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• 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 color. 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 avoid
sogginess.
Shaping a Loaf
Divide dough in half. On lightly
floured surface, roll each half
into a rectangle, approximately
9 x 14". A rolling pin will smooth
dough and remove gas 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.
Bread Making Tips