Its your choice when it comes to battered and kneaded breads.
- made by mixing
- can be coarser
- have one rise
- 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.
- 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
- Slash the top of the bread with a sharp serrated knife (1/4 inch depth in the center of the bread)
- 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.
- store in a cool, dry place for 5-7 days.
- refrigerator causes bread to become stale faster
- freeze 2-3 months