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Article: OH, TO BE KNEADED; Kneading can improve your mood and dough.(TASTE)
- Article from:
- Star Tribune (Minneapolis, MN)
- Article date:
- March 25, 2004
- Author:
CopyrightCOPYRIGHT 2004 Star Tribune Co. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Byline: Al Sicherman; Staff Writer
After all the ingredients for yeast breads are combined, the dough must almost always be kneaded. (Soft doughs, as for coffee cakes, are an exception, and can be produced by the no-kneading "batter" method.)
Kneading, which amounts to an extended session of slamming the dough around, performs several functions, the most important of which is to develop the gluten in the flour. This makes the dough stretchy and bread-like, rather than soft and cakey. (Although all-purpose flour can be used for baking bread, bread flour, which has a higher gluten content, is usually recommended.)
Some mixers with dough hooks ...