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    Featherlight Bread


    Source of Recipe


    from Larissa's Corner Recipes

    Recipe Introduction


    This is another great bread recipe courtesy of Patricia one of our Gaggenau
    test cooks that will give you a chance to practice proofing and baking in
    the steam oven.

    List of Ingredients




    Featherlight Bread

    2 packages rapid rise yeast
    1 tablespoon sugar
    1 cup warm water 1. Combine until bubbles begin to form.
    ¾ cup hot water
    1/3 cup cubed unsalted butter 2. Add to the yeast mixture.
    2 teaspoons salt
    5 ½ - 6 ½ cups unbleached all purpose flour 3. Add to the above

    Recipe



    Knead for 5-7 minutes by hand or 3-4 minutes medium speed if using a mixer.
    Form the dough into a ball and oil lightly. Place in a large bowl, cover and
    let double in size about 40-60 minutes. Heat the oven to 95 degrees, 60%
    moisture and oil the perforated baking pan.
    Punch down the dough, separate into three strands and braid into a large
    loaf. Brush with egg wash and place into the prepared pan.
    Proof in the oven for 25-30 minutes then raise the temperature to 425
    degrees with 0% moisture and bake for 30-40 minutes. When the temperature
    reaches 425 degrees You can inject a burst of steam into the oven by
    pressing the condensing/steam button.

 

 

 


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