Pan Loaves

Shaping dough into loaves to be baked in loaf pans is illustrated in Figure 30.14.

Figure 30.12 Cloverleaf rolls.

Figure 30.12 Cloverleaf rolls.

(a) Divide each piece of dough into 3 equal (b) The baked roll has this appearance.

parts. Shape into balls. Place 3 balls in the bottom of each greased muffin tin.

Figure 30.13 Butterflake rolls.

Figure 30.13 Butterflake rolls.

(a) Roll the dough into a thin rectangle. Brush with melted butter. Cut into strips 1 in. (2.5 cm) wide.

(b) Stack 6 strips. Cut into pieces 11/2 in. (3.5 cm) long.

(c) Place the pieces on end in greased muffin tins. Proof.

(d) The baked rolls have this appearance.

Figure 30.14 Pan loaves.

(a) Start with the rounded, benched dough. Flatten it with the palms of the hands.

(b) Stretch it into a long rectangle.

(e) Roll the dough into a tight roll of the same length as the pan it is to be baked in. Seal the seam well and place the dough seam side down in the greased pan.

BRIOCHE

Brioche dough may be made into many shapes.The traditional shape is shown in Figure 30.15.

Figure 30.15 Making brioche.

(a) For a small brioche, roll the dough into a round piece.

(b) Using the edge of your hand, pinch off about one-fourth of the dough without detaching it. Roll the dough on the bench so that both parts are round.

(c) Place the dough in the tin, large end first. With your fingertips, press the small ball into the larger one as shown.

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