Kneadlessly Simple Part 15

Let Rise Using Either of These Methods For a 2- to 4-hour regular rise, let stand at warm (74 to 75F) room temperature; or, for a 45-minute to 2-hour accelerated rise, let stand in a turned-off microwave along with 1 cup of boiling-hot water. When the dough nears the plastic, remove it and continue the rise until the dough extends inch above the pan rim. For a 2- to 4-hour regular rise, let stand at warm (74 to 75F) room temperature; or, for a 45-minute to 2-hour accelerated rise, let stand in a turned-off microwave along with 1 cup of boiling-hot water. When the dough nears the plastic, remove it and continue the rise until the dough extends inch above the pan rim.

Baking Preliminaries 15 minutes before baking time, put a rack in the lower third of the oven; preheat to 450F. Set the broiler pan on the oven floor. 15 minutes before baking time, put a rack in the lower third of the oven; preheat to 450F. Set the broiler pan on the oven floor.

Baking Reduce the heat to 425F. Add a cup of water to the broiler pan, being careful of splattering and steam; don't refill if it boils dry. Bake on the lower rack for 35 to 45 minutes, or until the loaf is nicely browned. Cover the top with foil and continue baking for 20 to 25 minutes, until a skewer inserted in the thickest part comes out with just slightly moist particles clinging to the bottom portion (or until the center registers 204 to 207F on an instant-read thermometer). Bake for 5 minutes more to ensure the center is fully done. Remove the loaf to the rack and cool completely. Reduce the heat to 425F. Add a cup of water to the broiler pan, being careful of splattering and steam; don't refill if it boils dry. Bake on the lower rack for 35 to 45 minutes, or until the loaf is nicely browned. Cover the top with foil and continue baking for 20 to 25 minutes, until a skewer inserted in the thickest part comes out with just slightly moist particles clinging to the bottom portion (or until the center registers 204 to 207F on an instant-read thermometer). Bake for 5 minutes more to ensure the center is fully done. Remove the loaf to the rack and cool completely.

Serving and Storing The loaf slices best when cool, but is good served warm or at room temperature. Cool completely before storing. To maintain the crisp crust, store wrapped in a clean kitchen towel. Or store airtight in a plastic bag or wrapped in foil; this will prevent the loaf from drying out, but will cause the crust to soften. Store at room temperature for 3 days; freeze, airtight, for up to 2 months, then thaw, unwrapped, at room temperature. When thawed, re-crisp in a 375F oven for a few minutes, if desired. The loaf slices best when cool, but is good served warm or at room temperature. Cool completely before storing. To maintain the crisp crust, store wrapped in a clean kitchen towel. Or store airtight in a plastic bag or wrapped in foil; this will prevent the loaf from drying out, but will cause the crust to soften. Store at room temperature for 3 days; freeze, airtight, for up to 2 months, then thaw, unwrapped, at room temperature. When thawed, re-crisp in a 375F oven for a few minutes, if desired.

Chapter 8: Toppings, Sauces, Glazes, Drizzles, and Finishing Touches

Here are the extras and additions to the breads in Kneadlessly Simple Kneadlessly Simple-the sauces, glazes, drizzles, and other toppings used throughout the book. They can add a little something extra-even give breads a professional look-yet are quick and easy to make.

Cornstarch Glaze KS QuotientSuper-Easy: Minimal ingredients, easy preparation. Can be made ahead.

A light coating of cornstarch glaze is a simple way to give a crust a shiny, lacquered look. While still wet, the glaze also provides a tacky surface great for capturing and holding seeds or other garnishes sprinkled over the top. It is a good subst.i.tute for an egg glaze when breads will be eaten by vegans or those allergic to egg products, or when you're out of eggs.

