Tick-tick-tick-tick-tick, times up........
Remove the bowl from the oven and you should have a big swollen ball full of air pockets.
Remove the damp cloth and punch it down like a prize fighter going after the champ.
Turn the dough out onto the floured counter top again and work it for a minute or so to make sure all the air pockets and bubbles are out of the
Go easy, you don't want to be too hard on the dough at this stage, you just want the carbon dioxide bubbles out of the dough, but give it a good
pounding and a bit of work.
Let it stand and relax for a few minutes while you lightly grease the bread pans.
About 4 standard pans are needed.
A light and even dusting of flour in the pans will help in keeping it from sticking during the baking process.
Cut the dough ball into four equal sections, or three for larger loaves.
Form the sections into rough loaves so that they approximate the size of the bottom of the pans.
You can also roll balls and put them on a cookie sheet to make dinner roles if you want.
Pinch the loaves on the bottom to make a solid loaf and press them down to form fit the bottom of the pans. Make sure the dough reaches the corner of
each bread pan.
Very lightly butter the top of each loaf before they start to rise again.
Once again turn your oven to 400 for only 1 minute, just to warm it up.
Place your bread pans into the oven for about 30 minutes until at least double in size.
remove the pans from the oven and place on top of stove.
Pre-heat oven to 375 F and center one rack to about the center or a little lower in the oven. Once the oven is up to full temperature gently place the
pans in and close the door. DO NOT OPEN during the baking process.
Bake for about 25 minutes until golden brown, and give the bread a little thump with your finger to see if they sound hollow. At that point they
should be properly cooked through.
Remove from oven and let stand just a couple minutes.
For a soft crust lightly butter the top of each loaf, if you like it crusty just leave it alone.
Turn out of pans onto a cooling rack.
I use one of my oven racks because it's important to have air flow under the loaf for it to crust properly.
Let it cool for an hour or more because it's still working a little in the center of the loaf. After that you can bag it in paper and go ahead and
use it. If you want to freeze any of your bounty let cool for about 4 hours and wrap in plastic before putting it in the freezer.
Once frozen it will only keep for about 2 months before it becomes freezer burnt and too dry to eat.
If you have any questions just let me know.