Home › Flour Mixtures Continued: Bread and Other Yeast Mixtures › Flour Mixtures Continued: Bread and Other Yeast Mixtures: Shaping

Flour Mixtures Continued: Bread and Other Yeast Mixtures: Shaping

SHAPING BREAD DOUGH Divide the dough made with one cup of milk into two pieces; knead each, one at a time, into a smooth, round ball; take up in the hands, and with the fingers work out the creases on the under side as much as possible. The perfect loaf shows no creases when baked. Set the balls of dough, side by side, in a buttered pan, cover with a cloth and when nearly doubled in bulk the dough is ready to bake. The dough may be shaped in one oval piece, but the slices will be of more uniform size, if it be shaped in two pieces. SHAPING BISCUIT-AND-ROLL DOUGH When round biscuit are desired, the dough may be carefully turned from the bowl, upside down, upon a board lightly floured. With the rolling pin press the dough into a sheet half or three-fourths an inch thick, then cut it into rounds. Set these in buttered pans, close together or some distance apart, according as a soft or crusty exterior is desired. If the rounds are set close together, lightly brush the edges that will come in contact with a brush dipped in melted butter, that the biscuit may be easily separated after baking. Or, pieces weighing about two ounces each may be pulled from the dough; knead these into round balls and set them into the buttered pans as before. The first way is employed, when Parker House rolls are to be made, the second, when salad, lady fingers and other fancy-shaped rolls are to be shaped.