Molen de Hoop White Bread Mix 2.5 kg
Simply add water and yeast to create tender, airyloavesevery time.
For bread machines, add 1–1.5 g instant yeast, about 62–64 g water or milk, and optional butter or margarine (5 g) per 100 g mix; aim for a dough temperature of 26 °C.
For every 100 g of mix, add 1–1.5 g dry yeast, 62–64 g water or milk, and (if desired) 5 g butter or margarine, all at room temperature (target dough temperature 26°C).
For ovenbaking (without a bread maker):
Follow the same ingredient ratios and instructions as for bread-machine baking (see above).
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1. Start with all ingredients at room temperature (20–25 °C). If the dough needs to be warmer or cooler, use this formula: desired dough temperature minus flour temperature minus room temperature equals water 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 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 work 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, smooth boule and let it rise for about 30 minutes in a warm (20–25°C) spot. Cover the dough with plastic wrap or a lightly damp tea towel during all proofing stages to guard against chill, drafts and moisture loss.
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 centre, one at a time, to match the tin’s length. Roll it up tightly from top to bottom and set it in the loaf pan, seam side down.
9. Allow the loaf to proof for another 40 minutes, then transfer it to a preheated oven set to 200°C (220°C for a fan-assisted model). Just before loading, spray the oven floor with water to generate steam, then close the door at once.
10. After 35–40 minutes, the loaf should be evenly golden brown; if not, adjust the oven shelf position or temperature for the next batch.
11. Once removed from the oven, immediately transfer the loaf to a cooling rack.
12. The bread is done when it sounds hollow when tapped; enjoy your homemade loaf!
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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 passed the reins of the expanded business, Grutterij-Molen “De Hoop” Oud-Zevenaar, to the current managers:
Frits, the miller, manages the books and keeps the machinery in peak condition, while Maaike oversees daily 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 their dedication ensures the mill keeps running smoothly.
Today the mill supplies premium raw ingredients such as flour and meal, plus convenient bread mixes and cake mixes that home and hobby bakers love. These products are regularly ordered through Baktotaal, making Molen de Hoop a trusted name in home baking.
Specifications
