Waring CO1000 Instruction Booklet - Page 17

With the machine running, pour the water and yeast mixture through the feed tube. If the dough still seems dry, add 1⁄4 cup of water at a time, watching the dough after each addition. The dough is of adequate consistency once a ball forms. Keep machine running for about 2 minutes to knead the dough. Turn the dough out into a plastic, sealable bag and either leave in a warm place to rise or refrigerate to use the next day. If leaving out to rise, allow an hour for dough to rise, punch down and allow to rise again for another hour before baking. If using directly from the refrigerator, allow to come to room temperature, punch down and allow to rise for another half-hour. To bake: Preheat oven to 400°F on convection bake. In a small bowl whisk together egg and water. For loaf: Lightly spray a 11⁄2-pound loaf pan. Roll dough on a floured work surface into a short, fat cylinder. Place it in prepared pan and loosely cover it with plastic for the final rise. Once loaf rises again after a half hour, make 3 slashes diagonally with a serrated knife on the top of loaf and brush with egg wash. Bake on rack position 1 for about 35 to 40 minutes, rotating pan halfway through bake time, until it is a deep golden on top and sounds hollow when tapped on the bottom. For baguettes: Line baking tray with parchment. Divide dough in half and roll each into a long thin cylinder on a floured work surface. Place on tray, cover loosely with plastic and allow to rise for a half hour. Bake on rack position 1 for 35 to 40 minutes, rotating tray halfway through bake time, until bread is a deep golden brown on top and sounds hollow when tapped on the bottom. For rolls: Divide dough into twelve 2-ounce pieces. Roll each on a floured work surface with your hands to form a ball. Place 6 at a time on a parchment-lined baking tray and cover loosely with plastic to rise for a half-hour. Slash the tops of the rolls with a serrated knife and brush with egg wash. Bake on rack position 2 for 20 minutes, rotating tray halfway through bake time, until rolls are a deep golden brown. Variation: This bread makes fantastic bruschetta. Simply slice either baked loaf into 3⁄4-inch slices, place on the baking tray lined with foil and drizzle with extra virgin olive oil. Place under the preheated broiler for 3 minutes per side. Once removed from oven, rub a cut garlic clove on each slice. Serve alone or with a topping or spread. Nutritional information per serving: Calories 142 (4% from fat) • carb. 29g • pro. 4g • fat 1g sat. fat 0g • chol. 9mg • sod. 60mg • calc. 7mg 32 HONEY WHEAT ROLLS Makes 16 rolls 6 ounces evaporated skim milk 1 package active dry yeast 11⁄2 tablespoons honey 1 large egg, beaten 2 cups unbleached, all-purpose flour 3⁄4 cup whole wheat flour 4 ounces unsalted butter, cut into 1-inch pieces 1 teaspoon salt 1 large egg 1 tablespoon water cooking spray In a small saucepan over medium-low heat, warm the milk to 110°F and remove from heat. Dissolve yeast and honey in milk; let sit until foamy, about 3 to 5 minutes. Stir in the beaten egg and reserve. In a food processor fitted with a metal blade, process both flours, butter and salt until combined, about 15 to 20 seconds. With the machine running, add the yeast mixture in a steady stream through the small feed tube, as fast as the flour can absorb it. After the dough forms a ball, process for about 60 seconds to knead the dough. Place dough in a sealable plastic bag. Squeeze out the air and seal, allowing space for the dough to rise. Leave the dough to rise in a warm place until it has doubled in size, about 1 hour. Place dough on a floured surface and punch down; let rest for 10 minutes. Coat a 9-inch round baking pan with cooking spray. Divide the dough into 16 equal pieces and shape each into a ball. Arrange, just touching, in prepared pan. Cover loosely with plastic sprayed with cooking spray. Allow to rise 30 minutes in a warm place. Fifteen minutes prior to baking, preheat oven to 350°F on convection bake with rack in position 2 (middle rack position). In a small bowl whisk together egg and water and brush the tops of the rolls. Bake until golden brown, approximately 30 minutes. Turn out onto cooling rack. Nutritional information per serving (one roll): Calories 140 (42% from fat) • carb. 18g • pro. 4g • fat 7g sat. fat 0g • chol. 33mg • sod. 163mg • calc. 0mg 33