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23
Recipes – Bake (Cycle )
Remove Kneading Paddle and place frozen dough in Bread Pan. Follow
packaging directions for thawing and rising. Select Bake cycle and
set for 30 minutes. Press Start/Pause ( ) button. When done, remove
bread from Bread Maker and carefully remove Kneading Paddle from
bottom of loaf. Let cool before slicing. Serves 8.
1-lb. (454 g) Frozen Bread Dough
Recipes – Artisan Dough (Cycle )
Artisan Chipotle Cheese Bread
1.5-lb. (680 g) Loaf / Serves 10
3/4 cup + 2 tablespoons (210 g) warm water
3 tablespoons (42 g) olive oil
1 tablespoon (22 g) honey
2 1/2 tablespoons (20 g) powdered buttermilk
1 1/2 teaspoon (9 g) salt
1 teaspoon (3 g) chipotle powder
1/2 teaspoon (1 g) dry mustard powder
1 cup (112 g) shredded sharp cheddar cheese, divided
3/4 cup (84 g) grated Parmesan cheese, divided
2 1/2 cups + 2 tablespoons (315 g) bread flour
1 teaspoon (4 g) bread machine yeast
Place ingredients in order listed into Bread Pan using 3/4 cup (84 g)
cheddar cheese and 1/2 cup (56 grams) parmesan cheese. Reserve
remaining cheese. Choose Artisan Dough cycle and press Start/
Pause ( ) button. When cycle is over, remove dough from Bread Pan.
Sprinkle your hands and dough with a little flour to keep it from sticking.
Shape dough into a freeform round loaf by stretching surface of top
and tucking it around bottom, rotating dough ball as you go (dough
should be fairly smooth.) Place dough ball on a baking tray lined with
parchment. Spray a piece of plastic wrap with nonstick cooking spray
and cover dough. Let rise at room temperature for 45 to 60 minutes.
Thirty minutes before baking, preheat traditional oven to 350°F (177°C).
When ready for the oven, make a 2-inch X across the top surface with
a sharp serrated knife. Sprinkle reserved cheese on top of loaf. Place
loaf in oven and bake for 45 to 50 minutes, or until an instant-read
thermometer inserted in center reads about 205-210°F (96-99°C). Let
cool before slicing.
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