Fruit sweet and sugar free - breads #4
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
Directions
Fruit Sweet and Sugar Free By Janice Feuer 1993 Royal Teton Ranch Bread (cont'd): *************** Now begins the wonderful process of kneading the dough. Until the dough has begun to develop its gluten and come together in a ball, it is helpful to use a dough scraper or baker's knife to help with the kneading. Use the scraper to get under the dough and fold it over itself. Use the palm and heal of your other hand to press into the dough and away from you for the count of two; then lift your hand away. With the dough scraper, get under the dough and give the entire mass a quarter turn and fold the dough in half. Once again use the heel of your other hand to press into the dough and away from you, again for the count of two. Continue this process of scraping the dough from underneath, giving it a quarter turn, folding it in half, and pressing in and away, until the dough begins to develop itself into a smoother, more companct whole. You will probably need to sprinkle a little flour under the dough each time you scrape it from underneath to prevent it from sticking to the table.
At this point you can stop using the dough scraper and use both of your hands to knead the dough. You will soon develop a very rhythmical motion to your kneading. Remember to lift the dough from the table with each quarter turn and to use a firm touch but no so hard as to break or tear the dough.
This process can take from 10 to 20 minutes or more, depending on the quantity of dough and your skill as a kneader. The final dough should be smooth and elastic. It will be firm but soft and no longer sticky to the touch. You will be able to pick the dough up and pull it gently apart without its tearing. Dough at this stage is truly beautiful to work with. It feels so alive in your hands and so vital that you may not want to stop working with it.
Submitted By JANE KNOX On 09-30-94