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15
Making a Successful Dough
Preparing the dough
1. Insert dough hook. Place the dry
ingredients into the bowl and lock the
bowl onto the base.
2. Turn the speed dial to slow speed
(1), and gradually add the liquid
ingredients (including the pre-prepared
yeast mixture) to the bowl. When the
ingredients start to form a ball, stop
the mixer and use a rubber or plastic
to scrape down the sides of the bowl if
necessary.
3. Knead on slow speed (2) until smooth
and elastic; for about 5-8 minutes.
4. Transfer dough to a large, well greased
mixing bowl. Cover the bowl with a light
cloth or plastic wrap and place it in a
warm, draft-free area until the dough
doubles in size.
5. Plunge fist into the centre of the risen
dough to punch out excess air. Fold
outer edges into the centre and turn
dough out onto a lightly floured surface.
Cut and shape dough to form buns,
rolls or freeform loaves and place on
prepared baking trays. Alternatively,
place dough into prepared bread tins.
For pizza dough, it is now ready to be
rolled, topped and baked.
6. For the final rising of the bread dough,
cover the shaped dough with a light
cloth and place in a warm, draft-free
area until doubled in size again. Glaze
and bake.
Tips
To add interest to breads.
• Brush dough with a little milk and
sprinkle loaves or buns with poppy,
caraway or sesame seeds before
baking.
• Sprinkle loaves with shredded cheese
during the last few minutes of baking.
• Drizzle cooled, sweet tea rings or buns
with icing, or dust with icing sugar
before serving.
Glazes
Glazes may be brushed over the dough
before, during or after baking.
For a shiny crust, brush with cream or
evaporated milk before baking; or with
warm sieved apricot jam after baking.
For a glossy crust, brush with beaten egg
white before baking.
For a matt finish, brush with melted butter
or margarine after baking.
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