*  Exported from  MasterCook  *
                              Making the Loaf
 Recipe By     : Dinner Co-op
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Bread                            Information
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Directions only
 Making the Loaf
 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. 
 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. 
 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
      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. 
 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
    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
      kneading. However, as long as there is contact between the hook and the
      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. 
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