Viking VSM500, VSM700 manual French Bread, Dinner Rolls

FRENCH BREAD

2 cups warm water

1/2 oz active dry yeast

3 3/4 cup Bread flour

1 T Salt

4 oz bowl of water Makes 2.5 pounds

•Pre heat oven to 400ºF or 200ºC

•Add yeast and water to the mixer bowl begin stirring with the dough hook

•Slowly begin adding the flour until all the flour is incorporated

•Increase speed and kneed the dough until smooth and elastic

•Place the dough in a bowl and let rise until doubled

•Once the dough is risen punch down and divide

•Let bread double again

•While waiting place a bowl of water in the oven to create steam

•Once risen bake in oven for about 30 minutes or till golden brown and baked through

DINNER ROLLS

10 oz Warm water

1 oz active dry yeast

2 3/4 cups Bread flour

1 T salt

1/4 cup Granulated sugar

2 T Non fat dry milk

2 T shortening

1 oz unsalted butter

2 whole eggs Makes 3 dozen rolls

•Pre heat the oven to 400ºF or 200ºC

•Place the water and yeast in a bowl and set to the side

•Place all other ingredients in the mixer bowl mix with the dough hook

•Add the water and yeast to the mixer bowl and mix with the dough hook

•Kneed the dough on speed 2 for about 10 minutes

•Place in a lightly greased bowl and let double (may take an hour)

•Punch down the dough and let it rest for a few minutes

•Portion the dough into1 oz balls and let double again

•Once doubled brush with egg whites

•Bake for 12 to 15 minutes or until golden brown and cooked through

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