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WIT BROOD
Voor het deeg:
1000 g bloem
1 klontje verse gist of 2 pakjes droge gist
650 ml melk
15 g zout
Melk en zout in een grote schaal doen. Gist in de lauwwarme melk op-
lossen en het geheel aan de bloem toevoegen. Kneed alle ingrediënten
tot een soepel deeg. Afhankelijk van de aard van de bloem kan iets
meer melk nodig zijn om een soepel deeg te krijgen.
Laat het deeg rijzen totdat het twee keer zo groot is.
Het deeg in tweeën verdelen, twee langwerpige broden vormen en op
de ingevette of met bakpapier bedekte bakplaat leggen.
Laat de broden nogmaals rijzen totdat ze de helft groter zijn. Strooi
voor het bakken wat bloem over de broden en maak met een scherp
mes drie à vier keer een diagonale snede van minstens 1 cm diep.
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