Bread Making Tips |
| Shaping a Loaf |
•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, try starting with all but the last cup of flour in the initial mixing 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 from the sides of pan, and tapping on the top of the loaf produces a hollow sound. Turn loaves and rolls onto racks immediately after baking to avoid sogginess.
Divide dough in half. On lightly floured surface, roll each half into a rectangle, approximately
9 x 14". A rolling pin will smooth dough and remove gas bubbles.
Starting at a short end, roll dough tightly. Pinch dough to seal seam.
Pinch ends and turn under. Place, seam side down, in loaf pan. Follow directions in recipe for rising and baking.
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