NuWave Elite 20501, Manual

Page: 90 / 127

Traditional White Bread
1 (1/4-ounce) package active dry yeast
1 1/2 tablespoons white sugar
1 1/4 cups warm
1 1/2 tablespoon butter
1 1/2 teaspoons salt
3 1/4 cups bread flour
In large bowl, dissolve yeast and sugar
in warm water. Stir in melted butter and
salt. Mix well. Stir in flour a little at a
time and mix. When dough has pulled
together, turn it out onto lightly floured
surface. Knead until smooth and elastic-
about 8 minutes. Lightly oil bread pan,
then place dough in pan, seam side
down. Place on liner pan. Proof at 150
degrees until doubled in size. Bake
at 325 degrees for 27 minutes. Bake
until golden brown and bottom of loaf
sounds hollow when tapped.
(1 loaf)
Cut bread diagonally into 1-inch slices
to within 1 inch of bottom. Repeat in
opposite direction. Cut swiss cheese
into 1/4-inch slices; cut slices into small
pieces. Insert into bread. Combine
onion, butter, garlic and salt and spoon
over bread. Wrap in foil and place on
1-inch rack and cook at 400 degrees for
10-12 minutes. The cheese should be
melted and onions softened.
(10-12 servings)
1 loaf hawaiian sweet bread
1 block swiss cheese (8-ounce)
1 small red onion, sliced
1/2 stick butter, melted
1 tablespoon garlic, minced
1 teaspoon salt
Hawaiian Cheese Bread
Bread
Dough Does Not Rise
Is the yeast you’re using too old? You
may need a fresh stock.
The water used may have been
too cool to activate the yeast or so
hot that it killed it. Water should be
room temperature.
If the dough is too stiff, it may require
further softening.
The rising point may be too cool.
Keep in mind that mixing or kneading
for too long causes tough dough, and
results in bread not rising.
Bread Falls While Cooking in the Oven
It is possible that the dough rose too
much or became too light.
Tops of the Bread Loaves
Are Cracked
This can occur when bread cools too
rapidly, usually the result of a draft.
Your dough may also be too stiff or not
mixed well.
Bread Is Doughy On the Bottom
This is a common occurrence when
loaves are not removed from pans and
allowed to cool on racks after baking.
Make this a habit.
Bread Has Holes in It
Your loaves may develop holes if air
was not completely pressed out of
dough when loaves were shaped. Be
sure to do so prior to baking.
Bread Smells & Tastes of Yeast
It is possible that expected rising
periods were simply too long.
Your bread may need some
buttermilk. Mix 1 tablespoon vinegar
to 8 ounces milk.
Tips for Bread
90
Complete Cookbook