Yield: Enough to glaze 2 or 3 loaves2 teaspoons cornstarchScant 2/3 cup cold water, divided1 pinch saltIn a small saucepan, whisk together the cornstarch and about half the water until the cornstarch is smooth. Stir in the remaining water and the salt. Bring the mixture to a boil over medium heat, whisking constantly. Reduce the heat until the mixture simmers gently and continue cooking, whisking occasionally, until it thickens slightly and becomes translucent, about 2 minutes. Let cool to room temperature before using; the glaze will thicken as it stands. Use immediately, brushing it lightly but evenly over the loaf top using a pastry brush (or dabbing it on with a paper towel). Or cover and refrigerate for up to 1 week. Let warm to room temperature, then, if necessary, thin with a little warm water before using.

Transparent Powdered Sugar Glaze KS Quotient Super-Easy: A simple, versatile finish for many sweet breads. Super-Easy: A simple, versatile finish for many sweet breads.

This thin glaze is a nice, subtle finishing touch, adding a light sheen, seductive flavor, and hint of sweetness. It gradually disappears into the dough, infusing the interior with flavor and moistness. Taking a cue from pastry chefs, I sometimes top this glaze with the Powdered Sugar-Lemon Drizzle; the two go together very well. The basic recipe can be tailored to enhance different breads by changing the particular brandy or other type of spirits used. As a general rule, kirsch pairs particularly well with cherry and cranberry; Calvados with apple; and orange juice with citrus and spice breads.

Yield: Enough to lightly glaze1 large loaf cup powdered sugar, sifted after measuring if lumpy3 tablespoons kirsch, Calvados, peach schnapps, apricot brandy, or orange juice1 tablespoon water1/8 teaspoon almond extract, or teaspoon vanilla extract, or 4 to 5 drops Fiori di Sicilia Fiori di Sicilia (Flowers of Sicily) extract, or teaspoon finely grated lemon zest (Flowers of Sicily) extract, or teaspoon finely grated lemon zestIn a small saucepan, whisk together the sugar and spirits (or juice) until smooth. Stir in the water. Bring the mixture just to a full boil over medium heat. Remove from the heat. Stir in the extract (or zest). Immediately brush the glaze evenly over slightly warm bread or coffeecake using a pastry brush (or dab on with a damp paper towel).

Powdered Sugar-Lemon Drizzle KS QuotientSuper-Easy: Few ingredients. Easy preparation.

For a touch of sweetness and a quick, light icing that sets up and stays firm, use this recipe. The bit of lemon juice keeps it from being too sweet. The recipe makes enough for attractively drizzling back and forth, but can be doubled if you wish to completely cover the top and sides of a large coffeecake.

Yield: Enough to accent 1 large coffeecake, loaf, or recipe of buns or pastries1 cup powdered sugar, sifted after measuring if lumpy, plus more if needed1 teaspoons fresh lemon juice2 teaspoons water, plus more if needed3 to 4 drops vanilla, almond, or lemon extractIn a small bowl, stir together the powdered sugar, lemon juice, water, and extract until blended and smooth. The glaze should be fluid enough to drizzle, so adjust the consistency by adding a little more powdered sugar or water if necessary. Immediately drizzle the glaze over the cooled loaf top. For a Bundt-style coffeecake or other tall loaf, let the icing drip attractively down the sides. The glaze will set up firm in about an hour.

Glossy Chocolate Drizzle KS Quotient Easy: Modest list of ingredients. Easy preparation. Easy: Modest list of ingredients. Easy preparation.

As its name suggests, this glaze has a beautiful sheen and looks wonderfully appetizing. Drizzle over any coffeecake or sweet bread that can benefit from a pleasantly chocolaty accent.

Yield: Enough to accent 1 large coffeecake cup powdered sugar, plus more if needed1 tablespoons good-quality unsweetened cocoa powder3 tablespoons hot water or fresh hot coffee1 tablespoon light corn syrup1 ounce (about 3 tablespoons) finely chopped unsweetened chocolate or ultra-bittersweet chocolateSift the powdered sugar and cocoa powder into a small, heavy saucepan. Stir in the water and corn syrup and bring to a boil over medium heat, stirring constantly. Boil for 1 minute; immediately remove from the heat. Place the chocolate in a small, deep bowl and pour the cocoa mixture over it; don't stir. Let the mixture stand for 3 to 4 minutes, until the heat melts the chocolate. Stir until completely smooth, then let cool to warm; it will gradually thicken and develop a drizzling consistency as it stands.

