Savoy bread
A rustic breadmaker loaf with rye flour, mushrooms, onions and cubes of Beaufort cheese.
Ingredients
| 375 / 500 / 650 ml | water |
| 1½ / 2 / 2½ tsp | salt |
| 375 / 500 / 650 g | special bread flour |
| 150 / 200 / 260 g | rye flour (type 170) |
| ¾ / 1 / 1½ tsp | dried baker's yeast |
| 25 / 30 / 40 g | onions |
| 30 / 40 / 50 g | mushrooms (a few slices) |
| 60 / 80 / 100 g | Beaufort cheese (in cubes) |
Instructions
PROG. 9 — Savoy bread. Weights: 750 g / 1000 g / 1500 g. Times: 3h01 / 3h06 / 3h11.
Select the desired bread weight and refer to the table. Add the ingredients to the bread pan in the following order: water, finely chopped mushrooms and onions, cubes of Beaufort, salt. Then add the two types of flour and dried yeast. Place the bread pan in the machine. Select programme 9, the weight of the loaf and the desired crust colour. Press the «Start/Stop» button. 30 to 45 minutes before the programme is due to finish, open the machine and check how well the dough is baking. If it is solid enough, place the sliced onions on the top for decoration. At the end of the programme, switch off the machine, take out the bread pan and remove the bread.