Free Recipe Making the Loaf
Recipe Type: B Recipes
Recipe Preparation: bake
Cooking Temperature:
Recipe Serves: 1
Ingredients for Making the Loaf Recipe
Directions only
Making the Loaf Preparation
Making the Loaf Kneading Kneading develops the gluten in the flour to form a framework for holding the gases given off by the yeast. The KitchenAid mixer not only effortlessly tackles kneading but provides the constant rhythm necessary for best results. After all the flour has been added, continue to knead for approximately 2 minutes until the dough is smooth and satiny, not sticky. Shape the dough into a ball and place in an oiled bowl. Brush the top of the dough with additional oil to prevent a crust from forming while rising. Cover the bowl with a towel or plastic wrap and let rise in a warm (70 degrees F to 85 degrees F) place, free from drafts. Rising Let the dough rise until double in size. To test the dough, depress two fingers into the center and if the dent stays, it has doubled. Punch the dough down by pushing your fist into the center of the dough and pulling the edges over to the center. Turn the dough over. Letting the dough rise a second time before shaping will yield a finer textured loaf. Shaping There are many ways to shape a loaf. Specialty breads, such as braids or rolls, will generally include directions in the recipes. Two simple methods for shaping standard loaves are as follows: Form the dough into an oval the size of the pan, stretching and turning ends of the dough under and pinching into a seam. Place in prepared pan, seam side down. Roll the dough into a rectangle slightly longer than the size of the pan. Beginning with the shorter side, roll dough towards you. Seal long seam as well as ends with hands. Fold sealed ends under and place loaf, seam side down, into prepared pan. Baking Place loaves in the center of the oven, leaving space for the heat to surround the pans. To check for doneness, remove one loaf from its pan and tap the bottom. If it sounds hollow it is done. Turn loaves onto racks immediately after baking to prevent sogginess. Bread Making Tips 1.Always store flour in an airtight container in a cool, dry place. For long-term storage, store flour and yeast in refrigerator or freezer. 2.To measure flour, spoon it lightly into a dry measuring cup and level with a spatula. 3.Use the Grain Mill to grind whole wheat berries and other grains into flour. One cup of grain yields approximately 1-1/4 cups of flour, except for rolled oats which yields 7/8 cup of flour. 4.Always check liquid temperature with an accurate thermometer. 5.Allow bread to rise in a warm, draft-free place. Place bowl of dough on rack over pan of warm water. Or, set oven on lowest setting for 10 minutes. Turn oven off and place bowl of dough in oven. 6.For soft crusts and extra shine, brush finished bread with melted butter and cool uncovered. 7.For crispier crusts, brush loaves with a mixture of one egg white and one tablespoon of cold water before baking. 8.Inverting finished bread onto racks immediately from oven prevents a soggy loaf. 9.Some large recipes and soft doughs may climb over the collar of the dough hook. This indicates the dough needs more flour. The sooner all the flour is added, the less likely the dough is to climb the hook. Try starting with all but the last cup of flour in the initial mixing process. Then add the remaining flour as quickly as possible, never exceeding the total amount given in the recipe. 10.Dough made with whole grain flour may not form a ball on the dough hook during kneading. However, as long as there is contact between the hook and the dough, kneading will be accomplished. 11.Allow bread to cool completely before slicing. 12.Baked yeast breads may be stored in the freezer for up to six months. Wrap securely in plastic wrap or aluminum foil. To thaw, let stand at room temperature for 3 hours. Recipe By : Dinner Co-op Posted to MC-Recipe Digest V1 #221 Date: Thu, 19 Sep 1996 09:25:29 -0400 From: kmeade@IDS2.IDSONLINE.COM (The Meades)
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