If it stiffens too much, thoroughly stir in a little warm water. Drizzle the warm mixture decoratively over the coffeecake or bread. Then let stand until completely cooled. The glaze will set up glossy and will firm up in about an hour.

Chocolate Ganache Glaze KS Quotient Easy: Easy preparation. Adds a gourmet touch. Easy: Easy preparation. Adds a gourmet touch.

Use this glaze when you want a big, bold chocolate presence, not just a decorative squiggle here and there. Be sure to choose a good-quality chocolate with a flavor and degree of sweetness you like, as it will predominate and no sugar is added. (Sugar sometimes makes the consistency gritty. To add a touch of sweetness, incorporate a little honey.) Don't use an ultra-bittersweet chocolate or one with a cacao percentage over 70 percent; these can be difficult to blend in and may stiffen too much when cool. Don't subst.i.tute chocolate morsels either, or the glaze may not stiffen enough or have a bold chocolate flavor.

Yield: Enough to fully glaze1 large coffeecake1 cup (6 ounces) coa.r.s.ely chopped top-quality semisweet or bittersweet chocolate (not ultra-bittersweet or any chocolate with over 70 percent cacao) cup heavy (whipping) cream2 teaspoons light corn syrup1/8 teaspoon vanilla extract1 tablespoon clover honey or other mild honey, optionalIn a small, deep bowl, microwave the chocolate on 50 percent power for 1 minute. Stir well, then microwave for 1 minute longer on 50 percent power. Microwave the cream in another bowl or measuring cup on high power for about 1 minute, or until it comes to a boil and just begins to bubble up the sides. Immediately pour it over the chocolate, but do not stir. Let the mixture stand for 3 minutes so the chocolate can further melt from the heat.

Vigorously stir until the chocolate and cream blend together and are completely smooth. Stir in the corn syrup and vanilla until evenly incorporated. Set the glaze aside until cooled and thickened to spreading consistency, usually 15 to 20 minutes; if it thickens too much to spread easily, thin it with a teaspoon or two of warm water. Spread over the top and sides of a bread or coffeecake with a long-bladed spatula or spreader. The glaze will firm up as it stands.

Caramel Sticky Bun Sauce KS Quotient Easy: Modest list of ingredients. Easy preparation; make ahead, if desired. Easy: Modest list of ingredients. Easy preparation; make ahead, if desired.

Easy, but amazing, the combination of brown and granulated sugar, dark corn syrup, and heavy cream makes a very gooey, rich-tasting caramel sauce for sticky buns. And for convenience, it can be made well ahead and refrigerated until needed.

Yield: Enough for 12 large sticky buns1/3 cup granulated sugar1/3 cup packed light brown sugar1/3 cup dark corn syrup cup heavy (whipping) cream1/8 teaspoon salt teaspoon vanilla extractIn a heavy 2-quart saucepan or pot, thoroughly stir together the granulated and brown sugars, corn syrup, cream, and salt. Bring to a boil over medium-high heat, stirring constantly. Adjust the heat so the mixture boils briskly. Carefully wipe any sugar from the pan sides using a pastry brush dipped in warm water (or use a damp paper towel). Briskly boil, gently stirring and sc.r.a.ping the pan bottom, for 3 minutes. Immediately remove the pan from the heat. Gently stir in the vanilla just until evenly incorporated. Set aside until cool and slightly thickened before using. Or, cover and refrigerate for up to 1 week. Bring back to room temperature before using; thin with a teaspoon of warm water if very thick.

Maple-b.u.t.ter Sticky Bun Sauce KS Quotient Easy: Few ingredients; simple preparation. Easy: Few ingredients; simple preparation.

