105
＊
Thin crust and white crumb Pain de mie (super soft French bread) with half
portion of instant dry yeast, keeping the original flavor of wheat.
Pain de mie
(super soft French bread)
Ingredients
＊
Use 5 °C cold water and reduce the amount
of water by 10
g
(m
L
) if the room temperature
is above 25 °C.
Pain de mie
(super soft French bread)
High-gluten flour
250
g
Butter
15
g
Granulated sugar
18
g
(1½ tbsp)
Milk powder
6
g
(1 tbsp)
Salt
5
g
(1 tsp)
Water
＊
200
g
(m
L
)
Instant dry yeast
1.4
g
(½ tsp)
1125 kcal (for 1 loaf)
Preparations
(P. 98)
ő
To reset
ő
To stop after starting (Hold)
Ɨ
Install blade in the bread pan.
Ƙ
Add flour and water (except instant dry yeast) in the bread pan.
ƙ
Put the bread pan into the main body and place instant dry yeast in the yeast dispenser.
2
Start
3
Press
ഖဂ
(Cancel) when you hear the beep
sound.Take out the bread pan and cool it down
for about 2 min. Then
take out the bread
Please see P.92
for the baking
procedure.
Select menu “2”
1
1
2
3
Ŗ
To select crust colour
Ŗ
To set timer for
completion time
Ŗ
To add raisins and
other ingredients
(P. 103)
(P. 104)
(P. 100)
(P. 102)
Time required: about 4 h and 50 min
Brea
d
Pain de mie (super soft Fr
ench br
ead)
Convenient functions (Timer)
