Bread Machine Method:
Although the bread machine will mix,
knead, and bake bread, it is necessary that you learn to recognize the condition of your dough.
The ratio of flour to liquid is the most critical factor in any bread recipe, yet the most
easily remedied. It is all right to open the machine to check the consistency of the dough.
Do this after about five minutes into the KNEAD cycle. The dough should be in a soft, tacky
ball. If it is too dry, add liquid 1/2 to 1 tablespoon at a time; if it is too wet, add 1
tablespoon of flour at a time.
Many people purchase a bread machine with the intent of making all their own favorite yeast
bread recipes. It’s not difficult. The ratio of flour to liquid is the most critical, yet the
most easily remedied factor in any bread recipe. It is a variable because flour varies in its
ability to absorb moisture. The causes of this could stem from rainfall levels during the
growing season, the moisture content of the grain during harvesting, the milling process, how
it has been stored, or the humidity levels in your climate.
Other basic information you need to know is what is defined as liquid in a recipe. Liquid is
any ingredient which contributes moisture to the dough. The list includes water, milk, juice,
cottage cheese, sour cream, and eggs (one large egg is approximately 1/4 cup liquid).
Fats and liquid sweeteners also add moisture, but for recipe development, they are considered
in their own categories. Fats, also called shortening, include butter, margarine, or oil.
Their main function is to lubricate the fibers of the dough. Liquid sweeteners (honey,
molasses, and maple syrup), like dry sugars (white or brown), provide flavor and serve as
food for the yeast.
All ingredient amounts are based on the amount of flour in the recipe. To create your own
recipe or adapt one of your favorites to your bread machine, use this simple formula.
For each cup of bread flour, use:
1/3 cup liquid
2 teaspoons fat
1/2 teaspoon salt
1 tablespoon sweetener
3/4 teaspoon RED STAR® Active Dry Yeast
Chances are pretty great that you will need to add more liquid as the dough may be too dry.
But remember, you can do this quite easily when you are checking the consistency of your dough
during the kneading process.
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Hand-Held Mixer Method:
The Hand-Held Mixer Method provides a jump start to the development of the
dough. It easily combines part of the flour, all of the other dry ingredients, and all of the
liquids to form a batter. The liquid temperature is quite warm because the flour acts as a
buffer to protect the yeast from the heat. Thus, the batter provides an excellent warm moist
environment for the yeast to activate quickly, while part of the flour begins to form gluten
strands. Combining the ingredients with the hand-held mixer lessens both the kneading time and
the rising time. Additional flour is gradually added by hand to make a firm dough; the dough
is then ready to knead. Knead dough on lightly floured surface by turning, folding, and
pushing with the heel of the hand. At the beginning of the kneading time, take off a
walnut-sized ball of dough. Using both hands, hold the dough between the thumbs and forefingers
and stretch it, much like stretching a balloon before blowing it up. At this time, the dough
will probably tear easily. Work the dough piece back into the dough and repeat this process
every couple of minutes. When the dough has been kneaded enough, it will not tear easily,
but rather will stretch, and a translucent membrane will be visible when the dough is held
up toward a light. This is known as a gluten window.
Stand Mixer Method:
The Stand Mixer Method will mix and knead
the dough. However, it is important to know when the dough has been adequately kneaded. At
the beginning of the kneading time, take off a walnut-sized ball of dough. Using both hands,
hold the dough between the thumbs and forefingers and stretch it, much like stretching a balloon
before blowing it up. At this time, the dough will probably tear easily. Toss the dough
piece back into the mixer and repeat this process every couple of minutes. When the dough has
been kneaded enough, it will not tear easily, but rather will stretch, and a translucent
membrane will be visible when the dough is held up toward a light. This is known as a
gluten window. At this point, stop the mixer, remove the dough, and prepare it for
rising. No additional hand kneading is required.
Food Processor Method:
The Food Processor Method provides an
easy and lightening fast way of dough making. Simply place all dry ingredients in a processor
bowl fitted with a steel blade. Secure the lid, start the machine, and pour the warmed liquids
through the feeder tube while the motor is running. Watch closely, as dough will form a ball in
about sixty seconds. Count! The dough ball will ride the blade and clean the sides of the
bowl as it goes around. It should feel warm, soft, satin-smooth, and elastic. No additional
hand kneading is required.
