Making the Loaf

* Exported from MasterCook *

Making the Loaf

Recipe By : Dinner Co-op
Serving Size : 1 Preparation Time :0:00
Categories : Bread Information
MC

Amount Measure Ingredient -- Preparation Method
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Directions only

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.

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