KING ARTHUR FLOURthe bakers catalogue 58 Billings Farm Road White River Junction, VT 05001 800.827.6836 kingarthurflour.com

Important Information About Your New

Dough-Rising BasketOur round Dough-Rising Basket or brotformen fashioned of coiled willow reeds, takes form in the traditional beehive shape. If youve visited Germany, you may have noticed stacks of round, striated loaves on the counter and in the windows of country bakeries; these are made with the help of a brotformen or dough-rising basket. To use your dough-rising basket: Make a 3 cup-of-flour bread dough by hand or on the dough cycle of your bread machine. (if youre using all or mostly whole grains whole wheat, rye, pumpernickel you can use up to 4 cups of flour.) When the dough has risen once, remove it from the bowl or bucket, gently expel the air, and shape it into a ball. Rub flour all over your dough-rising basket, bottom and sides; do this over your flour bucket or the wastebasket, as much of the flour will sift through. When your dough-rising basket is well-floured, place the dough, nice side down, into it, and drape it with lightly greased plastic wrap; the following recipe gives further instructions. Cleaning and maintenance: Your dough-rising basket should not need much cleaning. Simply shake the excess flour out after each use, and if dough has stuck to it, wait till it dries, then use a stiff brush to take it off. If for some reason you need to clean your basket, use a stiff brush and warm water (no soap), and allow it to dry at room temperature. Your basket was made with thick strips of willow, partially dried, then coiled, then fully dried. Thin metal nails and, in some places, staples are used to keep the coiled strips in place. As with any hand-crafted item, no two are exactly alike, and sometimes the end of one of these nails or staples may protrude; if this happens, simply take a pair of pliers and bend the end back toward the basket.

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2008 The Bakers Catalogue, Inc. All Rights Reserved.

Country LoafThis loaf, like many European loaves, includes a bit of whole grain flour for texture and flavor. For a lighter-colored loaf, cut the pumpernickel or white whole wheat down to just a couple of tablespoons, while increasing the all-purpose flour so that the total amount of flour used remains 3 cups. (Notice this is a non-fat loaf: eat it quickly, or itll stale. To keep it fresh longer, substitute 2 tablespoons of oil for an equal amount of the water.) 1 1/4 cups (10 ounces) lukewarm water 1 1/2 teaspoons instant yeast 1/2 cup (2 ounces) pumpernickel flour OR King Arthur White Whole Wheat Flour 2 1/2 cups (10 5/8 ounces) King Arthur Unbleached All-Purpose Flour 1 1/2 teaspoon salt seeds (sesame, flax, caraway or poppy) OR oat or rye flakes, for sprinkling Bread Machine Directions: Place all of the ingredients in the order listed above into the pan of your bread machine, select Manual or Dough, and press Start. Proceed from*. By-Hand Directions: Pour the water into a mixing bowl. Add the yeast and pumpernickel or white whole wheat flour, and let sit for several minutes until the mixture begins to bubble. Stir in the salt and 1 cup of all-purpose flour and mix well. Gradually add the second cup of all-purpose flour until the dough begins to pull away from the sides of the bowl. Turn out onto a lightly floured surface and knead for 4 to 5 minutes. Let the dough rest while you clean out and grease your bowl; then knead the dough a few more minutes. The dough should be on the slack side and a little tacky, but should not be sticky. When the dough is well-kneaded, place it into the prepared bowl, cover and let rise until doubled in size, 1 1/2 to 2 hours. Proceed from*. *When your dough has risen once, flour your dough-rising basket heavily and sprinkle some seeds (sesame, flax, caraway, poppy) or some oat flakes or rye flakes in the bottom. Pick up your dough and work it around in your hands a bit, expelling the air. Make the dough into a ball and place it, nice side down, into the basket. Drape the dough with lightly greased plastic wrap, and set it aside to rise for 45 minutes, or until its crowned nicely over the rim of the basket. Have a lightly greased or parchment-lined baking sheet ready. Very gently, roll the dough from the basket onto the baking sheet. It should slip out gracefully, without deflating. if it deflates totally a small settling is OK simply form it into a smooth ball, put it back in the basket, and let it rise again (only this time not quite as high). Bake the bread in a preheated oven at 425F for 20 to 25 minutes. For a crunchy, crisp loaf, spray water into the oven with a spray bottle three times during the first 10 minutes of baking. When the bread is done, remove it from the baking sheet, set it on the rack of the oven, turn the oven off, and crack the door open a couple of inches; let the bread cool completely in the oven. If you want a soft loaf, remove the bread from the oven, and from the pan, and let it cool completely, at room temperature, on a wire rack. Yield: 1 loaf.

I4399

2008 The Bakers Catalogue, Inc. All Rights Reserved.