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11-The Proof Is in the Dough |
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The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best 11-The Proof Is in the Dough recipe on the web!! Some things are out of our control when making dough. Many factors, including the weather, humidity and amount of moisture in the flour, affect the amount of flour necessary to make a smooth dough. To check your dough, you'll need to peek into the bread machine after the first three to five minutes of the kneading cycle. Dough with the correct amount of flour and liquid will be soft, satiny and pliable. It will form a smooth ball of dough during kneading. During the rest cycle, the ball of dough will relax and spread to the corners of the pan. If the dough looks dry and crumbly and the machine seems to be having difficulty kneading it, the dough needs more liquid. With the machine running, add liquid, about 1 teaspoon at a time, until the dough is smooth and forms a ball. Wet, soggy fough that spreads to the sides of the pan and doesn't form a ball needs more flour. With the machine running, add bread flour, about 1 tablespoon at a time, until the dough is smooth and forms a ball. From "Betty Crocker's Best Bread Machine Cookbook." Text Copyright 1999 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. 02-Five Steps to Great Bread 03-Basic Cycle Features 04-Know Your Bread Ingredients 05-If You Don't Have Bread Machine Yeast... 06-Flour Power! 07-High Altitude 08-Measuring Your Bread Machine Pan Size 09-Let's Make a Great Bread Loaf 10-Here's How We Test the Recipes 11-The Proof Is in the Dough 12-Refrigerating Dough 13-Betty's Tips for Shaping Dough 14-Keeping Bread Fresh 15-Freezing Bread 16-Any Way You Want to Slice It 17-Some Like It Hot: Reheating Your Bread 18-Your Bread Machine Baking Questions |
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