* Exported from MasterCook *
Bread Making Tips
Recipe By : Rosemary Grimm
Serving Size : 1 Preparation Time :0:00
Categories : Breads Info/Tips
Bread Bakers Mailing List
Amount Measure Ingredient -- Preparation Method
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***** NONE *****
Don't reduce the salt in a recipe. It is needed not just for flavor, but to
regulate the yeast.
Use small loaf pans (8 1/2" x 4 1/2") for high rounded loaves. Baked in
larger pans, the shape and texture will be disappointing. If you only have
large pans, make a bigger batch using 7 or 8 cups of flour. Do not use
glass pans: temperatures will need to be adjusted; you will get burnt
crusts and underdone insides and, if the bread sticks (and it will) you
will have a miserable time trying to get it out of the unyielding pan.
Much of the flavor we experience comes from the crust, especially in small
loaves and rolls. Sesame seeds on the outside will give more sesame flavor
than seeds in the dough. A buttery crust makes a luxurious impression.
Look at the Nutrition Facts label before buying wheat flour. Gluten is
protein: look for the highest protein flour. Low gluten flour can be
boosted with Vital Wheat Gluten found in health stores.
Use instant yeast (NOT "Rapid Rise") for economy and ease in use. Buy it at
Smart and Final or similar stores in one pound vacuum packs for about
$2.25. Store in glass jars, tightly sealed, in the refrigerator or freezer
(use directly from the freezer, without thawing.) It will last more than
one year. Mix with flour, rather than dissolving in liquid first. Add
warmer water (110 - 120F) to your dough. Whichever kind of yeast you use
NEVER mix it directly with fats or fatty liquids such as milk or eggs.
Yeast grows better when at least half the flour is added before any oils or
salt.
Rosemary Grimm
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