Viking VSM500 - Manual (Page 38)

FRENCH BREAD
2 cups warm water
1 /
2
oz active dry yeast
3 3 / 4 cup Bread flour
1 T Salt
4 oz bowl of water
Makes 2.5 pounds
• Pre heat oven to 400ºF or 200ºC
• Add yeast and water to the mixer bowl begin stirring with the dough
hook
• Slowly begin adding the flour until all the flour is incorporated
• Increase speed and kneed the dough until smooth and elastic
• Place the dough in a bowl and let rise until doubled
• Once the dough is risen punch down and divide
• Let bread double again
• While waiting place a bowl of water in the oven to create steam
• Once risen bake in oven for about 30 minutes or till golden brown
and baked through
DINNER ROLLS
10 oz Warm water
1 oz active dry yeast
2
3 /
4
cups Bread flour
1 T salt
1 /
4
cup Granulated sugar
2 T Non fat dry milk
2 T shortening
1 oz unsalted butter
2 whole eggs
Makes 3 dozen rolls
• Pre heat the oven to 400ºF or 200ºC
• Place the water and yeast in a bowl and set to the side
• Place all other ingredients in the mixer bowl mix with the dough hook
• Add the water and yeast to the mixer bowl and mix with the dough
hook
• Kneed the dough on speed 2 for about 10 minutes
• Place in a lightly greased bowl and let double (may take an hour)
• Punch down the dough and let it rest for a few minutes
• Portion the dough into1 oz balls and let double again
• Once doubled brush with egg whites
• Bake for 12 to 15 minutes or until golden brown and cooked through
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Use & Care (stand mixer).qxd 2/7/05 2:24 PM Page 38