1 minute read
B A K I N G Festive rolls and loaves to impress.
ROLL slice SWIRL
As impressive as this layered bread looks , the shaping is fairly simple when you follow these basic steps and visual cues. Start by filling and rolling up the dough like you ’re making cinnamon rolls.
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1This dough is elastic and easy to manage. Roll into an 18×12-inch rectangle and spread with herb butter. Starting from a long side, roll up tightly. 2 With your fingers, pinch the seam so the roll is completely sealed. This will keep the filling from escaping while baking. Flip roll so the seam faces down. 3 Use a serrated knife to slice the roll in half lengthwise, leaving the inch nearest you intact. Turn halves so filling faces up and won’t fall out.
4Carefully twist the dough strips over each other, keeping filling facing up. Pinch ends together and adjust dough as needed so it is uniform. 5 Starting from the top, coil the braid like a snake to the right, stopping halfway down. It will look like the top of the letter S. 6 Coil bottom of the braid up in opposite direction (to the left) to complete a tight S shape. Tuck under ends and gently shape into an oval loaf.
TEXTURE TIPS
Kneading and proofing dough are important steps to making the best baked loaf.
n K N E A D I N G
K N OW - H OW
Kneading develops gluten, which gives the dough structure and allows it to stretch and expand as it rises. To knead by hand: On a lightly floured surface, fold and push dough with heel of your hand. Turn and repeat until it is soft, smooth, and slightly tacky— but not sticky. It should take 3 to 5 minutes. n F O O L P R O O F During proofing, the yeast gets to work consuming sugars to create gas that inflates the gluten structure. Proofing requires a warm environment (80°F to 85°F). If you don’t have a warm draft-free place in your kitchen, use your microwave or oven. First microwave a 2-cup measure filled with water until it begins to boil. Place measure and dough bowl in the microwave or oven and close the door. Dough is done proofing when indentations remain when pressed with two fingers. n
