Whole Wheat Bread Recipe : Whole Wheat Bread Baking Tips

Learn baking tips for a whole wheat bread recipe in this free baking video with tips on making homemade bread.

Expert: Brandon Sarkis
Bio: Brandon Sarkis has been a professional chef for more than…

Tips for Freezing Bread

Freezing is an essential part of kitchen tasks. Here are tips regarding freezing of bread. These tips will make you aware what to keep in mind stocking the bread in your freezer.

Baking Bread and Your Freezer

Sometimes, we bake bread just to store.?? It’s wonderful to have homemade bread on hand for those periods when we’re just too busy to bake.? And it’s always a good feeling to have bread on hand for an emergency.?

Selecting High-Quality Breads

If purchasing bread or bread dough for freezing, be sure to check the “sell by” date on the packaging to make sure its fresh. Frozen products, including dough, should be frozen rock solid in air-tight packaging that contains no rips or tears. Allow fresh baked breads to cook completely before freezing.

Freezing Materials

Use freezer-grade plastic bags, wraps, freezer paper or heavy-duty aluminum foil for packaging bread and bread dough for freezing.

Good Thing: How to Freeze Bread

You should freeze the freshest bread you have. If you’ve just baked your own bread or purchased it warm, make sure you allow it to cool before freezing to avoid soggy bread or mold. Wrap your baguette or loaf using two clear plastic bags.

Household Tips

Keep Cookies Moist
Prevent cookies from drying up by placing a piece of bread in the same storage container as the cookies.

Never Go Without Bread
Freezing bread keeps it fresh for up to 3 months. Next time you’re at the grocery store buy a few extra loaves to keep in the freezer.

Fresh Herbs All Year Long
Freeze all of your extra herbs to have fresh seasoning all year long. Wash, dry and put in storage bags or containers.

Saving Bread Ends

As a bread baker you will quickly discover that there is often leftover slices of bread, bread crusts, or bread ends. Instead of feeding these bits to the birds, freeze them for later use.

Today?s vegetarian toddler lunch took about five minutes to pack up, using leftovers and frozen cutout sandwiches (today?s speed bento tip). The sandwiches are blueberry jam (sugar-free) and peanut butter, speedy homemade jello cups, purple potato salad with mojito, grape tomatoes, blueberries, and leftover sauteed bell peppers and onions with mustard sauce.

Bread Care Tips

Storage: To store fresh bread, leave it at room temperature in a paper bag, or if cut, leave the cut side down on a bread board or shelf. The crust will stay firm and the inside soft.

Because glass bake ware retains heat better than metal bake ware, reduce the temperature of your oven by 25 degrees when using glass pans.

Freezing: Our bread also freezes well wrapped in plastic, then in foil. Defrost it at room temperature inside the plastic, then refresh it as described above before eating.

Learn Simple Ways To Bake Bread

Don’t you just hate it when you follow a recipe to the letter and when the bread baking is finished the bread not only looks nothing like the recipe book’s picture, but tastes terrible as well?

There is no denying that bread baking as with baking anything is a delicate process.

Bread baking involves so many things that first time bakers are often discouraged after a few failed attempts to turn out professional looking and tasting loaves.

Little do they realize that if they only possessed the professional Baker’s secrets bread baking would be so easy that the bread would practically make itself!

For instance: How many amateur bakers know the secret to keeping bread from sticking to the pan every time?

None! So when they try their hand at bread baking for the first time their bread sticks to the bread pan, and ends up a crumbled mess if they try to force it out.

Then they cry and give up thinking that the problem lies with them.

The shocking truth is that it doesn’t!

The problem lies with their lack of knowledge of THE baker’s bread baking secret.

The secret professional chefs and bakers won’t tell you, the secret they guard so jealously.

My father happened to learn this bread baking secret in his younger baking days (which is no surprise since his great great grandfather was a chef for the White House and owned his own bakery) and has passed it on to his children ever since.

Okay, okay, I know you’re probably screaming at me by now “Beth, get on with it! Tell us the bread baking secret already!”

So here it is; You will need only one tool besides for the oil and bread pan you already have, and that is quite simply CORNMEAL (you shouldn’t need more than 1/4 to 1/2 cup for two loaves of bread).

