14
Making a Successful Dough continued
Preparing the dough
1. Insert dough hook (refer to page 6). Place
the dry ingredients into the bowl and lock
the bowl onto the base.
2. Turn the speed dial to low speed (1-4),
and gradually add the liquid ingredients
(including the pre-prepared yeast mixture)
to the bowl. When the ingredients start
to form a ball, stop the mixer and use a
rubber or plastic spatula to scrape down
the sides of the bowl if necessary.
3. Knead on low speed (1-4) (depending on
the amount of dough) until smooth and
elastic; for about 5-8 minutes.
4. Transfer dough to a large, well greased
mixing bowl. Cover the bowl with a light
cloth or plastic wrap and place it in a
warm, draft-free area until the dough
doubles in size.
5. Plunge fist into the centre of the risen
dough to punch out excess air. Fold outer
edges into the centre and turn dough out
onto a lightly floured surface. Cut and
shape dough to form buns, rolls or freeform
loaves and place on prepared baking trays.
Alternatively, place dough into prepared
bread tins. For pizza dough, it is now ready
to be rolled, topped and baked.
6. For the final rising of the bread dough,
cover the shaped dough with a light cloth
and place in a warm, draft-free area until
doubled in size again. Glaze and bake.
Tips
To add interest to breads.
• Brush dough with a little milk and sprinkle
loaves or buns with poppy, caraway or
sesame seeds before baking.
• Sprinkle loaves with shredded cheese
during the last few minutes of baking.
• Drizzle cooled, sweet tea rings or buns
with icing, or dust with icing sugar before
serving.
Glazes
Glazes may be brushed over the dough
before, during or after baking.
For a shiny crust, brush with cream or
evaporated milk before baking; or with warm
sieved apricot jam after baking.
For a glossy crust, brush with beaten egg
white before baking.
For a matt finish, brush with melted butter or
margarine after baking.
