Fruit Sweet And Sugar Free - Breads #4 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
Bread (contd): *************** Now begins the wonderful process of
kneading the dough. Until the dough has begun to develop its gluten
and come together in a ball, it is helpful to use a dough scraper or
bakers knife to help with the kneading. Use the scraper to get under
the dough and fold it over itself. Use the palm and heal of your
other hand to press into the dough and away from you for the count of
two; then lift your hand away. With the dough scraper, get under the
dough and give the entire mass a quarter turn and fold the dough in
half. Once again use the heel of your other hand to press into the
dough and away from you, again for the count of two. Continue this
process of scraping the dough from underneath, giving it a quarter
turn, folding it in half, and pressing in and away, until the dough
begins to develop itself into a smoother, more companct whole. You
will probably need to sprinkle a little flour under the dough each
time you scrape it from underneath to prevent it from sticking to the
table.
At this point you can stop using the dough scraper and use both of
your hands to knead the dough. You will soon develop a very
rhythmical motion to your kneading. Remember to lift the dough from
the table with each quarter turn and to use a firm touch but no so
hard as to break or tear the dough.
This process can take from 10 to 20 minutes or more, depending on the
quantity of dough and your skill as a kneader. The final dough should
be smooth and elastic. It will be firm but soft and no longer sticky
to the touch. You will be able to pick the dough up and pull it
gently apart without its tearing. Dough at this stage is truly
beautiful to work with. It feels so alive in your hands and so vital
that you may not want to stop working with it.
Submitted By JANE KNOX On 09-30-94
Title: Fruit Sweet and Sugar Free - Breads #5
Categories: Information, Fruit, Bread
Yield: 1 servings
Fruit Sweet and Sugar Free By Janice Feuer 1993 Royal Teton Ranch
By Machine: *********** It is very important that you have a heavy
duty mixer with a strong motor if you are going to prepare dough with
it. Read the manuacturers instructions before you begin. The
instructions tell you the maximum amount of flour that your machines
motor is capable of handling. This is very important to the life of
your mixer.
You may prefer to activate the yeast first, as described in the
section on preparing yeasted dough by hand, and then add the
dissolved yeast to the lukewarm liquids in the mixing bowl, along
with the flour and salt.
The alternative is to place the liquids in the mixing bowl of your
electric mixer. On the lowest speed, use the dough hook to mix the
liquids. When they are lukewarm, stir in the undissolved yeast, then
the flour and salt to form a soft dough. Note: This method should be
used only when you know that your yeast is fresh.
With either method of working with the yeast, increase, the mixer
speed to medium, and knead in additional flour until the dough forms
itself into a ball that comes off both the sides and bottom of the
bowl.
Raising, Shaping, and Baking the Bread:
*************************************** The remaining steps of bread
making are the same whether you have kneaded your dough by hand or by
machine. Submitted By JANE KNOX On 09-30-94
Source from luhu.jp
Bread (contd): *************** Now begins the wonderful process of
kneading the dough. Until the dough has begun to develop its gluten
and come together in a ball, it is helpful to use a dough scraper or
bakers knife to help with the kneading. Use the scraper to get under
the dough and fold it over itself. Use the palm and heal of your
other hand to press into the dough and away from you for the count of
two; then lift your hand away. With the dough scraper, get under the
dough and give the entire mass a quarter turn and fold the dough in
half. Once again use the heel of your other hand to press into the
dough and away from you, again for the count of two. Continue this
process of scraping the dough from underneath, giving it a quarter
turn, folding it in half, and pressing in and away, until the dough
begins to develop itself into a smoother, more companct whole. You
will probably need to sprinkle a little flour under the dough each
time you scrape it from underneath to prevent it from sticking to the
table.
At this point you can stop using the dough scraper and use both of
your hands to knead the dough. You will soon develop a very
rhythmical motion to your kneading. Remember to lift the dough from
the table with each quarter turn and to use a firm touch but no so
hard as to break or tear the dough.
This process can take from 10 to 20 minutes or more, depending on the
quantity of dough and your skill as a kneader. The final dough should
be smooth and elastic. It will be firm but soft and no longer sticky
to the touch. You will be able to pick the dough up and pull it
gently apart without its tearing. Dough at this stage is truly
beautiful to work with. It feels so alive in your hands and so vital
that you may not want to stop working with it.
Submitted By JANE KNOX On 09-30-94
Title: Fruit Sweet and Sugar Free - Breads #5
Categories: Information, Fruit, Bread
Yield: 1 servings
Fruit Sweet and Sugar Free By Janice Feuer 1993 Royal Teton Ranch
By Machine: *********** It is very important that you have a heavy
duty mixer with a strong motor if you are going to prepare dough with
it. Read the manuacturers instructions before you begin. The
instructions tell you the maximum amount of flour that your machines
motor is capable of handling. This is very important to the life of
your mixer.
You may prefer to activate the yeast first, as described in the
section on preparing yeasted dough by hand, and then add the
dissolved yeast to the lukewarm liquids in the mixing bowl, along
with the flour and salt.
The alternative is to place the liquids in the mixing bowl of your
electric mixer. On the lowest speed, use the dough hook to mix the
liquids. When they are lukewarm, stir in the undissolved yeast, then
the flour and salt to form a soft dough. Note: This method should be
used only when you know that your yeast is fresh.
With either method of working with the yeast, increase, the mixer
speed to medium, and knead in additional flour until the dough forms
itself into a ball that comes off both the sides and bottom of the
bowl.
Raising, Shaping, and Baking the Bread:
*************************************** The remaining steps of bread
making are the same whether you have kneaded your dough by hand or by
machine. Submitted By JANE KNOX On 09-30-94
Source from luhu.jp