Hamilton Beach MealMaker Express 80200 - Manual (Page 11)

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840052500 U&C v05 12/22/98 10:14 AM Page 11 (1,1)
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The following steps are standard instructions for mixing dough
by hand. These instructions can be used when preparing any of
the Bread Recipes in this book.
Dry Ingredients
Combine all dry ingredients that
are being used in the bread recipe
(flour, salt, baking powder, etc.).
Liquid Ingredients
Combine water with any oil that is
listed in the recipe. Add the liquid to
the dry ingredients slowly. Reserve
a small amount until you are sure
that the dough forms a ball and is
not too wet. For example, if the
recipe calls for
V 2 cup of liquid, add
all but 1 or 2 tablespoons. If the
dough is too dry, add the remaining
liquid a little at a time. The dough
should be moist, soft, and smooth
but not sticky.
Kneading
Turn the dough out on a lightly-
floured board and knead for at least
1 minute. To knead, fold the dough
over toward you and press into it
with the heel of your hand—not
your fingertips. Turn it a half-turn,
fold, and press again. Repeat this
process.
If the dough is too wet or sticky,
sprinkle it with a small amount of
flour (about 1 tablespoon) and
continue to knead until the dough
is smooth and elastic, usually about
3 minutes.
Standing Time
Allow the dough to stand for at
least 20 minutes. This will give the
dough time to “relax” and make it
easier to stretch and flatten. If time
does not allow for standing, you
can eliminate this step. However,
it will be necessary to stretch the
dough more by hand or press
several more times to obtain the
best results.
NOTE: Other options for making
dough include using an automatic
breadmaker, food processor, or a
hand or stand mixer. You may use
any method you prefer. All will
produce good results.
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