These cheddar and jalapeño buttermilk drop are biscuits are big, beautiful and …
Why do you punch down the dough when making bread?
Punching down the dough removes the large gas bubbles formed by the yeast during rising process. It also redistributes the yeast cells, sugar and moisture so they can ferment and rise the dough during the proofing stage.
How to shape loaf bread?
Roll out the dough to the same width as the length of the loaf pan. Then tightly roll the dough into a log. Tuck in the ends and pinch the side seems so it is smooth on all sides.
4cups whole wheat flour(you may need add 1/2 cup more)
Place the warm water in a bowl or measuring cup add honey and yeast on top. Set aside for 5 minutes to allow the yeast to proof.
Set up the stand mixer with the dough hook. Add 2 cups of the flour, salt and butter and mix on low for 1 minute.
Slowly add the water/yeast mixture until the dough is shaggy.
Continue to beat on low speed and add the rest of the four and knead for 8 minutes.
Move dough onto a floured surface and knead for a couple more minutes until dough is smooth and elastic.
Place dough in large greased bowl and cover loosely with plastic wrap. Let rise in warm place until doubled in size, 30 to 45 minutes.
Punch down the dough and shape it into a loaf.
Lightly mist a 9×5-inch loaf pan with non-stick spray.
Roll dough into a log and place in prepared loaf pan, cover loosely with greased plastic wrap, and let rise in warm place until doubled in size, 30 to 45 minutes.
Preheat the oven to 350°F.
Uncover dough, and bake 40 to 45 minutes or until loaf sounds hollow when lightly tapped.
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