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Limited Warranty
This warranty covers all defects in workmanship or materials in the
mechanical and electrical parts, arising under normal usage and care, in
this product for a period of 12 months from the date of purchase
provided you are able to present a valid proof-of-purchase. A valid
proof-of-purchase is a receipt specifying item, date purchased, and
cost of item. A gift receipt with date of purchase and item is also an
acceptable proof-of-purchase. Product is intended for household use only.
Any commercial use voids the warranty.
This warranty covers the original retail purchaser or gift recipient. During
the applicable warranty period within normal household use,we will
repair or replace, at our discretion, any mechanical or electrical part
which proves defective, or replace unit with a comparable model.
To obtain service under the terms of this warranty,
call Toll Free (800) 275-8273.
THIS LIMITED WARRANTY COVERS UNITS PURCHASED AND USED
WITHIN THE UNITED STATES AND DOES NOT COVER:
•
Damages from improper installation.
•
Defects other than manufacturing defects.
•
Damages from misuse, abuse, accident, alteration, lack of proper
care and maintenance, or incorrect current or voltage.
•
Damage from service by other than an authorized dealer or
service center.
This warranty gives you special legal rights and you may also have other
rights to which you are entitled which may vary from state to state.
Olive-French Bread
INGREDIENTS
5 cups plus 2 teaspoons bread flour, divided
2 cups cold water
1 1/2 packages yeast
4 ounces nicoise olives, pitted and sliced
2 teaspoons salt
METHOD
1
Insert dough hook attachment into stand mixer; put 5 cups flour
and water into mixer bowl. Beat on lowest speed for 4 minutes.
2
Sprinkle yeast over dough, increase speed to 2 and beat for 4
minutes longer.
3
Toss the olives with the 2 teaspoons of flour, add to the dough with
the salt and mix 2 minutes longer.
4
Remove bowl from stand and cover with a clean tea towel; let rest
for 15 minutes.
5
Turn the dough out onto a lightly floured surface. Lightly knead into
a ball and let rest, covered, for 45 minutes.
6
Punch out the air, cut dough in half (about 21 ounces each half),
and shape into two baguettes. Place the loaves on one or two
baking trays and sprinkle with flour. Cover with towel and let rest
for 45 minutes.
7
Preheat the oven to 400°.
8
With a single-edge razor blade or a very sharp knife, make a slash
down the center of each loaf. Carefully slide the breads onto a
baking stone and bake for 10 minutes. Spray with water and
continue baking until the bread is well browned, about 1 hour 10
minutes longer.
9
Cool on wire rack before slicing.
Recipe courtesy Marion Getz
DL_ElectricKnife09 5/24/09 1:04 PM Page 13
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