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Place about half the two types of flour in the bowl of a stand mixer. Add the water, oil, and pickle juice. Mix
to form a batter. Add the potato flakes, caraway seeds, sugar, and yeast. Mix thoroughly. Cover the bowl
with plastic wrap and let rest 30 minutes.
Add the remaining two types of flour with the salt, a little at a time, mixing at medium-slow speed, until
a dough forms—wet enough to stick to the bottom of the bowl but pulling away from the sides. Knead in
the machine until the dough is smooth and elastic, 6 to 8 minutes. You might need to adjust the dough by
adding more liquid or more flour to get it to the desired consistency. There are several variables (type of
flour, temperature, humidity, etc.) that can affect the outcome of bread dough.
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Clean the mixer bowl and grease it with butter or oil. Place the dough in the bowl, turning it to coat the
surface all over with fat (or coat the top manually). Cover the bowl with plastic wrap and let rise until nearly
doubled in bulk, about 1 hour.
This is my bread dough after 1 hour. It rose very well. You can shape this dough for a bread pan or for baking
on a baking sheet. An Italian friend bakes her bread on a pizza stone.
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I chose to shape the dough into an oval and place it on a baking sheet lined with parchment paper. Cover
with plastic wrap or a kitchen towel. Let rise 60 to 90 minutes.
Heat the oven to 350°F (175°C) with a rack in the middle. With a very sharp knife (or baker’s lame) cut
shallow slits into the surface of the dough to allow for expansion. Bake until golden and thoroughly cooked,
30 to 35 minutes, or to an internal temperature above 190°F (90°C).
Transfer the finished loaf to a wire rack and cool thoroughly before cutting.
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Conclusion
This is a delicious bread. A friend and I agreed it would be perfect for sandwiches, such as pastrami. As a
test, I brought this loaf to another friend’s house where I was invited to dinner. I was curious to see how
much of the bread they would eat. They ate the entire loaf. It passed the test.
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