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Baking Bread #LikeABosch
INGREDIENTS
RISING
KNEADING
BAKING
Use instant yeast or bread machine
yeast. This may be added with dry
ingredients and does not need to be
dissolved in water. Store yeast in an
airtight container and refrigerate or
freeze to maintain freshness.
When a recipe calls for oil and
honey, put oil in measuring cup first
and then honey. This allows honey
to slide out more easily.
To test if dough has risen enough,
press finger lightly and quickly
into dough. If indentation springs
back, let rise additional time. If
indentation remains or comes back
slowly, dough has risen enough.
If bread cracks on the sides, it may
be that the dough has not risen
long enough or too much dough
has been put in the pan.
Start counting kneading time as
soon as you have added the last of
the flour.
It is always best to stop kneading
early, rather than to over knead.
Typical kneading time for bread is
5-8 minutes using Speed 2 or 3
depending on the batch size.
Using a meat thermometer is
extremely helpful in determining
when bread is done. Bread is done
when internal temperature is
190ºF-200ºF and the top is golden
brown.
When baking sweet bread or
braided filled breads, it may be
necessary to tent the top with foil
the last 5-10 minutes to avoid over
browning.
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