Guest guest Posted February 16, 2005 Report Share Posted February 16, 2005 You don't always have to let it rise twice, but if you're making yeast bread that goes into a loaf pan it's standard to let it rise once in a bowl or the bread machine and then take it out, punch it down, form it into a loaf, put it in the pan and let it rise again until it's an inch or so above the top of the pan. Usually the first rise takes about twice as long as the second, but it depends on a lot of factors (heat and humidity in your kitchen and how active your yeast is being the main ones). The first rise is done when the dough is " doubled. " A good way to test this is to poke the dough ball with a couple of fingers, like 1/2 an inch deep. If the dent stays, you're ready to go. If it pops back up quickly, give it more time. You probably don't want to go poking it on the second rise, but cresting over the top of the bread pans is a good indication (it should look like a loaf of bread, you know, with a domed top). For more information than you'll probably ever need about all kinds of baking, check out http://www.baking911.com. Her name is Sarah, too, but it's not me I wish I had the forethought to set up my bread machine more often... Sarah > Thank you for this feedback. I did find the manual > for the bread > machine, so now I understand more about the dough > cycle. Is it pretty > typical to let bread rise twice before baking? How > long do you let it > rise the second time? Can you usually tell when it's > ready to bake? > > I'm excited about being able to make my own bread. > And, yes, I did > read about the timer function on my bread machine. > What a great thing > to have! > > Yummm, homemade, healthy, multi-grain bread. It just > can't be beat! > > Denise > > , Sarah > White > <breadbakingwoman> wrote: > > The way to do bread in the bread machine is > definately > > to use the dough setting so it does its first rise > in > > the machine, then take it out and shape it and let > it > > rise again in the pan, on the baking sheet, or > > wherever it goes for baking. Because yes, the > paddle > > gets baked into the bread and you lose a bit of > crust > > that way, and it also tends to bake somewhat > unevenly. > > I have a vertical bread machine, and it's just a > > strange shape for a loaf, too. > > > > Most machines have a timer setting, so you can set > it > > to start mixing such that it'll just be finishing > up > > when you get home from work, then all you have to > do > > is shape, let rise again if needed and bake. It's > not > > too much extra work and the results will be much > > better. > > > > Good luck, and yes, it does get easier. > > > > Sarah > > > > > Mail - Helps protect you from nasty > viruses. > > > > > > > > ______________________ > ______________________ > > > > ------ > Quote Link to comment Share on other sites More sharing options...
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