Bread baking tips for the perfect loaf:

1. For the best bread, use the freshest ingredients.

2. Use room temperature ingredients for best results.

3. Measure your ingredients correctly. Use a dry measuring

cup to

measure the dry ingredients and use a glass or plastic liquid

measuring cup to measure the liquids.
4. Do not scoop your flour with the measuring cup. You will
end up using too much flour and the loaf will be heavy.
Instead, use a spoon to lift the flour out of the container and
into the measuring cup. Do not tap or shake the cup to put
more flour into it. Simply level the top with a flat edge.

5. Don’t try to cut the loaf of bread right away, wait at least
15 minutes so that you don’t tear the crust.

6. Quick breads will do better if you wait until the next day to
cut them.
Bread baking tips for baking in the Oven
■ Follow precisely the recipe’s directions for
preheating and baking.
■ Use an oven thermometer for accuracy.
■ Place the baking pans several inches apart on the
center oven rack.
■ Oven temperatures may vary, so check your loaves
about 10 minutes before recipe says they should be
done.
■ If loaves are browning excessively, remove them
from the oven and make an aluminum foil ‘tent’ to
shield them, and then return them to the oven.

■ Internal temperature should be between 190°F-

205°F; baked loaves should be evenly browned.

■ After turning bread out of the pan, tap the bottom or

side of the loaf. If it sounds hollow, the bread is
done.
Tips to help you judge the condition of your dough:
Conventional Method:
To determine if yeast dough is kneaded enough,
break off a small, walnut-sized ball of dough. Stretch
the dough, much like stretching a balloon or a piece
of bubble gum. If the dough is kneaded enough, it
will not tear easily and a translucent membrane will
be visible. This is known as a gluten window.
■ Use the ripe test to determine rising times.
Yeast dough is considered “ripe” when it has
risen enough. Pushing two fingers into the
dough up to the second knuckle can test
dough. If the holes remain when taken out, it
is “ripe” and ready to punch down. If not, cover
and let rise longer.
■ To determine if a risen loaf is ready for the
oven, lightly touch the side of the loaf; if
the imprint remains, it is ready to be
baked. Expect a beautiful oven spring!
Tips for using liquid ingredients:
■ Tap water is chemically treated and may slow down
the rising. Hard water is alkaline which weakens the
gluten and makes a loaf with less volume. Soft water
is slightly acid which makes the yeast more active. If
your breads are not rising very well, boil the water
and let it cool to room temperature or use bottled
spring water.
■ For yeast breads, only warm liquids should be
added to dry ingredients in a recipe because a
too-cool liquid will slow or stop yeast action
and a too-hot liquid will destroy the yeast and
prevent it from rising.
■ Ideal temperature ranges are 100°F-
110°F, when yeast is dissolved directly in
water; 120°F-130°F when undissolved
yeast is added to dry ingredients.

■ If a dough ends up too dry, you can

sprinkle it with water during the kneading.
Tips for using eggs in bread recipes:
■ Use large eggs unless the recipe indicates
otherwise.
■ If you don’t want to give up the flavor but are
watching your fat and cholesterol intake, try
Nature’s Choice, EggBeaters®, or other
substitutes.
■ To reduce the amount of fat and cholesterol in
breads, use two whites instead of one whole
egg.