YEAST BREADS

SUCCESS TIPS FOR PERFECT BREAD AND ROLLS

1. Set the dough in a warm room (75° to 85°F.), free from draughts. If the room is not warm enough
place bowl of dough or shaped loaves on rack, over pan of hot water and cover to keep heat in.

2. Test liquid to make sure it is lukewarm by putting a drop on inside of wrist. It should feel neutral—
neither warm nor cold. (This is the same as the test used for determining the correct temperature
of a baby’s bottle.)

3. Let dough rise until double in size each rising (about 114 to 2 hours). The time will depend on the
temperature of the room.

Step 1. With rolling pin, roll dough out to Step 2. From upper edge, roll dough toward

uniform thickness, stretching by hand to form you, jelly roll fashion, sealing dough with heel
rectangle approximately 9 x 12”. Make certain of hand after each roll of dough. (About four
to break down all gas bubbles in the outer turns will bring you to last seal.) Be sure to
edge of the dough. seal final seam on bottom of loaf.

Step 3. Seal ends of loaf by using the side of Step 4. Fold sealed ends of loaf under, using
the hand to get thin sealed strip. fingers. Avoid tearing dough.

os
ae

Step 5. Place shaped loaf, with seam side down, Step 6. When bread has risen until double put
in well greased bread pan. pans in oven, leaving space around each pan
so heat can circulate freely around pans.

25