PAIN ET DELICE 1KG

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Choosing your loaf size: 750g vs 1000g
Before diving into the recipe, it's important to decide whether you want to bake a smaller 750g loaf or go big with a 1000g loaf. The breadmaker gives you the flexibility to choose based on your preferences and needs.

Ingredients for a 750g loaf
In the breadmaker, you'll need the following ingredients:
- 270 ml of cold water (between 18-20°C)
- 1 ½ tsp of salt
- 1 ½ tbsp of caster sugar
- 1 ½ tbsp of cooking oil – for best results use olive oil or sunflower oil
- 450g of strong white bread flour – for best results use a branded flour
- 1 ½ tsp of Fast Action dry yeast

Recommended: Use the "light crust" colour setting.

Optional: At the beep (after approx. 30 mins) add 2 to 3 table spoons of seeds.

Ingredients for a 1kg Loaf
If you prefer a larger loaf, here's what you'll need to make a 1kg French bread using the breadmaker:
- 360 ml of cold water (between 18-20°C)
- 2 tsp of salt
- 2 tbsp of caster sugar
- 2 tbsp of cooking oil – for best results use Olive oil or Sunflower oil
- 600g of strong white bread flour – for best results use a branded flour such as Allinson-
- 2 tsp of Fast Action dry yeast

Recommended: Use the "light crust" colour setting

Optional: At the beep (after approx. 30 mins) add 2 to 3 table spoons of seeds

Baking Tips: Achieving the Ideal Loaf
While the breadmaker takes care of most of the work with it's dedicated Program 6 for French Bread, there are some common pitfalls that can affect your bread's rise.
Here are some tips to ensure your loaves come out light and crusty every time:

1. Temperature matters: The temperature of your liquid is crucial for activating the yeast. Make sure it is at room temperature between 18° to 20°C.

2. Get the consistency right: If your dough feels too stiff during the kneading stage, add a little extra liquid (10-20 ml) to achieve the desired consistency. Accurately measure the water using the measuring cup provided.

3. Room temperature matters too: Using the breadmaker in a cold room can affect the rise of your bread. Ensure that your machine and ingredients are at room temperature for optimal results.

4. Follow the order of ingredients: When adding ingredients to the bread pan make sure the yeast, salt and sugar are kept separate from each other. The sugar and salt can kill the yeast which will reduce its effectiveness. That is why it is important to add the ingredients in the exact order stated in the recipe.

5. Measure accurately: Too much sugar or salt can inhibit yeast activity. Use the measuring spoon provided and ensure precise measurements.

6. Choose the right flour: Strong bread flour is essential for achieving a good rise and structure in your French bread. Avoid using plain or self-raising flour as they are unsuitable for yeast breads.

7. Check yeast freshness: Expired yeast or improperly stored yeast may result in poor rising. Make sure to use fresh yeast and store it according to package instructions.