85 °F)
Preparation
Crumble yeast into a cup; add sugar
and water and stir. Sieve flour into a
mixing bowl, make a well in the centre
and pour in the yeast mixture. Stir the
yeast mixture into the flour, starting
from the middle of the well. Gradually
add the liquid butter, water and salt to
the mixture and beat until the dough is
light and full of bubbles. Sprinkle with
flour, cover with a cloth and keep in a
warm place to rise to double its ori-
ginal size. Knead the dough once
more and leave to rest for a further
30 - 40 minutes.
Form into two loaves and leave to rest
for another 15 minutes. Score with a
sharp knife. Brush with water and
place on the pre-heated pizza stone.
Bake for 30 - 40 minutes. Here you can
use the temperature probe which
should read 90 °C (195 °F). The bread
should be golden brown when
finished and sound hollow when
tapped.
On completion, baste again with water
to give the bread a nice shine.
Temperature:
Baking Time:
Temperature Probe: 90 °C (195 °F)
DANISH PASTRIES
500 g (18 oz) plain flour
salt
1 / -
8
40 g (1
100 g (4 oz) butter
100 g (4 oz) sugar
2 - 4 egg yolks
cream
Cheese filling
250 g (9 oz) cream cheese
approx. 50 g (2 oz) sugar
approx. 30 g (1 oz) butter
1 - 2 eggs
grated rind of lemon
200 g (7 oz) chopped hazelnuts
2 tablespoons rum
raisins (optional)
Preparation
Make dough with flour, salt, milk and a
little sugar. Cover and leave to prove
for 20 - 30 minutes. Knead butter, sugar
and egg yolks into the dough and
work it well until it comes away from
the sides of the mixing bowl. Cover
the bowl and leave it in a warm place
to prove, until the mixture is double in
size. Roll up from the short end to
make a short, thick roll. Cut slices
2 cm (
the whirl under. Allow the pastries to
prove once more then place onto the
pre-heated baking stone and bake for
15 - 20 minutes. Dust with icing sugar.
Temperature:
Baking Time:
175 °C (350 °F)
30 - 40 minutes
1 / l (4-8 oz) milk
4
1 / oz) yeast
2
3 / ") thick and tuck the ends of
4
175 °C (350 °F)
15 - 20 minutes