This preview shows page 1. Sign up to view the full content.
Unformatted text preview: sets and the yeast foams around the edges. Use a paddle attachment for a kitchen aid when cutting in the butter for the dough. Gluten is the elastic structure in a flour mixture. You have added enough flour when the dough leaves the edges of the bowl. Spray your bowl with non-stick cooking spray, put dough in and cover the top with plastic wrap to put in a proofing oven. Wait until its twice the size....
View Full Document
This note was uploaded on 04/06/2011 for the course SFL 110 taught by Professor Annhardman during the Spring '10 term at BYU.
- Spring '10