Fruit sweet and sugar free - breads #3
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
Directions
Fruit Sweet and Sugar Free by Janice Feuer 1993 Royal Teton Ranch Mixing and Kneading Bread Dough: ******************************** The main differences between preparing dough by hand and preparing it by machine are the amount of time required to properly knead the dough and the amount of effort you will need to expend. Once the dough is in its bowl rising, the rest of the process is the same whether the dough has been kneaded by hand or by machine.
By Hand: ******** When preparing dough by hand, activate the yeast before beginning, by stirring the yeast into ¼ cup of the liquid and 1 teaspoon of sweetener called for in the recipe. The best temperature for this liquid is approximately 105 degrees, which should feel warm to the touch. Let the yeast activate itself undisturbed for a few minutes until it is bubbly and fragrant, while you prepare the other ingredients.
Combine the dry ingredients in a large mixing bowl, making a well in the center. Pour in the wet ingredients and the yeast mixture. Use a wooden spoon, a rubber spatula, or your hand to begin stirring in a spiral motion from the center, gradually stirring in wider and winder spirals, incorporating a little more flour with each outward spiral.
Once the mixture feels like a thick batter, begin to use your hand to incorporate the remaining flour into it. You will have a soft, very sticky mass in your mixing bowl. Next, lightly flour your work surface and turn the sticky mass onto it. Before proceeding further, I usually wash my hands to remove any bits of dough clinging to them, and then dry them and lightly dust them with flour.
Submitted By JANE KNOX On 09-30-94