This is a pleasant change of pace from caramel-flavored sticky bun sauce, particularly for those who love the taste of maple syrup. Note that syrup labeled "medium amber" or "dark amber" will have a more intense maple taste than the "fancy" or lighter-colored and is a better choice in this recipe.

Yield: Enough for 12 large sticky buns1/3 cup granulated sugar cup light corn syrup cup ( stick) unsalted b.u.t.ter, softened1/8 teaspoon salt2/3 cup pure maple syrup, preferably medium or dark amber teaspoon vanilla extractIn a heavy 2-quart saucepan or pot, thoroughly stir together the sugar, corn syrup, b.u.t.ter, and salt, stirring and heating over low heat until the b.u.t.ter melts. Bring to a boil over medium-high heat, stirring constantly with a long-handled wooden spoon. Carefully wipe any sugar from the pan sides using a pastry brush dipped in warm water or a damp paper towel. Adjust the heat so the mixture boils briskly. Briskly boil, occasionally gently stirring and sc.r.a.ping the pan bottom, for 2 minutes. Gently stir in the maple syrup and boil for 1 minute longer. Immediately remove the pan from the heat. Gently stir in the vanilla just until evenly incorporated. Cool to warm before using. Set aside at room temperature for up to several hours; re-warm just slightly before using if the sauce stiffens during standing.

Make-Ahead Streusel KS Quotient Easy: Modest list of ingredients. Easy preparation; may be made ahead. Easy: Modest list of ingredients. Easy preparation; may be made ahead.

This is a simple, cinnamon-and-b.u.t.ter streusel mixture that can be stashed in the refrigerator and tossed together with a dough to create a great coffeecake almost instantly (see the Simple Streusel Coffeecake Simple Streusel Coffeecake recipe). recipe).

Yield: Enough for 1 large coffeecake1 cup packed light brown sugar cup unbleached all-purpose white flour2 teaspoons ground cinnamon teaspoon salt cup (1 stick) unsalted b.u.t.ter, melted2/3 cup chopped walnuts or pecansIn a medium bowl, thoroughly stir together the brown sugar, flour, cinnamon, and salt, breaking up any lumps of sugar as you work. Stir in the b.u.t.ter until evenly incorporated and the mixture forms small clumps. Stir in the nuts. Refrigerate until firmed up, about an hour. Just before using, break up any large clumps with fingertips or a pastry cutter. Use as directed in the coffeecake recipe. If not using immediately, refrigerate, airtight, for up to 3 weeks. Let warm up slightly before using.

Chapter 9: Kneadlessly Simple Recipe Makeover Guide: How to Convert Traditional Yeast Recipes to the KS Method

Many people have asked me if it's possible to take their old-fashioned conventionally proofed and kneaded yeast recipes and turn them into Kneadlessly Simple Kneadlessly Simple breads. The answer is absolutely! Even first attempts usually yield breads that are quite good, and, if you take what you've learned from the first try and make the necessary adjustments, second efforts often produce bread comparable to or even better than the original. And with a lot less work! breads. The answer is absolutely! Even first attempts usually yield breads that are quite good, and, if you take what you've learned from the first try and make the necessary adjustments, second efforts often produce bread comparable to or even better than the original. And with a lot less work!

Revamping does involve a little bread science, so it's best to read the section on the chemistry behind the Kneadlessly Simple Kneadlessly Simple method called method called The Chemistry Behind the Steps The Chemistry Behind the Steps before jumping in. before jumping in.

The Kneadlessly Simple Kneadlessly Simple method aims to accomplish two major goals: method aims to accomplish two major goals: 1. To eliminate the traditional risk and work of yeast proofing and kneading; and To eliminate the traditional risk and work of yeast proofing and kneading; and

2. To streamline all the other traditional bread-making steps (without sacrificing quality) as much as possible. To streamline all the other traditional bread-making steps (without sacrificing quality) as much as possible.

