31
kneading
3. Turn the machine on to Variable 3 and remove the
lid plug. Pour the oil, lemon juice and yeast mixture
into the hole in the flour. Replace the lid plug and
mix the dough, turning the machine to High for
2 seconds. Stop the machine. Remove the lid.
4. While the dough rests, lightly coat a 22 x 12cm loaf
tin with vegetable cooking spray or oil.
5. Use a nylon spatula to scrape the sides of the
Vitamix container. Pull the dough away from the
container sides and into the centre of the mixture.
6. With the switch on High, quickly turn the machine
on and o five times.
7. Repeat steps 6 and 7 five times, adding a little more
water or flour as needed, until the dough binds
together into a soft elastic mixture.
8. To remove the dough from the container, turn the
machine on and o five times (to assist in lifting the
dough up and away from the blades). Invert the
container over the prepared tin and let the dough
fall into it. Use a wet plastic spatula to remove any
remaining dough.
9. Use a wet or oiled plastic spatula or your lightly
floured fingers to shape the loaf. Allow the dough
to rise, covered with a clean, dry tea towel, until
the top of it reaches the top of the loaf tin, about
20–25 minutes.
10. If you like, brush the loaf quickly and gently with
the egg white wash and make three to four diagonal
slits about 5mm deep on the top of the loaf using a
sharp, serrated knife.
11. Bake at 180°C/Gas 4 for 35 minutes or until the
bread is well browned and reaches an internal
temperature of 88°C when tested with an instant-
read thermometer.
12. Cool on a wire rack for 10 minutes, then carefully
remove from the tin and allow to cool completely
before slicing.
103308_VITAMIX_CJR_01_16_12.indd 31 1/16/12 3:52 PM
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