Fruit Sweet And Sugar Free - Breads #2 Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
Recipe via Meal-Master (tm) v8.02
Directions:
Fruit Sweet and Sugar Free by Janice Feuer 1993 Royal Teton Ranch
The Basic Ingredients: **********************
Yeast: ****** Yeast is a living organism with very specific needs for
its growth and multiplication. Yeast thrives in the presence of
sweetener and warm termperatures between 80 and 115 degrees. Yeast
begins to die with too much heat; thus, the temperature of the
ingredients and the warmth of the place for the doughs rising are
very important. Salt, oil, and cold temperatures all inhibit the
growth of yeast, so you can place your dough in the refrigerator
overnight without its rising too much and it will be ready to work
with in the morning.
Yeast is available as active dry yeast or compressed yeast. Active dry
yeast is called for in all of these recipes. It is available in smal,
flat foil packets everywhere from supermarkets to natural food
stores. Yeast is highly dependable as long as it is fresh, so be sure
to check the expiration date on each packet before you use it. If you
are at all uncertain of the freshness of the yeast, dissolve it in
1/4 cup of the lukewarm water and 1 teaspoon of sweetener called for
in the recipe. If it is not bubbly and smelling strongly of yeast
after 5 minutes, dispose of it and begin again with yeast you are
sure about.
Flour: ****** Since flours vary in their ability to absorb moisture
and to develop gluten, it is hard to specify an exact amount of flour
in a bread recipe. Therefore all of the recipes suggest holding back
a portion of the flour and adding only the amount necessary to make a
well kneaded dough that is smooth and elastic and no longer sticky to
the touch or that comes off both the bottom and sides of the mixing
bowl of an electric mixer. In making the dough by hand, be careful
not to add to much flour during the kneading process. As you become
an efficient kneader, and lift the dough up off the table with each
turn you will use less flour than you did as a beginner.
Submitted By JANE KNOX On 09-30-94
Title: Fruit Sweet and Sugar Free - Breads #3
Categories: Information, Fruit, Bread
Yield: 1 servings
Fruit Sweet and Sugar Free by Janice Feuer 1993 Royal Teton Ranch
Mixing and Kneading Bread Dough: ******************************** The
main differences between preparing dough by hand and preparing it by
machine are the amount of time required to properly knead the dough
and the amount of effort you will need to expend. Once the dough is
in its bowl rising, the rest of the process is the same whether the
dough has been kneaded by hand or by machine.
By Hand: ******** When preparing dough by hand, activate the yeast
before beginning, by stirring the yeast into 1/4 cup of the liquid
and 1 teaspoon of sweetener called for in the recipe. The best
temperature for this liquid is approximately 105 degrees, which
should feel warm to the touch. Let the yeast activate itself
undisturbed for a few minutes until it is bubbly and fragrant, while
you prepare the other ingredients.
Combine the dry ingredients in a large mixing bowl, making a well in
the center. Pour in the wet ingredients and the yeast mixture. Use a
wooden spoon, a rubber spatula, or your hand to begin stirring in a
spiral motion from the center, gradually stirring in wider and winder
spirals, incorporating a little more flour with each outward spiral.
Once the mixture feels like a thick batter, begin to use your hand to
incorporate the remaining flour into it. You will have a soft, very
sticky mass in your mixing bowl. Next, lightly flour your work
surface and turn the sticky mass onto it. Before proceeding further,
I usually wash my hands to remove any bits of dough clinging to them,
and then dry them and lightly dust them with flour.
Submitted By JANE KNOX On 09-30-94
Source from luhu.jp
The Basic Ingredients: **********************
Yeast: ****** Yeast is a living organism with very specific needs for
its growth and multiplication. Yeast thrives in the presence of
sweetener and warm termperatures between 80 and 115 degrees. Yeast
begins to die with too much heat; thus, the temperature of the
ingredients and the warmth of the place for the doughs rising are
very important. Salt, oil, and cold temperatures all inhibit the
growth of yeast, so you can place your dough in the refrigerator
overnight without its rising too much and it will be ready to work
with in the morning.
Yeast is available as active dry yeast or compressed yeast. Active dry
yeast is called for in all of these recipes. It is available in smal,
flat foil packets everywhere from supermarkets to natural food
stores. Yeast is highly dependable as long as it is fresh, so be sure
to check the expiration date on each packet before you use it. If you
are at all uncertain of the freshness of the yeast, dissolve it in
1/4 cup of the lukewarm water and 1 teaspoon of sweetener called for
in the recipe. If it is not bubbly and smelling strongly of yeast
after 5 minutes, dispose of it and begin again with yeast you are
sure about.
Flour: ****** Since flours vary in their ability to absorb moisture
and to develop gluten, it is hard to specify an exact amount of flour
in a bread recipe. Therefore all of the recipes suggest holding back
a portion of the flour and adding only the amount necessary to make a
well kneaded dough that is smooth and elastic and no longer sticky to
the touch or that comes off both the bottom and sides of the mixing
bowl of an electric mixer. In making the dough by hand, be careful
not to add to much flour during the kneading process. As you become
an efficient kneader, and lift the dough up off the table with each
turn you will use less flour than you did as a beginner.
Submitted By JANE KNOX On 09-30-94
Title: Fruit Sweet and Sugar Free - Breads #3
Categories: Information, Fruit, Bread
Yield: 1 servings
Fruit Sweet and Sugar Free by Janice Feuer 1993 Royal Teton Ranch
Mixing and Kneading Bread Dough: ******************************** The
main differences between preparing dough by hand and preparing it by
machine are the amount of time required to properly knead the dough
and the amount of effort you will need to expend. Once the dough is
in its bowl rising, the rest of the process is the same whether the
dough has been kneaded by hand or by machine.
By Hand: ******** When preparing dough by hand, activate the yeast
before beginning, by stirring the yeast into 1/4 cup of the liquid
and 1 teaspoon of sweetener called for in the recipe. The best
temperature for this liquid is approximately 105 degrees, which
should feel warm to the touch. Let the yeast activate itself
undisturbed for a few minutes until it is bubbly and fragrant, while
you prepare the other ingredients.
Combine the dry ingredients in a large mixing bowl, making a well in
the center. Pour in the wet ingredients and the yeast mixture. Use a
wooden spoon, a rubber spatula, or your hand to begin stirring in a
spiral motion from the center, gradually stirring in wider and winder
spirals, incorporating a little more flour with each outward spiral.
Once the mixture feels like a thick batter, begin to use your hand to
incorporate the remaining flour into it. You will have a soft, very
sticky mass in your mixing bowl. Next, lightly flour your work
surface and turn the sticky mass onto it. Before proceeding further,
I usually wash my hands to remove any bits of dough clinging to them,
and then dry them and lightly dust them with flour.
Submitted By JANE KNOX On 09-30-94
Source from luhu.jp