Combi F-180 Operations Instructions download pdf (Page 26)

dough into a smooth ball, and put it in a clean mixing bowl and cover with

plastic wrap. Let rise in a warm place until the dough has doubled in size,

about 60 minutes.

3. Lightly butter a 9-inch (22.8 cm) round baking pan. Punch the dough down

and then divide into 12 equal pieces [about 2 ounces (60 g) each]. Roll into

smooth rounds and arrange in the prepared pan. Put the pan in the oven,

with the rack in the lower rack position. Set to Steam at 100°F (40°C) for

25 minutes to proof.

4. Remove from oven and lightly brush the proofed rolls with egg wash. Return

to oven and set to Bread at 375°F (190°C) for 25 minutes to bake. Rolls

should be golden brown and have an internal temperature of 190°F (87.7°C).

5. Remove rolls from the pan and cool slightly before serving.

Nutritional information per roll:

Calories 172 (31% from fat) • carb. 26g • pro. 4g • fat 6g • sat. fat 4g

• chol. 16mg • sod. 102mg • calc. 12mg • fiber 1g

Rustic Italian Bread

Active Time: 15 minutes Total Time: 2 hours 10 minutes

This airy and crusty loaf proves that making artisanal-style bread

at home has never been easier.

Makes 1 round loaf (about 16 servings)

1¾ teaspoons (9 ml) active dry yeast

¾ teaspoon (3.75 ml) granulated sugar

1 cup (250 ml) warm water [105–110˚F (40.5°C–43.3C)]

3 cups (750 ml) bread flour

⁄3

cup (75 ml) wheat bran

1½ teaspoons (7 ml) kosher salt

1½ tablespoons (25 ml) olive oil

egg wash [1 large egg and 1 tablespoon (15 ml) cold water whisked

together]

1. In a measuring cup, dissolve the yeast and sugar in the warm water. Let

stand 5 minutes, or until mixture is foamy.

2. Put the flour, wheat bran and salt in the work bowl of a food processor fitted

with the dough or metal chopping blade and process for 10 seconds. Add

the oil. With the machine running, slowly add the liquid through the feed

tube and process until a dough ball forms. Continue processing 1 minute to

knead the dough. Shape the dough into a ball and put in a large bowl that

has been lightly floured. Cover the bowl tightly with plastic wrap and let the

dough rise for 1 hour, until doubled in size.

3. Punch down the dough, reshape into a ball and cover the bowl again with a

clean piece of plastic wrap. Let rise 1 hour.

4. Line the baking pan with a piece of parchment. Gently punch down the

dough and shape into a tight, large round. Put the round on the pan and

in the oven with the rack in the lower rack position. Set to Steam at 100˚F

(40°C) for 25 minutes to proof.

5. Remove from oven; with a serrated knife cut an X into the top center of the

loaf, brush with the egg wash and return to the oven. Set to Bread at 400˚F

(200°C) for 30–35 minutes to bake.

6. Bread should be nicely browned and have an internal temperature between

200˚F (95°C) and 207˚F (97.2°C). Remove bread from the oven and cool

completely on a wire rack before slicing.

Nutritional information per serving:

Calories 127 (15% from fat) • carb. 23g • pro. 4g • fat 2g • sat. fat 0g

• chol. 16mg • sod. 292mg• calc. 3mg • fiber 1g

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Combi F-180 Operations Instructions Page 26

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