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Granny White
Turn the dough onto a lightly floured work surface and knead with
the rhythmic motion of push−turn−fold. Add light sprinkles of
flour if necessary. In the mixer, with the dough hook, the dough
will completely clean the sides of the bowl and form a ball around
the revolving hook. The dough will be smooth and elastic. Knead
by hand or mixer for 8 minutes.
Place the dough in a greased mixing bowl and pat with buttered or
greased fingers. Cover the bowl tightly with plastic wrap and
leave at room temperature until the dough has doubled in volume,
about 1 hour.
Punch down the dough, turn it onto the floured work surface, and
let it rest for 2 minutes. It can be shaped in one of two ways.
One is to roll it under your palms to about 20 inches in length.
Lay the length of dough in the prepared pan. Overlap the ends
slightly and pinch together. Or, flatten the ball of dough and,
with your fingers, punch a hole in the center and widen this to
slip over the tube. Either way, push the dough firmly into the
bottom of the pan.
Cover the pan with a length of foil or wax paper and let rise until
the dough has doubled in volume, 45 minutes.
Preheat the oven to 375 degrees 20 minutes before baking. (If
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