Cuisinart Chef's Convection Toaster Oven ユーザーズマニュアル

35

Makes 1 large round loaf (about 12 servings)

1. In a measuring cup, dissolve the yeast and sugar in the warm water.  

Let stand 5 minutes, or until mixture is foamy.  

 2. Put the flour, wheat bran and salt in the work bowl of a food processor 

fitted with the dough or metal chopping blade and process for 10 
seconds.  Add the oil.  With the machine running, slowly add the liquid 
through the feed tube and process until a dough ball forms .  Continue 
processing 1 minute to knead the dough. Shape the dough into a ball 
and put in a large bowl that has been lightly floured. Cover the bowl 
tightly with plastic wrap and let the dough rise for 1 hour, until doubled 
in size.

3. Punch down the dough, reshape into a ball and cover the bowl again 

with a clean piece of plastic wrap.  Let rise 1 hour.

4. Gently punch down the dough and shape into a tight, large round.   

Put the round on a piece of parchment and loosely cover with plastic 
wrap. Let rise in a warm, draft-free place for 30 minutes.

5. Adjust the rack to position 1 fitted with the pizza stone. Preheat oven 

by selecting Bake with Convection at 400°F for 40 minutes. Once the 
oven beeps to signal that it is preheated, continue heating the stone for 
10 minutes more before adding the bread to the oven.

6. While the oven and stone are heating cut an X into the top center of the 

loaf with a serrated knife, brush with the egg wash and place carefully, 
with the parchment, on top of the hot pizza stone. Bake for the 
remaining 30 minutes. 

7. Bread should be nicely browned and have an internal temperature 

between 200˚F and 207˚F.  Remove bread from the oven and cool 
completely on a wire rack before slicing.