Molen de Hoop Patent White Bread Mix 1 kg
This convenient mixmakes baking soft, classic white breadsimple and reliable.
This versatile 10-inch round cake pan is crafted from heavy-duty carbon steel for even heat distribution and consistent baking results. The durable non-stick coating releases cakes, pastries, and other baked goods with ease, while the reinforced rolled rim prevents warping even at high temperatures. Ideal for home bakers and professionals alike, it’s suitable for everything from everyday layer cakes to specialty desserts.
For bread machines, use 1 or 1.5 g of dry yeast, approximately 64 g (cc) of lukewarm water or milk, and, if desired, 5 g of margarine or butter per 100 g of mix; target dough temperature is 26 °C.
This versatile 10-inch round cake pan is crafted from heavy-duty carbon steel for even heat distribution and consistent baking results. Its non-stick interior releases cakes effortlessly, while the durable construction resists warping, making it ideal for everyday use in home and professional kitchens. Whether you’re preparing layer cakes, sheet cakes, or quiches, this pan delivers uniform browning and easy cleanup, helping bakers of all levels achieve professional-quality desserts.
For ovenbaking, follow the same formula and bake at 220°C (425°F) for about 25 minutes, or until the loaf is golden and sounds hollow when tapped.
Follow the same ingredient ratios and instructions for baking in a conventional oven.
This versatile 10-inch round cake pan is crafted from heavy-duty carbon steel for even heat distribution and consistent baking results. The durable non-stick coating releases cakes, pastries, and other baked goods with ease, while the reinforced rolled rim prevents warping even at high temperatures. Ideal for home bakers and professionals alike, it’s suitable for everything from everyday layer cakes to specialty desserts.
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. Combine the flour, yeast and most of the water to form a soft dough, reserving a small amount of water to adjust the hydration later if needed.
3. When the dough is combined, add the margarine (if specified in the recipe).
Knead the dough vigorously by pressing it with the heel of your hand, folding it back, and repeating until smooth and elastic. Avoid kneading on stainless steel, as the metal can chill the dough; if needed, place a wooden board on your work surface instead.
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, smooth boule and let it rise for about 30 minutes in a warm (20–25°C) spot. Cover with plastic wrap or a lightly dampened tea towel to guard against chill, drafts and moisture loss.
8. After 30 minutes, gently deflate the dough, then shape it into a ball again or roll it out with a dowel until it is about twice as long as your bread tin. Fold each end toward the center, one at a time, 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 again for about 40 minutes, then transfer it to a preheated oven at 200°C/220°C. Just before loading, spray a little water on the oven floor to generate steam, then close the door at once.
10. After 35–40 minutes, the bread should be done and boast an even golden-brown crust. If it’s not quite there, adjust the oven shelf position or the temperature for the next batch.
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.
Specifications
