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Bread Making Tips Shaping A Loaf
• Some large recipes and soft doughs
may occasionally climb over the
collar of the hook. This usually
indicates that the dough is sticky
and more flour should be added.
The sooner all the flour is added, the
less likely the dough will climb the
hook. For such recipes, try starting
with all but the last cup of flour in
the initial mixing process. Then add
the remaining flour as quickly as
possible.
• When done, yeast breads and rolls
should be deep golden brown in
colour. Other tests for doneness of
breads are: Bread pulls away from
the sides of pan, and tapping on the
top of the loaf produces a hollow
sound. Turn loaves and rolls onto
racks immediately after baking to
prevent sogginess.
Divide dough in half. On lightly
floured surface, roll each half into a
rectangle, approximately 9x14 inches
(23x36 cm). A rolling pin will smooth
dough and remove bubbles.
Starting at a short end, roll dough
tightly. Pinch dough to seal seam.
Pinch ends and turn under. Place,
seam side down, in loaf pan. Follow
directions in recipe for rising and
baking.