Name: Making the Loaf
Prep time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: Directions only

Try this Making the Loaf recipe, or contribute your own.

Suggest a better description

INGREDIENTS

Directions only

Servings

INSTRUCTIONS

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 Posted to MC-Recipe Digest V1 #221 Date: Thu, 19 Sep 1996 09:25:29 -0400 From: kmeade@IDS2.IDSONLINE.COM (The Meades)

NOTES

Alert editor

Making the Loaf

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    Posted to MC-Recipe Digest V1 #221    Date: Thu, 19 Sep 1996 09:25:29 -0400    From: kmeade@IDS2.IDSONLINE.COM (The Meades)

Add photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (0g)
Recipe Makes: 1 Servings

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.