edge.

Make sure your measuring cup for liquids

is placed on a flat surface.

Baking Pans
Common sizes are 9” x 5” or 8 1/2” x 4 1/2”.
Keep in mind that shiny pans reflect heat so
baking time is generally longer. You’ll also get
lighter crusts than breads baked in dark pans
Mixing Bowl
Any sturdy, 4-quart capacity bowl is fine.
that absorb heat. Special pans for French
Breads and other specialty breads are also
available.

Pastry Brush
This tool makes it easy to apply egg washes
Dough Hook and thin glazes, and ensures even application.
The dough hook is used to knead dough with
hand or stationary mixers right in the bowl. Use
the flat paddle to mix the ingredients, and then
switch to the dough hook for the kneading
step.

Plastic Wrap/Kitchen
Towel
Keep on hand to cover the dough as it rises.
Plastic wrap should be sprayed with cooking
Food Processor spray on the side of the wrap facing the dough.
If you purchase one to mix dough, you’ll find
many other uses for it.

Rolling Pin
Don’t “eyeball” the amount you need. Use If you don’t have a rolling pin, you can use a
measuring spoons and cups for accuracy. Level can or other type of cylinder to roll out dough.
off dry ingredients with a knife or straight
Rubber Spatula Timer
Because it’s flexible, you can scrape dough Especially important to measure the resting
from the sides of the bowl without scratching time of dough precisely.
it.

Wire Cooling Rack

Ruler The steam that builds up in the pan can make
Helpful when you need to measure dough after bread loaves soggy. A wire cooling rack helps
it has been rolled. bread cool down when it’s just come out of the
oven.

Serrated Knife
It’s the best for cutting bread. Wooden or Metal Spoon
A long handled spoon is required; either wood
or metal will do.

Thermometer
When you bake with yeast, it’s crucial that
water temperature is accurate. Water that is
too hot can kill your yeast. Look for a
thermometer with a stainless steel stem, and a
dial OR digital readout.