The Essential Guide To Baking

Brush the dough very lightly with water if you want to sprinkle sesame seeds or poppy seeds

on top to the buns.

Dill seeds and chopped onions mixed in the dough is also a different way to flavor Hamburger

buns.

WHOLE−WHEAT BREAD:

Whole−wheat or Grain bread is full of flavor as well as nutritional. Whole−wheat bread is

a pan bread, baked in a loaf. Rolls and buns are sometimes made of whole−wheat dough, but

the texture is best suited for loaves. Sliced whole−wheat bread makes excellent sandwiches

and is good served with many meals. The best whole−wheat doughs are really a combination

of whole−wheat flours, white bread flours and rye flours.

TIPS ON WHOLE−WHEAT BREAD:

Add raw sun−flower seeds to your whole−wheat bread dough. Sun−flower seeds have a nut like

taste and are simply delicious in breads.

Always let whole−wheat bread dough rise to the top of the baking pan. Whole−wheat dough

will not spring much in the oven.

Use the handle of a wooden spoon to push at least four holes in your loaf of whole−wheat

bread. Push the holes (from the top to the bottom) in the loaves before you let the dough

rise. This will insure proper texture.

Wash the top of your whole−wheat bread with salad oil before you let the dough rise. This

will keep the top crust tender.

Remove the loaves from their pans as soon as you take them from the oven. Let the loaves

completely cool on a wire rack before slicing.

BREAD FINISHING AND STORING:

Wash the top of hot freshly baked bread with melted butter or margarine. The crust will be

softer and full of flavor.

Cool bread as quickly as possible, on raised wire racks. Always avoid sitting loaves in a draft.

Remove bread from the baking pan immediately upon taking the it from the oven.

Bread rolls are best if they are removed from the oven when the crust is very light brown.

Finish baking them just before serving.

Freeze bread loaves and rolls as soon as they are cool. Freezing is the best way to store

breads, even for only a few days.

INGREDIENTS FOR BREAD BAKING

I. FLOUR: Use only flour that is labeled BREAD FLOUR. All−purpose flour will make rich

bread rolls, but will not give you good results with loaves. Any crusty type breads, such

Helpful Tips With Breads