About Yeast Breads – Yeast Doughs

We should understand that, fundamentally, our faith is not about what we do (as important as that is), nor is it about what we think (as important as that is). Our faith is fundamentally strengthened by understanding who we are through the indwelling Christ. We are who we are because of our union with Him. Nothing else can be the integration point (the place where the promises of Scripture and our identity intersect) of true spirituality. If we make what we do (right actions) the integration point of our faith, then we become fundamentalist and Pharisaical, with the judgement of others' misbehaviors the preoccupation of our religion. If we make what we think (right doctrine) the integration point of our faith, then we become rationalistic debaters with judgement of other’ faulty doctrine the preoccupation of our religion.

Bryan Chapell

CATEGORY	CUISINE	TAG	YIELD
		Crocker, Info	1	Servings

INGREDIENTS

See Below

INSTRUCTIONS

There are basically two kinds of yeast doughs-kneaded and batter. Both
doughs need to rise before shaping and baking. To let dough rise,
cover and keep in a warm, draft-free place. If necessary, place
covered bowl of dough on wire rack over a bowl of warm water.  Kneaded
dough: Kneading develops the gluten and results in bread with  an even
texture and a smooth, nicely rounded top.  After first addition of
flour has been beaten in, dough will be very  soft and will fall in
"sheets" off rubber spatula.  The second addition of flour makes the
dough stiff enough to knead.  Mix in only enough flour so dough leaves
side of the bowl.  To knead, fold dough toward you. With heels of
hands, push dough away  with short rocking motions. Give dough a
quarter turn; repeat.  When dough is properly kneaded, it will feel
elastic and the top will  be smooth with some blisters appearing on the
surface.  Dough should rise until double. Test by pressing fingertips
1/2 inch  into dough. If impression remains, dough has risen enough.
Punch down center of dough with your fist. Fold dough over and form
into a ball. This releases large air bubbles to produce a finer
texture.  If dough is not sufficiently kneaded, the bread will be
coarse, heavy,  crumbly and dry.  Batter dough: Batter breads are
really shortcut no-knead yeast breads.  Because less flour is used, the
dough is stickier; instead of being  kneaded, it is beaten with a mixer
with the first addition of flour.  The batter is generally not shaped
but spread in the pan. The bread  has a coarser texture and pebbled
surface.  REFRIGERATING YEAST DOUGH Yeast dough made with water
(except. plain  bread dough) can be refrigerated up to 5 days. However,
if milk and  at least 1/4 cup sugar are used, refrigerate no longer
than 3 days.  After mixing dough, grease top well. Cover with
moistureproof wrap,  then a damp cloth. Keep cloth damp during storage.
When ready to  bake, shape dough; let rise until double, 1 1/2 to 2
hours. Bake as  directed. Source: Betty Crocker's Cookbook, 6th Edition
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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