Battered and Kneaded Bread
Its your choice when it comes to making battered kneaded breads.
- made by mixing
- can be coarser
- have one rise
- dough can be kneaded by hand or you can use a heavy-duty mixer using a dough hook.
- the dough can be shaped by mixing or kneading the dough by hand.
- the kneading develops gluten from protein in the flour
- bread dough will have even texture and after rolling the bread in the palm of your hand it will eventually have a smooth rounded top.
- let the dough sit for 15 minutes at room temperature
- cover and refrigerate for up to 4 hours to slow the rising process then gently push your fist into the dough to deflate it
How to get a rise out of your dough is rather simple
- grease a large bowl (twice as large as the dough) using shortening or cooking spray,
- add the dough to the greased bowl turning it so all sides of the dough are greased.
- cover the bowl of greased dough with SaranWrap
- set this bowl on a rack in a warm draft-free place. over a bowl of hot water will help speed up the process
- Shiny crust – beat an egg with a little water
- Sprinkle toppings; rolled oats, poppy seeds, caraway, sesame seeds, rosemary, endless ways these days.
- Golden brown crust – brush with softened butter or margarine
- Crisp crust – brush or spray lightly with water
- Soft, tender crust – brush with milk
- Slash the top of the bread with a sharp serrated knife (1/4 inch depth in the center of the bread)