16.Aug.2007 From bread machine to elbow grease…

You found a great bread recipe, but it calls for a machine and you don’t have one? No worries. Simply follow these guidelines. It’s easy, and so much more rewarding to get some kneading action done instead of being lazy and having a machine do it for you.

Need a bigger/smaller loaf? I haven’t tested this bread machine capacity conversion tool yet, but it looks pretty accurate.

I usually start with a lower amount of liquid than the recipe calls for: if a recipe calls for 1 1/4 cups liquid, I usually stick to 1 cup and add the flour in batches, until the texture is satisfying.

You want to proof the amount of active dry yeast needed and the sweetener in lukewarm water for 10 minutes before starting the rest of the process. Note: it’s best to use pyrex or ceramic bowls rather than metallic ones since they can interact with the yeast’s job.

IMPORTANT: don’t proof bread machine yeast or instant-rise yeast. There’s no need. Just add this type of yeast at the same time you start adding the flour.

Once that’s done, throw in the rest of the ingredients, adding the flour little by little, mixing with a wooden spoon.
As soon as it gets too tricky to mix with the spoon, place the dough onto a clean, lightly floured surface and start to knead for about 8-10 minutes, until the dough is smooth and elastic.

IMPORTANT: you might need more or less flour than what is called for. That depends on the climate and the quality of the flour used. You’ll know by the feel of the dough, that’s why adding the flour little by little is a good way of doing it.
You don’t want your dough to be too sticky, so feel free to up the total amount of flour if you have to. Just don’t overdo it, because you don’t want the dough to be too dry either.

Place your dough in a lightly greased large bowl, turn the dough around so that the sides are lightly oiled, cover it with plastic wrap and let rise for 90 minutes in a warm, non drafty area.

Preheating your oven to its lowest temperature for 1 minute is definitely a good solution for your dough to reach its full rising potential.

Jackie added this awesome tip to the comments:
“I also have a tip I learned from a bread-baking book. If you don’t want to preheat your oven for one minute to get that warm temperature when letting your dough rise, you can set a shallow bowl or pan of boiling water on the bottom rack with the bowl of dough on the upper rack, and leave it in there while your dough rises. I believe this technique is called “proofing the oven.” I’ve used this technique many times as I have a really old and crappy gas oven and the temperature settings on the knob have all worn off. It’s always worked well for me”

Once the dough has doubled in size, you want to punch it down and shape it in the form you want your bread to be. Place it in a greased loaf pan/on a greased or parchment/Silpat-lined baking sheet, cover with plastic wrap again, and let rise for another 60 minutes.

About 10-15 minutes before the dough is ready, preheat your oven to 375°F (190°C, or gas mark 5) so that it gets to reach the right temperature. It takes longer than what your oven might tell you, that filthy liar!

Bake your bread anywhere from 20 to 30 minutes [think: rolls, baguettes, medium loaf], up to 1 hour [big loaf], depending on the shape you decide to go for. Aim for a beautiful golden crust. tapping the bottom of the bread should make a hollow sound, an indication that your bread is done. If you want to be absolutely sure it’s done, use an instant-read thermometer and check that the insides are at 200°F (93°C).

Remove your bread from its pan as soon as possible, to avoid getting a soggy crust.
Let cool on a rack before attempting to slice up.

Now pass the Earth Balance and let’s enjoy the fruit of your labor!