Name: Viennese bread with Cook Expert IGBas
Prep time: 25 min
Cook time: 15 min
Yield: 4 servings
Ingredients: 500 g of flour; 250 g of milk; 100 g of unsalted butter; 25 g of fructose; 1 egg; 10 g of salt; 15 g of fresh baker's yeast

Viennese bread with Cook Expert IGBas

I tested for you a recipe for Viennese baguettes that can be called "potato baguettes" ... (special dedication to Armelle Lescop) - Found on the blog Rock the bretzel (I love this site)

Low GI Cook Expert Public

Course: Snack

Preparation time: 25 minutes

Cooking time: 15 minutes

Rest time: 160 minutes

Cost per serving: 0,38 €

Energy: 689 kcal / serving

Instructions

1. Put the yeast in the milk program EXPERT 5 minutes / speed 3 / 37 degrees. Let it rest for 10 minutes.
2. Add the flour with the sugar and salt, program EXPERT 2 minutes / speed 7 / 0 degrees.
3. Add the softened butter cut into small pieces, then knead again, program EXPERT, 4 minutes / speed 5 / 0 degrees.
4. Let it rise for about 1 hour in the oven on the proofing program.
5. Punch down the dough, put it back in the fridge for 15 to 30 minutes to facilitate shaping.
6. Divide the dough into 4 pieces of equal weight, then shape them into potato shapes. (I put chocolate chips in two of them)
7. Brush the baguettes evenly with beaten egg.
Let the baguettes rise again for about 1 hour in a warm place. (Make sure to space them out... not like me...)
8. Brush the baguettes again with egg, make cuts with a sharp knife or scissors.
9. Bake in a preheated oven at 180 °C for about 15 minutes (keep an eye on them).
10. Just in case, I warn you that it's a large quantity of dough, it fits perfectly in my COOK expert but my robot is one of the "strong ones" at this level.