Fruit Sweet And Sugar Free - Breads #9 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
Baking the Bread: ***************** Be sure to preheat the oven 15
minutes before you will need it, about halfway through the rising of
the shaped loaves or rolls. The loaves or rolls will be ready to be
baked when they have a spring to them when touched lightly with your
finger. Do not poke the dough this time or you will deflate your loaf
and you will need to reshape it. Loaves should also have risen over
the edge of the pans, doming in the center.
You may wish to glaze the loaves or rolls with an egg wash (made by
combining a whole egg with a pinch of salt and a 1/4 cup water) before
placing them in the oven. After brushing with the egg wash you can
sprinkle on poppy seeds or sesame seeds for extra flavour, texture
and appearance.
To keep well-kneaded dough from bursting at its sides in the oven, it
is wise to use a serrated knife to slash the tops of the loaves on the
diagonal.
Place the loaves or rolls on the middle shelf in a preheated oven and
bake according to the instructions in the individual recipes. Large
loaves usually take from 40-60 minutes; small rolls require half that
amount of time.
You may open the oven door to check on your bread after half of the
baking time as elapsed. If your oven cooks unevenly, you may need to
adjust the placement of the loaves or rolls for even browning. Close
the oven door as soon as possible to minimize the loss of heat.
Submitted By JANE KNOX On 09-30-94
Title: Fruit Sweet and Sugar Free - Breads #10
Categories: Information, Fruit, Bread
Yield: 1 servings
Fruit Sweet and Sugar Free by Janice Feuer 1993 Royal Teton Ranch
Breads (contd): ****************
Your bread is done when it easily slips out of the loaf pans; has a
deep, rich-coloured crust; feels firm to the touch when you gently
squeeze the long sides of the loaf; and resounds with a hollow sound
when you tap on the bottom of the loaf. Rolls are done when they are
golden brown on their tops and slightly more golden brown on their
bottoms.
Place the hot loaves or rolls onto a wire rack for cooling. Be sure
to let the bread or rolls cool completely before wrapping them. And,
if you can wait, it is much easier to cut fresh bread after it has
cooled completely. For best results, use either a serrated knife or
an electric knife to slice bread.
Some breads, like French bread, are best if served hot from th eoven
or on the same day they are baked. Other breads such as egg bread and
whole wheat, keep well for a number of days. Most breads freeze well.
However, they are best eatene reheated from the oven or as toast, as
they freezing process tends to dry them out.
Bakers Tips: ************* Activating the yeast with a little
sweetener and warm water from the recipe before adding it to the
other ingredients is very important ifyou are uncertain about the
freshness of your yeast. If the yeast fails to become bubbly and
fragrant after five minutes and you know that your liquid was not too
warm to have killed the yeast, then you ahve saved yourself from
making a brick. Begin again with different, fresher, and hopefully,
more active yeast.
The rising process for bread can be slowed down considerably by
placing the dough in the refrigerator overnight. Weight down the
dough, which is still in its lightly oiled bowl and covered with
plastic wrap, by placing a couple of heavy cans directly on the
plastic wrap. Until the dough has chilled all the way through, it
will continue to be active, so it will be necessary to punch the
dough down once or twice during the first few hours in the
refrigerator. The next day when you are able to work with the dough
again, remove the dough from the refrigerator at least a couple of
hours before you ar ready to begin. Remove the weights and let the
dough return to room temperature to reactivate the yeast before you
start to work with it.
Submitted By JANE KNOX On 09-30-94
Source from luhu.jp
Baking the Bread: ***************** Be sure to preheat the oven 15
minutes before you will need it, about halfway through the rising of
the shaped loaves or rolls. The loaves or rolls will be ready to be
baked when they have a spring to them when touched lightly with your
finger. Do not poke the dough this time or you will deflate your loaf
and you will need to reshape it. Loaves should also have risen over
the edge of the pans, doming in the center.
You may wish to glaze the loaves or rolls with an egg wash (made by
combining a whole egg with a pinch of salt and a 1/4 cup water) before
placing them in the oven. After brushing with the egg wash you can
sprinkle on poppy seeds or sesame seeds for extra flavour, texture
and appearance.
To keep well-kneaded dough from bursting at its sides in the oven, it
is wise to use a serrated knife to slash the tops of the loaves on the
diagonal.
Place the loaves or rolls on the middle shelf in a preheated oven and
bake according to the instructions in the individual recipes. Large
loaves usually take from 40-60 minutes; small rolls require half that
amount of time.
You may open the oven door to check on your bread after half of the
baking time as elapsed. If your oven cooks unevenly, you may need to
adjust the placement of the loaves or rolls for even browning. Close
the oven door as soon as possible to minimize the loss of heat.
Submitted By JANE KNOX On 09-30-94
Title: Fruit Sweet and Sugar Free - Breads #10
Categories: Information, Fruit, Bread
Yield: 1 servings
Fruit Sweet and Sugar Free by Janice Feuer 1993 Royal Teton Ranch
Breads (contd): ****************
Your bread is done when it easily slips out of the loaf pans; has a
deep, rich-coloured crust; feels firm to the touch when you gently
squeeze the long sides of the loaf; and resounds with a hollow sound
when you tap on the bottom of the loaf. Rolls are done when they are
golden brown on their tops and slightly more golden brown on their
bottoms.
Place the hot loaves or rolls onto a wire rack for cooling. Be sure
to let the bread or rolls cool completely before wrapping them. And,
if you can wait, it is much easier to cut fresh bread after it has
cooled completely. For best results, use either a serrated knife or
an electric knife to slice bread.
Some breads, like French bread, are best if served hot from th eoven
or on the same day they are baked. Other breads such as egg bread and
whole wheat, keep well for a number of days. Most breads freeze well.
However, they are best eatene reheated from the oven or as toast, as
they freezing process tends to dry them out.
Bakers Tips: ************* Activating the yeast with a little
sweetener and warm water from the recipe before adding it to the
other ingredients is very important ifyou are uncertain about the
freshness of your yeast. If the yeast fails to become bubbly and
fragrant after five minutes and you know that your liquid was not too
warm to have killed the yeast, then you ahve saved yourself from
making a brick. Begin again with different, fresher, and hopefully,
more active yeast.
The rising process for bread can be slowed down considerably by
placing the dough in the refrigerator overnight. Weight down the
dough, which is still in its lightly oiled bowl and covered with
plastic wrap, by placing a couple of heavy cans directly on the
plastic wrap. Until the dough has chilled all the way through, it
will continue to be active, so it will be necessary to punch the
dough down once or twice during the first few hours in the
refrigerator. The next day when you are able to work with the dough
again, remove the dough from the refrigerator at least a couple of
hours before you ar ready to begin. Remove the weights and let the
dough return to room temperature to reactivate the yeast before you
start to work with it.
Submitted By JANE KNOX On 09-30-94
Source from luhu.jp