“Cornmeal?” you ask doubtfully. “YES, cornmeal!”

No, you do not add the cornmeal to the bread ingredients! That is not the bread baking secret.

What you do is you oil your pan as usual, and you lightly sprinkle cornmeal on all of the sides and bottom of the bread pan.

Now you can safely place your bread dough into the pans without fear of it sticking to them.

While your bread is baking instead of sticking to the pan, your bread will stick to the cornmeal and slide easily out of the pan when done baking.

You may need to use a butter knife and slide it in between the pan and the bread before turning the pan over and allowing your bread to pop out.

A lot of the time this will be unnecessary however and your bread will pop out just by your turning the bread pan upside down.

You will probably also want to use the butter knife to scrape the excess cornmeal off the bottom and sides of the bread as you may not care for the taste of cornmeal.

This bread baking secret will work whether you’re baking a batter bread or a rising bread (also called yeast bread). I personally use it for both.

Here is another treasured bread baking secret, this one only for batter breads:

On the last ten minutes of its baking time cover the bread pan containing the batter bread with another bread pan (a steel bread pan works best), and leave it on until the bread is finished baking.

This will keep the batter bread from burning or becoming too hard on top. You may vary the time you leave the steel bread pan on according to how your batter bread usually looks when it is finished.

If it is a very dark brown on top and difficult to slice because the top is so hard, then 20 minutes will work best. But if it is just a little too hard on top and a little too brown the 10 minutes should suffice.

Do not cover the bread at all if it usually comes out golden and soft on top after the baking is completed.

You may also glaze a batter bread on top with a tablespoon of melted butter mixed with a tablespoon of honey, and sprinkle some flaked coconut or sliced nuts on top of that.

To glaze you start by taking the bread out of the oven five minutes before the required baking time is finished, then spread the butter/honey mixture on top of the bread, sprinkle on your coconut or chopped nuts and bake for the remaining 5 minutes.

Here is another useful bread baking tip for rising breads…

If your bread loaves over rise (say because you were busy and forgot about them), then you can use a pair of scissors to cut off the excess sides, being careful not to cut any dough from off of the top.

You may then use this excess dough to make rolls. You simply oil a pizza or cookie sheet and form the dough into several small balls.

Rise them for another half hour and then bake on 350 degrees Fahrenheit for 15 to 20 minutes or until golden brown.

Do yourself a favor and put these tried and tested bread baking secrets immediately to use in your kitchen, and your family will rave over the results.
Don’t you just hate it when you follow a recipe to the letter and when the bread baking is finished the bread not only looks nothing like the recipe book’s picture, but tastes terrible as well?

There is no denying that bread baking as with baking anything is a delicate process.

Bread baking involves so many things that first time bakers are often discouraged after a few failed attempts to turn out professional looking and tasting loaves.

Little do they realize that if they only possessed the professional Baker’s secrets bread baking would be so easy that the bread would practically make itself!

For instance: How many amateur bakers know the secret to keeping bread from sticking to the pan every time?

None! So when they try their hand at bread baking for the first time their bread sticks to the bread pan, and ends up a crumbled mess if they try to force it out.

Then they cry and give up thinking that the problem lies with them.

The shocking truth is that it doesn’t!

The problem lies with their lack of knowledge of THE baker’s bread baking secret.

The secret professional chefs and bakers won’t tell you, the secret they guard so jealously.

My father happened to learn this bread baking secret in his younger baking days (which is no surprise since his great great grandfather was a chef for the White House and owned his own bakery) and has passed it on to his children ever since.

Okay, okay, I know you’re probably screaming at me by now “Beth, get on with it! Tell us the bread baking secret already!”

So here it is; You will need only one tool besides for the oil and bread pan you already have, and that is quite simply CORNMEAL (you shouldn’t need more than 1/4 to 1/2 cup for two loaves of bread).

“Cornmeal?” you ask doubtfully. “YES, cornmeal!”

No, you do not add the cornmeal to the bread ingredients! That is not the bread baking secret.

What you do is you oil your pan as usual, and you lightly sprinkle cornmeal on all of the sides and bottom of the bread pan.

