Sides & Snacks
66
CRUSTY BREAD
INTERMEDIATE RECIPE
DIRECTIONS
1
In a stand mixer or large mixing bowl, combine
3 1/2 cups flour, yeast, 1 1/2 cup lukewarm water, salt,
and olive oil. Knead until a smooth, sticky dough
forms. If necessary, add extra flour 1/2 tablespoon
at a time. Remove dough from bowl and knead by
hand until dough becomes less sticky.
2
Cut dough into 3 equal sized portions. Reserve
1 dough ball for the recipe. Place the remaining
balls in a sealed container with headspace and
store in the refrigerator for up to 3 days.
3
Line the Cook & Crisp Plate with a nonstick
silicone baking mat (or parchment paper), and
spray with nonstick cooking spray.
4
Place the plate in the pot, then place the dough
on the lined plate. Close the lid, then move the
slider to AIR FRY/STOVE STOP.
5
Select PROOF, set temperature to 95°F, and set
time to 50 minutes. Press START/STOP to begin
the first rise. When the rise is complete, remove
the plate and dough.
6
Add remaining 1/4 cup water to the pot. Deflate
the dough by gently pressing on it, then reshape
it into a ball. Return the lined plate to the pot, then
transfer the dough to the plate. Close the lid.
7
Select PROOF, set temp to 95°F, and set time to
50 minutes. Press START/STOP to begin the
second rise. After 30 minutes, check the dough
to make sure it has doubled in size. If it has not
doubled in size, close the lid and continue proofing
for the remaining 20 minutes. Once complete,
close the lid and move slider to STEAMCRISP.
8
Select STEAM & CRISP, set temperature to 350°F,
and set time to 30 minutes. Press START/STOP
to begin cooking (PrE will display for approx.
5 minutes as the unit steams, then the timer
will start counting down).
9
When cooking is complete, the surface of the
bread will be crusty and brown. Carefully remove
the bread from the pot. Allow the bread to cool on
a rack for about 30 minutes before serving.
PREP:
15 MINUTES |
TOTAL COOK TIME:
35 MINUTES | PROOF: 50 MINUTES (FIRST RISE) & 50 MINUTES (SECOND RISE)
STEAM:
APPROX. 5 MINUTES |
COOK:
30 MINUTES |
MAKES:
2 DOUGH BALLS |
ACCESSORIES:
COOK & CRISP™ PLATE,
NONSTICK SILICONE BAKING MAT (OR PARCHMENT PAPER)
Don't forget to add water or stock
to create steam and cook your food.
INGREDIENTS
4 leveled cups all-purpose flour, divided
2 1/2 teaspoons instant yeast
1 ¾ cups water, lukewarm, divided
11/2 teaspoons kosher salt
21/2 tablespoons extra-virgin olive oil
Nonstick cooking spray
SIDES & SNA
CK
S
TIP
To cook the extra dough, remove from the
refrigerator and follow steps 6–9.