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Bread Making Tips
° Some types ofdough, especially those
made with whole grain flours, may not
form a ball oil the hook. However, as
long as the hook comes in contact
with the dough, kneading will be
accomplished.
° Some large recipes and soft doughs
may occasionally climb over the
collar of the hook. This usually
indicates that the dough is sticky and
more flour should be added. The
sooner all the flour is added, the less
likely the dough will climb the hook.
For such recipes, tl5Vstarting with all
but the last cup of flour in the initial
inixing process. Then add the
remaining flour as quickly as
possible.
• When done, yeast breads and rolls
should be deep golden brown in color.
Other tests for doneness of breads are:
Bread pulls away froin the sides of
pail, and tapping on the top of the loaf
produces a hollow sonnd. Turn loaves
and rolls onto racks iminediately after
baking to prevent sogginess.
Shaping A Loaf
Divide dough in half. Oil lightly floured
surface, roll each half into a rectangle,
approximately 9xl 4 inches. A rolling
pin will smooth dough and remove gas
bubbles.
Starting at a short end, roll dough
tightly. Pinch dough to seal seam.
<L
Pinch ends and turn under. Place, seain
side down, ill loaf pail. Follow
directions in recipe for rising and
baking.
60
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