Are you making bread with a heavy-duty mixer? Read these hints to ensure baking success.
Bread in a Mixer
- Select a heavy-duty mixer with a paddle attachment (flat beater) for the best mixing of ingredients.
- Gradually add the dry ingredients to the liquids as the machine is mixing. Then stop the machine to scrape the bottom and sides of the bowl. With the mixer set to medium speed, beat the dough for 4 minutes. Set a kitchen timer. You will be surprised how long 4 minutes seems when you’re waiting.
- Fill a lightly greased pan only two-thirds full. Then set the dough, uncovered, in a warm, draft-free place until the dough reaches the top of the pan. This usually takes 60 to 75 minutes but may be shorter or longer, depending on altitude, room temperature and humidity. Be patient: the loaf rises a lot in the last 15 minutes of the rising time. Do not let the loaf over-rise or it could collapse during baking.
- After baking, take the temperature of the loaf using an instant-read thermometer. It should read 200°F. If it doesn’t, continue baking until it does, even if loaf is golden brown and looks baked.
- During baking, if you notice that the loaf is as dark as desired but is not fully baked, tent it with foil for the remainder of the baking time.
- When loaf is done, remove it from the pan and immediately place it on a cooling rack to prevent a soggy loaf.
Tips excerpted from 250 Gluten-Free Favorites by Donna Washburn and Heather Butt © 2009 Robert Rose Inc. www.robertrose.ca Reprinted with permission. All rights reserved.