The Essential Guide To Baking

as French bread, MUST have bread flour to make a correct loaf or roll.

II. SUGAR: Use honey, granulated sugar, corn syrup or molasses to sweeten bread. A little

sweetener will act as a food for yeast and give your bread greater volume. Sugar will also

cause bread to brown quickly. Use small amounts of sweetener in crusty type breads.

III. MILK: Milk or milk powder will give your bread flavor, act as a yeast food (milk

contains a form of sugar) and cause bread to brown quickly. Use small amounts of milk in

crusty type breads.

IV. YEAST: Yeast comes in active, dry and dry instant forms. All are good to use in your

breads. Active yeast must be fresh. When active yeast is gray or feels like putty, throw

it away. Dry yeast must be dissolved in warm water before use. Dry instant yeast (best)

can be added to your mix and no special care is necessary. Be sure to read the label on

dry yeast to learn if it is instant.

V. SHORTENING: All−purpose shortening (HYDROGENATED) is best to use in bread. You may

use margarine, butter, salad oil or olive oil, but because they have different effects

on breads you should use them carefully. Use very little shortening in crusty type breads.

Shortening will make them soft.

VI. SALT: Salt is an important flavor ingredient in breads.

VII. WATER: Water should always be cool. In the summer months, water should be very cold.

Usually the other ingredients you add will be at room temperature and they may be warmer

than desired. Ice cold water will keep the dough from overheating while mixing.

VIII. NUTS: Nut−meats, raisins, dates, seeds, etc. should be added to the dough after it

has finished mixing. Kneading nut−meats into the dough by hand is best. Whole wheat germ

and bran can be added with the flour.

IX. EGGS: Use whole fresh eggs in most type breads, however in crusty type breads use only

egg whites. Egg yolks contain a high percentage of fat and will cause crusty type breads

to be soft. Eggs should always be fresh. The egg's size is very important. When the recipe

doesn't say −− use large eggs. Frozen eggs come in 4 packages; whole eggs, egg whites,

yolks to 1 white, and sugar yolks. If you use frozen eggs the kind that comes 2 yolks to 1

white is best. Whole eggs are second best. I write WHOLE EGGS in the formula, but if you

use eggs with 2 yolks to 1 white it will be a better product.

X. LEMON JUICE: Lemon juice in very small amounts will give breads a slightly sour taste.

This is especially good in French bread and rolls. Add a little with the water.

XI. OLIVE OIL: Use Olive oil to grease your pans. Lightly coat the inside of the baking pan

and then wash the top of the loaf with olive oil.

XII. ONIONS: Dehydrated onions are great to use in bread rolls. Add water and let them

plump, then drain off the excess water and knead them into your favorite dough.

XIII. CHEESE: Parmesan cheese and garlic salt is very good sprinkled on the top of French

bread sticks.

Helpful Tips With Breads