So after reviewing my last post and making some bread I realized that I neglected to mention how long to knead the bread dough.
Whoops! Sorry!
After all of the flour has been mixed into the dough you want to knead the dough for about 5-10 minutes. Again, I never really "measure" the time. It varies depending on how much time I have and truth be told, how much stress I "need" to take out on the dough! :)
Also, I usually turn the oven on again for just a minute while I'm shaping the loaves and putting them in the bread pans. Just to make sure it's nice and warm for the dough to rise. When the dough is rising in the bread pans I will watch it more closely through the oven door. When the dough has risen slightly over the top of the pan, without taking it out of the oven I turn the oven on to 350 degrees. The bread finishes rising while the oven heats up.
Sometimes life gets crazy and distractions come, so if the bread rises completely before you turn on the oven to bake, just carefully remove it from the oven--don't let anyone touch or poke it or it will go flat. Then, once the oven is heated up just carefully place it back in and bake for the time listed in the last post.
I hope this makes sense! Please don't hesitate to let me know if I forgot something else. Thanks!
1 comment:
Oh yes...I did wonder about kneading but when you said to mix and add flour until the dough forms I "got it." It worked perfect for me just the way you said it before. I wondered too about letting the loaves rise before putting them in the oven to bake. I will try the method you suggested because I let it rise on the stove top while the oven was preheating (the heat from the oven helps it rise because our stove it ancient), but I should have just shoved it in when I turned it on. I think it is because I used bread flour to do half and half with the wheat...but it ballooned up huge. It was nuts. I was worried about it flopping over too much but they turned out really nice...well my mini loaves did. My larger one was still a little raw in the middle (though not as bad as my others) but your foil trick and maybe extending the cooking time and lowering the temp to 325 toward the end may help next time. We live almost 4000 feet above sea level so it can be tricky to bake sometimes. Ever since we moved here my bread has never turned out perfect every time. I really like this recipe and thought the flax was a nice touch.
Thank you again!
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