Bedienungsanleitung Wolf M Series (Seite 20 von 55) (Englisch)

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BEFORE YOU START

Overripe bananas give great avor to this bread. Older bananas can be frozen and saved for making this recipe. The

buttermilk gives the bread a slight tang in the avor as well. Don’t have buttermilk? Use regular milk and add ¼ teaspoon

white vinegar to it. Let it stand for 15–20 minutes and then proceed with the recipe using the “soured” milk in the place of

the buttermilk.

INGREDIENTS PREPARATION METHOD

¼ cup shortening

½ cup margarine, room temp

1 cup granulated sugar

1 large egg

2 large egg whites

2 cups all-purpose ﬂour

1 teaspoon kosher salt

1 teaspoon baking powder

½ teaspoon baking soda

2 tablespoons buttermilk

1½ cups mashed

bananas (about 4)

1 teaspoon vanilla extract

½ teaspoon ground cinnamon

¼ cup walnuts, chopped small

1. Preheat the oven to 350°F on Bake Mode with a rack set on position 3.

2. Prepare three small loaf pans (5½x3) with pan spray. 3. Cream together the

shortening, margarine, and sugar by hand, or in the bowl of a stand mixer on

medium speed for two minutes. 4. Add in the egg, egg whites, mashed banana,

milk, vanilla, and cinnamon. 5. In a separate bowl whisk together our, kosher

salt, baking powder, and baking soda. 6. Combine the wet ingredients into the

dry. 7. Mix together just until combined. 8. Fold in the walnuts. 9. Divide batter

evenly between the three loaf pans. 10. Bake until center of the bread is rm to

the touch and a toothpick comes out clean — about 40–45 minutes. 11. After

baking, allow to cool for 10 minutes, then remove the loaves from the pans and

cool completely on a wire rack.

MAKES RACK POSITION COOK TIME

3 MINI LOAVES POSITION 3 40–45 MINUTES

BANANA BREAD

Banana bread is a favorite healthy snack for both adults and kids, and a great way to keep your

overripe bananas from going to waste. Adding walnuts and buttermilk gives it a fresh twist and

delicious new ﬂavor.

BEFORE YOU START

A variety of different pans or pots can be used to bake this bread in. A 6–8 qt. oven safe stainless dutch oven

(about 10½-inches in diameter) works wonderfully and will produce a thicker loaf. This focaccia could also be left

“free form” on a larger pan and left in a more rustic shape.

INGREDIENTS PREPARATION METHOD

1½ cup water

1 teaspoon quick rise

active dry yeast

3¾ cups bread ﬂour

4 teaspoons kosher salt

2 tablespoons olive oil

FOR THE TOPPING

½ cup red onion, thinly sliced

1 tablespoon vegetable oil

4 tablespoons

olive oil, divided

1 tablespoon rosemary,

chopped ﬁne

½ teaspoon kosher salt

¼ teaspoon ground

black pepper

1 tablespoon vegetable oil

1. Preheat the oven to 85°F on Proof Mode with a rack set on position 3.

2. Combine the water and yeast in a small mixing bowl and set aside for 10 minutes

until the yeast starts to bubble and foam. 3. Pour the yeast mixture and olive oil

into the bowl of a stand mixer. 4. Add the our and salt. 5. Mix on speed 1 for 15

minutes, then on medium speed for an additional 2 minutes to develop a smooth,

elastic dough. If the dough looks dry and rm while mixing on 1

speed, add a little

more water. 6. Place dough in an oiled bowl, cover with a damp towel and proof

in the oven for 1 hour, or until the dough doubles in volume. 7. While the dough

is proong, sweat the onion in the 1 tablespoon of olive oil until tender in a small

skillet over medium heat. 8. Cool and set aside to be used later. 9. Once the dough

has proofed, gently punch it down once or twice and remove from the bowl.

10. Oil the bottom and sides of a jelly roll pan with two tablespoons of the olive oil.

11. Place the dough in the pan and press it out into an even layer to the edges of

the pan. 12. Cover with a damp towel again and proof for another 30 minutes.

13. Remove from the oven and preheat the oven to 400°F on Bake Mode

with a rack set on position 3. 14. Brush the top of the dough carefully with the

remaining 2 tablespoons of olive oil, sprinkle the dough with rosemary, kosher

salt, pepper, and the cooked onions. 15. Dimple the dough with your nger tips.

16. Place on center rack in the oven and bake for 35–45 minutes until golden

brown and internal temperature of 210°F. Cool before slicing and serving.

MAKES RACK POSITION COOK TIME

1 LOAF POSITION 3 35–45 MINUTES

FOCACCIA BREAD

This focaccia is a simple, delicious bread that can be used in a wide variety of ways. Wonderful

on its own and equally good sliced used for sandwiches or even paninis, this bread will ﬁnd its

way into almost any meal you prepare.

BAKE MODE

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