{"id":1650,"date":"2023-04-12T01:36:15","date_gmt":"2023-04-12T01:36:15","guid":{"rendered":"https:\/\/grub.fairgomate.net\/?page_id=1650"},"modified":"2023-04-16T06:25:48","modified_gmt":"2023-04-16T06:25:48","slug":"crusty-white-bread-mix","status":"publish","type":"page","link":"https:\/\/grub.fairgomate.net\/index.php\/crusty-white-bread-mix\/","title":{"rendered":"Crusty White Bread Mix"},"content":{"rendered":"

\"\"<\/p>\n

Just bought this 10Kg bag so we will how it goes 14\/7\/2019<\/p>\n

THIS IS THE RECIPE THAT CAME IN THE BAG. NOT the recipe in the Breville manual.<\/p>\n

Due to the wide range of different bread making machines now available, we have introduced a variable water rate recipe. Start your recipe with the \u2018Water Target\u2019 quantity and then, based on your results and our advice in \u2018Tips for Perfect Bread \u2013 Water Quantity\u2019, either increase or decrease the water by up to 30 ml to obtain the best results in your machine. For example, the optimum water rate for a large loaf using 600 g of bread mix in a Panasonic is 410 ml.<\/p>\n

Laucke Crusty White Bread Mix<\/strong>\u00a0<\/a><\/p>\n

Ingredients<\/h2>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
VOLUME<\/td>\nINGREDIENTS<\/td>\n\u00a0<\/td>\n<\/tr>\n
\u00a0<\/td>\nLARGE LOAF<\/td>\n\u00a0<\/td>\n<\/tr>\n
600 g<\/td>\nCrusty White Bread Mix<\/td>\n3-3\/4 cups<\/td>\n<\/tr>\n
380 ml<\/td>\nWater (+ \/ \u2013 30 ml)<\/td>\n1.5 cups<\/td>\n<\/tr>\n
4.5 g<\/td>\nYeast<\/td>\n1-1\/2 tsp<\/td>\n<\/tr>\n
\u00a0<\/td>\nMEDIUM LOAF<\/td>\n\u00a0<\/td>\n<\/tr>\n
600 g<\/td>\nCrusty White Bread mix<\/td>\n3-3\/4 cups<\/td>\n<\/tr>\n
380 ml<\/td>\nWater (+ \/ \u2013 30 ml)<\/td>\n1.5 cups<\/td>\n<\/tr>\n
3 g<\/td>\nYeast<\/td>\n1 tsp<\/td>\n<\/tr>\n
\u00a0<\/td>\nMEDIUM LOAF – 500 g<\/td>\n\u00a0<\/td>\n<\/tr>\n
500 g<\/td>\nCrusty White Bread Mix<\/td>\n3-1\/8 cups<\/td>\n<\/tr>\n
320 ml<\/td>\nWater (+ \/ \u2013 30 ml)<\/td>\n1-1\/4 cups<\/td>\n<\/tr>\n
4 g<\/td>\nYeast<\/td>\n1 sachet<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Method<\/h2>\n

1 MAKING BREAD IN A BREAD MACHINE
\n2 Add the ingredients into the bread bowl in order recommended by your bread machine instruction manual.
\n3 Select program. Longer mixing cycles generally produce better results.Press Start.
\n4 BY DOUGH MIXER \/ HAND
\n5 Blend Laucke Bread Mix and yeast in a large bowl. Add lukewarm water and mix to form dough of approximately 30\u00b0C.
\n6 Knead the dough vigorously until it is smooth and elastic. Knead by hand for at least 10 minutes, or at least 6 minutes in a dough mixer.More kneading provides better bread. Test by stretching a small amount of dough into a rectangle: it should form a thin, translucent \u2018window\u2019 in the centre.
\n7 To ferment (\u201cproof\u201d) the dough: return it to the bowl, ensuring there is room for it to rise, and cover to prevent skinning. Maintain in a warm environment until double in size (approx. 40 minutes).
\n8 Knead lightly on a floured surface to \u2018degas\u2019 the dough. Shape as required and place in an oiled bread tin. Leave in a warm, draft free place to rise again, until at least double in size.
\n9 Bake in a preheated oven (conventional 220\u00b0C \/ fan forced 200\u00b0C) for 25-30 minutes or until golden brown. For a crispier crust, spray lightly with water before placing in oven. Loaf is baked if it sounds hollow when tapped.
\nHELPFUL HINTS<\/strong><\/p>\n

TIPS FOR PERFECT BREAD – In a Bread Machine<\/strong><\/p>\n

1 Bread made with the optimum amount of water will have good appearance, volume and crumb quality, and will retain its freshness.
\n2 If your machine has difficulty kneading the dough, or if your loaf is too small, or has a ragged top crust, then add more water in subsequent bakes.
\n3 If your loaf is too big with crumb that is rubbery, grey and sticky with many large holes, then reduce the water in subsequent bakes.
\n4 If your loaf is too large and everything else is fine, reduce the amount of yeast by up to \u00bd teaspoon.
\n5 For a heavier style of bread, reduce the yeast by \u00bd teaspoon or more.
\n6 The Medium recipes have been formulated using a whole 600 g premix packet. However, if you prefer a lighter Medium loaf, use 500 g of bread mix, 320 ml (+ \/ – 25 ml) water and 1\u00bd tsp yeast.
\n7 Yeast Performance
\n8 Yeast performance can be affected by air and moisture. Reseal opened sachets or store in a small sealed container. If the yeast sachet has been open for some time, an extra \u00bc tsp may be required to maintain loaf volume.<\/p>\n","protected":false},"excerpt":{"rendered":"

Just bought this 10Kg bag so we will how it goes 14\/7\/2019 THIS IS THE RECIPE THAT CAME IN THE BAG. NOT the recipe in…<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"wf_page_folders":[78],"class_list":["post-1650","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/pages\/1650","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/comments?post=1650"}],"version-history":[{"count":0,"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/pages\/1650\/revisions"}],"wp:attachment":[{"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/media?parent=1650"}],"wp:term":[{"taxonomy":"wf_page_folders","embeddable":true,"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/wf_page_folders?post=1650"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}