Now you can safely place your bread dough into the pans without fear of it sticking to them.

While your bread is baking instead of sticking to the pan, your bread will stick to the cornmeal and slide easily out of the pan when done baking.

You may need to use a butter knife and slide it in between the pan and the bread before turning the pan over and allowing your bread to pop out.

A lot of the time this will be unnecessary however and your bread will pop out just by your turning the bread pan upside down.

You will probably also want to use the butter knife to scrape the excess cornmeal off the bottom and sides of the bread as you may not care for the taste of cornmeal.

This bread baking secret will work whether you’re baking a batter bread or a rising bread (also called yeast bread). I personally use it for both.

Here is another treasured bread baking secret, this one only for batter breads:

On the last ten minutes of its baking time cover the bread pan containing the batter bread with another bread pan (a steel bread pan works best), and leave it on until the bread is finished baking.

This will keep the batter bread from burning or becoming too hard on top. You may vary the time you leave the steel bread pan on according to how your batter bread usually looks when it is finished.

If it is a very dark brown on top and difficult to slice because the top is so hard, then 20 minutes will work best. But if it is just a little too hard on top and a little too brown the 10 minutes should suffice.

Do not cover the bread at all if it usually comes out golden and soft on top after the baking is completed.

You may also glaze a batter bread on top with a tablespoon of melted butter mixed with a tablespoon of honey, and sprinkle some flaked coconut or sliced nuts on top of that.

To glaze you start by taking the bread out of the oven five minutes before the required baking time is finished, then spread the butter/honey mixture on top of the bread, sprinkle on your coconut or chopped nuts and bake for the remaining 5 minutes.

Here is another useful bread baking tip for rising breads…

If your bread loaves over rise (say because you were busy and forgot about them), then you can use a pair of scissors to cut off the excess sides, being careful not to cut any dough from off of the top.

You may then use this excess dough to make rolls. You simply oil a pizza or cookie sheet and form the dough into several small balls.

Rise them for another half hour and then bake on 350 degrees Fahrenheit for 15 to 20 minutes or until golden brown.

Do yourself a favor and put these tried and tested bread baking secrets immediately to use in your kitchen, and your family will rave over the results.

Bread Baking Made Easy!

Don’t you just hate it when you follow a recipe to the letter and when the bread baking is finished the bread not only looks nothing like the recipe book’s picture, but tastes terrible as well??

There is no denying that bread baking as with baking anything is a delicate process.?

Bread baking involves so many things that first time bakers are often discouraged after a few failed attempts to turn out professional looking and tasting loaves.?

Little do they realize that if they only possessed the professional Baker’s secrets bread baking would be so easy that the bread would practically make itself!?

For instance: How many amateur bakers know the secret to keeping bread from sticking to the pan every time??

None! So when they try their hand at bread baking for the first time their bread sticks to the bread pan, and ends up a crumbled mess if they try to force it out.?

Then they cry and give up thinking that the problem lies with them.?

The shocking truth is that it doesn’t! ?

The problem lies with their lack of knowledge of THE baker’s bread ?
baking secret.?

The secret professional chefs and bakers won’t tell you, the secret they guard so jealously.?

My father happened to learn this bread baking secret in his younger baking days and has passed it on to his children ever since.?

Okay, okay, I know you’re probably screaming at me by now ”Beth, get on with it! Tell us the bread baking secret already!”?

So here it is; You will need only one tool besides for the oil and bread pan you already have, and that is quite simply CORNMEAL (you shouldn’t need more than 1/4 to 1/2 cup for two loaves of bread).?

”Cornmeal?” you ask doubtfully. ”YES, cornmeal!”?

No, you do not add the cornmeal to the bread ingredients! That is not the bread baking secret.?

What you do is you oil your pan as usual, and you lightly sprinkle cornmeal on all of the sides and bottom of the bread pan.?

Now you can safely place your bread dough into the pans without fear of it sticking to them.?

While your bread is baking instead of sticking to the pan, your bread will stick to the cornmeal and slide easily out of the pan when done baking.?

You may need to use a butter knife and slide it in between the pan and the bread before turning the pan over and allowing your bread to pop out.?