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Well Method:
Well Method: Heat liquids to 120 to 130 degrees F.
Combine all the dry ingredients together in a bowl or self-sealing plastic bag. Mound about 7/8
of the combined dry ingredients in the middle of a work surface. Make a well in the middle of
the flour mixture to contain the liquid. Add liquid; gradually swirl it around the perimeter
of well, pick up flour to make a thick paste. When half the flour is left around the edges of
well, use sweeping motions of one hand to whip dough. The more the dough is whipped at this
stage, the better the gluten will be developed and the dough will need less kneading when the
rest of the flour is incorporated. Add more flour slowly until a bread dough forms. Knead
dough on lightly floured surface by turning, folding, and pushing with the heel of the hand.
At the beginning of the kneading time, take off a walnut-sized ball of dough. Using both hands,
hold the dough between the thumbs and forefingers and stretch it, much like stretching a
balloon before blowing it up. At this time, the dough will probably tear easily. Work the
dough piece back into the dough and repeat this process every couple of minutes. When the
dough has been kneaded enough, it will not tear easily, but rather will stretch, and a
translucent membrane will be visible when the dough is held up toward a light. This is known
as a gluten window.
Bowl Method:
Sprinkle yeast into ½ cup of warm
water (110 to 115 degrees F). Let stand until yeast is dissolved. Heat remaining water, any other
liquid ingredients, and shortening together (120 to 130 degrees F). Pour into large mixing bowl. Stir
in sugar, salt, and half of the flour. If there are eggs in the recipe, add them. Stir in
dissolved yeast. Beat until smooth. Gradually add enough remaining flour to make a soft
dough. Knead dough on lightly floured surface by turning, folding, and pushing with the
heel of the hand. At the beginning of the kneading time, take off a walnut-sized ball of
dough. Using both hands, hold the dough between the thumbs and forefingers and stretch it,
much like stretching a balloon before blowing it up. At this time, the dough will probably
tear easily. Work the dough piece back into the dough and repeat this process every couple
of minutes. When the dough has been kneaded enough, it will not tear easily, but rather will
stretch, and a translucent membrane will be visible when the dough is held up toward a light.
This is known as a gluten window.
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Rising & The Ripe Test:
When making yeast bread, the kneaded dough has to set in a slightly warm place in order to let
the yeast act and the dough develop. This step improves the flavor and the texture of the
bread.
To rise, place the kneaded dough in a lightly oiled, large mixing bowl. The dough should be
turned over to oil the top so that it does not dry out. Cover the bowl loosely with plastic
wrap or foil and let the dough rise in a warm, draft-free location. The oven is an ideal place
for this. For an electric oven or a gas oven with electronic ignition, heat the oven at the
lowest setting for one minute, then turn off. In other gas ovens, the pilot light will
provide enough warmth. Place a pan of very warm water toward the back of the oven to provide
moisture. Place the bowl or pan of dough on the center rack and close the door.
Many factors, including the recipe, room temperature, and humidity, will determine how long it
takes for the dough to rise. The best way to decide whether it has risen sufficiently and is
ready to be punched down and shaped is to perform a "ripe test." Gently stick two fingers in
the risen dough up to the second knuckle and take them out. If the indentations remain, the
dough is ripe and ready for punch down. If not, cover and let rise longer.
Punching Down, Shaping, and Rising:
After the dough has risen in the mixing bowl, it has to be punched down to remove the gas
bubbles before it can be shaped. Once the dough is approximately half its original size,
knead it a couple of times and then let it rest, covered, for approximately five minutes.
The gluten will relax, and it will be easier to handle the dough for shaping.
After shaping the bread, cover it and let it rise again. This time the ripe test is simply a
light fingertip touch to the side of the risen bread. If the indentation remains, the bread
is ripe and ready for the oven.
Yeast dough should always be baked on the center rack of a preheated, hot oven for the length
of time specified in the recipe. During the first few minutes in the oven, the final expansion
of the dough takes place. This is called "oven spring." The time-tested method of determining
if the bread has baked sufficiently is to tap the crust lightly and listen for a hollow sound.
