Title: Fruit Sweet and Sugar Free - Breads #4
Categories: Info Diabetic
Yield: 1 Servings

Fruit Sweet and Sugar Free by Janice Feuer 1993 Royal Teton Ranch

Breads (cont'd): ****************

Your bread is done when it easily slips out of the loaf pans; has a deep, rich-coloured crust; feels firm to the touch when you gently squeeze the long sides of the loaf; and resounds with a hollow sound when you tap on the bottom of the loaf. Rolls are done when they are golden brown on their tops and slightly more golden brown on their bottoms.

Place the hot loaves or rolls onto a wire rack for cooling. Be sure to let the bread or rolls cool completely before wrapping them. And, if you can wait, it is much easier to cut fresh bread after it has cooled completely. For best results, use either a serrated knife or an electric knife to slice bread.

Some breads, like French bread, are best if served hot from th eoven or on the same day they are baked. Other breads such as egg bread and whole wheat, keep well for a number of days. Most breads freeze well. However, they are best eatene reheated from the oven or as toast, as they freezing process tends to dry them out.

Baker's Tips: ************* Activating the yeast with a little sweetener and warm water from the recipe before adding it to the other ingredients is very important ifyou are uncertain about the freshness of your yeast. If the yeast fails to become bubbly and fragrant after five minutes and you know that your liquid was not too warm to have killed the yeast, then you ahve saved yourself from making a brick. Begin again with different, fresher, and hopefully, more active yeast.

The rising process for bread can be slowed down considerably by placing the dough in the refrigerator overnight. Weight down the dough, which is still in its lightly oiled bowl and covered with plastic wrap, by placing a couple of heavy cans directly on the plastic wrap. Until the dough has chilled all the way through, it will continue to be active, so it will be necessary to punch the dough down once or twice during the first few hours in the refrigerator. The next day when you are able to work with the dough again, remove the dough from the refrigerator at least a couple of hours before you ar ready to begin. Remove the weights and let the dough return to room temperature to reactivate the yeast before you start to work with it.

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