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Bake Stone Recipes for Gas Ranges
Asiago Bread
Makes 1 loaf
1
3
/
cups
flour
(420 g)
2
2 tsp
dried rosemary leaves
(10 ml)
1 tsp
salt
(5 ml)
1 (.25 oz) pkg active dry yeast
1 tsp
sugar
(5 ml)
1
1
/
cups
water, 105–115°F
(300 ml)
4
2 Tbsp
oil
(30 ml)
1
1
/
cups
diced Asiago cheese, divided
(190 g)
4
FOOD PROCESSOR METHOD
Place flour, rosemary, salt, undissolved yeast and sugar in
food processor bowl with metal blade. Process 5 seconds.
With machine running, slowly pour water and oil through
feed tube until dough forms. Process 30 seconds.*
Process 45 seconds more to knead dough. Continue
following directions for rising and baking.
TRADITIONAL DOUGH METHOD
In large bowl thoroughly mix 1
rosemary, salt, undissolved yeast and sugar. Gradually
pour water and oil into dry ingredients and beat 2 minutes
at medium speed of electric mixer, scraping bowl occa-
3
sionally. Add
/
cup
(90 g)
4
minutes more. Stir in enough additional flour to make a
soft dough. Turn out onto lightly floured board and knead
until smooth and elastic, about 8 to 10 minutes. Continue
following directions for rising and baking.
*If dough is too soft, add flour, 1 tablespoon
mixing well after each addition. If dough is too dry, add water,
1 tablespoon
at a time, mixing well after each addition.
(15 ml)
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may be copied or used in whole or in part without the express written permission of Wolf Appliance, Inc. ©Wolf Appliance, Inc. all rights reserved.
Wolf, Wolf & Design, Wolf Gourmet, W & Design and the color red as applied to knobs are registered trademarks and service marks of Wolf Appliance, Inc.
Sub-Zero, Sub-Zero & Design, Dual Refrigeration, Constant Care and The Living Kitchen are registered trademarks and service marks of Sub-Zero, Inc.
(collectively, the "Company Marks.") All other trademarks or registered trademarks are property of their respective owners in the United States and other countries.
(40–45°C)
1
/
cups
flour,
(180 g)
2
flour. Continue beating 2
at a time,
(15 ml)
RISING AND BAKING
On lightly floured surface, knead in 1 cup
Place dough in 2-gallon
(7.6 L)
excess air. Let rest for several hours or until doubled in
bulk. Shape dough into 12"
pizza peel. Coat loaf generously with flour. Cover loosely
and let rise in warm place 45 to 60 minutes or until almost
doubled in bulk.
Preheat Wolf oven to 400°F
fan. Spray loaf with cool water; sprinkle with more flour.
1
Cut
/
"
deep slash lengthwise down center of loaf
(13)
2
with sharp knife. Sprinkle
Slide loaf onto bake stone. Bake for 25 to 30 minutes.
Remove from oven when desired internal temperature is
reached. Cool on wire rack.
cheese.
(150 g)
plastic bag, pressing out
long football shape on
(305)
and turn on convection
(205°C)
1
/
cup
cheese into slash.
(40 g)
4
12
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