A lot of the time this will be unnecessary however and your bread will pop out just by your turning the bread pan upside down.?

You will probably also want to use the butter knife to scrape the excess cornmeal off the bottom and sides of the bread as you may not care for the taste of cornmeal.?

This bread baking secret will work whether you’re baking a batter bread or a rising bread (also called yeast bread). I personally use it for both.?

Here is another treasured bread baking secret, this one only for batter breads: ?

On the last ten minutes of its baking time cover the bread pan containing the batter bread with another bread pan (a steel bread pan works best), and leave it on until the bread is finished baking.?

This will keep the batter bread from burning or becoming too hard on top. You may vary the time you leave the steel bread pan on according to how your batter bread usually looks when it is finished.?

If it is a very dark brown on top and difficult to slice because the top is so hard, then 20 minutes will work best. But if it is just a little too hard on top and a little too brown the 10 minutes should suffice.?

Do not cover the bread at all if it usually comes out golden and soft on top after the baking is completed.?

You may also glaze a batter bread on top with a tablespoon of melted butter mixed with a tablespoon of honey, and sprinkle some flaked coconut or sliced nuts on top of that. ?

To glaze you start by taking the bread out of the oven five minutes before the required baking time is finished, then spread the butter/honey mixture on top of the bread, sprinkle on your coconut or chopped nuts and bake for the remaining 5 minutes.?

Here is another useful bread baking tip for rising breads…?

If your bread loaves over rise (say because you were busy and forgot about them), then you can use a pair of scissors to cut off the excess sides, being careful not to cut any dough from off of the top.?

You may then use this excess dough to make rolls. You simply oil a pizza or cookie sheet and form the dough into several small balls.?

Rise them for another half hour and then bake on 350 degrees Fahrenheit for 15 to 20 minutes or until golden brown.?

Do yourself a favor and put these tried and tested bread baking secrets immediately to use in your kitchen, and your family will rave over the results.

Basic Baking Tips – Pointers For Making That Perfect Loaf Of Bread

For people who are just new to baking will find that it is indeed a very complicated process. So, here a few guidelines and tips that can be very useful when it comes to baking for beginners.

Before you begin follow these steps. These will help you to avert any disaster that may occur while baking. Before you start make sure that you go through the recipe thoroughly. This makes sure that you have all the required ingredients at hand before you start. It is important that you use only fresh supplies. The next important step is to have the oven preheated to the required temperature for perfect baking. Liquids which are used in the recipe need to be measured accurately by placing them at eye level. Dry ingredients need to be measured by using a flat knife to level them. It is important that you bake with extreme care as it can cause the recipe to be ruined when done in a hurry.

There are different kinds of flour which are not entirely the same. When making yeast breads it is important to use wheat flour. For yeast loaves use bread flour and the same when used in yeast bread will make it a heavy cake instead. Cake flour on the other hand is very fine. You can use all purpose flour for any type of baking. Bleached and unbleached flours can also be used. Flour can be stored in an airtight container away from moisture and direct sunlight for up to six months.

You cannot interchange baking powder with baking soda. The ingredients of baking powder include baking soda and an acid that causes the flour to leaven and rise when mixed with wet ingredients and baked. Baking soda on the other hand constitutes sodium bicarbonate. When mixed with an acidic ingredient like yogurt, molasses or buttermilk causes the flour to rise making it light and spongy.

Here are some tips while handling chocolate while cooking. First you must be aware that there are various types of chocolate that can be used for cooking. Unsweetened chocolate is chocolate liquor which contains fifty percent coca butter without any sugar. Depending upon the various amounts of sugar which is added to the coca butter, you will get the various varieties like bittersweet, semi sweet, and dark chocolate. Milk chocolate on the other hand is made up of dried milk powder, cocoa butter and sugar while white chocolate is made from cocoa butter instead of chocolate liquor. To make unsweetened cocoa you will need to use chocolate liquor in which 75 percent cocoa butter has been removed and then dried and made into a paste. It is easy to burn the chocolate while melting so it has to be done over a small flame. The various methods which can be used for melting chocolate are the double boiler method, direct heat method or simply use the microwave oven