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Ingredients 1.5 tsp active dry yeast 180ml (3/4 cup) lukewarm water (at 40-46°C or 105-115°F) 250g (8,82 oz. - less than 2 cups) all-purpose flour (low-protein, unbleached)** 1 tsp salt 1 tbsp sugar (optional)
** I live in Germany and here they don't sell the equivalent of bread flour in the US. So I made this recipe with all-purpose flour (Gloria das Backstarke Weizenmehl Type 550 und Dr. Oetker Hefe). But you are free to try it with bread flour. I guess bread flour will generate better results. You can also try Gold Medal Unbleached All-purpose Flour^^
Local Banh Mi Production in Hoi An: http://youtu.be/_DrXJCIOaCE How to make Grilled Pork for Banh mi Thit Nuong http://youtu.be/iZJzTScgB-c How to make Banh Mi Thit Nguoi (Sandwich with cured pork cold cuts) http://youtu.be/yEtIwQGwyec How many types of Banh Mi are there? http://danangcuisine.com/?p=615 How to make Banh Mi with Chicken Floss (Banh Mi Ga in Da Nang) http://youtu.be/gmUvWKCR4AU How to make homemade yellow mayonnaise for Vietnamese sandwiches http://youtu.be/gmUvWKCR4AU?t=1m27s How to make Pate for Vietnamese sandwiches http://youtu.be/S--Kp3at4Q4
Music courtesy of Audio Network: "Last days of summer"
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