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STEAM AND FROTH YOUR WAY TO PERFECT MILK
In the large bowl fitted with the dough blade, Auto Pulse
together the dry ingredients.
Process well, slowly adding the water through the feeder tube
until the flour forms a craggy ball - should take approximately 30
seconds. You may not need to add all of the water so only use what
Leave the dough in the food processor to rise for approximately
20-30 minutes. Keep the lid on with the pusher in the feeder
Pulse 3-4 times to knock the air out of the dough, then remove
and transfer to a lightly flavoured surface to shape, and place in
the tin, Cover with a clean cloth and leave to rise in a warm place
for another 1-2 hours or until doubled in size.
Pre-heat your oven to 220C/425F/Gas 7.
Lightly dust the loaf with flour, using a small sieve and slash
a few times with a sharp serrated knife. Bake on the middle shelf
for 25-35 minutes or until the crust is dark brown and the base
sounds hollow when tapped with your finger. Cool on a wire