Fruit sweet and sugar free - breads #8

1 servings

Ingredients

Quantity Ingredient

Directions

Fruit Sweet and Sugar Free By Janice Feuer 1993 Royal Teton Ranch Lightly cover the completed loaves with lightly oiled plastic wrap (so they won't stick to the plastic as they rise). Place the loaves in a draft free spot to rise. It is best not to use the oven you will be baking in this time, as you would need to remember to remove the loaves when you preheat the oven halfway through their proofing.

To Form Rolls: ************** Line baking sheets with baking paper or lightly spray them with lecithin spary.

Form your rolls with as little handling as possible. Otherwise you will again activate the gluten, which makes further shaping very difficult. If you have made unusually shaped rolls an want to redo them, let the dough rest for 10 minutes, lightly covered with plastic wrap before you try again.

Rolls come in all shapes and sizes from simple to complex. At the bakery we do a simple shape, our current favourite being a 7-inch rope tied in a knot with the ends concealed in the middle.

It is important when rolling out a rope of dough for shaping to use no flour on the work surface. If there is more than just the flour on your hands, the dough just flops around and refuses to stretch out for more than a couple of inches.

The advantage of simple shapes with rolls (especially with whole wheat bread) is that simple shapes, without intricate turns and twists minimize the amount of crust and maximize the amount of soft interior.

Place formed rolls on a prepared baking sheet. Cover them lightly with a piece of lightly oiled plastic and let them rise in a draft free spot until almost doubled in size.

Submitted By JANE KNOX On 09-30-94

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