Added: 4 years ago
From: squash63
Views: 34,020
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  • wow is that called kneading I toke that was rolling?

  • Stupidest question ever: Why do I need to knead bread/pizza dough? If I've already mixed up the ingredients by hand (as per the recipe) why do I then need to knead it? What is it accomplishing?

  • Kneading gets air into the dough and helps it to rise. I find that the longer I knead it, the better the finished loaf is.

  • The kneading develops the gluten which is the protein formed by water and flour, it traps the gasses from the yeast and allows the dough to rise.. The more you knead the dough, the more the chains of the gluten align, and the stronger/stiffer the dough becomes. A good hand kneading time is about 10-15 minutes.

  • Hi great vid I have tried it I made several loafs I mixed in sundried tomatoes in one , dried onion in 2nd , italian herbs in the 3rd, and seeds in the 4th. you can really experiment if you plan the bread before meals, the italian herb bread is great with a bit of garlic butter or to toast with pasta dishes, the tomato and onion ones lft cheese sandwiches and ploughmans to a new level. try it there are great. (=P

  • use olive oil. (*unsaturated fat*)

  • Goes great with a steaming bowl of soup!

  • yo fellow bread maker - why do you use trex? I don't use any fat, and I don't know how it will benefit my bread if I did. Do you know per chance??

  • I wouldn't mind trying this bread but there is no mention of fat quantity in the ingredients at the beginning. What is the amount and which type of fat do you use?

  • I used one ounce of Trex, a vegetable fat available in the UK. You could use lard if you prefer. Hope this helps.

  • it looked delicious. all the hard work payed off then.

  • Thank you, will look out for this flour.

  • What are the bits inside the bread? Seeds? looks delicious.

  • I used Hovis white seeded bread flour, so yes, they are seeds. I've thrown the packet away so can't say which ones.

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