Fruit sweet and sugar free - breads #1
1 servings
Ingredients
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Directions
Fruit Sweet and Sugar Free by Janice Feuer 1993 Royal Teton Ranch There is so much joy in making bread. If the promise of having that wonderful and all pervading aroma of fresh baked bread throughout your kitchen is not enough reason to get you started, then consider the unrivaled experience of feeling the alive and vibrant dough in your hands, and the expectancy and comfort of that first soft bite of fresh baked bread still hot from the oven.
Yeasted: ******** All of these yeast bread recipes have been perfected at the Ranch Kitchen Bakery, and many of them have been blue ribbon winners at the local Park County or Montana State fairs.
As The Ranch Kitchen is nestled in the Gallatin Mountain Range at over 5,000 feet in elevation, all of our yeast doughs rise very quickly. Therefore I suggest giving the dough a second rising before forming it into loaves or rolls. You may or may not choose to do this, though a second rising at any elevation helps produce a fine textured bread with a more developed flavour.
The yield is given in both the size and number of loaves or rolls and in pounds. When a number of loaves or rolls is given, they are for 1-½ pound loaves baked in standard 4"x8" loaf pans, and for 2 ounce to 3 ounce rolls.
Bread making is easy to master once you know a bit about the principal ingredients and the techniques for working with them. I have included tips for making yeasted breads by hand as well as by machine. If you choose the efficiency of kneading your dough in an electric mixer with a dough hook, you will still have the pleasure of having your hands on the dough when you punch it down after it has risen and when you form your loaves. Submitted By JANE KNOX On 09-30-94