To get a feel for how to proceed with a makeover, start by making a few recipes in the book. Choose at least one that's similar to the revamping candidate. For example, if your bread is an old-fashioned white loaf, prepare or at least carefully examine a simple white bread recipe in the book (see Easy White Bread Loaves Easy White Bread Loaves). If your recipe is a b.u.t.ter-and-egg laden coffeecake, check out a coffeecake that's along the same lines (see Simple Streusel Coffeecake Simple Streusel Coffeecake). While the list of basic ingredients in the two recipes will usually be similar, you'll likely see that the order of incorporation and method of handling are very different.

Using the Kneadlessly Simple Kneadlessly Simple version as a guide, jot down your recipe's ingredients in the revised order. Next, compare the amount of water and yeast in the two. As a rule, version as a guide, jot down your recipe's ingredients in the revised order. Next, compare the amount of water and yeast in the two. As a rule, Kneadlessly Simple Kneadlessly Simple recipes will require less yeast because it has more time to become very active. But they need more water, or other liquid, partly so doughs can be stirred rather than kneaded, of course, but also because the moistness helps promote "micro-kneading." (See the "Yeast" and "Water" sections that follow for more on the "whys.") Always replace the warm water with ice water, and let the dough stand for a 12- to 18-hour slow first rise instead of the shorter rise originally called for. Use the same options as those given in recipes will require less yeast because it has more time to become very active. But they need more water, or other liquid, partly so doughs can be stirred rather than kneaded, of course, but also because the moistness helps promote "micro-kneading." (See the "Yeast" and "Water" sections that follow for more on the "whys.") Always replace the warm water with ice water, and let the dough stand for a 12- to 18-hour slow first rise instead of the shorter rise originally called for. Use the same options as those given in Kneadlessly Simple Kneadlessly Simple for the second rise. for the second rise.

Normally, follow the lead of the appropriate Kneadlessly Simple Kneadlessly Simple recipe on the amount of yeast. Or, use this rule of thumb: Add a scant teaspoon of yeast per cup of flour in lean breads containing mostly white flour, little fat, and little sugar. Add a generous teaspoon of yeast per cup of flour in rich breads: very sweet breads; those containing lots of whole grains; and those containing cinnamon, cloves, nutmeg, cardamom, garlic, or onions (more on these ingredients under "Additions" later). recipe on the amount of yeast. Or, use this rule of thumb: Add a scant teaspoon of yeast per cup of flour in lean breads containing mostly white flour, little fat, and little sugar. Add a generous teaspoon of yeast per cup of flour in rich breads: very sweet breads; those containing lots of whole grains; and those containing cinnamon, cloves, nutmeg, cardamom, garlic, or onions (more on these ingredients under "Additions" later).

Trial and error is the best way to determine the amount of water needed for the makeover, though if there are no other liquid ingredients (including honey or mola.s.ses) in the recipe, a scant cup water per 1 cup of flour is a good place to start. After mixing together the yeast and other dry ingredients following the selected Kneadlessly Simple Kneadlessly Simple recipe model, just stir in enough ice water to make a slightly stiff, but stirrable dough. Immediately note the amount required on your revised recipe. If you overdo it and the mixture looks more like pancake batter than bread dough, fix it simply by adding more flour until the mixture is just slightly stiff; the finished bread will still be perfectly good. (Too much water yields a doughy bread that will be p.r.o.ne to collapsing during baking.) Be sure to note how much extra flour was used. Then, next time around, either decrease the water or increase the flour, following your notes. recipe model, just stir in enough ice water to make a slightly stiff, but stirrable dough. Immediately note the amount required on your revised recipe. If you overdo it and the mixture looks more like pancake batter than bread dough, fix it simply by adding more flour until the mixture is just slightly stiff; the finished bread will still be perfectly good. (Too much water yields a doughy bread that will be p.r.o.ne to collapsing during baking.) Be sure to note how much extra flour was used. Then, next time around, either decrease the water or increase the flour, following your notes.

