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Lys d'Or Mini French Bread

200 grams Lys d'Or (all-purpose flour)
120 to 130 ml Water
15 grams Butter
3 grams Dry yeast
2 grams Salt
5 grams Sugar


Add all the ingredients to your bread maker, allowing it to work its way through the first proofing. Once the first rise has completed, divide the dough into 8 portions, make them into round shapes, cover with a damp towel and let sit for 10 minutes. Allow to proof again in the oven at 35C for 30 minutes. It should rise to 1.5 times its previous size. Use a strainer to coat balls of dough with strong flour and use a sharp knife to score, making narrow slits down the middle. Add room-temperature butter into a plastic bag, and as if using a pastry bag, squeeze the butter out vertically into the slit. Preheat your oven to 230C, then bake at 210C for 17 minutes.

Source: cookpad.com