KitchenAid KDRP407HSS Use and Care Guide - Page 36

B read Recipes Viennese bread INGREDIENTS: 1 cup (250 mL) water, (100-110°F [38-43°C]) 2 packages active dry yeast 71⁄2 - 73⁄4 cups (1.87-1.94 L) all-purpose flour (divided) 11⁄2 cups (375 mL) milk 31⁄2 T (52.5 mL) butter 21⁄2 T (37.5 mL) granulated sugar 1 T (15 mL) salt EGG GLAZE: 1 egg 1 T (15 mL) milk pinch salt Pour warm water into mixing bowl and stir in yeast. Let stand until the yeast is dissolved. Mix for about 2 minutes. Add 6 cups (1.5 L) of flour, milk, butter, sugar 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. Cover the dough and allow to stand for 30 minutes. Divide the dough into 9 equal pieces and form into little loaves. Cover and let stand for 15 minutes. Stretch into ropes about 16 in (40.6 cm) long and place on baking sheets lined with nonstick parchment paper. Cover and let rise for 60-70 minutes or proof in oven for 30 minutes. Mix together ingredients for glaze. Slash loaves in zigzag pattern with razor blade or sharp knife and brush with glaze. Bake using the BREAD setting with preheat temperature set to 430°F (221°C) for about 20-25 minutes. Makes 9 - 5 oz (150 mL) loaves. Plaited butter loaf 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 36 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) 4 cups (1 L) all-purpose flour 1 cup (250 mL) + 1 T (15 mL) milk (100-110°F [38-43°C]) 9 T (135 mL) butter 2 tsp. (10 mL) granulated sugar 1 pkg. active dry yeast 1 T (15 mL) salt 2 eggs 8 oz. (240 mL) grated parmesan cheese EGG GLAZE: 1 egg 1 T (15 mL) milk pinch 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 flour, butter, sugar, eggs and salt then mix until well combined. Knead the dough for 5 minutes adding the parmesan cheese a little at a time until the dough is smooth and elastic. 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. Grease 3 - 91⁄4 x 51⁄4 x 23⁄4 in (23.5 x 13.5 x 6.9 cm) loaf pans. Divide the dough into 9 equal pieces and form into ropes about 12 in (30.4 cm) long. Braid 3 ropes together, sealing ends. Tuck ends under slightly and place in pan. Continue with the other loaves. Mix glaze and brush loaves with glaze. Cover and let rise at room temperature for 60-70 minutes or proof in oven for 30 minutes. Bake using the BREAD setting with preheat temperature set to 430°F (221°C) for about 30-35 minutes. Remove from pans and cool on wire racks. Makes 3 - 1 lb (455 g) loaves.