Molen de Hoop Fanfare Bread Mix 1 kg
This versatile mix makes it easy to bake white wheat bread studded with a varietyof seeds and grains, or to create delicious muesli or raisin loaves.
Enjoy a unique taste sensation: simply prepare the dough, shape it as desired, and bake until golden brown. The mix delivers soft, flavorful bread every time—perfect for sandwiches, toast, or a quick snack straight from the oven.
This versatile non-stick baking mat offers even heat distribution and effortless release for everything from delicate pastries to sturdy bread loaves. Crafted for home bakers and professionals alike, it provides a durable, easy-to-clean surface that eliminates the need for excess flour or oil.
Recipe
Simply combine 300 g of Fanfare Bread Mix, 7 g of dry yeast, and 180 g of water, then follow the included recipe to bake a loaf that looks and tastes great.
This versatile non-stick baking mat offers even heat distribution and effortless release for everything from delicate pastries to sturdy bread loaves. Crafted from durable silicone-coated fiberglass, it provides a hygienic, easy-to-clean surface that replaces messy parchment paper. Home bakers and professionals alike will appreciate the flexible, lightweight design that rolls up for compact storage yet lies flat for consistent results every time.
For bread-machine baking, follow these simple steps :
Select the “raisin bread” programme. When the audible signal sounds after the kneading cycle, gently stir in 200 g of raisins or your chosen mix-ins. Avoid overfilling the bread pan, as the dough will rise during proofing.
Baking in the oven (without a bread maker)
Follow the same ingredient ratios and instructions outlined for the bread-machine method (above).
This versatile non-stick baking mat offers even heat distribution and effortless release for everything from delicate pastries to sturdy bread loaves. Crafted for home and professional kitchens, it provides a durable, easy-to-clean surface that eliminates the need for excess flour or oil.
1. Start with all ingredients at room temperature (20–25°C). If needed, adjust the water temperature using this formula: desired dough temperature × 3, minus the flour temperature, minus the room temperature.
2. Gather the flour, yeast and a portion of the water to form a dough ball, reserving the remaining water for later.
3. When the dough is cohesive, incorporate the margarine (if called for in your recipe).
4. Knead the dough vigorously by pressing it with the heel of your hand, folding it back, and repeating until it becomes smooth and elastic. Avoid kneading on stainless steel, as the metal can chill the dough; instead, use a wooden board or a cool-to-the-touch surface.
Kneading takes about 5–10 minutes by hand, or less with a powerful food processor.
6. The dough is ready when it feels elastic, dry, and smooth. Gently stretch a small piece; if it forms a thin, transparent membrane (the “windowpane” test), you’ve kneaded enough.
7. Shape the dough into a tight, round boule with a smooth surface. Place it in a warm (20–25°C) spot and allow it to rise for about 30 minutes. Cover the dough with plastic wrap or a lightly dampened tea towel during all rising stages to guard against chill, drafts and surface drying.
8. After 30 minutes, gently deflate the dough, then shape it into a ball or point. Alternatively, roll it out with a dowel until it is twice as long as your bread tin. Fold each end toward the center so the piece matches the tin’s length. Roll it up tightly from top to bottom and set it in the loaf pan, seam side down.
9. Let the dough rise for another 40 minutes, then transfer it to a preheated oven set to 200°C (220°C for a fan-assisted model). Create steam by spraying a little water onto the oven floor just before closing the door.
10. After 35–40 minutes, the loaf should be evenly golden brown; if not, adjust the oven shelf position or temperature for even browning next time.
11. Once removed from the oven, transfer the loaf to a cooling rack right away.
12. The bread is done when it sounds hollow when tapped on the bottom.
About Molen de Hoop
Molen de Hoop is a tall windmill that was built in 1850 by H.B. Meyer and taken over by the Pijnappel family two years later. The mill has been owned by this family for many years. In September 2014, Jan and Henriëtte transferred the expanded business, Grutterij-Molen ‘De Hoop’ Oud-Zevenaar, to the current managers:
Frits manages the milling and bookkeeping, while Maaike oversees day-to-day operations and curates a range of premium ingredients and gift items. Though demanding, the work feels more like a labor of love for the family, and together they keep the mill’s wheels turning.
Today, the mill supplies premium raw ingredients such as flour and meal, plus convenient bread mixes and cake mixes that are popular with hobby and professional bakers alike, many of whom shop through Baktotaal.
Specifications
