AuthorLe-ThermiqueCategoryBreadsDifficultyIntermediate- Install the Kneading Blade.
- Line the baking trays with parchment papers.
WEIGHING INGREDIENT
- Place the mixing jar in the base unit, and press the scale button to start the weighing. The display will show “0 00 0” by default.
- Add ingredients: Weigh all the dry ingredients and follow by wet ingredients.
- Weigh the ingredients one by one in the mixing jar to show the exact value on the LCD screen.
- Press the scale button once it will reset to zero.
- Remove the ingredients, it will minus the weighing total value.
1st Rise: After 1st Rise, divide the dough into 8 equal portions.
Flatten dough and roll into a ball, cover with tea towel for 15 minutes.
Punch & Shape the dough:
- Use your hand to flatten the dough to release the air. Turn the dough bottom side up, use a rolling pin to flatten and shape it to the long oval shape. Place the 2 pcs of the half cheese slices in vertical line near the edge of the dough.
- Seal the opening tightly from one end to the other. Roll it out into a log about 6-8 inches long.
Proofing 2nd Rise:
- Place each log on to the baking tray about 2 inches apart. Cover the baking tray with plastic wrap and let it proof for another 40 minutes or until it almost double the size.
- Brush the milk on the dough surface, sprinkle parmesan cheese, chopped parsley and sugar.
- Preheat oven 180°C. Bake the bread for 30 to 35 minutes, until it's light golden brown. Test it for doneness by removing it from the pan and thumping it on the bottom (it should sound hollow).
Serving Size sticks
Servings 8
- Amount Per Serving
- Calories 289
- % Daily Value *
- Total Fat 14.4g23%
- Saturated Fat 8.5g43%
- Cholesterol 39mg13%
- Sodium 347mg15%
- Potassium 54mg2%
- Total Carbohydrate 27g9%
- Dietary Fiber 0.8g4%
- Sugars 2.9g
- Protein 13.6g28%
- Calcium 25%
- Iron 9%
- Vitamin D 13%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
- Install the Kneading Blade.
- Line the baking trays with parchment papers.
WEIGHING INGREDIENT
- Place the mixing jar in the base unit, and press the scale button to start the weighing. The display will show “0 00 0” by default.
- Add ingredients: Weigh all the dry ingredients and follow by wet ingredients.
- Weigh the ingredients one by one in the mixing jar to show the exact value on the LCD screen.
- Press the scale button once it will reset to zero.
- Remove the ingredients, it will minus the weighing total value.
1st Rise: After 1st Rise, divide the dough into 8 equal portions.
Flatten dough and roll into a ball, cover with tea towel for 15 minutes.
Punch & Shape the dough:
- Use your hand to flatten the dough to release the air. Turn the dough bottom side up, use a rolling pin to flatten and shape it to the long oval shape. Place the 2 pcs of the half cheese slices in vertical line near the edge of the dough.
- Seal the opening tightly from one end to the other. Roll it out into a log about 6-8 inches long.
Proofing 2nd Rise:
- Place each log on to the baking tray about 2 inches apart. Cover the baking tray with plastic wrap and let it proof for another 40 minutes or until it almost double the size.
- Brush the milk on the dough surface, sprinkle parmesan cheese, chopped parsley and sugar.
- Preheat oven 180°C. Bake the bread for 30 to 35 minutes, until it's light golden brown. Test it for doneness by removing it from the pan and thumping it on the bottom (it should sound hollow).