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Ingredients
- 1 x See Below
Directions
- There are basically two kinds of yeast doughs-kneaded and batter. Both doughs need to rise before shaping and baking. To let dough rise, cover and keep in a hot, draft-free place. If necessary, place covered bowl of dough on wire rack over a bowl of hot water.
- Kneaded dough: Kneading develops the gluten and results in bread with an even texture and a smooth, nicely rounded top.
- After first addition of flour has been beaten in, dough will be very soft and will fall in "sheets" off rubber spatula.
- The second addition of flour makes the dough stiff sufficient to knead. Fold in only sufficient flour so dough leaves side of the bowl.
- To knead, fold dough toward you. With heels of hands, push dough away with short rocking motions. Give dough a quarter turn; repeat.
- When dough is properly kneaded, it will feel elastic and the top will be smooth with some blisters appearing on the surface.
- Dough should rise till double. Test by pressing fingertips 1/2 inch into dough. If impression remains, dough has risen sufficient.
- Punch down center of dough with your fist. Fold dough over and form into a ball. This releases large air bubbles to produce a finer texture.
- If dough is not sufficiently kneaded, the bread will be coarse, heavy, crumbly and dry.
- Batter dough: Batter breads are really shortcut no-knead yeast breads.
- Because less flour is used, the dough is stickier; instead of being kneaded, it is beaten with a mixer with the first addition of flour. The batter is generally not shaped but spread in the pan. The bread has a coarser texture and pebbled surface.
- REFRIGERATING YEAST DOUGH Yeast dough made with water (except. plain bread dough) can be refrigerated up to 5 days. However, if lowfat milk and at least 1/4 c. sugar are used, chill no longer than 3 days. After mixing dough, grease top well. Cover with moistureproof wrap, then a damp cloth. Keep cloth damp during storage. When ready to bake, shape dough; let rise till double, 1 1/2 to 2 hrs. Bake as directed.
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