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BUILT-IN PROMOTION

$500 U.S. Savings Bond

with purchase of

Bosch NKT and NHT Series Cooktops

the ideal combination ofperformance and versatility

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M

a..

88 Emig

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1

Bosch SH Series Dishwashers

the new bench mark in the industry

V

Bosch HBL Series Built-In Ovens

the perfect blend of elegance and innovation

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SPECIALTIES
SHOWROOM

2800 West Eleven Mile Road

Berkley, MI

dat wid.44gt

a6,

Phone: 248-548-5656

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DETROIT JEWISH NEWS

10/31

1997

120

JN

Call The Sales Department

(248) 354-7123 Ext. 209

flour, salt and 1 1/2 cups of the
remaining white flour; add to the
yeast mixture all at once. Mix
together with the paddle attachment.
Change to the dough hook and mix
on low speed for 2 minutes. Mix on
medium speed for 8 to 10 minutes,
adding up to 1 cup more of the flour
if the dough seems very sticky.
Scrape out the dough onto a floured
work surface, knead a couple of
times and shape into a ball.
Rinse, dry and lightly oil the
bowl. Place the dough in it, turning
to coat it with the oil. Cover tightly
with plastic wrap and a towel and let
it rise in a warm spot for 2 to 3
hours, until doubled in bulk.
Lightly flour the work surface and
turn out the dough. Knead a couple
of times and shape into a ball.
Return the dough to the bowl,
rounded side up, cover and let rise
for 1 to 1 and 1/2 hours, or until
nearly doubled.
About 30 minutes before baking,
preheat the oven to 400 degrees,
with a rack in the middle. Sprinkle a
baking sheet or baking stone with
cornmeal. Turn out the dough,
reshape it into a ball and place it on
the baking sheet. Let rise again
slightly, about 15 minutes.
Slash the loaf across the top with a
razor blade or sharp knife. Bake for
45 to 50 minutes, spraying with
water a couple of times during the
first 10 minutes of baking, until the
loaf is dark brown and responds to
tapping with a hollow sound.
Cool on a rack.

WHOLE WHEAT
COUNTRY LOAF
1 teaspoon active dry yeast
2 cups lukewarm water
1 teaspoon malt extract (optional)
3 1/2 cups whole wheat flour
1 tablespoon sunflower, safflower
or canola oil
2 teaspoons salt
1/4 cup rye flour
About 1/2 to 1 1/2 cups
unbleached white flour
Dissolve the yeast in the water in a
large bowl and let stand for 5 to 10
minutes, until creamy. Stir in the
malt extract, if using. With a wood-
en spoon, beat in about 2 1/2 cups
of the whole wheat flour and mix
until thoroughly blended. Cover
with plastic wrap and a towel and set
in a warm place to rise for 1 hour, or
until light and bubbly.

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