A more accurate method is to insert an instant-read thermometer (available in most housewares
departments) into the center of the bread. When the thermometer registers 190 degrees F, remove
the bread from the oven. If the crust is browning too quickly, cover the top with a tented
sheet of foil.
After baking, remove the bread from the pan and place on a wire rack to cool. Cooling allows
the structure of the bread to firm up. Slicing the bread while it is still hot will break down
the structure. Use a serrated knife with a gentle sawing motion for cutting. An electric knife
also works well.
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2. STORAGE: Bread Dough, Baked Bread
Bread Dough: All dough can be refrigerated. Chilling dough slows the activity of the yeast, but it does not stop it completely. For this reason, it is necessary to
punch the dough down one or two hours after it has been placed in the refrigerator. Once the dough has completely cooled, it needs to be punched down only once
every twenty-four hours. Dough will last approximately three days in the refrigerator; however, it is best to use it within forty-eight hours.
After the dough is kneaded, place it in a tightly covered, large mixing bowl or self-sealing plastic bag before refrigerating. The refrigeration time is considered the first
rise time. To use, remove the dough from the refrigerator, punch it down, and allow it to rest before shaping. The final rising will be longer than indicated in the recipe
because the dough will still be cool. Bake according to the recipe directions.
Dough may also be refrigerated after it has been formed into the desired shape. Cover shaped loaves or rolls tightly and refrigerate up to twenty-four hours. Remove
from the refrigerator, partially unwrap, and let rise until they pass the ripe test. Bake according to the recipe directions.
Yeast dough can also be frozen for later shaping and baking. After the dough has been kneaded, divide it into the sections needed for the finished product, for
example, one loaf of bread, one pizza, one pan of rolls. Flatten each section into a 1-inch thick disk. Place in self-sealing plastic bags and freeze.
Dough can be kept in the freezer up to four weeks. For an even thaw, place it in the refrigerator
overnight. Partially unwrap and
place it on the counter for fifteen to twenty minutes to bring it to room temperature. Punch down the dough. Proceed with shaping and the second rising. Dough may also be
moved directly from the freezer to the counter for a shorter thawing time. However, the edges will thaw faster than the center, so the dough will have to be
worked some as it thaws.
Dough can also be frozen after being formed into the desired shape, before the second rising. Place shaped dough on a cookie sheet and place it in the freezer one
hour to harden. Remove from freezer and wrap in plastic wrap or foil. Place in a self-sealing plastic bag and return it to the freezer. Dough can be kept frozen up to
four weeks. To thaw, unwrap the dough and place it on a lightly greased cookie sheet. Lightly oil the top of the
shaped dough and cover tightly with a piece of plastic wrap or foil. Thaw overnight in the refrigerator. Remove from refrigerator, partially unwrap, and bring to room temperature. Let the dough rise until it passes the ripe
test. Bake according to the recipe directions.
Ripe Test: Many factors, including the recipe, room temperature, and humidity, will determine how long it takes for the dough to rise. The best way to decide whether it has
risen sufficiently and is ready to be punched down and shaped is to perform a ripe test. Gently stick two fingers in the risen dough up to the second knuckle and take
them out. If the indentations remain, the dough is ripe and ready for punch down. If not, cover and let rise longer.
Baked Breads: Storing baked breads in the refrigerator dries them out. To retain the freshness of crusty loaves of bread, store them unwrapped at room
temperature. Once sliced, place in a paper bag. Soft-crusted loaves can be placed in a plastic bag. Homemade bread contains no preservatives; it usually stays fresh
for a short period of time. When bread has lost its freshness, remember, there are croutons, bread crumbs, bread
puddings, or your dog. Dogs love hard bread.
Baked, completely cooled bread can also be successfully frozen. Wrap first in plastic wrap or foil, then place in a self-sealing plastic bag. Freeze for six to eight
weeks. Let thaw at room temperature, partially unwrapped to allow moisture to escape. Slicing bread before freezing will make it possible to take out a partial loaf
at a time and will shorten the thawing time, as the slices can easily be separated. However, it may not stay as fresh for an extended period of freezing.
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