KitchenAid KDRP407HSS Use and Care Guide - Page 35
Bread Recipes
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B read Recipes Portuguese party bread BIGA (STARTER): 4 cups (1 L) all-purpose flour 1 cup (250 mL) water (100-110°F [38-43°C]) 3⁄4 tsp. (4 mL) active dry yeast Preparation of the Biga (Starter): Stir the yeast into warm water. Let stand until the yeast is dissolved. Combine yeast mixture and flour and mix on low speed about 1 minute. Knead on low speed for 5 minutes. Place in a glass or plastic bowl and cover with plastic wrap so that the plastic touches the surface of the biga (starter). Allow to rise for 12 to 14 hours at about 64-68°F (18-20°C). INGREDIENTS: Biga (Starter) 1 pkg. active dry yeast 1 cup (250 mL) water (100-110°F [38-43°C]) 2 cups (500 mL) corn flour 4-41⁄2 cups (1-1.12 L) all-purpose flour (divided) 11⁄4 cups (313 mL) milk (95-100°F [35-38°C]) 3 T (45 mL) butter, softened 1 T (15 mL) salt Pour warm water into mixing bowl and stir in yeast. Let stand until the yeast is dissolved. Add biga (starter) to yeast mixture, tearing biga (starter) into small pieces. Mix for about 2 minutes. Add corn flour, 3 cups (750 mL) of the allpurpose flour, milk and butter and mix until well combined. Knead the dough for 5 minutes adding the remaining flour as needed until the dough is smooth and elastic. At 21⁄2 minutes into the kneading time, add the salt. Divide the dough into 4 equal parts and shape into balls. Cover and let stand for 15-20 minutes. On a lightly floured surface, roll the loaves into 12 in (30.4 cm) circles. Place on baking sheets lined with nonstick parchment paper. Cover and let rise for 70 minutes or proof in oven for 50 minutes. After rising, sprinkle lightly with flour. Bake using the BREAD setting with preheat temperature set to 430°F (221°C) for about 20-25 minutes. Makes 4 - 1 lb (455 g) loaves. Rye bread BIGA (STARTER): 4 cups (1 L) all-purpose flour 1 cup (250 mL) water (100-110°F [38-43°C]) 3⁄4 tsp. (4 mL) active dry yeast Preparation of the Biga (Starter): Stir the yeast into warm water. Let stand until the yeast is dissolved. Combine the yeast mixture and flour and mix on low speed about 1 minute. Knead on low speed for 5 minutes. Place in a glass or plastic bowl and cover with plastic wrap so that the plastic touches the surface of the biga (starter). Allow to rise for 12 to 14 hours at about 64-68°F (18-20°C). INGREDIENTS: Biga (Starter) 11⁄2 tsp. (7 mL) active dry yeast 12⁄3 cups (417 mL) water (100-110°F [38-43°C]) 23⁄4 cups (687 mL) rye flour 13⁄4-2 cups (438-500 mL)all-purpose flour 1 T (15 mL) salt Pour warm water into mixing bowl and stir in yeast. Let stand until the yeast is dissolved. Add biga (starter) to yeast mixture, tearing biga (starter) into small pieces. Mix for about 2 minutes. Add the rye flour, 11⁄2 cups (375 mL) of the all-purpose flour and mix until well combined. Knead the dough for 5 minutes adding the remaining flour as needed until the dough is smooth and elastic. At 21⁄2 minutes into the kneading time, add the salt. Place dough in a greased bowl turning to grease all sides of the dough. Cover with plastic wrap and let stand at room temperature for 15-20 minutes. Divide the dough into 5 equal parts and shape into round loaves. Let stand, covered, for 15-20 minutes. Dust surface of loaves with rye flour and place on baking sheets lined with nonstick parchment paper. Make diagonal slashes about 1 in (2.5 cm) apart with razor blade or sharp knife to form a diamond pattern on the top of each loaf. Cover and let rise for 80-90 minutes or proof in oven for 60 minutes. Bake using the BREAD setting with preheat temperature set to 430°F (221°C) for about 30-35 minutes. Makes 5 - 10 oz (285 g) loaves. 35