Serves: 5
To knead, sprinkle work surface lightly with flour. With floured hands, form dough into a ball sprinkle lightly with flour by kneeding. Fold edges of dough toward center. Push dough down and away with heels of both hands. Give dough a quarter turn. Repeat folding, pushing and turning until dough is smooth and elastic and small blis-ters appear on the surface. Knead as long as recipe directions specify. During kneading, continue to add flour in small amounts until the dough is no longer sticky and can be easily handled. Bread is dry and heavy if not sufficiently kneaded. A range of flour is given to accommodate various flour conditions. Flour can gain or lose moisture depending on weather conditions and how it is stored.
Place dough in a lightly greased bowl large enough for it to double in size. Turn dough to coat with grease. Cover the bowl with plastic wrap and a cloth towel to prevent drying. When the dough is doubled in size, an indentation will remain in the dough when poked lightly with 2 fingers. If the indentation fills up rapidly let the dough rise a little longer.
Each recipe gives specific directions for shaping the dough. Whatever the shape, roll out dough on a lightly floured surface.
This Cook's Note: How to Prepare Yeast Breads recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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