ENGLISH

•Rising times may vary due to temperature and humidity in your kitchen. Dough has doubled in bulk when indentation marks remain after you press the dough lightly with your fingers.

•Most bread recipes give a range for the amount of flour to be used. Enough flour has been added to the dough when the dough clings to the hook and cleans the sides of bowl. If dough is sticky or humidity is high, slowly add more flour, about

1⁄2 cup at a time, NEVER exceeding the recommended flour capacity. Knead after each addition until flour is completely worked into dough. If too much flour is added, a dry loaf will result.

•Some types of dough, especially those made with whole-grain flours, may not form a ball on 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, 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 will be deep golden brown in color. Also, most loaves of bread will have pulled away from the sides of their loaf pans, and tops of done loaves will sound hollow when tapped. Freshly baked loaves and rolls should be turned onto racks immediately after removing from oven to prevent sogginess.

SHAPING A LOAF

Divide the dough in half. On a lightly floured surface, roll each half into a rectangle, approximately 9￿14 inches. A rolling pin will smooth the dough and remove gas bubbles.

Starting at a short end, roll the dough tightly.

Pinch to seal the seam.

Pinch the ends and turn them under. Place the dough, seam side down, in a loaf pan. Follow the directions in the recipe for rising and baking.

66YEAST BREADS AND QUICK BREADS