Manual Wolf M Series (page 19 of 55) (English)

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BEFORE YOU START

Proong bread dough is a very important step in making bread. It gives the yeast a chance to grow and gives volume

and great avor to the dough. Yeast is a living organism, so make sure the yeast you are using is fresh by “proving” it

is still active and alive. If the yeast does not bubble or become foamy when allowed to sit when mixed with water, you

may need to purchase new yeast.

The bread is done baking once it reaches an internal temperature of 200°F. The use of the included oven probe or a

digital thermometer can assist with evaluating if your bread is completely baked. You can nd a thermometer at most

kitchen supply stores.

This dough can be made the day before and proofed in your refrigerator overnight (8–12 hours). If you choose to do

this, skip ahead to lling and rounding the dough by removing the dough from the refrigerator and letting it come to

room temperature, then pressing it out to ll. Proceed with the recipe directions.

If you have the Wolf warming drawer, you can also proof the dough on Proof Mode at 85°F for the same time in the

warming drawer.

Make sure to proof in a bowl large enough to allow the dough to double in size as it rises.

Vital wheat gluten can be found at most local grocery stores and can often be found in the health food section. This

recipe can still be made without the vital wheat gluten by replacing the 2 tablespoons with additional bread our, but it

greatly improves the gluten development of the bread, giving it that soft chewy structure.

MAKES RACK POSITION COOK TIME

2 LOAVES POSITION 3 50 MINUTES

CHEESE AND ROASTED CHILE BREAD

This spicy cheese bread with its soft and chewy texture is a delicious ﬂavor-ﬁlled pairing of two cheeses

and green chiles — sure to bring any gathering to life.

INGREDIENTS PREPARATION METHOD

FOR THE BREAD

½ cup water, room

temperature (65–70°F)

1½ teaspoons quick rise

active dry yeast

2 cups bread ﬂour

2 tablespoons vital wheat gluten

2½ teaspoons kosher salt

¼ cup sugar

2 tablespoons shortening

2 tablespoons unsalted butter,

room temperature

2 tablespoons milk

1 large egg

½ cup aged yellow

cheddar ½-inch cubes

½ cup asiago cheese,

½-inch cubes

1 teaspoon red pepper ﬂakes

¼ cup mild ﬁre roasted

diced green chiles

FOR THE BRUSHING

AND TOPPING

1 egg

1 tablespoon water

1 teaspoon red pepper ﬂakes

½ cup shredded sharp

cheddar cheese

1. Combine water and yeast in a small mixing bowl and set aside for 10

minutes until the yeast starts to bubble and foam. 2. In the bowl of a stand

mixer combine the our, kosher salt, sugar, shortening and butter. 3. Mix

together with a paddle attachment for 1 minute. 4. Switch to a dough hook

and add in the milk and egg along with the water and yeast mixture. 5. Mix for

2 more minutes on 1

speed. 6. Turn the mixer up to 2

speed and continue

to mix for 12–14 minutes until the dough pulls away from the sides of the bowl

and gets very smooth looking. This could take longer than 14 minutes and

any additional mixing will not hurt the development of the dough. 7. Turn the

mixer up to 3

speed and mix for 30 seconds. 8. Remove the dough from the

mixer and place in a well-oiled or sprayed bowl. The dough will double in size

so make sure you choose a bowl that is large enough. 9. Cover the bowl with

a damp kitchen towel. 10. Preheat the oven to 85°F on Proof Mode with a rack

set on position 3. 11. Place towel covered bowl into the oven and proof for 1

hour, or until the dough doubles in size. 12. Remove the dough from the oven,

turn it out onto a lightly oured surface and divide the dough in half. 13. Round

each piece into a smooth ball and let the dough balls rest on the counter for

10–15 minutes, covered with a damp kitchen towel. 14. Gently pat each dough

ball out into a square. 15. Divide the cheddar, asiago, chilies and red pepper

akes between the two squares and place on top. 16. Pull the corners of the

dough to the center to cover the lling. 17. Turn the dough over and gently

round into a tight ball again, being careful not to let the lling break through

the dough. 18. Place on a parchment lined cookie sheet, cover with a damp

kitchen towel, and place back in the oven on Proof Mode at 85°F for another

35–40 minutes, till the loaves are almost doubled in size. 19. Test the proofed

dough with your nger. It should just hold the indentation of your nger without

the dough deating. 20. Remove from the oven and let the pan rest on the

counter. 21. Preheat the oven to 375°F on Bake Mode with a rack still set on

position 3. 22. Make an egg wash by whisking the remaining egg and water

together and gently brush each loaf, then sprinkle with additional red pepper

akes and cheese. 23. Bake on the center rack for 30–35 minutes until the

center of the loaf reaches an internal temperature of 210°F. 24. Cool loaves

completely before slicing.

BAKE MODE

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Others manual(s) of Wolf M Series

Wolf M Series Installation Guide - English - 44 pages

Wolf M Series Quick start guide - English - 2 pages

Wolf M Series User Manual - English - 68 pages

Wolf M Series Installation Guide - French - 44 pages

Wolf M Series User Manual - French - 68 pages

Wolf M Series Installation Guide - Spanish - 44 pages

Wolf M Series User Manual - Spanish - 68 pages

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Wolf M Series Manual

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