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RECIPES
59
RECIPES
58
Old-Fashioned Stollen with Almonds
Sweet Breads, Stollen
Cooking Guide Default Mode and Temperature: Pure Convection
™
/350˚.
Suggested Time: 25-30 minutes
Tips: Use cookie sheet. For one sheet, use rack position 2. For two sheets, use rack positions 2 and 4. For three sheets, use rack
positions 1, 3, and 5. For multiple racks, add 5-10 minutes.
Path to reach this function: DACOR GUIDE-BAKERY-BREADS 1-# 4 Sweet Breads, Stollen
Types of Sweet Breads: This function is intended for homemade yeasted sweet breads
SPONGE
1
1
⁄
3
cups plus 1 Tablespoon lukewarm milk
1
1
⁄
2
teaspoon granulated sugar
1 package active dry yeast
2
2
⁄
3
cups all purpose flour
DOUGH
3
1
⁄
2
-4 cups all purpose flour
1
1
⁄
3
cups dried cranberries
1
⁄
3
cup chopped dried candied ginger
1
⁄
3
cup chopped dried apricots
1 cup unsalted butter, room temperature
1 cup granulated sugar
2 large eggs
1 Tablespoon ground cardamom
1 teaspoon vanilla extract
1
⁄
2
teaspoon salt
Egg wash: 1 egg plus 1 teaspoon water, beaten
1 cup sliced almonds
Preheat oven on Proof mode at 100˚. Lightly oil a large mixing bowl. Add dough, turning to coat. Cover bowl with plastic wrap and
place in oven on proof mode until doubled in volume, about 1 hour.
Grease cookie sheet. Punch down dough. Divide dough in half. Pat each half into a 10 x 16" oval. Fold in half lengthwise; pat gently.
Place on prepared cookie sheet. Cover and let rise in oven on proof mode for about 30 minutes.
Adjust oven rack to position 2. In Dacor Guide, select Sweet Breads/ Stollen. Allow oven to preheat. Brush each loaf with egg
wash and sprinkle sliced almonds on top. Place in oven and set timer for 25-30 minutes. Bake loaves until they are golden and
sound hollow when tapped on the bottom, about 1 hour.
After Baking: Transfer to rack and cool slightly. Slice into
1
⁄2-inch pieces and serve warm.
Makes 2 loaves.
French Baguettes
Yeast Breads, Free-Form
Cooking Guide Default Mode and Temperature: Pure Convection/350˚F
Suggested Time: 30-35 minutes
Tips: Use cookie sheet. For one sheet, use rack position 2. For two sheets, use rack positions 2 and 4. For three sheets, use rack
positions 1, 3, and 5. For multiple racks, add 5-10 minutes.
Path to reach this function: DACOR GUIDE-BAKERY-BREADS 1-#5 Yeast Breads Free Form
This Dacor Guide function is best used for homemade, refrigerated- canned, or frozen uncooked loaves that will be placed on a cookie
sheet to bake rather than a loaf pan.
2 packages active dry yeast
2 cups warm water (105-115˚)
1 teaspoon granulated sugar
5
1
⁄
2
-6 cups all purpose flour
1
1
⁄
2
teaspoon salt
Cornmeal, as needed
Egg wash: 1 egg white plus 1 teaspoon water, beaten
Combine yeast and warm water in the bowl of an electric mixer with dough hook attachment. Add sugar and stir. Allow mixture to
become foamy, about 5 minutes. Add flour mix for 7-8 minutes, or until soft dough forms. Add salt. Place in large greased mixing
bowl and cover with plastic wrap. Set oven on proof at 100˚. Let rise in oven, covered, for 1 hour or doubled in size. Turn out and
divide dough in half. Let rest 10 minutes. Line baking sheet with cornmeal.
Roll each dough half into 12-inch by 12-inch rectangle then roll up long ways, pinching to prevent air pockets. Seal edges.
Put seam side down on baking sheet. Make 3 diagonal slashes across the top of the baguette. In a small bowl, combine egg white
and water. Lightly brush on bread. Let rise for 30-45 minutes in oven on proof setting again until nearly double in size. Remove dough
from oven. In Dacor Guide, select Yeast Dough, Free-form. Allow oven to preheat. When preheat is over, place bread in oven. Set
timer for 15 minutes. Brush again with egg white mixture. Continue baking 15 to 20 minutes or until bread sounds hollow when
tapped on the bottom.
After Baking: Remove bread from pan and cool on wire rack. Slice and serve warm or freeze for up to 1 month.
Makes 2 baguettes.