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*In Canada, use either bread flour or all-purpose flour;
in U.S., use bread flour.
Dough
TRADITIONAL SOUR DOUGH
(Bakes in the oven)
See pages 20 & 21 for ingredients for Breadmaker Sour Dough Bread
& Sour Dough Starter
1/4 cup cornmeal
1 teaspoon cornstarch
1/2 cup water
1. Measure Breadmaker Sour Dough Bread ingredients in
the order listed into Baking Pan.
2. Insert Baking Pan securely into unit; close lid.
3. Select DOUGH setting.
4. Push start button. There will be a 25-minute preheat
delay before mixing begins.
5. The Complete Signal will sound when the dough is
done.
6. Using a pot holder, remove Baking Pan from the unit
and carefully remove dough from Baking Pan onto a
floured surface.
7. Shape into a large oval.
8. Place loaf on an ungreased baking sheet; sprinkle with
cornmeal and cover with a clean towel.
9. Allow to rise in a warm place for about 45 minutes or
until doubled in size.
10. Preheat oven to 400°F (204°C). Fill a 9x13-inch (23 x 33
cm) baking pan with 1/4-inch (.64 cm) hot water and
place on bottom oven rack.
11. In small saucepan, combine cornstarch and water.
Bring to a boil while stirring frequently.
12. Remove towel from loaf. Using a sharp knife, cut 1/2-
inch (1.27 cm) deep diagonal slashes on the top of the
loaf.
13. Brush loaf with cornstarch mixture.
14. Bake in preheated oven and brush with the cornstarch
mixture during baking period.
15. Bake for 35 to 45 minutes, or until bread sounds hollow
when tapped.
Time: 2 hours (for dough)
CHALLAH BREAD
1 egg plus enough lukewarm water
to equal 1 cup plus 1 tablespoon
3 tablespoons butter or margarine
2 tablespoons sugar
1-1/2 teaspoons salt
3-1/4 cups white flour*
2-1/2 teaspoons yeast
1.
Measure all ingredients in the order listed into Baking Pan.
2. Insert Baking Pan securely into unit. Close Lid.
3. Select DOUGH setting and push start button. There will be a
25-minute preheat delay before mixing begins.
4. The Complete Signal will sound when the dough is done.
5. Using a pot holder, remove Baking Pan from the unit and place
dough on lightly floured surface and punch down gently.
6. Divide dough into three equal parts and shape each into an
18” (46 cm) long rope.
7. Pinch rope ends together at one end, braid together and pinch
ends together at other end to secure braid.
8. Place on greased baking sheet, cover and allow to rise 45 minutes.
9. Brush with egg yolk wash (1 egg yolk and 1 tablespoon water),
if desired.
10. Bake in preheated 375°F (191°C) oven for 20-23 minutes or until
golden brown.
11. Remove from oven and allow to cool before serving.
Time: 2 hours (for dough)
