Waring CO1500 Instruction/Recipe Booklet page 40

1 pound unbleached, all-purpose flour
1 ⁄ teaspoon kosher salt
2
1 large egg
1 tablespoons water
Proof yeast in warm water and sugar and leave to foam,
about 5 minutes.
Place flour and salt in the work bowl of a food processor
fitted with a dough blade. Process for 5 seconds.
With the machine running, pour the water and yeast mixture
through the feed tube. If the dough still seems dry, add
cup of water at a time, watching the dough after each
addition. The dough is of adequate consistency once a ball
forms. Keep machine running for about 2 minutes to knead
the dough. Turn the dough out into a plastic, sealable bag
and either leave in a warm place to rise or refrigerate to use
the next day. If leaving out to rise, allow an hour for dough
to rise, punch down and allow to rise again for another hour
before baking. If using directly from the refrigerator, allow to
come to room temperature, punch down and allow to rise for
another half-hour.
To bake:
Preheat oven to 400°F on convection bake/roast.
In a small bowl whisk together egg and water.
For loaf:
Lightly spray a 1
work surface into a short, fat cylinder. Place it in prepared
pan and loosely cover it with plastic for the final rise. Once
loaf rises again after a half-hour, make 3 slashes diagonally
with a serrated knife on the top of loaf and brush with egg
wash. Bake on rack position 1 for about 35–40 minutes,
rotating pan halfway through bake time, until it is a deep
golden on top and sounds hollow when tapped on the
bottom.
1 ⁄ -pound loaf pan. Roll dough on a floured
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