BREAD / PIZZA DOUGH COURSES
Dough Course Hints for Best Results
•If using delay bake timer, make sure yeast is on top of flour, away from liquids.
Important: Never allow dough to remain in bread maker after course is complete; it may over rise and damage machine.
•Rising times for dough after it is shaped and placed in baking pan will vary due to recipe, temperature and humidity level of your kitchen. Optimum temperature of room for rising is 80°– 85°F/27°– 29°C. Rising is most essential feature in bread making.
•Breadmaker allows dough to have first rise or fermentation before dough is removed. Fermentation conditions gluten, (becoming pliable and elastic with a soft, smooth quality) develops flavor and leavens product.
•Sometimes a double rising is beneficial especially for whole grain or
100% whole wheat bread. Let dough rise once in breadmaker. Remove from breadmaker, punch down, let rise again, punch down and let rest 10 minutes. Resting allows gluten to relax and makes handling easier.
Shape as desired and allow to rise until doubled in volume. If only 1 rise is desired, remove from breadmaker, let rest, shape and rise as above.
Baker’s Hint:
•Dough has doubled in volume when an indentation remains after tip of a finger is pressed lightly and quickly into dough. If indentation springs back, cover and let rise a few more minutes and check again.
MAKING DOUGHS: CRUST TREATMENTS
Important: For use only with the Dough Courses
•Always allow optimum rising of shaped dough.
•Use pastry brush to apply glaze.
•Bake as directed.
Egg Yolk Glaze
For shiny golden crust, mix 1 slightly beaten egg or egg yolk with 1 tbsp. water or milk.
Egg White Glaze
For shiny, chewy crust, mix 1 slightly beaten egg white with 1 tbsp. water.
Lightly Floured
Sprinkle enough flour onto work area so dough can be handled without sticking.
Shaped Rolls:
Cloverleaf Rolls
Shape into
Crisscross Rolls
Shape into balls, setting 2 aside. Combine balls and roll into a
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