Recipe: Pyrex Bake a Round - General Instructions

PYREX BAKE A ROUND - GENERAL INSTRUCTIONS

SEVEN SIMPLE STEPS TO BETTER BREAD

1. Make the dough.
Choose one of our recipes, use a ready made dough, (see recipe section for how to use frozen dough), or adapt one of your own recipes.

If you do use your own:

A. use only yeast breads made by straight dough or sponge method. Use doughs which hold their shape. Do not use batter or quick breads as these have thin batters.

B. Make one loaf, either 1- or 11/2-lb. size. Most recipes can be cut in half successfully. Measure 1/2 of all ingredients. If double recipe calls for one package dry, active yeast*, use the full package in half the recipe. Proofing* may take less time than suggested.

C. Knead* dough well; work in enough flour to make it non-sticky, smooth, elastic, and easy to handle.

D. Let rise* according to recipe directions; place dough in tube for final proofing. Follow directions below for handling.

E. Sprinkle inside of greased tube with cornmeal, poppy seeds, sesame seeds, etc. as desired. Avoid using sugar or brushing dough with egg.

F. Use suggested time and temperature from recipe for baking.


2. Grease the Bake a Round tube.
Grease the inside of your Bake a Round tube within 1" of its ends. Butter, margarine, or hydrogenated shortening may be used. Do not use oil. Start at the far end, greasing around the tube as you work down.


3. Shape dough into a loaf.
Shape the dough in any of the following ways:

A. Pat or roll dough into a strip about 3" wide and 18" long. Lightly mark dough into thirds. Fold one third over center and tightly pinch edges together. Fold the other third over the two thirds and pinch edges together.

B. Pat or roll dough into a rectangle about 6" wide and 15" long. Starting at narrow end, roll tightly in jelly-roll fashion. After each half turn, pinch dough with thumbs. When roll is completed, pinch seam along edge of dough, turn ends and pinch to seal.

C. Form dough into oval-shaped ball about 3" in diameter and 6" long.


4. Place loaf in Bake a Round tube.

A. Tear off a piece of waxed paper about 2' long. Fold into thirds lengthwise to make a strip 31/2"x24".

B. Arrange waxed paper so it extends through the tube. Carefully place dough on paper outside the tube. Then pull the paper until dough is centered. Roll tube and remove paper.

C. With backs of fingers, gently press ends of dough towards center. Dough should be 4 to 6" long and almost touch top of tube. (Soft doughs will relax and spread slightly forming tapered ends). Butter the exposed ends of dough to prevent drying.

5. Let the loaf rise in the tube.

A. Cover ends of Bake a Round tube with aluminum foil.

B. Place tube in rack. Set in warm (85-95 F.) draft-free area until dough is almost double in bulk (from 45 minutes to 2 hours). Expansion will be up and out to the ends. Do not allow dough to extend farther than 1" from ends of tube.

6. Place loaf in Bake a Round tube.

A. To allow for the high rack handle, use the lowest or next to lowest oven shelf position.

B. Always pull oven shelf to extended position when placing tube in or removing from oven.

C. Remove aluminum foil before baking.

D. Breads with high sugar content may produce darker crusts than desired. To lighten, reduce temperature 25 and bake 10 minutes longer.

E. Test for doneness. Remove bread from tube. Bread should be firm not soft. Tap ends and center with knuckles. Bread should have a hollow sound. If not done, return to tube or place directly on oven shelf to finish baking.

7. Remove baked bread from tube to cool.

A. With one hand, grasp handles of rack securely with hotpad or mitt. Lift end of tube to rest on the stop. Push bread from other end, and tilt tube so bread will slide onto cooling rack.

B. Should sticking occur, use a long slender spatula to loosen.

C. Hot breads with plain crusts may be brushed with butter if desired.

* See time-saving tips and terms for definition.

Source: Pyrex Bake-A-Round instruction sheet