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SWIRLS
Lightly grease baking sheet. Divide dough
into 10 equal pieces. On a lightly floured sur-
face, using your hand, roll each piece into a
pencil-like strand about 10 inches long.
Beginning at one end of the strand,
continue wrapping each piece around the cen-
mm4
ter to form a swirl. Place rolls 2 to 3 inches apart on prepared baking
sheet. Cover, let rise and bake as directed.
MAKES
10
S W I R L S
BUTTERHORNS
Lightly grease baking sheet and set aside.
On a lightly floured surface, roll dough into
a 12-inch circle. Brush dough with melted
butter. Cut into 12 wedges. To shape rolls,
begin at wide end of wedge and roll towards
the point. Place rolls point side down, 2 to 3 inches apart, on prepared
baking sheet. Cover, let rise and bake as directed.
RISING
To Reduce Rising Time of Dough
Preheat conventional oven to 200°F or 80°C for 5 minutes, then turn off
oven. Shape dough, place on baking pan as directed and cover with a
clean kitchen towel. Place dough in oven until doubled in size.
This will reduce rising time by about one half.
Recipes using whole grain or unrefined flours contain less gluten and
may not rise as much as those using white bread flour. As a result,
these heavier breads may fall slightly in the center. This is normal and
will not affect the taste of the bread. Wheat gluten can also be added
to improve the shape and volume of bread made with low gluten flours.
STORING
Keeping Your Bread Fresh
There are no preservatives in your homemade bread, so store cooled loaf
in a lightly sealed plastic bag. If desired, enclose a stalk of celery in the
bag to keep bread fresh longer. Do not store in the refrigerator as this
causes bread to dry out faster.