29
28
rise in a warm place until the dough has doubled in size, about 60
minutes.
3. Lightly butter a 9-inch (22.8 cm) round baking pan. Punch the dough
down and then divide into 12 equal pieces [about 2 ounces (60 g)
each]. Roll into smooth rounds and arrange in the prepared pan. Put
the pan in the oven, with the rack in the lower rack position. Set to
Steam at 100°F (40°C) for
25 minutes to proof.
4. Remove from oven and lightly brush the proofed rolls with egg
wash. Return to oven and set to Bread at 375°F (190°C) for 25
minutes to bake. Rolls should be golden brown and have an internal
temperature of 190°F (87.7°C).
5. Remove rolls from the pan and cool slightly before serving.
Nutritional information per roll:
Calories 172 (31% from fat) • carb. 26g • pro. 4g • fat 6g • sat. fat 4g
• chol. 16mg • sod. 102mg • calc. 12mg • fiber 1g
Rustic Italian Bread
Active Time: 15 minutes Total Time: 2 hours 10 minutes
This airy and crusty loaf proves that making artisanal-style bread
at home has never been easier.
Makes 1 round loaf (about 16 servings)
1¾
teaspoons (9 ml) active dry yeast
¾
teaspoon (3.75 ml) granulated sugar
1
cup (250 ml) warm water [105–110˚F (40.5°C–43.3C)]
3
cups (750 ml) bread flour
1
⁄
3
cup (75 ml) wheat bran
1½
teaspoons (7 ml) kosher salt
1½
tablespoons (25 ml) olive oil
egg wash [1 large egg and 1 tablespoon (15 ml) cold water
whisked together]
1. In a measuring cup, dissolve the yeast and sugar in the warm water.
Let stand 5 minutes, or until mixture is foamy.
2. Put the flour, wheat bran and salt in the work bowl of a food
processor fitted with the dough or metal chopping blade and
process for 10 seconds. Add the oil. With the machine running,
slowly add the liquid through the feed tube and process until a
dough ball forms. Continue processing 1 minute to knead the dough.
Shape the dough into a ball and put in a large bowl that has been
lightly floured. Cover the bowl tightly with plastic wrap and let the
dough rise for 1 hour, until doubled in size.
3. Punch down the dough, reshape into a ball and cover the bowl again
with a clean piece of plastic wrap. Let rise 1 hour.
4. Line the baking pan with a piece of parchment. Gently punch down
the dough and shape into a tight, large round. Put the round on the
pan and in the oven with the rack in the lower rack position. Set to
Steam at 100˚F (40°C) for 25 minutes to proof.
5. Remove from oven; with a serrated knife cut an X into the top center
of the loaf, brush with the egg wash and return to the oven. Set to
Bread at 400˚F (200°C) for 30–35 minutes to bake.
6. Bread should be nicely browned and have an internal temperature
between 200˚F (95°C) and 207˚F (97.2°C). Remove bread from the
oven and cool completely on a wire rack before slicing.
Nutritional information per serving:
Calories 127 (15% from fat) • carb. 23g • pro. 4g • fat 2g • sat. fat 0g
• chol. 16mg • sod. 292mg• calc. 3mg • fiber 1g
1. Put the water in a small mixing bowl or large measuring cup and add
the sugar and yeast; stir to dissolve. Let stand 5 to 10 minutes, or
until mixture is foamy.
2. Put the flour and salt in the work bowl of a food processor fitted
with the dough or metal chopping blade and process for 10
seconds. With the machine running, slowly add the proofed yeast
mixture through the feed tube and process until a dough ball forms.
Continue processing 45 seconds to knead the dough. Shape the
dough into a smooth ball, put it in a clean mixing bowl and cover
with plastic. Let rise in a warm place until the dough has doubled in
size, about 60 minutes.
3. Gently punch dough down and then roll into a 16-inch (40 cm) rope.
Divide the dough into 12 equal pieces. Take one piece (keep other
pieces covered loosely with plastic wrap or a damp towel to prevent
drying out) and roll into a very thin rope, about 6 inches (15 cm) long,
and shape into a pretzel by taking the two ends and crossing them
over one another, making sure that the ends hang over the bottom;
press firmly to seal. Repeat with remaining pieces of dough, being
sure to keep all shaped pretzels under plastic or a damp towel.
4. Line the baking pan with a piece of parchment paper. Put 6 of the
shaped pretzels on the lined pan. Lightly brush the pretzels with
the baking soda wash. Put the pan in the oven with the rack in the
middle rack position.
Set to Steam at 210°F (98.8°C) for 5 minutes.
5. At the end of the steaming cycle, remove from oven and lightly brush
the pretzels with the egg wash and sprinkle generously with the salt.
Return to oven then set to Convection Bake at 425°F (220°C) for 12
to 14 minutes to bake. Pretzels should be shiny and lightly browned
at the end of the baking cycle.
6. Remove pretzels from the pan and serve immediately. Repeat with
the remaining 6 pretzels.
7. Pretzels are best served the same day, preferably hot out of the
oven. They can last for 2 days if stored in an airtight container.
Nutritional information per pretzel:
Calories 118 (0% from fat) • carb. 25g • pro. 4g • fat 0g • sat. fat 0g
• chol. 0mg • sod. 261mg • calc. 1mg • fiber 1g
Buttery Dinner Rolls
Fresh from the oven, warm rolls make any dinner extra-special.
Active Time: 30 minutes Total Time: 2 hours 20 minutes
Makes 12 rolls
1
⁄
3
cup (75 ml) whole milk
6
tablespoons (90 ml) unsalted butter
3
tablespoons (45 ml) granulated sugar
1¾
teaspoons (9 ml) active dry yeast
3
tablespoons (45 ml) warm water [105–110°F (40.5°C-43.3°C)]
1
egg, lightly beaten
3
cups (750 ml) bread flour
¾
teaspoon (3.75 ml) kosher salt
egg wash [1 large egg and 1 tablespoon (15 ml) water
whisked together]
1. In a small saucepan combine the milk, butter and sugar. Warm over
low heat until the butter is melted. Remove from heat and set aside
to cool to room temperature.
2. Dissolve the yeast in the warm water. Let stand 5 minutes, or until
mixture is foamy. Combine with cooled milk mixture and beaten egg.
Put the flour and salt in the work bowl of a food processor fitted with
the dough or metal chopping blade and process for 10 seconds.
With the machine running, slowly add all the liquids through the feed
tube and process until a dough ball forms. Continue processing 45
seconds to knead the dough. Shape the dough into a smooth ball,
and put it in a clean mixing bowl and cover with plastic wrap. Let
