... proof , or raise , dough . Heat the disc to lukewarm , place the dough in the container , fit it into the well , cover and let it rise ... should be allowed to over - proof ; that is , rise too high in the pans , it ... placed on a cooling rack ...

... dough to hold the gas as it forms again . 5. MOULDING AND PANNING . The pieces of dough are shaped so that they can rise in the pan and form a desirable shaped loaf of bread . These shaped pieces of dough should ... placed down so it will be ...

... dough to hold the gas as it forms again . 5. MOULDING AND PANNING . The pieces of dough are shaped so that they can rise in the pan and form a desirable shaped loaf of bread . These shaped pieces of dough should ... placed down so it will be ...

... dough to hold the gas as it forms again . 5. MOULDING AND PANNING . The pieces of dough are shaped so that they can rise in the pan and form a desirable shaped loaf of bread . These shaped pieces of dough should ... placed down so it will be ...

... ( rise or proof ) ; may place dough in a proof box to ferment . 3. Cuts and ... place butter , jelly , poppy seeds , or other topping on rolls . ( b ) For muffins : Pours batter ... dough . 5. Bakes dough : Puts pans on peel and places 7.

... dough thoroughly mixed for about five minutes . ( The water should be warm , about 80 ° F. ) Cover the crock with a plate or saucer . The crock is now ready to put away to rise ... placed in closet , take out each in turn commencing with the ...

dough. Remember that the extra rising time will make the gluten stronger and ... Proof the yeast in small container with the liquid, molasses and honey ... should last longer than you do! SOURDOUGH. FRENCH. BREAD. Makes one loaf. 1 V2 cups ...

... dough into seven pieces of equal size . Form into oblong shapes and allow 10 ... should be pressed down lightly so they will be uniform in thickness . Allow to rise ... Proof or let rise to double volume and bake at 400 ° F . to 450 ° F . about ...

... dough undergoes fermentation . There are two methods for making yeast breads ... rise . The sponge is then remixed with the remaining water and flour and the ... placed in baking pans , and allowed to rise ( proof ) . See illustrations 3 ...

... place ( 1 , 130 , 136 ) , let rise until light , and bake at usual temperature ( 33 , 49 , 136 ) . review Thawing and baking : Thaw , let rise , shape , proof ... place . Shape bulk dough and let rise , place rolls in pans to rise ( 1 ) .