How do I make bread dough and how many minutes do I have to wait till I can take it out from the oven?

Question

Right answers,pls!!

Answer 1

The ingredients are :
1/2 cup of all purpose flour
1 cup of water
half cup of sugar
1 egg yolk
1 cup of baking powder
2 tbsp. Maple Syrup
1st: Put the flour and baking powder to seperate bowls.
2nd: Put the maple syrup to a flat pan.
3rd: Heat the pan for only low degree.
4th: Put the water to the flour, then mix
5th: Put the egg yolk to the baking powder
*Make sure the instructions are followed correctly*
6th: Mix the flour and baking powder mixture
7th: Put all the mixture (except the maple syrup) to the oven
8th: Set the oven to 560 degrees for 15 minutes.
9th: When the dough is cooked, Put the maple syrup on the top.
10th: For garnishing, try putting some choco chips on the top!

Answer 2

go allrecipes.com for good bread recipes this is some info on bread making
Baking Yeast Breads
The underlying theme of breadmaking is keeping the yeast happy by providing a good growth medium. Yeast makes carbon dioxide gas that acts as a leavening agent. Start by proofing [ http://allrecipes.com/advice/ref/ency/terms/8080.asp ] or growing the yeast. Yeast requires a warm, wet, environment and a food source to multiply and thrive.

Proofing yeast
Dissolve the yeast in warm (110 degrees F or 45 degrees C) water. The water should feel warm, not hot, to the touch. Provide a food source, a little sugar or honey. Set the yeast aside until the mixture resembles a creamy foam. This should take only a few minutes. If nothing happens, discard the yeast and begin again.

Rising dough
After all the ingredients have been combined and the dough is set aside to rise, place the dough in a well-oiled bowl, large enough to contain the dough when it has risen to twice its original size. Turn the dough in the bowl to oil the entire surface. This prevents the dough from drying out. Remember the yeast needs a warm, wet environment. Cover the bowl lightly with a damp kitchen towel. Choose a warm spot for the rise, but not excessively warm. The inside of a gas oven with just the heat from the pilot light is a good spot. For an electric oven, heat to 80 degrees F (25 degrees C). Turn the oven off and place the dough inside.

Handling
Bread dough can be very sticky. The best way to counteract this is to oil almost everything the dough will be touching. This includes your hands while kneading, the bowl in which the dough rises, and the pan in which the bread is baked. Oil is not used on the kneading surface. Lightly sprinkle the area with flour to prevent sticking.

Kneading develops long elastic strands of gluten, which trap the gases produced by the yeast. Kneading by hand is quite simple, but does require some stamina. With the heels of your hands, press the dough down and away from you. Fold the dough over, turn 90 degrees, and repeat many, many times. Knead until the dough is smooth and elastic.

Doneness
There are two methods for testing the doneness of yeast breads. One is color: the bread should be evenly browned. Another test is knocking on the bottom of the loaf. The loaf should sound hollow when done. If it does not, return the bread to the pan and continue baking.

Answer 3

Buy a pkg. of frozen Rhodes bread or rolls and put them in a greased bread pan and let them rise for 4-5 hours. Bake according to the directions on the bag.

Answer 4

give yourself about 5 hours from start to finish

follow the recipe of ingredients.
knead your dough for about 10 minutes, and let rise (covered) in a warm place for about 2 hours.
punch out all the air and knead for a minute.
shape
place in loaf pans
let rise an hour
bake 30-45 minutes or until it sounds hollow when you knock on it.

look up yeast dough

sometimes you'll find a recipe on the label of the container of yeast.

Answer 5

bread recipies web link is http://www.bread-recipes.net/

Answer 6

yahoo search--------------bread making----------- try it it is a simple thing to do a search