|
| Home
-> [Bakery, Breads, Hints & Help, Pastry, Rice & Grains, Yeast] -> [About yeast breads - baking tips Recipe] |
| |
| |
About yeast breads - baking tips
|
| Artist: |
_ |
| Categories: |
Bakery, Breads, Hints & Help, Pastry, Rice & Grains, Yeast |
| Yield: |
1 |
| Rating: |
0 |
| Print Recipe |
 |
| Favorites |
Add
to Favorites |
Ingredients:
|
Procedures:
| 1 | Use loaf pans of anodized aluminum, darkened metal glass for bread with well-browned crusts. | | 2 | Shiny cookie sheets or muffin cups produce sweet rolls u tender, golden brown crusts. | | 3 | Stagger loaf pans on a lower shelf of the oven so they do not touch sides of the oven or each other. | | 4 | The top of each pan should be level with, or slightly above, the middle of the oven. | | 5 | If baking round loaves on a cookie sheet, place the sheet on the center rack. | | 6 | Doneness is determined by tapping the crust. | | 7 | The loaf will have a hollow sound when done. | | 8 | Remove loaves from pans immediately and place on wire racks away from draft. | | 9 | To cool. | | 10 | For a shiny, soft crust, brush just-baked loaf with margarine, butter or shortening. | | 11 | Storing bread and rolls can be stored in airtight containers in a cool dry place for 5 to 7 days. | | 12 | Refrigerate only in hot, humid weather. | | 13 | Breads can be stored, tightly wrapped in moistureproof or vaporproof material, labeled and dated, in the freezer for 2 to 3 months. | | 14 | To thaw, let stand wrapped at room temperature for 2 to 3 hours. |
|
|
|
| |
| |
| |
|
|
|
|
|
|