Some recipes call for cake yeast and others for dried yeast. This is interchangeable. One package yeast is the same as one cake yeast. If bulk yeast is used, 1 tablespoon is used for one package.
Some recipes call for cake yeast and others for dried yeast. This is interchangeable. One package yeast is the same as one cake yeast. If bulk yeast is used, 1 tablespoon is used for one package.
Some recipes call for cake yeast and others for dried yeast. This is interchangeable. One package yeast is the same as one cake yeast. If bulk yeast is used, 1 tablespoon is used for one package.
Adding a little sugar to the liquid used to dissolve yeast will make it more active
For many bread and roll recipes, the steps may be simplified if all the liquid, the sugar, salt, and even the shortening are put into a bowl and the yeast sprinkled or crumbled to dissolve it. When yeast is dissolved or bubbly, add the rest of the ingredients as the various recipes call for.
Always have flour when making bread or rolls at room temperature before mixing. This will help keep the dough at room temperature and encourages it to rise.
More Bread Making Hints
Always use all-purpose flour with any recipe that calls for yeast. This flour is made from hard wheat. To many people this is simply known as bread flour. Some common brands are Pillsbury, Gold Medal, Robin Hood, and King Arthur. Use your own desired brand.
If your bread loaves get flat instead of nice and round try making a stiffer dough.
For finer textured bread, try letting dough rise in a place where it's a little cooler.
Using milk instead of other liquid usually gives a softer crust which becomes a richer brown when baked.
People who bake regularly will not need to grease bread pans before baking if:
A. You do not wash pans between baking. B. You work with greased hands. C. New or cleaned pan are seasoned by greasing well for a few baking's and set aside without washing. Bread will easily slip out of pans, leaving them clean and ready for the next time.
For best results with bread have the water very warm (but not hot) - 175°.
Even More Bread Making Hints
Using part milk, instead of water, assures a browner crust.
For extra flavor in your homemade bread, use cooking oil instead of lard.
Bread is better when worked down twice, or oftener.
Replace 1/8th of your water with vinegar in your bread recipe if you do not make dough to stiff. Dough should be sticky and you have to use shortening on your hands to work the dough.
Grease the top of your bread when taking it from oven. This will make crust softer.
You can add whole wheat flour to any bread recipe if you do not make the dough too stiff. Dough should be sticky and you have to use shortening on your hands to work dough.
