Fruit sweet and sugar free - breads #2
1 servings
Ingredients
| Quantity | Ingredient | |
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Directions
Fruit Sweet and Sugar Free by Janice Feuer 1993 Royal Teton Ranch The Basic Ingredients: ********************** Yeast: ****** Yeast is a living organism with very specific needs for its growth and multiplication. Yeast thrives in the presence of sweetener and warm termperatures between 80 and 115 degrees. Yeast begins to die with too much heat; thus, the temperature of the ingredients and the warmth of the place for the dough's rising are very important. Salt, oil, and cold temperatures all inhibit the growth of yeast, so you can place your dough in the refrigerator overnight without its rising too much and it will be ready to work with in the morning.
Yeast is available as active dry yeast or compressed yeast. Active dry yeast is called for in all of these recipes. It is available in smal, flat foil packets everywhere from supermarkets to natural food stores. Yeast is highly dependable as long as it is fresh, so be sure to check the expiration date on each packet before you use it. If you are at all uncertain of the freshness of the yeast, dissolve it in ¼ cup of the lukewarm water and 1 teaspoon of sweetener called for in the recipe. If it is not bubbly and smelling strongly of yeast after 5 minutes, dispose of it and begin again with yeast you are sure about.
Flour: ****** Since flours vary in their ability to absorb moisture and to develop gluten, it is hard to specify an exact amount of flour in a bread recipe. Therefore all of the recipes suggest holding back a portion of the flour and adding only the amount necessary to make a well kneaded dough that is smooth and elastic and no longer sticky to the touch or that comes off both the bottom and sides of the mixing bowl of an electric mixer. In making the dough by hand, be careful not to add to much flour during the kneading process. As you become an efficient kneader, and lift the dough up off the table with each turn you will use less flour than you did as a beginner.
Submitted By JANE KNOX On 09-30-94