In taking stock of the Kneadlessly Simple Kneadlessly Simple recipes, you may wonder why some conveniently incorporate all the ingredients before the first rise, while others require a two-step approach, or why certain ingredients turn up more or less often here than in traditional recipes. Bread chemistry and food safety issues are usually the reason, as explained here: recipes, you may wonder why some conveniently incorporate all the ingredients before the first rise, while others require a two-step approach, or why certain ingredients turn up more or less often here than in traditional recipes. Bread chemistry and food safety issues are usually the reason, as explained here: Yeast-To shield the yeast from the shock of ice water, in Kneadlessly Simple, Kneadlessly Simple, the dry granules are always stirred together with the flour before the water is added. Usually to 1 teaspoon of yeast is plenty for a recipe calling for 3 to 4 cups of flour. As already mentioned, for breads containing significant amounts of whole-grain flours, increase the amount of yeast slightly to compensate for the coa.r.s.eness and weight of the whole-grain particles. Also, boost the yeast in doughs containing even teaspoon of cinnamon per cup, as cinnamon contains a chemical that inhibits yeast growth. Ground cloves, allspice, nutmeg, mustard, oregano, thyme, garlic, and onion also inhibit yeast growth, but to a lesser extent. For recipes calling for large amounts of these, to ensure vigorous yeast growth, it is best to use extra yeast and, if convenient, to hold off adding the r.e.t.a.r.ding ingredients until just before the second rise, which will then proceed more slowly than normally. the dry granules are always stirred together with the flour before the water is added. Usually to 1 teaspoon of yeast is plenty for a recipe calling for 3 to 4 cups of flour. As already mentioned, for breads containing significant amounts of whole-grain flours, increase the amount of yeast slightly to compensate for the coa.r.s.eness and weight of the whole-grain particles. Also, boost the yeast in doughs containing even teaspoon of cinnamon per cup, as cinnamon contains a chemical that inhibits yeast growth. Ground cloves, allspice, nutmeg, mustard, oregano, thyme, garlic, and onion also inhibit yeast growth, but to a lesser extent. For recipes calling for large amounts of these, to ensure vigorous yeast growth, it is best to use extra yeast and, if convenient, to hold off adding the r.e.t.a.r.ding ingredients until just before the second rise, which will then proceed more slowly than normally.

Water-Revamped recipes need somewhat more water than conventional recipes during the first rise, because the slightly wetter dough facilitates more "micro-kneading." This is what I call the process in which key protein molecules bounce around during fermentation and hook up to form gluten. Revamped doughs should be moist enough that they can be mixed by vigorous stirring, but in most cases, they should seem slightly stiff, not batter-like; some soft, b.u.t.tery rolls (see Pull-Apart b.u.t.ter-Top Rolls Pull-Apart b.u.t.ter-Top Rolls) are an exception. During the second rise it is important to incorporate enough more flour to yield a stiff dough. While extra water facilitates plenty of the "micro-kneading" that develops gluten, during the second rise too much water "dilutes" the gluten and weakens the bread structure.

Sweeteners-For recipes with quite a bit of sugar (more than 1 tablespoon per 1 cup flour), don't add the full amount before the first rise. Although doughs appear to be wetter after sugar is incorporated, the sugar actually draws up moisture and dehydrates the dough. This deprives the yeast organisms of vital water and r.e.t.a.r.ds their activity. If it's convenient, add up to 1 tablespoon sugar per cup of flour initially, then add the rest before the second rise. Note that honey and mola.s.ses don't rob the yeast of moisture, as they are already in liquid form. They can be conveniently combined with water and incorporated before the first rise, a procedure that's commonplace in this book.

