Holiday Stollen - Breadman BK1050S Recipe Book

hOlIDaY STOlleN (2-lB.)
INGReDIeNTS
2.
cup milk (80°F – 90°F)
/3
¼ cup water (80°F – 90°F)
1 large egg, at room temperature
3 tbsp. unsalted butter or margarine, cut in pieces
¼ cup sugar
1 tbsp. grated lemon peel
1 tbsp. grated orange peel
½ tsp. salt
3½ cups bread flour
2. tsp. active dry or bread machine yeast
½ cup toasted slivered almonds
½ cup candied fruit, diced
½ cup currants
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1. Measure ingredients, except candied fruit, currants and almonds
into bread pan in order listed.
2.. insert bread pan securely into unit. close lid. plug appliance into
wall outlet.
3. Select DOUGh. press the STaRT/STOP button.
4. At "add ingredient" beep, add almonds, currants and candied fruit.
5. The complete signal will sound when dough is ready.
6. Using pot holders remove bread pan from baking chamber and
place dough on a lightly floured surface.
7. invert a large mixing bowl over dough and let rest for 10 minutes.
8. on a large baking sheet, roll dough into 14 x 8 inch oval. Fold one
long side over the other to within 1-inch of the opposite side. pinch
the edges to seal.
9. cover and let rise until doubled in size (about 45 minutes).
10. bake in a preheated oven at 375ºF about 2.5 minutes until golden
and fully baked. (bread will sound hollow when fully baked.)
11. Allow bread to cool on a wire rack until ready to serve (at least
2.0 minutes).
maKeS ONe, 2-lB. lOaf
Tip: if desired, frost loaf with confectioners' sugar frosting and sprinkle
with additional toasted slivered almonds.
aRITSaN fOCCaCIa DOUGh
INGReDIeNTS
1½ cups water (80°F – 90°F)
2. tsp. honey
2.½ tsp. sea salt
½ cup whole wheat flour
3½ cups bread flour
2. tsp. bread machine yeast
1. Measure ingredients into bread pan in the order listed.
2.. insert bread pan securely into baking chamber; close lid. plug unit
into wall outlet.
3. Select aRTISaN. press the STaRT/STOP button.
4. The complete signal will sound when dough is ready.
5. Turn dough out onto well floured board. (kneading paddle may
remain in dough; if so, remove paddle.)
6. punch down and knead to remove air from dough.
7. cover and let rest for 10 minutes.
8. Divide dough into 2. equal portions. place one piece of dough on
a large baking sheet brushed with olive oil and sprinkled with
cornmeal. press and flatten dough suing heel of your hand into
10 x 10 inch square. brush the top with olive oil.
9. press flour coated fingertips into bread at 1-inch intervals. repeat
with other half of dough. cover and let rise until doubled in size,
about 45 minutes.
10. Lightly press fingertips into bread again. Sprinkle with garlic
pepper, dried parsley and rosemary garlic blend.
11. bake at 42.5ºF for 2.0 minutes or until golden and loaves test done.
Move breads to wire rack to cool. Serve warm.
maKeS 2 lOaVeS
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