This recipe goes especially well with homemade soup, and makes light and airy French-style bread, with a crusty top and edges. It could well be fine for sandwiches, too. Unlike the last homemade dough using our automatic bread machine, this was very much a success, and possibly the best loaf we’ve made.
Ingredients
350ml of water
20g or two tablespoons of butter
2 tablespoons of salt
2 teaspoons of sugar
1 egg
600g of plain flour
1 packet of dry yeast
Method
As before, this will be different for each automatic bread making machine, but our Bifinett KH1171 required the water, salt, sugar, egg, and flour to go in first, followed by the yeast. With the browning level set to medium, we left it for just over three hours until the machine had finished its process, tipping out the loaf when it been cooling for some time.
Tags: Make your own