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Serves: 6Meal: BreakfastCategory: BreadMachine: MixerTotal time: 4 hours 20
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A dry crisp bread traditionally eaten in France for breakfast. The crisp texture comes from baking the bread twice.




    1. Attach Spiral Dough Tool
    2. Add water and dried yeast to the Kenwood Bowl
    3. Let rest - 5 min
    4. Add all purpose flour, egg, butter, powdered milk, caster sugar and salt to the Kenwood Bowl
    5. Mix - 2 min, Speed 1
    6. Mix - 8 min, Speed 2
    7. Cover with kitchen towel
    8. Prove - 1 hr 30 min
    9. Transfer the mixture from the Mixer bowl onto a floured surface
    10. Divide the dough into 2 equal pieces
    11. Flatten the dough carefully with your wrist
    12. Take the far edge and roll it back towards you
    13. Gently roll the dough to make the dough longer, about the length of your loaf tin
    14. Place the dough into a loaf tin, making sure the seal is placed on the bottom
    15. Cover with kitchen towel
    16. Prove - 1 hr 30 min
    17. Pre-heat oven - 200°C
    18. Place a small oven proof container filled with boiling water at the bottom of the oven
    19. Remove the tea towel and spray the dough with water
    20. Cut a line down the middle of the dough with a razor blade or very sharp knife
    21. Bake - 20 min, 200°C
    22. Bake - 25 min, 180°C
    23. Remove the loaf from the oven
    24. To check if the loaf is cooked, gently tap the bottom of the loaf. If the bread sounds hollow it's cooked, place it on a cooling rack. If not place it back in the oven for a few minutes.
    25. Allow the loaf to stale for 2 days at room temperature
    26. Pre-heat oven - 180°C
    27. Cut the bread into 1 cm thick slices
    28. Spread them out on a baking tray
    29. Bake and turn half way through - 15 min, 180°C
    30. Cool on round wire rack
    31. Serve

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