Making the Loaf

Kneading

Kneading develops the gluten in the flour to form a framework for holding the gases given off by the yeast. The KitchenAid mixer not only effortlessly tackles kneading but provides the constant rhythm necessary for best results. After all the flour has been added, continue to knead for approximately 2 minutes until the dough is smooth and satiny, not sticky. Shape the dough into a ball and place in an oiled bowl. Brush the top of the dough with additional oil to prevent a crust from forming while rising. Cover the bowl with a towel or plastic wrap and let rise in a warm (70 degrees F to 85 degrees F) place, free from drafts.

Rising

Let the dough rise until double in size. To test the dough, depress two fingers into the center and if the dent stays, it has doubled. Punch the dough down by pushing your fist into the center of the dough and pulling the edges over to the center. Turn the dough over. Letting the dough rise a second time before shaping will yield a finer textured loaf.

Shaping

There are many ways to shape a loaf. Specialty breads, such as braids or rolls, will generally include directions in the recipes. Two simple methods for shaping standard loaves are as follows:

* Form the dough into an oval the size of the pan, stretching and turning ends of the dough under and pinching into a seam. Place in prepared pan, seam side down.
* Roll the dough into a rectangle slightly longer than the size of the pan. Beginning with the shorter side, roll dough towards you. Seal long seam as well as ends with hands. Fold sealed ends under and place loaf, seam side down, into prepared pan.

Baking

Place loaves in the center of the oven, leaving space for the heat to surround the pans. To check for doneness, remove one loaf from its pan and tap the bottom. If it sounds hollow it is done. Turn loaves onto racks immediately after baking to prevent sogginess.