INGREDIENTS

INSTRUCTIONS

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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