Beard on Bread Read Online Free PDF Page A

knead it rather well for about 3 minutes, then pat it into a smooth round or oval shape. Let it rest for 4 to 5 minutes, then form it into a loaf about 8 inches long and 3 inches wide. 7 Lift it carefully, drop it into the loaf pan, and smooth it out.

    Cover the loaf pan, as you did the bowl, and set it in a warm, draft-free place to double in bulk, at which point the loaf will have risen slightlyabove the edge of the pan. The second rising will take anywhere from 40 minutes to 1¼ hours, according to the warmth of the room and the way you have worked the dough. Don’t rush the process, and watch the dough carefully. Meanwhile, set the oven for 400°. 8

    There are various ways to treat the loaf before it goes into the oven. For this recipe, merely brush the dough with cold water, which helps to give the top a textured crust. 9 Then, with a sharp knife make three diagonal slashes about ½ inch deep across the top of the loaf, both for a moreprofessional look and to prevent cracking. 10 Place the pan near the center of the lower oven rack and set a timer for 35 minutes. Begintesting after that time, even though the total baking time may be as much as 50 minutes. To test, rap the top of the loaf with your knuckles. When done, it will sound hollow. Invert the loaf onto a towel held in one hand and test the bottom as well for that hollow sound. If it does not seem quite firm enough and needs only a little more baking, place the loaf directly on the oven rack to crisp the bottom, watching it carefully to prevent it from burning. If the test shows that the bottom is somewhat soft, slide the loaf back into the heated pan and return it to the oven to bake for 5 or 6 minutes more. Test the bottom again, and when firm enough, bake the un-molded loaf a few minutes for the final crisping. When completely baked, remove from the oven and set on a bread rack to cool.
    After 2 or 3 hours the bread is good for slicing. When it is thoroughly cooled it can be stored in a plastic bag, in or out of the refrigerator, for several days. It also freezes well, and a frozen loaf, wrapped airtight, can be stored for a month. To reheat, remove from the freezer, wrap in aluminum foil, and heat in a 350° oven for about 20 to 40 minutes.
NOTES
    1. If you usecompressed yeast, crumble it into a measuring cup, add the sugar, and cream the two ingredients together with a spoon for a minute or two, until the mixture becomes quite soft and runny; this helps activate the yeast. Add the warm water—in this instance no warmer than 95°.
    2. I feel that 1 tablespoon of salt to 1 pound of flour is the right seasoning, but some people feel it is too much. You can increase or decrease the amount according to your taste. (A sweet bread, for instance, may not take as much.)
    3. Milk can be used instead of water; it makes a somewhat richer bread.
    4. Here are three alternative ways to knead:
      A. Push into the dough with the heel of your right hand (if you are right-handed), then fold the dough toward you, at the same time giving the mass a quarter turn with your left hand, pulling it toward you; this is one continuous circular motion. Repeat the procedure, increasing your speed. It sounds complicated but is in fact quite simple and fast, and it gives a better fold.

      B. Many people prefer to knead with both hands. In this procedure you push into the dough with the heels of the hands, fold the dough over, and give it a quarter turn before pushing again.

      C. You can use the dough hook in the electric mixer; see description
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    5. You can also use vegetable oil.
    6. You can also use aluminum, aluminum foil, stainless steel, or glass.
    7. Here are two alternative ways to shape a loaf:
      A. Pat or roll the dough into a strip about as wide as the bottom of the loaf pan and approximately three times the length of the pan. Lightly mark the dough into thirds or just visualize the divisions. Fold the first third over the middle third, and pinch the edges together