Tuesday, May 18, 2010

Bread Making Tips

These tips came from a bread making demonstration in my sister-in-laws ward.  They are great!
Bread Making Tips From Relief Society
  • When handling dough, put about 2-3 tsp oil in the palm of your hand and rub hands together. The dough won't stick!
  • Add 2 tablespoons of dough enhancer to any bread recipe for lighter bread. Dough enhancer can be purchased at most grocery stores, Walmart, Kitchen Kneads, Bosch, etc.
  • 2 tablespoons of Lecithin liquid can be added to make lighter dough also. This can be purchased at Kitchen Kneads.
  • Egg whites whip better at room temperature than refrigerated.
  • To keep crust from getting too dark, cover bread for the last 5-10 minutes - shiny side down. You can put foil on as soon as the crust is the color you want.
  • Let bread cool 10 minutes before cutting. Use a serrated knife to cut.
  • 1 package of yeast equals 2 1/4 teaspoons.
  • Opened yeast should be kept in the freezer to help it last longer.
  • White wheat makes lighter bread than red wheat. Red wheat has more protein and stores longer.
  • When rolling out dough for rolls, put shortening on the surface instead of oil or flour. This will keep dough from shrinking back as you roll it, and keep the dough from becoming too stiff.
  • The more flour you add the stiffer the dough will become. Stiffer dough makes the bread less light and fluffy. Dough should not be tough, it should be soft.
  • When mixing dough it should be smooth when done mixing.
  • To speed raising of bread or rolls, heat oven to 150 and then turn oven off. put rolls in for about 10 minutes and they will raise quickly.
  • For bread bowls use your favorite bread recipe, French bread would work well. Shape into dough balls. Cook in oven with a little water in a pie tin on the shelf below the bread). Bake at a higher temperature (75-100) for a shorter time. This helps to make a thick crust.
  • To freeze rolls, roll dough and form rolls like you're going to cook them. Place them on parchment on cookie sheet. Cover with parchment and then cover with foil. Spray with cooking spray to keep dough from sticking to parchment. Since they will not rise you can put them very close together. Freeze overnight and then put in freezer bag and label. Take out and let thaw and rise when ready to use. (Just like Rhodes)

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