Recipe - About Yeast Breads - Yeast Doughs

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There are basically two kinds of yeast doughskneaded and batter. Both
doughs need to rise before shaping and baking. To let dough rise, cover and
keep in a warm, draftfree place. If necessary, place covered bowl of dough
on wire rack over a bowl of warm water.

Kneaded dough: Kneading develops the gluten and results in bread with an
even texture and a smooth, nicely rounded top.

After first addition of flour has been beaten in, dough will be very soft
and will fall in "sheets" off rubber spatula.

The second addition of flour makes the dough stiff enough to knead. Mix in
only enough flour so dough leaves side of the bowl.

To knead, fold dough toward you. With heels of hands, push dough away with
short rocking motions. Give dough a quarter turn; repeat.

When dough is properly kneaded, it will feel elastic and the top will be
smooth with some blisters appearing on the surface.

Dough should rise until double. Test by pressing fingertips One half inch into
dough. If impression remains, dough has risen enough.

Punch down center of dough with your fist. Fold dough over and form into a
ball. This releases large air bubbles to produce a finer texture.

If dough is not sufficiently kneaded, the bread will be coarse, heavy,
crumbly and dry.

Batter dough: Batter breads are really shortcut noknead yeast breads.
Because less flour is used, the dough is stickier; instead of being
kneaded, it is beaten with a mixer with the first addition of flour. The
batter is generally not shaped but spread in the pan. The bread has a
coarser texture and pebbled surface.

REFRIGERATING YEAST DOUGH Yeast dough made with water (except. plain bread
dough) can be refrigerated up to 5 days. However, if milk and at least 1/4
cup sugar are used, refrigerate no longer than 3 days. After mixing dough,
grease top well. Cover with moistureproof wrap, then a damp cloth. Keep
cloth damp during storage. When ready to bake, shape dough; let rise until
double, 1 One half to 2 hours. Bake as directed. Source: Betty Crocker's
Cookbook, 6th Edition

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