1. Bread Dough Mixing Methods

2. Straight Dough Method 1.Combine salt, sugar and shortening to “scaled milk” 2.Add warm water to yeast 3.Add yeast mixture to warm milk mixture 4.Add flour until it forms a stiff dough 5.Knead 6.Allow to rise 7.Shape 8.Allow to rise a 2 nd time 9.Bake

3. Sponge – Dough Mixture 1.Yeast is combined with liquid, some flour and sugar to make a batter 2.Batter is placed in a warm place and allowed to rise (until light and bubbly) 3.Remaining ingredients are added to make stiff dough 4.Knead 5.Allow dough to rise a 2 nd time 6.Shape, allow to rise a 3 rd time 7.Bake

4. Batter or “No-Knead” Method 1.All ingredients are combined, but dough is not kneaded 2.Texture is not fine and uniform as kneaded dough