| 1 | Yeast proofing: to "proof" yeast, first dissolve the sugar (about 1 tbsp. for each 2 cups liquid) or other sweetener in warm water (about 95 degrees) and then add your yeast. |
| 2 | Wait several minutes for it to dissolve and begin to "work", or develop tiny bubbles. |
| 3 | If it doesn"t show signs of life, discard it and try another batch. |
| 4 | Because yeast doesn"t like salt, add it after the yeast is "proofed". |
| 5 | A better measure: because flour settles and compacts in storage, fluff it up before you measure. |
| 6 | Then, gently sprinkle it into your measuring cup and scrape the excess off with the back of a knife. |
| 7 | This will insure a 4 oz. cup of flour rather than the 5 oz. you would have if you scooped it out with your cup. |
| 8 | Rest when you "knead" it!: after 3 or 4 minutes of kneading dough, let it rest for a few minutes. |
| 9 | The rest relaxes the dough and makes the remaining kneading easier. |
| 10 | Liquid assets: instead of the water your recipe calls for, try juices, bouillon, or water you"ve cooked vegetables in. instead of milk, try buttermilk, yogurt, or sour cream. |
| 11 | It can add a whole new flavor and improve nutrition. |
| 12 | Sweeteners: even though you don"t need it when making bread, a little sugar can bring out flavor, just as salt can. |
| 13 | For added moisture, try honey, maple syrup, or regular or dark unsulphured molasses. |
| 14 | Oil for longevity: if you don"t mind a few extra calories (12 to 15) per slice (a slice of bread without fat has only 60 to 65 calories!), add a couple of tablespoons of butter or vegetable oil to your dough, and your bread will stay fresher for a longer period. |
| 15 | Storing king arthur flour: if you use your flour fairly quickly, store it in a cool, dry cupboard and stick a couple of bay leaves in the bag to discourage any visitors. |
| 16 | If you use your flour more slowly, especially your whole wheat, put it in a lock-type plastic bag and store it in your freezer. |
| 17 | 06/30 09:22 pm loreli loafing and laughing in ocala,l food and wine bb topic: breads by machine time: 06/30 9:24 pm to: loreli aguda (wskd49a) |
