|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
13-Betty's Tips for Shaping Dough |
|
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 13-Betty's Tips for Shaping Dough recipe on the web!! "Lightly floured surface" means a cutting board or countertop over which 1 to 2 tablespoons of flour have been evenly sprinkled. "Greased bowl" means a bowl in which about 1 tablespoon shortening, margarine, butter or oil has been spread over the inside. Be sure the bowl is large enough so the dough can double in size. Let the dough rise as the recipe directs for the best texture and shaped bread. The recipe may say "until double" or "until almost double" in size. A great place for letting dough rise is an empty oven with a bowl of warm water placed at the bottom. Cover the dough with a lint-free towel or with plastic wrap. Remember to remove the dough before heating the oven for baking! Another draft-free place is your microwave. Place a bowl or measuring cup of hot water in the oven with the dough for added moisture. If the dough is soft and sticky, lightly dust your hands with flour before shaping the dough. When shaping dough, be sure your hands are free of soap or lotion, which could affect the taste and texture of the baked product. If you are rolling out dough, and it continues to "shrink back", cover it and let it rest for a few minutes and then try rolling again. 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 |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
