Toastmaster 1771 Use And Care Manual page 14

Heat water to 120°-130°F/49°-54°C. Continue mixing on Medium Low
and drizzle water slowly into dry mixture until mixed, 2-3 minutes.
Continue to mix another 2-3 minutes.
Gradually add the remaining flour to form a soft, slightly tacky, dough ball
for 2-4 minutes. Continue kneading for another 10 minutes. Perform dough
stretch test. Spray large bowl with a non-stick spray. Place dough in bowl
and turn to coat on all sides. Cover and let rise in warm place 1 hour or
until double in size.
Punch down dough, cover and allow to rest 10 minutes to make the dough
easier to handle. Place dough on a lightly floured surface. Roll up tightly,
starting with widest edge. Seal with fingertips as you roll.
Place the loaf on a greased baking sheet, cover and let rise in a warm place
45 minutes or until double in size. Cut three diagonal slashes across top of
the loaf with a knife. Combine the glaze ingredients and brush the loaf
generously. Bake as directed.
SOFT PRETZEL DOUGH
16 pretzels
Dough
3-3 ⁄ cups bread flour
1
2
1 tsp salt
2 TBL sugar
⁄ tsp white pepper
1
8
Glaze
1 egg white
Topping
kosher salt
Temperature: 350°F/176°C
Bake Time: 15-20 minutes
Insert dough hooks and mix together all dry ingredients except 1 cup of
flour on Medium Low for 30 seconds.
Heat water and oil to 120°-130°F/49°-54°C. Continue mixing on Medium
Low and drizzle water slowly into dry mixture until mixed,
2-3 minutes. Continue to mix for 2-3 minutes. Add egg yolk. Continue to
mix for 2 minutes. Gradually add the remaining flour to form a soft,
slightly tacky, dough ball; mix for 2-4 minutes. Continue kneading for
another 10 minutes. Perform dough stretch test.
1 TBL active dry yeast
1 ⁄ cups water
1
4
1 TBL oil
1 egg yolk
1 TBL water
sesame seeds
14