Tips on making yeast breads

When making yeast bread, you?ll want your loaves to look and taste extra special. Here are some helpful hints we recommend for achieving a perfect product every time.

Although you can still make bread the conventional ?soften-the-yeast? way, consider the newer easy-mix method. It eliminates the year-softening step since you combine the dry yeast directly with the flour.

Here?s how to identify the stage of dough specified for your bread; soft dough is too stick to knead and is often used for batter breads. Moderately soft dough is slightly stick, may be kneaded on a floured surface, and is used for most sweet bread. Moderately stiff dough is somewhat firm to the touch, kneads easily on a floured surface, and is used for most unsweetened breads. Stiff dough is form to the touch and is easily rolled on a floured surfer, French bread dough is an example.

When the recipe gives a range on the amount of flour, start by adding the smaller amount. And remember, flour used in kneading is also part of this measured amount.

Don?t place dough in a hot area to rise because excessive heat will kill the yeast. A good spot is in an unheated oven with a large pan of hot water set on the lower rack under the bowl of dough. The optimum rising temperature is 80o.

Do not add flour after rising starts. This produces dark streaks and a coarse texture.

Don?t let loaves rise too long or to the top of the pay. If the dough rise much over twice its original size, the cell walls become thin; since the dough rises further in the oven, the cells may collapse and the bread may fall.

Before baking, gently brush the top of the loaf with shortening, butter, margarine, or oil for a browner crust. Brush with milk, water, or beaten egg for a crispy and shiny crust. For a softer crust, brush the top with butter or margarine after baking.

Healthy Low Carb Diet

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

5 Classic Holiday Cookie Recipes plus Cookie Making Tips

When it comes to the Holidays, I always look forward to baking some cookies for my family. I tend to go overboard with baking cookies. I usually bake 12-14 different varieties.

I would like to share a few cookie making tips with you today.

1. Unbaked dough can be covered and refrigerated for up to 24 hours. Dough can also be frozen for up to 9 months.

2. Dip cookie cutters in flour or confectioner’s sugar, shake off excess before cutting out cookies.

3. Line your baking sheets with Parchment Paper or a Silicone Baking Mat to make clean up easier.

4. Spray your spoon with non-stick cooking spray. This will help the dough to slide off easier.

5. Spray your beater blades with non-stick cooking spray to help prevent dough from sticking on them.

6. Remove your cookies from the oven 1-2 minutes before the recommended baking time. They will finish baking on the baking sheet.

Sugar Cookies

5 c. flour
2 tsp. vanilla
1 tsp. baking powder
2 c. sugar
3/4 tsp. baking soda
2 eggs
1 1/2 c. milk
1 c. butter

Cream sugar and butter together. Add vanilla and eggs, beat until well blended. Stir in milk, baking soda and baking powder. Slowly mix in flour. Drop by tablespoonful onto greased cookie sheet. Sprinkle on any desired toppings. Bake for 350 degrees for 12 minutes.

Chewy Chocolate Chip Cookies

1 c. shortening
1 c. butter
2 c. brown sugar
1 tsp. vanilla
4 c. flour
2 tsp. baking soda
1 tsp. salt
1 c. sour cream or buttermilk
1 lg. package of chocolate chips

Mix all ingredients together. Drop by the teaspoonful onto a baking sheet. Bake at 350 degrees for 10-12 minutes.

Peanut Butter Cookies

3/4 c. creamy peanut butter
1/2 c. shortening
1 1/4 c. light brown sugar
3 tbsp. milk
1 tbsp. vanilla
1 egg
1 3/4 c. flour
3/4 tsp. salt
3/4 tsp. baking soda

Combine peanut butter, shortening, light brown sugar, milk and vanilla in a large bowl. Beat at medium speed until blended. Add egg. Beat again. Combine flour, salt, and baking soda at low speed until blended. Drop by teaspoonful onto baking sheet. Flatten slightly in crisscross pattern with tines of a fork. Bake at 350 degrees for 8 minutes.

Pecan Sandies

1 c. butter or margarine
1/4 c. granulated sugar
2 tsp. vanilla
2 c. all-purpose flour
1 c. chopped pecans
1/4 c. confectioner’s sugar

Beat butter for 30 seconds; add granulated sugar and beat till fluffy. Add vanilla and 2 tsp. water; beat well. Stir in flour and pecans. Shape into 1″ balls. Place on a ungreased cookie sheet. Bake in a 325 degree oven for about 20 minutes. Cool completely. Sprinkle cooled cookies with a light coating of confectioner’s sugar.

Sand Tarts

1 c. butter
1 1/2 c. sugar
2 eggs
1 tsp. vanilla
1/2 tsp. salt
1 tbsp. milk
3 c. flour
1 tsp. baking powder
egg white

In one bowl, combine flour, baking powder and salt. In second bowl, cream butter and sugar, then add eggs, vanilla, salt and milk. Mix together. Now add flour mixture. Chill overnight. Roll thin and cut with cookie cutters. Before baking, have egg white in dish. Use pastry brush and lightly brush over cookies. Then sprinkle with desired colored sugars. Bake at 350 degrees for 5-8 minutes.

How To Bake A Sheet Cake: Free Online Dessert Recipe & Baking Tips : Making Chocolate For Sheet Cake

How to make chocolate for the marbling effect when baking a sheet cake; get expert tips on baking homemade dessert recipes in this free cooking video.

Expert: Karen Weisman
Contact: www.kitchenand…