Fruit Sweet And Sugar Free - Breads #6 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
Raising the Dough: ****************** Let the dough rest a moment
while you lightly oil a bowl large enough to allow the dough to rise
to double its size. Place your dough in the bowl and turn the dough
over, so that the top is lightly oiled. Cover the bowl with plastic
wrap and place the bowl in a warm, draft-free place. As yeast is
susceptible to sudden drafts that could deflate the dough, it is
often suggested to put dough to rise in an oven with a pilot light.
The dough is ready when it has doubled in size. The time needed for
this first rising is quite variable; it may take from 45 minutes to 2
hours depending upon the amount of yeast in the recipe in proportion
to the flour and the temperature of the area where the dough is
rising. Rather than giving you an exact time, I will tell you what to
look for so your bread dough itself will be your guide. Do, however,
check the doughs progress after 45 minutes. A good test is to poke
it gently with your forefinger. If the space begins to fill back in,
cover the dough and let it rise longer. If the space does not fill
back in, the dough is perfect and ready for its next step. If the
dough collapses when you poke it, it has risen too long and must be
worked with immediately. When the dough as over-risen, the resulting
bread may be dry, coarse in texture, and heavy, but still suitable
for bread pudding or croutons.
Punching the Dough Down: ************************ When the dough has
doubled, remove the plastic wrap and lightly punch the center of the
dough with your fist. This is called "punching the dough down". Now
knead the dough 8 to 10 times in the mixing bowl. If you are going to
give the dough a double rise, cover it again with plastic wrap and
place it in the same warm, draft-free spot. This rise will take about
half as long as the first rise. Test the dough for readiness after 25
minutes with the same poking test. Punch the dough down again.
Submitted By JANE KNOX On 09-30-94
Title: Fruit Sweet and Sugar Free - Breads #8
Categories: Information, Fruit, Bread
Yield: 1 servings
Fruit Sweet and Sugar Free By Janice Feuer 1993 Royal Teton Ranch
Lightly cover the completed loaves with lightly oiled plastic wrap
(so they wont stick to the plastic as they rise). Place the loaves
in a draft free spot to rise. It is best not to use the oven you will
be baking in this time, as you would need to remember to remove the
loaves when you preheat the oven halfway through their proofing.
To Form Rolls: ************** Line baking sheets with baking paper or
lightly spray them with lecithin spary.
Form your rolls with as little handling as possible. Otherwise you
will again activate the gluten, which makes further shaping very
difficult. If you have made unusually shaped rolls an want to redo
them, let the dough rest for 10 minutes, lightly covered with plastic
wrap before you try again.
Rolls come in all shapes and sizes from simple to complex. At the
bakery we do a simple shape, our current favourite being a 7-inch
rope tied in a knot with the ends concealed in the middle.
It is important when rolling out a rope of dough for shaping to use no
flour on the work surface. If there is more than just the flour on
your hands, the dough just flops around and refuses to stretch out
for more than a couple of inches.
The advantage of simple shapes with rolls (especially with whole wheat
bread) is that simple shapes, without intricate turns and twists
minimize the amount of crust and maximize the amount of soft interior.
Place formed rolls on a prepared baking sheet. Cover them lightly
with a piece of lightly oiled plastic and let them rise in a draft
free spot until almost doubled in size.
Submitted By JANE KNOX On 09-30-94
Source from luhu.jp
Raising the Dough: ****************** Let the dough rest a moment
while you lightly oil a bowl large enough to allow the dough to rise
to double its size. Place your dough in the bowl and turn the dough
over, so that the top is lightly oiled. Cover the bowl with plastic
wrap and place the bowl in a warm, draft-free place. As yeast is
susceptible to sudden drafts that could deflate the dough, it is
often suggested to put dough to rise in an oven with a pilot light.
The dough is ready when it has doubled in size. The time needed for
this first rising is quite variable; it may take from 45 minutes to 2
hours depending upon the amount of yeast in the recipe in proportion
to the flour and the temperature of the area where the dough is
rising. Rather than giving you an exact time, I will tell you what to
look for so your bread dough itself will be your guide. Do, however,
check the doughs progress after 45 minutes. A good test is to poke
it gently with your forefinger. If the space begins to fill back in,
cover the dough and let it rise longer. If the space does not fill
back in, the dough is perfect and ready for its next step. If the
dough collapses when you poke it, it has risen too long and must be
worked with immediately. When the dough as over-risen, the resulting
bread may be dry, coarse in texture, and heavy, but still suitable
for bread pudding or croutons.
Punching the Dough Down: ************************ When the dough has
doubled, remove the plastic wrap and lightly punch the center of the
dough with your fist. This is called "punching the dough down". Now
knead the dough 8 to 10 times in the mixing bowl. If you are going to
give the dough a double rise, cover it again with plastic wrap and
place it in the same warm, draft-free spot. This rise will take about
half as long as the first rise. Test the dough for readiness after 25
minutes with the same poking test. Punch the dough down again.
Submitted By JANE KNOX On 09-30-94
Title: Fruit Sweet and Sugar Free - Breads #8
Categories: Information, Fruit, Bread
Yield: 1 servings
Fruit Sweet and Sugar Free By Janice Feuer 1993 Royal Teton Ranch
Lightly cover the completed loaves with lightly oiled plastic wrap
(so they wont stick to the plastic as they rise). Place the loaves
in a draft free spot to rise. It is best not to use the oven you will
be baking in this time, as you would need to remember to remove the
loaves when you preheat the oven halfway through their proofing.
To Form Rolls: ************** Line baking sheets with baking paper or
lightly spray them with lecithin spary.
Form your rolls with as little handling as possible. Otherwise you
will again activate the gluten, which makes further shaping very
difficult. If you have made unusually shaped rolls an want to redo
them, let the dough rest for 10 minutes, lightly covered with plastic
wrap before you try again.
Rolls come in all shapes and sizes from simple to complex. At the
bakery we do a simple shape, our current favourite being a 7-inch
rope tied in a knot with the ends concealed in the middle.
It is important when rolling out a rope of dough for shaping to use no
flour on the work surface. If there is more than just the flour on
your hands, the dough just flops around and refuses to stretch out
for more than a couple of inches.
The advantage of simple shapes with rolls (especially with whole wheat
bread) is that simple shapes, without intricate turns and twists
minimize the amount of crust and maximize the amount of soft interior.
Place formed rolls on a prepared baking sheet. Cover them lightly
with a piece of lightly oiled plastic and let them rise in a draft
free spot until almost doubled in size.
Submitted By JANE KNOX On 09-30-94
Source from luhu.jp