Wolfgang Puck WPPSM050C operating instructions Olive French Bread, Banana-Nut Quick Bread

TSCDIST_Stand Mixer Manual 8/22/07 12:45 PM Page 31

Olive French Bread

Makes 2 baguettes

INGREDIENTS

5 cups plus 2 teaspoons bread flour, divided

2 cups cold water

1 1/2 packages yeast

4 ounces nicoise olives, pitted and sliced

2 teaspoons salt

METHOD

1Insert the dough hook into the stand mixer; put 5 cups flour and the water into mixer bowl. Beat on speed 1 for 4 minutes.

2Sprinkle yeast over dough, increase speed to 2 and beat for 4 minutes longer.

3Toss the olives with the 2 teaspoons of flour, add to the dough with the salt and mix 2 minutes longer.

4Remove bowl from stand mixer and cover with a clean tea towel; let rest for

15 minutes.

5Turn the dough out onto a lightly floured surface. Lightly knead into a ball, and let rest, covered, for 45 minutes.

6Punch out the air, cut dough in half (about 21 ounces each half), and shape into two baguettes. Place the loaves on one or two baking trays and sprinkle with flour. Cover with towel, and let rest for 45 minutes.

7Preheat the oven to 400°.

8With a single-edge razor blade or a very sharp knife, make a slash down the center of each loaf. Carefully slide the breads onto a baking stone and bake for 9 minutes. Spray with water and continue baking until the bread is well browned, about 1 hour 10 minutes longer.

9Cool on wire rack.

Recipe courtesy Wolfgang Puck, Adventures in the Kitchen (Random House, 1991)

Banana-Nut Quick Bread

Makes two 8-inch loaves, approx. 16 slices

INGREDIENTS

1 cup walnuts

3 ripe bananas 1/4 cup shortening 1/2 cup sugar

1/2 cup light brown sugar

2 1/2 cups all-purpose flour

31/2 teaspoons baking powder 1 teaspoon salt

1/2 cup milk 1 large egg

1 teaspoon grated orange peel

1 tablespoon banana liqueur, optional

METHOD

1Preheat oven to 350°.

2Place nuts in a baking tray and toast for 15 minutes, then chop coarsely.

3In the mixer bowl with the flat beater attached, place the bananas, nuts and shortening. Cream until smooth on speed 3.

4Add all remaining ingredients and mix on speed 1 just until blended, about 30 seconds.

5Spray two 8-inch bread pans with nonstick spray, (or you may use a Wolfgang Puck 2-quart saucepan). Pour batter into prepared pans. Bake for 55 - 60 minutes or until cooked through.

6Cool slightly. Remove from pan. Allow to cool fully before slicing.

Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host

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