BREAD MAKING TIPS

Dissolving Yeast
Yeast bread dough recipes call for one of two yeast dissolving techniques:

Quick-mix methodMix yeast with part of the flour and add very warm liquid
(120F to 130F).
Traditional methodDissolve yeast directly in warm water (105F to 115F).

Tips for Making Bread Dough Rise

Grease a large bowl (twice as large as the dough) with shortening or cooking
spray. Add dough, turning so all sides are greased.
Cover the bowl with plastic wrap.
Set covered bowl in a warm, draft-free place. You can also place the covered
bowl on a wire rack over a bowl of hot water.

Storing Baked Yeast Bread

Store breads and rolls in airtight containers in a cool, dry place for 5 to 7 days.
Bread becomes stale faster in the refrigerator. Refrigerate only if bread contains
moist or perishable ingredients, or if the weather is hot and humid.
To freeze bread, wrap tightly in moisture-proof wrap or resealable plastic foodstorage bags, label and freeze for 2 to 3 months.
To thaw, let bread stand, wrapped, at room temperature for 2 to 3 hours or
microwave on Defrost, following your microwaves instructions.
To warm thawed baked rolls and bread, wrap in aluminum foil. Reheat rolls in the
oven at 350F for 15 minutes and large loaves for up to 30 minutes. For a crisp
crust, unwrap bread for the last 5 minutes of heating.