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A Recipe for
About Yeast Breads - Yeast Doughs
Anybody who believes that the way to a man's heart is through his stomach flunked geography. |
| Robert Byrne |
A nickel will get you on the subway, but garlic will get you a seat. |
| Old New York Proverb |
"Public and private food in America has become eatable, here and there extremely good. Only the fried potatoes go unchanged, as deadly as before." |
| Luigi Barzini, 'O America' (1977) |
This Recipe for About Yeast Breads - Yeast Doughs is one of thousands in the Recipes-to-go Bread Cookbook.
If you want to make an apple pie from scratch, you must first create the universe. |
| Carl Sagan |
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When women are depressed, they either eat or go shopping. Men invade another country. It's a whole different way of thinking. |
| Elaine Boosler |
“Americans can eat garbage, provided you sprinkle it liberally with ketchup, mustard, chili sauce, tabasco sauce, cayenne pepper, or any other condiment which destroys the original flavor of the dish.” |
| Henry Miller, American writer (1891-1980) |
This is a recipe for About Yeast Breads - Yeast Doughs from the recipe cookbook of Recipes-to-go (Bread)
Food Tip |
I envy people who drink -- at least they know what to blame everything on. |
| Oscar Levant |
He was a very valiant man who first adventured on eating oysters. |
| James I |
“Food for all is a necessity. Food should not be a merchandise, to be bought and sold as jewels are bought and sold by those who have the money to buy. Food is a human necessity, like water and air, it should be available.” |
| Pearl Buck (1892-1973) American Nobel Prize winning author. |
If we're not willing to settle for junk living, we certainly shouldn't settle for junk food. |
| Sally Edwards |
The second day of a diet is always easier than the first. By the second day you're off it. |
| Jackie Gleason |
1 x See Below
There are basically two kinds of yeast doughs-kneaded and batter. Both
doughs need to rise before shaping and baking. To let dough rise,
cover and keep in a warm, draft-free place. If necessary, place
covered bowl of dough on wire rack over a bowl of warm water.
Kneaded dough: Kneading develops the gluten and results in bread with
an even texture and a smooth, nicely rounded top.
After first addition of flour has been beaten in, dough will be very
soft and will fall in "sheets" off rubber spatula.
The second addition of flour makes the dough stiff enough to knead.
Mix in only enough flour so dough leaves side of the bowl.
To knead, fold dough toward you. With heels of hands, push dough away
with short rocking motions. Give dough a quarter turn; repeat.
When dough is properly kneaded, it will feel elastic and the top will
be smooth with some blisters appearing on the surface.
Dough should rise until double. Test by pressing fingertips 1/2 inch
into dough. If impression remains, dough has risen enough.
Punch down center of dough with your fist. Fold dough over and form
into a ball. This releases large air bubbles to produce a finer
texture.
If dough is not sufficiently kneaded, the bread will be coarse, heavy,
crumbly and dry.
Batter dough: Batter breads are really shortcut no-knead yeast breads.
Because less flour is used, the dough is stickier; instead of being
kneaded, it is beaten with a mixer with the first addition of flour.
The batter is generally not shaped but spread in the pan. The bread
has a coarser texture and pebbled surface.
REFRIGERATING YEAST DOUGH Yeast dough made with water (except. plain
bread dough) can be refrigerated up to 5 days. However, if milk and
at least 1/4 cup sugar are used, refrigerate no longer than 3 days.
After mixing dough, grease top well. Cover with moistureproof wrap,
then a damp cloth. Keep cloth damp during storage. When ready to
bake, shape dough; let rise until double, 1 1/2 to 2 hours. Bake as
directed. Source: Betty Crocker's Cookbook, 6th Edition
Serves: 1
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