|
Bread Machine Method
|
|
Have liquid ingredients at 80°F and all others at room temperature. Place ingredients in pan in order listed. Select basic cycle and medium/normal crust. Do not use delay timer. Check dough consistency after 5 minutes of kneading making adjustments if necessary.
|
|
Mixer Methods
|
|
Using ingredient amounts listed for medium loaf, combine yeast, 1 cup flour and remaining dry ingredients. Combine liquids and heat to 120° to 130°F.
|
|
Hand-Held Mixer Method
|
|
Combine dry mixture and liquid ingredients in mixing bowl on low speed. Beat 2 to 3 minutes on medium speed. Stir in enough remaining flour by hand to make firm dough. Knead on floured surface 5 to 7 minutes until smooth and elastic. Use additional flour if necessary.
|
|
Stand Mixer Method
|
|
Combine dry mixture and liquid ingredients in mixing bowl with paddle or beaters for 4 minutes on medium speed. Gradually add remaining flour and knead with dough hooks 5 to 7 minutes until smooth and elastic.
|
|
Rising, Shaping and Baking
|
|
Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.* Turn dough onto lightly floured surface; punch down to remove air bubbles. Roll or pat into a 14×7-inch rectangle. Starting with shorter side, roll up tightly, pressing dough into roll. Pinch edges and ends to seal. Place in greased 9×5-inch loaf pan. Cover; let rise until indentation remains after lightly touching dough. Bake in preheated 375°F oven 30 to 40 minutes. Remove from pan; cool on rack.
|
|
*Place two fingers into the risen dough up to the second knuckle and take out. If the indentations remain, the dough is ripe and ready to punch down.
|
Click here for printable version
