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• Rising times may vary due to temperature and humidity in your kitchen. Dough has
doubled in bulk when indentation marks remain after you press the dough lightly
with your fingers.
• Most bread recipes give a range for the amount of flour to be used. Enough flour
has been added to the dough when the dough clings to the hook and cleans the
sides of bowl. If dough is sticky or humidity is high, slowly add more flour, about
1
⁄2 cup at a time, NEVER exceeding the recommended flour capacity. Knead after
each addition until flour is completely worked into dough. If too much flour is
added, a dry loaf will result.
• Some types of dough, especially those made with whole-grain flours, may not
form a ball on the hook. However, as long as the hook comes in contact with the
dough, kneading will be accomplished.
• Some large recipes and soft doughs may occasionally climb over the collar of the
hook. This usually indicates that the dough is sticky and more flour should be
added. The sooner all the flour is added, the less likely the dough will climb the
hook. For such recipes, try starting with all but the last cup of flour in the initial
mixing process. Then add the remaining flour as quickly as possible.
• When done, yeast breads and rolls will be deep golden brown in color. Also,
most loaves of bread will have pulled away from the sides of their loaf pans, and
tops of done loaves will sound hollow when tapped. Freshly baked loaves and
rolls should be turned onto racks immediately after removing from oven to prevent
sogginess.
SHAPING A LOAF
ENGLISH
YEAST BREADS AND QUICK BREADS
66
Divide the dough in half. On a lightly floured
surface, roll each half into a rectangle,
approximately 9ϫ14 inches. A rolling pin will
smooth the dough and remove gas bubbles.
Starting at a short end, roll the dough tightly.
Pinch to seal the seam.
Pinch the ends and turn them under. Place the
dough, seam side down, in a loaf pan. Follow
the directions in the recipe for rising and baking.
060-71,73-87PIL:060-71,73-87PIL1348700 2/6/09 1:56 PM Page 66
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