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HINTS FOR BREADS

Started by Etta Sue, July 31, 2004, 11:03:53 AM

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Etta Sue

                                    HINTS FOR BREADS

  • To avoid lumps in bread batter, add a pinch of salt to the flour before it is wet.
  • When cool-rise dough "rests", the resting takes the place of the first rising in other methods.
  • Overkneading may cause large air holes in the crust.
  • A small dish of water in the oven while baking bread will keep it from getting a hard crust.
  • When making rolls, add only enough flour to keep dough from sticking to your hands or the board.  Keep the dough as soft as possible.
  • After rolls have baked, remove from pan immediately to prevent steam from forming and making them heavy.
  • Brush rolls with one beaten egg and ¼ cup of water before baking.  Sprinkle with sesame seed, poppy seed, etc., for that professional look.
  • Let nut breads and other quick breads stand for 10 minutes before removing from the pan to allow them to become firmer.  Do not cool completely in the pan or they will become soggy.
  • For tender muffins, mix liquid and dry ingredients until just moistened.  Overmixing causes muffins to be tough, course-textured, and full of tunnels.
  • Use the divider from an ice tray to cut biscuits in a hurry.  Shape dough to conform with size of divider and cut.  After baking, biscuits will separate at dividing lines.
  • Kneading the dough for a half minute after mixing improves the texture of baking powder biscuits.
  • Use cooking or salad oil in waffles and hotcakes instead of shortening.  No extra pan or bowl to melt the shortening and no waiting.
  • A rib of celery in your bread bag will keep the bread fresh for a longer time.
  • Freshen dry bread by wrapping in a damp towel and placing it in the refrigerator for 24 hours.  Remove towel and heat in oven for a few minutes.
  • Put frozen bread loaves in a clean brown paper bag and place in 325° oven for 5 minutes to thaw completely.
  • Substitutes than can be used for bread crumbs are dry cereal and potato flakes.
  • Cut "figure eight" yeast rolls with a doughnut cutter.  Pick up the ring, stretch it, then twist.  No ends to tuck under and a pretty roll for the pastry or bread platter.
  • To raise bread dough in your oven, preheat the oven at lowest possible setting for 10 minutes.  Turn the oven off and then put in the mixing bowl of dough, covered.