![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQsu9hENVufTSHtFqhyphenhyphen4HXtKEn-Lnu74GJ6QEGhWxzyS5olugffNcsir_-7pIzgOGFASbvwsPWfq8-I-ry2ggDyrjX_pHfmiAcwSvzTqRRS-XFVb2hY2os2biQ0rUWdxUJSPxYwLtKJlU/s1600/Paine-cu-iaurt.jpg)
Ingredients:
- 160ml milk
- 700g all purpose flour
- 130g yogurt
- 2 eggs
- 42g fresh yeast
- 1/2 teaspoon salt
- 40g butter
- 1 tablespoon sugar
- 1 tablespoon vanilla sugar
- juice of half lemon
- (optional) 1 egg yolk
Directions:
- Put all ingredients in bread machine and program it for dough (1h30).
- Remove the dough and split it in 2.
- Shape it as you like: I split it again in 2 and I have twisted the 2 pieces. Lay it in a pan. Do the same for the other part.
- Brush the breads with egg yolk.
- Put them to raise again in the oven at 50ºC for another 30 minutes, adding in the oven a heat proof bawl with water to keep the humidity inside.
- Increase the temperature at 200ºC for another 30 minutes. (I have put them at 250ºC by mistake and as you can see they are a bit too brown on top)
- Take them out from oven and pans and let them cool.
Recipe adapted from "Spécial machine à pain" - Cathy Ytak, page 71
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