Serves: 5

1. After the first addition of flour has been beaten in, the dough will be very soft and fall in "sheets" off a rubber spatula.

2. The second addition of flour makes the dough stiff enough to knead. Mix in only enough flour so dough leaves the side of the bowl and is easy to handle.

3. To knead, fold dough toward you. With the heels of your hands, push the dough away from you with a short rocking motion. Move the dough a quarter turn, and repeat the motion.

4. When the dough has been kneaded long enough, it will feel springy and be smooth with some blisters on the surface.

5. Place dough in a large bowl greased with shortening, turning dough to grease all sides.

6. Dough should rise until it has doubled in size. Test by pressing fingertips about 1/2 inch into dough. If the indentations remain, the dough has risen enough.

7. Gently push fist into dough to deflate. Fold dough over and form into a ball. This releases large air bubbles to produce a finer texture in traditional loaves.

From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

More Recipes from the Betty Crocker's Cookbook, 9th Edition Cookbook:
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