How to Bake Bread

Nothing smells so good as a fresh batch of baked bread. Although bread making is not difficult, it does require patience and a few basic techniques. Here are some to help you on your way.

All ingredients should be a room temperature.

Two methods are used for active yeaast. The conventional method calls for combining yeast with the sugar, then dissolving in in 105F degrees to 115F degrees liquid. The newer, rapid method is to mix yeast with some of the dry ingredients, gradually adding liquid which is heated to 125F to 130F degrees, then beating for 2 minutes.

A little sugar helps yeast to grow, but too much may retard action of the yeast.
For best results, use a thermometer. Liquid must be the right temperature. If it is too hot, it will kill the yeast. If it is cold, dough may take longer to rise or may not rise very much.

Liquid used is either water or milk or a combination of both. For a crisp crust, use water. Milk produces a soft crust and creamy-white appearance.

Don't pack or shake flour down in the measuring cup. Add flour gradually. Dough may need more flour than recipe calls for on very humid days. Reserve about 1/2 cup flour to use during kneading.

For best volume, knead dough 8 to 10 minutes, sprinkling additional flour if stick. Dough should be smooth, springy and satiny in texture after kneading. Place in greased bowl, turning once. Cover with towel or plastic wrap.

Let dough rise in warm, draft-free area. If room is not 85F let dough rise in unheated oven with pan of hot water on shelf below. Let rise 60 to 90 minutes or until doubled.

To tell when dough has risen enough, press 2 fingers half an inch into dough. If impression remains, dough is ready. If not, allow more time.

To shape, roll dough into rectangle shape with short side equal to length of bread pan. Roll up, jelly-roll fashion. Pinch seams. Tuck ends under. Place seamside down in greased pan.

Bake bread at correct temperature. Use an oven thermometer for best results.

To test for doneness, remove bread from pan. Tap bottom and sides briskly with fingers or wooden spoon. Bread is done if it sounds hollow. Place bread on rack to cool.