Tips for Bread Making

Here are the tips that were shared for Bread making last night! Start with these and then move on to the Fabulous bread recipes below!!

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1. Instant yeast can be mixed straight in with other ingredients.
2. Active dry yeast must be "proofed" by mixing with 1/4 of your liquid and 2 tbsp sugar for 15 minutes before making dough
3. If your wheat dough is heavy, replace some of your wheat flour with wheat gluten (1/4 - 1/2 cup)
4. If you like to eat hot bread, or don't eat it fast enough to need multiple loaves at once, save the dough for later. Place half of the dough into a greased bag (or greased bowl with a lid) when forming your loaves. The dough will keep in your refrigerator for a week or more. Just pull it out when you are ready, form a loaf, let rise to double and bake as usual.
5. Adding dough enhancers like lecithin, vital wheat gluten will improve bread texture.
6. For crustier bread, place a pan with 1/2 inch water in the bottom of your oven. Bake bread at 425 for the first 1/3 of cook time, then drop temp to that called for in the recipe for the remainder of the cook time!