french bread

freanch bread traditionally has a crisp crust and light, chewy crumb.use the special french bread setting on your bread machine to help to achieve this unique texture

 

Small 
makes 4 loaf
130ml tap water
300g bread flour 
4 g salt
5g dried yeast 
bread crust 1/2 tsp 
bread boost 1/2 tsp
1 egg
20g butter

add all accept butter in mixing bowl or bread machine 
mix it well for 5 min then put the butter .
in bread machine use the french bread dough setting press start
for mixer  mix for 20 min.
when the dough cycle finished,remove the dough from the machine,knock it back divide it into four equal portion .each 120g 
on a floured surface shape each piece of dough into ball rest it for 60min. cover with cling wrap or towel.
after time up  fold one third up lengways and one third down ,then press. repeat twice or more,gently roll each piece to 11 /13 in loaf leaving the dough to rest  between folding to avoid tearing cover with lightly oiled clear plastic wrap and leave in a warm place for 1hr . preheat the oven to 210'C.using waterbath style .spray the dough ,slash the top several time with knife ,place at the top of the oven ,spray the inside of the oven with water and bake for 15 to 20 min. transfer to a wire rack to cool.

cook's tip
use the french bread making setting if you do not have a french bread dough setting.remove the dough before the final rising stage and shape as directed.
 

 
 

Krispy kreme

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Lama tak menaib ...

Hari ni try cuba buat doughnut version krispy kreme

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1 1⁄4 ounces yeast (2 1/4 teaspoons)

1 1⁄2 teaspoons granulated sugar

3⁄4 cup warm water (100 - 110 F)
1 3⁄4 cups all-purpose flour
1⁄2 teaspoon salt
1 egg yolk
1 tablespoon nonfat milk
1⁄4 teaspoon vanilla extract
vegetable shortening (as required by your fryer)

Glaze

1 3⁄4 cups powdered sugar, plus

2 tablespoons powdered sugar

1⁄4 cup boiling water
1 pinch salt
 

DIRECTIONS

Dissolve yeast and sugar in warm water.
Let solution stand for 5 minutes or until it becomes foamy on top. (Make sure water isn't too hot, or you may kill the yeast).
Combine flour and salt in large bowl with an electric mixer.
Add yeast solution, egg yolk, milk, and vanilla extract and mix well w/ electric mixer for 30 seconds, or just until all ingredients are combined.
Form dough into a ball, then let it sit in a bowl, covered, in a warm place for approximately one hour, or until dough doubles in size.
Gently roll out dough until it's about 1/2-inch thick on a floured surface. Use a well-floured 3-inch biscuit cutter (or doughnut cutter) to cut out circles of dough. Then, use a well-floured lid from a plastic soda bottle (about 1-1/8 inch diameter) to cut the hole.
Arrange doughnuts on lightly floured cookie sheets, cover w/ plastic wrap, and let sit for one hour in a warm place, until doubled in size.
While doughnuts rest, make the glaze by combining powdered sugar, boiling water, and salt. Whisk glaze until smooth, then cover w/ plastic wrap until you are ready to use it.
As doughnuts rise, heat vegetable shortening in a fryer to 375°F.
When doughnuts have doubled in size, transfer 2-3 at a time to the shortening. (Lift doughnuts gently when transfering) so they do not collapse. Fry doughnuts for 1-1/2- 2 minutes per side, then remove them to a cooling rack.
After a minute or so on cooling rack, spoon glaze generously over the top of each doughnut. Entire surface should be coated with glaze.