Philips Pure Essentials Collection Machine à pain - Manual (Page 9)

Be careful, the baking rack, the baking trays and the breads are hot.
17 Take the baguettes from the baking trays and leave them to cool on a wire cooling rack (Fig. 12).
Bloomer
Bloomer refers to a bread shape that is cylindrical, but flat on the bottom with several diagonal slashes across the top.
1 Use the ingredients and follow steps 1 to 3 under ‘Baguettes’ above.
2 Roll out each of the four dough lumps with a rolling pin into a 18cm-long and approx. 1.5cm-thick rectangular sheets with round
corners (Fig. 13).
3 Grasp the long side of each sheet of dough and roll it up into a 5cm wide roll. Tuck in the ends and smooth them (Fig. 14).
4 Place the long separators in the baking trays and place the dough shapes in each section.
5 Cut diagonal slashes across the top approx. 1.5cm apart (usually about 6 slashes per dough shape) with the slitter supplied or a serrated
knife (Fig. 15).
6 Use the brush to dampen the top of the dough shapes with water.
Note: Make sure no water is left behind in the baking tray.
7 Put the baking rack with the baking trays in the breadmaker.
8 Press the stop/start/cancel button to start the baking cycle.
9 Unplug the appliance at the end of the baking cycle.
10 Lift the baking rack out of the appliance.
Be careful, the baking rack, the baking trays and the breads are hot.
11 Take the bloomers from the baking trays and leave them to cool on a wire cooling rack.
Epi French bread
Epi French bread is a French bread made of baguette dough and shaped like an ear of corn (‘epi’ is French for ear of corn).
1 Use the ingredients under ‘Baguettes’ above and shape the baguettes by following steps 1 to 9.
2 Place the long separators in the baking trays and place the dough shapes in each section.
3 Use a pair of scissors to slash the top of the dough shape at 2 to 2.5cm intervals across its full length to create flaps in the top of the
dough shape (Fig. 16).
Note: The length of the cuts has to be about two-thirds of the height of the dough shape.
4 Put the flaps of dough to the right and to the left in turns (Fig. 17).
5 Use the brush to dampen the top of the dough shapes with water.
Note: Make sure no water is left behind in the baking tray.
6 Put the baking rack with the baking trays in the breadmaker.
7 Press the stop/start/cancel button to start the baking cycle.
8 Unplug the appliance at the end of the baking cycle.
9 Lift the baking rack out of the appliance.
Be careful, the baking rack, the baking trays and the breads are hot.
10 Take the epi French breads from the baking trays and leave them to cool on a wire cooling rack.
Tip: The flaps of the baked epi French breads can be easily broken off as individual serving.
Braided bread
This is a recipe for one of the most common type of braided bread, i.e. three-strand braided bread.
Ingredients:
- ¼ cup milk
- ½ large egg
- 1 1/6 cup flour
- 1tbsp sugar
- ¼ tsp salt
- 1/8 cup butter
- ¾tsp dry yeast
To shape the braided bread:
1 Sprinkle some flour on the work surface.
2 Remove the bread pan from the appliance and take the dough out of the bread pan.
3 Roll the dough into a ball and divide the ball into six lumps with a knife (Fig. 18).
Note: Make sure the lumps have the same weight.
4 Place three lumps on the floured work surface and roll each lump back and forth with your hands. Start in the centre and move your
hands outwards along the length of the dough while rolling it in order to stretch it to the desired length (Fig. 19).
Note: Make sure the dough strands keep a consistent diameter. The dough strands must be rolled until they have the same length as the baking tray
(approx. 18cm).
5 Place the three dough strands next to each other on the baking tray (Fig. 20).
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