[Revenue] Machine Bread Baked in Conventional Gas Oven

This recipe is based on the “Traditional White Bread” do livro de receitas que acompanha a Panificadora Britania Multi Pane, already shown here on the Skooter Blog.

Ingredients for bread 450 grams:

  • 2/3 water Cup
  • 2 spoons (soup) Aviation butter
  • 1 Spoon (tea) of salt
  • 2 spoons (soup) de leite em pó Ninho integral instantâneo
  • 1 Spoon (soup) de açúcar demerara União
  • 2 copos de farinha de trigo especial Renata
  • 1 Spoon (tea) de fermento biológico seco instantâneo Dona Benta

Estas são as marcas que eu usei. Provavelmente fica bom com qualquer outra marca de qualidade. A menos que alguma delas resolver me patrocinar, aí só vai ficar bom com a marca do patrocinador. 🙂

Com relação à receita original, basicamente dobrei a quantidade de leite em pó e de margarina, e troquei a margarina por manteiga.

Colocar os ingredientes na máquina e colocar a máquina no modo Massa (08). A máquina vai bater por 20 minutes. A massa deve formar algo parecido com uma bola. Caso ela esteja grudando nas bordas, acrescentar mais farinha. if you are shapeless, add water. The rest of the machine is from 1 hour and 10 minutes, totaling 1 hour and 30 minutes.

When the machine finishes its part, grease the pan with butter and wheat, take the dough from the machine with your hands (wash your hands first, with soap and water, you don't want to fill your Corona bread) and sprinkle a little wheat so it doesn't stick. Stir a little with the dough and stretch it to the shape of the pan.

Place in the oven off and let the dough rise for another hour or a little longer. Turn the oven on at 180~220º C and let it bake for approximately 40 minutes.

Remove the mold from the oven and wrap it with a clean dish towel., wait to cool down, remove from shape and serve.

To keep bread soft longer, keep it wrapped in the dish towel and put it in a closed plastic bag.

So the breads grow more, they have a thin rind and are much tastier than the breads baked by the machine itself, that get small, husks, and they practically only taste good on the day they are baked.

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