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Baking Bread Machine Dough in the Oven

Name: Baking Bread Machine Dough in the Oven
Prep time: 30 min
Cook time: 45 min
Total time: 150 min
Yield: 2 servings
Cuisine: American
Ingredients: Bread-machine dough (Prepare a 2-pound loaf batch (for two 9 × 6-inch loaves) or a 1½-pound loaf batch (for two 8 × 5-inch loaves) using a bread-machine recipe; the dough ingredients and their quantities depend on that recipe.); Flour (For dusting the work surface; amount as needed.); Cooking spray or oil (For greasing the loaf pans; use cooking spray or coat the pans with oil.); Cooking spray (Spray the plastic wrap with cooking spray if using it to cover the dough; amount as needed.)

Imported by Courtney Parsley on SeeMeCook

Turn bread-machine dough into two manageable oven-baked loaves with a shaped crust and a texture different from bread baked in the machine. Use the bread-machine recipe of your choice, then shape, proof, slash, and bake the dough in loaf pans.

2 servings150 minAmerican

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Ingredients

Bread-machine dough (Prepare a 2-pound loaf batch (for two 9 × 6-inch loaves) or a 1½-pound loaf batch (for two 8 × 5-inch loaves) using a bread-machine recipe; the dough ingredients and their quantities depend on that recipe.)
Flour (For dusting the work surface; amount as needed.)
Cooking spray or oil (For greasing the loaf pans; use cooking spray or coat the pans with oil.)
Cooking spray (Spray the plastic wrap with cooking spray if using it to cover the dough; amount as needed.)

Steps

1
Follow your bread-machine recipe for a 2-pound loaf batch, which makes two 9 × 6-inch loaves, or a 1½-pound loaf batch, which makes two 8 × 5-inch loaves. Set the machine to its “dough only” setting so it combines and kneads the ingredients and gives the dough its first rise. If the machine has no dough setting, watch for the end of the first rise and the dough being punched down.
2
When the machine signals that the dough is ready to shape, transfer it to a flour-dusted work surface. Divide it in half with a knife or bench scraper; weigh the pieces if you want to ensure they are even.
3
Pat one dough portion into a rectangle about ½ to ¾ inch thick, with the short sides parallel to the edge of the counter.
4
Fold the far/top third of the rectangle down over the middle of the dough.
5
Fold the near/bottom third up over the folded section, as if folding a letter.
6
Turn the dough 90 degrees and repeat the folds: fold the top third down over the middle, then fold the bottom third over the center. Repeat the shaping process with the other portion of dough.
7
Turn each shaped piece seam-side down and tuck the layered sides underneath until the exposed surface is smooth. Place each piece in a greased loaf pan and flatten it slightly toward the pan edges; it does not need to cover the entire bottom.
8
Cover both pans with a dish towel or plastic wrap sprayed with cooking spray. Leave the dough in a warm place to rise for 45 minutes to 1½ hours, until doubled in size and slightly above the top of the pans.
9
About 20 minutes before the dough finishes rising, preheat the oven. Choose the temperature according to the bread: typically 350–375°F for whole-grain doughs or doughs with plenty of rich ingredients such as butter or eggs, and 400–425°F for leaner doughs. Consult a bread cookbook for the closest match to your recipe.
10
Using a very sharp paring knife, razor, or bread lame, quickly slash each loaf lengthwise down the middle, about ¼ inch deep.
11
Place the loaves in the preheated oven. Bake for about 30–45 minutes, checking for doneness after 30 minutes. The crust and underside should be firm; the crust should be browned, and the underside should sound hollow when tapped. Alternatively, check with an instant-read thermometer: the article gives a doneness range of 180–210°F, depending on whether the bread is soft or crusty.
12
Remove the loaves from their pans immediately and cool them on a rack.

Notes

This is a method for baking bread-machine dough, not a complete bread formula: use a separate bread-machine recipe for the dough ingredients and quantities. Oven temperature depends on the dough type; the article does not specify one universal temperature.