Viking Professional Stand Mixer - Viking Range Corporation
Viking Professional Stand Mixer - Viking Range Corporation
Viking Professional Stand Mixer - Viking Range Corporation
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FRENCH BREAD<br />
2 cups warm water<br />
1/2 oz active dry yeast<br />
3 3/4 cup Bread flour<br />
1 T Salt<br />
4 oz bowl of water<br />
Makes 2.5 pounds<br />
• Pre heat oven to 400ºF or 200ºC<br />
• Add yeast and water to the mixer bowl begin stirring with the dough<br />
hook<br />
• Slowly begin adding the flour until all the flour is incorporated<br />
• Increase speed and kneed the dough until smooth and elastic<br />
• Place the dough in a bowl and let rise until doubled<br />
• Once the dough is risen punch down and divide<br />
• Let bread double again<br />
• While waiting place a bowl of water in the oven to create steam<br />
• Once risen bake in oven for about 30 minutes or till golden brown<br />
and baked through<br />
DINNER ROLLS<br />
10 oz Warm water<br />
1 oz active dry yeast<br />
2 3/4 cups Bread flour<br />
1 T salt<br />
1/4 cup Granulated sugar<br />
2 T Non fat dry milk<br />
2 T shortening<br />
1 oz unsalted butter<br />
2 whole eggs<br />
Makes 3 dozen rolls<br />
• Pre heat the oven to 400ºF or 200ºC<br />
• Place the water and yeast in a bowl and set to the side<br />
• Place all other ingredients in the mixer bowl mix with the dough hook<br />
• Add the water and yeast to the mixer bowl and mix with the dough<br />
hook<br />
• Kneed the dough on speed 2 for about 10 minutes<br />
• Place in a lightly greased bowl and let double (may take an hour)<br />
• Punch down the dough and let it rest for a few minutes<br />
• Portion the dough into1 oz balls and let double again<br />
• Once doubled brush with egg whites<br />
• Bake for 12 to 15 minutes or until golden brown and cooked through<br />
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