Making Bread at Russian Foods .com

Making Bread

Far from every good cook can make souffle dough for bread. Every step demands skills and know-how.

How to dissolve active dry yeast
Run tap water until warm; measure amount warm water specified in recipe. Sprinkle yeast and a pinch of sugar over warm water. Let stand 10 minutes until yeast dissolves.

How to make dough
Add remaining ingredients specified in your recipe to form soft dough--it should not be stiff, but begin to pull away from the sides of the bowl.

How to knead dough
Transfer dough to floured surface. Knead dough until smooth and elastic, dust dough and hands lightly with additional flour if necessary. (Do not add too much flour during kneading process--just enough to prevent the dough from sticking). Gently shape dough into a ball.

Proofing
Place dough in a greased bowl, turning to grease top. Cover with clean towel and let rise in warm place until dough has doubled in bulk. Punch dough down and let double in bulk again. Knead the dough and shape a loaf.

Glazing:
For a golden top, beat 1 large egg yolk and 1 tablespoon water or milk in a cup. Brush egg wash over top of dough.

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