Biscottes

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    4hrs 20mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    426
based on 6 ratings

A dry crisp bread traditionally eaten in France for breakfast. The crisp texture comes from baking the bread twice.

recipe updated 7 Dec 2022

Ingredients

  • Water icon
    Water
    250 g
  • Dried yeast icon
    Dried yeast
    7 g
  • Plain flour icon
    Plain flour
    500 g
  • Egg icon
    Egg
    1
  • Butter icon
    Butter
    70 g
  • Powdered milk icon
    Powdered milk
    30 g
  • Caster sugar icon
    Caster sugar
    2 tablespoons
  • Salt icon
    Salt
    1 ½ teaspoons

Tools

  • kCook icon Oven
  • kCook icon Kenwood Chef
  • kCook icon Loaf pan - 9"
  • kCook icon Kenwood bowl - kenwood chef

Step preview

  1. Attach Spiral Dough Tool
  2. Add water and dried yeast to the Kenwood Bowl
  3. Let rest - 5 min
  4. Add plain 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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