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2. Mixing This is the stage where all your ingredients meet each other for the first time. There will be subtle variations between recipes, but in general, this is the route to follow: i. If using fresh or active dry yeast, put the flour and salt in a large glass, porcelain, or plastic bowl. If you are making flavored breads (or doughs with additions), your Once your yeasty liquid or starter is added to the center of the flour, begin mixing in a little of the flour to start recipe may state that other ingredients are making the dough. added at this stage too. Make a well in the center using a wooden spoon. If you are using instant dry yeast, make a well in the center of the combined dry flour and yeast. ii. Pour the yeasty liquid or starter in the center of the well, and gently mix into a little of the flour. At this stage, some recipes require that the mixture is left to form a soft paste using some of the flour from the bowl. This is called a sponge, and it gives the loaf a lighter crumb and lessyeasty flavor. The mixture is then covered with a clean tea towel or cheesecloth (muslin) and left in a warm place for a specified time to expand. Once the sponge has risen, continue with the method below. iii. Gradually pour and mix in the remaining quantity of liquid, carefully stirring in the dry ingredients from the outside of the bowl. As you add the liquid, you will notice the consistency of the mixture changing as the ingredients combine. Don’t add all the liquid in one go, as it will be more difficult to obtain an even blend, and you may end up not needing all the stated amount of liquid. Variations in manufacturing processes and in wheat and flour quality can affect the amount of liquid necessary to achieve the desired dough texture.

SNOW LEOPARD Length: 8 feet (2.4 meters) long, including tail Weight: 121 pounds (55 kilograms) Habitat: mountains of South and East Asia Diet: deer, sheep, and small mammals

Fold in the edges during kneading.

3. Kneading This stage of breadmaking is where you establish the basic structure of the mixture. By kneading, you distribute the yeast throughout the dough so that it can start working and producing the gas that causes the bread to rise. At the same time, you are helping to form the gluten, which makes a framework and holds the risen dough in place during baking. i. Only very lightly dust a clean, dry work surface with the same type of flour you are using in the recipe. Turn the prepared, well-mixed bowl contents onto the surface, and bring the dough together by continually folding the edges into the center until it becomes smoother and easier to work with. At the beginning of kneading, the dough will be slightly sticky and raggedy in texture. If you find the mixture very sticky, add a little flour, but always use extra flour sparingly to avoid making the dough too dry.

Make sure to carefully stir in the dry ingredients from the outside of the bowl as you mix in the remaining yeasty liquid. The dough should form into a ball in the bowl.

iv. Only continue to add liquid until the mixed dough forms a softish, ball-like mixture in the bowl. If it is still too dry after you have added all the specified liquid, add a little more liquid, teaspoon by teaspoon.

Snow leopards are mysterious. They live high in the Himalaya Mountains, and their fur is the perfect camouflage for the rocks and snow around them. It also keeps them warm! For extra warmth, their long fluffy tails can be wrapped around their bodies. The snow leopard’s paw is very large and acts like a snowshoe, helping it walk on top of the snow. A snow leopard can jump 30 feet (9 meters) in one leap.

ii. Using the heel of one hand, push the dough from the middle, away from you. Roll up the top edge of the dough back toward you. Using the other hand, turn the dough slightly, so that you are gradually pushing and rolling the dough round in a circle. Make sure you keep rotating in one direction only to help form an even texture.

Using the heel of the hand to push dough is most effective.

Basic Techniques

Complete Starter Guide to Breadmaking

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Green tomAto chutney

peAr And orAnGe chutney

Green tomatoes have a firm texture and a sharp flavor with just a hint of tomato. This is a recipe that was popular with the Victorians, who regarded this as an ideal accompaniment to cheeses and cold meats.

There are over 5,000 varieties of pears and any can be used in this recipe, although slightly underripe pears are best for cooking. Oranges add a refreshing, sweet tartness to this chutney. It is particularly good with duck and other rich-tasting meats.

TOTAL TIME: 1 HOUR 40 MINUTES | MAKES: ABOUT TWO 32-OZ (1 L) JARS

TOTAL TIME: 2 HOURS 25 MINUTES | MAKES: ABOUT TWO 32-OZ (1 L) JARS

• 3 lbs 5 oz (1.5 kg) green tomatoes, sliced • 1 lb (450 g) cooking apples, peeled, cored, and chopped • 1 lb 8 oz (680 g) shallots or onions, peeled and finely chopped • 2 cloves garlic, peeled (optional) • 8 oz (225 g) raisins • 1 tsp salt • 1/2 tsp cayenne pepper • 1/2 oz (15 g) fresh root ginger, bruised • 21/2 cups (600 mL) vinegar • 1 lb (450 g) soft brown sugar

1. Put the tomatoes, apples, shallots, garlic, and raisins in a large, heavy-based pan with the salt and cayenne pepper. Tie the ginger loosely in a piece of muslin and add to the pan. 2. Stir in one third of the vinegar, and cook gently over a low heat for about 1 hour until the vegetables and fruit are soft, stirring from time to time. 3. Remove from the heat and stir in the sugar and remaining vinegar. When the sugar has

dissolved completely, return to the heat and bring to a boil. Reduce the heat and simmer gently for 1–11/2 hours until thick. 4. Remove the pan from the heat. Spoon into hot sterilized jars, seal, and label.

• 3 lbs 5 oz (1.5 kg) hard pears (peeled and cored weight), roughly chopped • 1 large onion, peeled and finely chopped • 8 oz (225 g) seedless raisins • 12 oz (350 g) light muscovado sugar • Finely grated zest and juice of 2 oranges • 1 tsp ground ginger • Pinch of ground cloves

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1. Put all the ingredients into a large, heavy-based pan. 2. Stir well over a low heat until the sugar has dissolved completely. Bring to a boil then reduce the heat and simmer gently for 1–2 hours, stirring occasionally until thick. 3. Remove the pan from the heat. Spoon into hot sterilized jars, seal, and label.

CCh hu uTn Tneeyy

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