Dairy Products-Highly perishable items such as eggs and milk, etc., shouldn't be added until just before the second rise, as they can't safely be left unrefrigerated for the long countertop first rise called for in Kneadlessly Simple Kneadlessly Simple recipes. So, it's usually necessary to replace the milk or b.u.t.termilk that would have been added initially in a conventional recipe with water and then compensate by adding the appropriate quant.i.ty of instant nonfat dry milk or b.u.t.termilk powder before the second rise. To adjust for the lower b.u.t.terfat in nonfat dry milk, you can stir in 1 to 2 teaspoons of melted b.u.t.ter along with the nonfat dry milk. To ensure good flavor and smooth incorporation, be sure to use top-quality brands of recipes. So, it's usually necessary to replace the milk or b.u.t.termilk that would have been added initially in a conventional recipe with water and then compensate by adding the appropriate quant.i.ty of instant nonfat dry milk or b.u.t.termilk powder before the second rise. To adjust for the lower b.u.t.terfat in nonfat dry milk, you can stir in 1 to 2 teaspoons of melted b.u.t.ter along with the nonfat dry milk. To ensure good flavor and smooth incorporation, be sure to use top-quality brands of instant instant dry milk and b.u.t.termilk powder. dry milk and b.u.t.termilk powder.

Eggs are likewise perishable and must be added after the initial rise. They need to be beaten with a fork first. And because their water content will make the dough wetter than it should be for a second rise, some more flour will need to be incorporated to stiffen the dough.

Salt-For most recipes, salt should be added at the same time as the yeast and in the same quant.i.ties as in the original version.

Fats-Fats can't all be handled the same way or randomly subst.i.tuted for one another in the Kneadlessly Simple Kneadlessly Simple method because they solidify at different temperatures. Corn oil and canola oil (often called for in method because they solidify at different temperatures. Corn oil and canola oil (often called for in Kneadlessly Simple Kneadlessly Simple) do not solidify at very cold temperatures, so they can be simply whisked together with ice water and incorporated during the first mixing. But olive oil and b.u.t.ter will both harden in ice water, so they must be either stirred in separately from the water or added before the second rise.

Additions-Besides the spices and herbs containing chemicals that r.e.t.a.r.d yeast growth, dried fruits inhibit yeast growth by robbing the dough of water as they rehydrate. If it's convenient, add raisins and dried cherries before the first rise. But be sure they are fresh and plump and are rinsed or soaked, which partially rehydrates them, first. Note that dried fruits added during the second rise don't always have to be rinsed under water first, as they will absorb some of the excess water in the dough that is no longer needed for "micro-kneading."

It's fine to add seeds and bits of grain that need to soften at the initial mixing. Just remember that a dough that starts out fairly moist will be stiff by the time raisins, seeds, wheat berries, grits, and various other kernels of grains have absorbed the moisture they need. Flavorings including vanilla and other extracts and citrus zests may all be added during the first mixing, if desired.

Baking-A major consequence of creating wetter-than-normal doughs is that baking times will increase. Sometimes baking temperatures must be lowered slightly as well, so the outside doesn't burn before the inside is done. Because these doughs are already moist, it's harder to tell when Kneadlessly Simple Kneadlessly Simple doughs are baked through in the center. Inserting a skewer in the thickest part until it comes out with just slightly moist, but not gummy, particles attached is one way to check. Using an instant-read thermometer and baking until the center of the loaf reaches 207 to 210F (be sure the tip doesn't touch the pan bottom) is an alternative and more foolproof approach. Since there is little danger of drying out these supersaturated doughs, if a thermometer isn't available, bake them for an extra 5 to 10 minutes after they seem done, which helps avoid the chance of under-baking. To prevent over-browning, simply cover the top with foil. doughs are baked through in the center. Inserting a skewer in the thickest part until it comes out with just slightly moist, but not gummy, particles attached is one way to check. Using an instant-read thermometer and baking until the center of the loaf reaches 207 to 210F (be sure the tip doesn't touch the pan bottom) is an alternative and more foolproof approach. Since there is little danger of drying out these supersaturated doughs, if a thermometer isn't available, bake them for an extra 5 to 10 minutes after they seem done, which helps avoid the chance of under-baking. To prevent over-browning, simply cover the top with foil.