Battered and Kneaded Bread

Bread

Its your choice when it comes to battered and kneaded breads.

Battered

  • made by mixing
  • can be coarser
  • have one rise

Kneaded

  • can be kneaded by hand or a heavy duty mixer using a dough hook.
  • shaped by mixing and kneading dough.
  • the kneading develops gluten from protein in the flour
  • even texture and has a smooth rounded top.
  • can be left for 15 minutes at room temperature
  • can cover and refrigerate for up to 4 hours to slow the rising process then gently push your fist into the dough to deflate it

How to get a rise out of your dough is rather simple

  • grease a large bowl (twice as large as the dough) using shortening or cooking spray,
  • add the dough to the greased bowl turning it so all sides of the dough are greased.
  • cover the bowl of greased dough with saran wrap
  • set this bowl on a rack in a warm draft-free place. over a bowl of hot water.

Glazing Bread

  • Shiny crust – egg beaten with a little water added to it. If desired, sprinkle with rolled oats, poppy seeds, caraway, sesame seeds, rosemary, endless ways.
  • Golden brown crust – brush with softened butter or margarine
  • Crisp crust – brush or spray lightly with water
  • Soft, tender crust – brush with milk     

Be Creative

  • Slash the top of the bread with a sharp serrated knife (1/4 inch depth in the center of the bread)

Baking

  • adjust oven racks
  • center the pan, sheets, stoneware in the middle of the office not touching anything else.
  • crisp, brown crust, bake on stoneware sprinkled with cornmeal.

Storage Instructions

  • store in a cool, dry place for 5-7 days.
  • refrigerator causes bread to become stale faster
  • freeze 2-3 months

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