Electrolux N24 User Manual download pdf (Page 13)

1 package about ITbs. active dry yeast

2 1/4 cups warm water

2 1/2 cups unbleached white bread our

2 1/4 cups whole wheat our

1 1/2 cups wheat bran

1/4 cup wheat gluten

2 1/2 tsp. salt

In a bowl, sprinkle the yeast over the water and let stand until bubbly,

about 5 minutes.

Fit the mixer with the metal bowl, scraper and roller. Loosen the posi-

tioning knob so the roller rests ush against the rim of the bowl. In the

metal bowl, combine the white and whole wheat ours, the wheat bran,

gluten and salt and blend on low speed to mix ingredients, 15 to 20

seconds. Tighten the positioning knob so the roller sits 1/2 inch from the

rim of the bowl. Add the yeast and knead on medium-low speed until

the dough is soft, smooth and elastic, 8 to 10 minutes. If the ingredients

get caught on the side of the bowl, stop the mixer, move the roller and

push them through with a rubber spatula.

Turn the dough out onto a lightly oured surface and shape dough into

a ball. Transfer to a lightly oiled large mixing bowl. Cover tightly with

plastic wrap and let rise in a warm place until doubled in bulk, about 1

hour.

Position a large rectangular baking stone in the center of an oven and

preheat to 425°F.

Turn the dough out onto a lightly oured surface, divide in half and

press out any air pockets. Stretch each piece into an 8-by-12-inch rect-

angle. With the longer edge facing you, roll the dough away, folding the

longer edges downward and under to form a long, narrow loaf, about 2

inches round and 12 inches long. Pinch the seam underneath closed to

seal. Transfer the loaves to a oured baking sheet, cover with a oured

kitchen towel and let rise until doubled in bulk, 30 to 40 minutes. Using

a serrated knife, make 3 diagonal slits on top of each loaf and let rest

for a few minutes.

Using a baker’s peel or rimless cookie sheet, transfer the loaves to the

hot baking stone and bake until the loaves are evenly browned and

sound hollow when tapped, 45 to 50 minutes.

Makes 2 loaves.

Wheat Bread

Eng./Am.

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Electrolux N24 User Manual Page 13