Wolfgang Puck BISTRO BMSD0010 - Manual (Page 7)

WHITE BREAD
Makes 2 loaves
INGREDIENTS
6 cups all-purpose flour
1 package dry yeast
2 1/4 cups milk
2 tablespoons sugar
1 tablespoon shortening
2 teaspoons kosher salt
melted butter
METHOD
1. In the mixer bowl with the dough hook attached, place 2 1/2 cups of the flour and
the yeast. Set to speed 1 and blend for 1 minute until well blended.
2. In a saucepan over medium heat, heat the milk, sugar, shortening and salt to
115-120°. The shortening should be just melted, stirring constantly.
3. Add the milk mixture to the mixer bowl. Beat on speed 1 for 30 seconds, then for
3 minutes on speed 3.
4. Turn off the mixer and add the remaining flour. Mix on low for 1 minute then on
speed 3 for 5 minutes.
5. Turn out onto a lightly floured board and form a ball. Dough should be smooth
and elastic. Place in a greased bowl and cover with a clean tea towel. Let rise
until doubled, about 1 1/4 hours.
6. When doubled in size, punch down and place on a lightly floured board. Cut
dough in half and let rest 10 minutes more.
7. Grease two bread pans.Tucking sides of bread dough under to form a smooth
log, place dough into loaf pans. Brush with melted butter and let rise again until
doubled, about an hour.
8. Preheat oven to 375°.
9. Bake for 45 minutes or until done. Remove from pans and cool on wire rack.
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SANDWICH BREAD BALL
Serves 6
INGREDIENTS
1 box bread mix for bread machines (2 lb. size, yeast packet included)
1 cup warm water (80°)
2 tablespoons bread flour
1 tablespoon mustard
1 1/2 pounds thinly sliced deli meats: ham, salami and/or pepperoni
1/2 pound provolone cheese, thinly sliced
1 cup spinach leaves
kosher salt and caraway seeds, if desired
METHOD
1. In the mixer bowl, empty bread mix and sprinkle with yeast. With the dough hook
attached, slowly mix the flour and yeast on speed 1.
2. With mixer still on, slowly pour the water into the flour mixture. Increase mixer
speed to 3 and mix for 5 minutes. (If the dough looks too wet, add up to 2 table-
spoons of additional bread flour.)
3. Turn dough out onto lightly floured surface. Knead gently by hand while shaping
into a ball. Ball should be smooth and elastic. Place the dough ball in a well-
greased bowl and cover with a tea towel until doubled in size, about 1 hour.
4. When dough is finished rising, punch down. Turn out onto a lightly floured
surface. Let rest for 10 minutes.
5. Preheat oven to 375°.
6. Roll the dough flat and cut into 3 equal pieces. Roll the first piece to a 7- to 8-
inch round. Spread half of mustard over dough; top with half of the deli meat,
cheese and spinach. Alternate slices to give good color. Place ingredients evenly
over entire dough, leaving a 1/2 inch edge.
7. Roll out another piece of dough, place it on top of meat, and crimp the outside
edge of the bottom dough to the new dough. Top with remaining mustard, meat,
cheese and spinach as in previous step.
8. Roll out the last dough ball, stretch over entire stack, and tuck under to close.
9. Sprinkle baking sheet with semolina or corn meal. Place the sandwich round on
top. Brush round with eggwash, then sprinkle with kosher salt and caraway
seeds, if desired. Bake in preheated oven for 50 minutes.
10. Remove from oven and let cool slightly. Cut into wedges and serve warm.
SERVING SUGGESTION
Great for parties, this can be cooked a day ahead, then reheated at 300° for 20
minutes and served warm.
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