Bread Recipes - KitchenAid KDRP407H Use And Care Manual

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.. read Recipes
INGREDIENTS:
1 cup (250 mL) water, (100-110°F [38-43°C])
2 packages active dry yeast
7_ - 73/,cups (1.87-1.94 L) all-purpose flour
(divided)
1 '/2 cups (375 mL) milk
3'½ T (52.5 mL) butter
21/_T (37.5 mL) granulated sugar
1 T (15 mL) salt
EGG GLAZE:
1 egg
1 T (15 mL) milk
pinch salt
Pour warm water into mixing bowl and stir in
yeast. Let stand until the yeast is dissolved. Mix
for about 2 minutes. Add 6 cups (1.5 L) of flour,
milk, butter, sugar and mix until well combined.
Knead the dough for 5 minutes adding the
remaining flour as needed until the dough is
smooth and elastic. At 2½ minutes into the
kneading time, add the salt.
Cover the dough and allow to stand for 30
minutes.
Divide the dough into 9 equal pieces and form
into little loaves. Cover and let stand for 15
minutes.
Stretch into ropes about 16 in (40.6 cm) long
and place on a baking sheet lined with nonstick
parchment paper. Cover and let rise for 60-70
minutes or proof in oven for 30 minutes.
Mix together ingredients for glaze. Slash loaves
in zigzag pattem with razor blade or sharp knife
and brush with glaze.
Bake using the BREAD setting for about 20-25
minutes.
Makes 9 - 5 oz (150 mL) loaves.
BIGA:
4 cups (1 L) all-purpose flour
1 cup (250 mL) water (100-110°F [38-43°C])
_/, tsp. (4 mL) active dry yeast
Preparation of the Biga:
Stir the yeast into warm water. Let stand until
the yeast is dissolved. Combine yeast mix-
ture and flour and mix on low speed about
1 minute. Knead on low speed for 5 minutes.
Place in a glass or plastic bowl and cover
with plastic wrap so that the plastic touches
the surface of the biga. Allow to rise for 12 to
14 hours at about 64-68°F (18-20°C).
INGREDIENTS:
Biga
4 cups (1 L) all-purpose flour
1 cup (250 mL) + 1 T (15 mL) milk (100-1t0°F
[38-43°C])
9 T (135 mL) butter
2 tsp. (10 mL) granulated sugar
1 pkg. active dry yeast
1 T (15 mL) salt
2 eggs
8 oz. (240 mL) grated parmesan cheese
EGG GLAZE:
1 egg
1 T (15 mL) milk
pinch salt
Pour warm water into mixing bowl and stir in
yeast. Let stand until the yeast is dissolved.
Add biga to yeast mixture, tearing biga into
small pieces. Mix for about 2 minutes. Add
flour, butter, sugar, eggs and salt then mix until
well combined. Knead the dough for 5 minutes
adding the parmesan cheese a little at a time
until the dough is smooth and elastic
Place dough in a greased bowl tuming to
grease all sides of the dough. Cover with plas-
tic wrap and let stand at room temperature for
15-20 minutes. Grease 3 - 9V, x 5V, x 2_/, in
(23.5 x 13.5 x 6.9 cm) loaf pans.
Divide the dough into 9 equal pieces and form
into ropes about 12 in (30.4 cm) long. Braid 3
ropes together, sealing ends. Tuck ends under
slightly and place in pan. Continue with the other
loaves. Mix glaze and brush loaves with glaze.
Cover and let rise at room temperature for 60-70
minutes or proof in oven for 30 minutes.
Bake using the BREAD setting for about 30-35
minutes. Remove from pans and cool on wire
racks.
Makes 3 - 1 Ib (455 g) loaves.
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