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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.