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Breads, Dough's |
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INGREDIENTS:
4 1/2 to 5 cps all-purpose flour
1/3 cp instant nonfat dry milk powder
2 envelopes Rapid Rise Yeast
1 1/2 tsp salt
1-1/3 cps water
1/2 cp plain yogurt
3 tbs vegetable oil
Cornmeal
1 egg white lightly beaten with 1 tbs water
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DIRECTIONS:
In large bowl, combine 1-1/2 cps flour, milk powder, undissolved
yeast, and salt. Heat water, yogurt, and 2 tbs oil until
very warm (120° to 130°F); stir into flour mixture.
Stir in enough remaining flour to make soft dough. Knead on
lightly floured surface until smooth and elastic, about 8 to 10
minutes. Cover; let rest on floured surface 10 minutes.
Divide dough in half. Roll each to 15 x 10-inch oval. Beginning at
long end of each, roll up tightly as for jelly roll. Pinch seams
and ends to seal. Taper ends by gently rolling back and forth.
Place, seam sides down, on large greased baking sheet sprinkled
with cornmeal. Brush dough with remaining oil. Cover with plastic
wrap, leaving room for dough to rise. Refrigerate 2 to 24 hours.
When ready to bake, remove from refrigerator. Uncover dough
carefully. Let stand at room temperature 10 minutes. With sharp
knife, make 4 or 5 diagonal slashes (1/4 inch deep) across top of
each loaf. Brush with egg white mixture.
Bake at 400°F for 25 to 35 minutes or until done. Remove from
baking sheet; let cool on wire racks.
To make round loaves: Divide dough in half. Shape each half into
5-inch ball. Place balls on large greased baking sheet sprinkled
with cornmeal.
Cover and refrigerate as directed. When ready to bake, remove from
refrigerator. Uncover dough carefully. Let stand at room
temperature 10 minutes. With sharp knife, make 4 slashes (1/4 inch
deep) in crisscross fashion across top of each loaf. Brush with
egg white mixture and bake as directed.
Yield: 2 Loaves 18 servings. |
