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Making The Loaf

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: MAKING THE LOAF
 Categories: Bread, Information, Mc
      Yield: 1 Servings
 
 
  :          Directions only
  
  Making the Loaf
  
  Kneading
  
  Kneading develops the gluten in the flour to form a framework for
  holding the gases given off by the yeast. The KitchenAid mixer not
  only effortlessly tackles kneading but provides the constant rhythm
  necessary for best results. After all the flour has been added,
  continue to knead for approximately 2 minutes until the dough is
  smooth and satiny, not sticky. Shape the dough into a ball and place
  in an oiled bowl. Brush the top of the dough with additional oil to
  prevent a crust from forming while rising. Cover the bowl with a
  towel or plastic wrap and let rise in a warm (70 degrees F to 85
  degrees F) place, free from drafts.
  
  Rising
  
  Let the dough rise until double in size. To test the dough, depress
  two fingers into the center and if the dent stays, it has doubled.
  Punch the dough down by pushing your fist into the center of the
  dough and pulling the edges over to the center. Turn the dough over.
  Letting the dough rise a second time before shaping will yield a
  finer textured loaf.
  
  Shaping
  
  There are many ways to shape a loaf. Specialty breads, such as braids
  or rolls, will generally include directions in the recipes. Two
  simple methods for shaping standard loaves are as follows:
  
  Form the dough into an oval the size of the pan, stretching and
  turning ends of the dough under and pinching into a seam. Place in
  prepared pan, seam side down. Roll the dough into a rectangle
  slightly longer than the size of the pan. Beginning with the shorter
  side, roll dough towards you. Seal long seam as well as ends with
  hands. Fold sealed ends under and place loaf, seam side down, into
  prepared pan.
  
  Baking
  
  Place loaves in the center of the oven, leaving space for the heat to
  surround the pans. To check for doneness, remove one loaf from its
  pan and tap the bottom. If it sounds hollow it is done. Turn loaves
  onto racks immediately after baking to prevent sogginess.
  
  Bread Making Tips
  
  1.Always store flour in an airtight container in a cool, dry place.
  For long-term storage, store flour and yeast in refrigerator or
  freezer. 2.To measure flour, spoon it lightly into a dry measuring
  cup and level with a spatula. 3.Use the Grain Mill to grind whole
  wheat berries and other grains into flour. One cup of grain yields
  approximately 1-1/4 cups of flour, except for rolled oats which
  yields 7/8 cup of flour. 4.Always check liquid temperature with an
  accurate thermometer.
  
  5.Allow bread to rise in a warm, draft-free place. Place bowl of
  dough on rack over pan of warm water. Or, set oven on lowest setting
  for 10 minutes. Turn oven off and place bowl of dough in oven. 6.For
  soft crusts and extra shine, brush finished bread with melted butter
  and cool uncovered. 7.For crispier crusts, brush loaves with a
  mixture of one egg white and one tablespoon of cold water before
  baking. 8.Inverting finished bread onto racks immediately from oven
  prevents a soggy loaf. 9.Some large recipes and soft doughs may climb
  over the collar of the dough hook. This indicates the dough needs
  more flour. The sooner all the flour is added, the less likely the
  dough is to climb the hook. Try starting with all but the last cup of
  flour in the initial mixing process. Then add the remaining flour as
  quickly as possible, never exceeding the total amount given in the
  recipe. 10.Dough made with whole grain flour may not form a ball on
  the dough hook during kneading. However, as long as there is contact
  between the hook and the dough, kneading will be accomplished.
  11.Allow bread to cool completely before slicing. 12.Baked yeast
  breads may be stored in the freezer for up to six months. Wrap
  securely in plastic wrap or aluminum foil. To thaw, let stand at room
  temperature for 3 hours.
  
  Recipe By     : Dinner Co-op
  
  From: Johnnye Tamaru
 
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