Maytag JSM900DAAP User Guide - Page 16

Artisan

Dill

Loaves

The

"herb

deccmpage" teHmiqlw

<tetaited m this recipe creates beau@d,

q_owy loaves. It vmF"

be used

,ith

many

<t_fferentherbs cm any

d_ape, _ize

or recipe cCbread dough a_

,ell.

1 tablespoon

active

dry

yeast

2

teaspoons

sugar

14

cup

warm

water

(110

11S ° F)

1 cup

loxs fat cottage

cheese,

room

temperature

1"2 cup

tinel F chopped

red

onion

2

tablespoons

chopped

fl'esh dill

2

teaspoons

dried

dill

seed

I egg,

lightly

beaten

I teaspoon

salt

2 21"2

cups

all purpose

flour

e_

xsash:

1 egg

+

1 tablespoon

xsater,

beaten

large

sprigs

of flesh

dill,

x_holc

In a large

mixing

bowl,

dissolve

tile

yeast

and

sugar

in warm

water.

|et

stand

until

fl)amy.

Using

tile

dough

hook

attachment

on

setting

€_1,

mix

in cottage

cheese,

onion,

h'esh

dill,

dill

seed,

1 egg,

salt

and

2

cups

of flour.

Gradually

mix

in

another

lg

1,2 cup

flour

or

until

a sott

dough

forms.

(ontinue

mixing

fi)r approximately

3 5 minutes

or until

tile dough

is pliable

and

elastic:.

Place

dough

in an oiled

bowl,

cover

with

plastic:

wrap

and

allow

to

rise

until

double

in bulk,

about

1P2

hours.

I)ivide

dough

into

2

pieces.

Shape

each

piece

into

a smooth

round.

Place

each

round

onto

a large,

oiled

baking

sheet.

Brush

heavily

with

egg

wash.

Gently

apply

whole

dill

sprigs

to

tile

tops

of tile

loaves

(they

will

stick

to

file

e_

glaze).

Brush

egg

wash

over

tile

dill

sprigs

again,

making

sure

that

tile

dill

sprigs

are adhering

to

tile

loaves.

Allow

loaves

to

rise

for

an additional

30 45

minutes.

Balce loaves

at

375 ° F (Convect

Balce 350 ° F) fi)r

25

27

minutes,

or

until

a ther

mometer

inserted

into

tile center

reads

190 ° F. Cool

slightly

before

slicing.

Serves

12

per

]o(f

15

Maytag JSM900DAAP User Guide - Page 16

Artisan, Loaves

Page 16 highlights