"Bread making tips."

Aaaah.. Can't you just smell it?

Perfect bread.

* Active dry yeast or compressed yeast may be used in recipes. Both take 5 to 10 minutes to soften. Soften active yeast in warm water (110) and compressed yeast in lukewarm water (85). * Sugar is the raw material from which yeast manufactures the leav- ening gas; it also adds flavor and aids in browning. * Salt is added to dough for flavor, but it also helps control fermen- tation. * Flour forms the basic structure of dough. All flour neccessary to keep dough from sticking to hands should be added at time of mixing. Adding after rising causes dark streaks and coarse texture. * On days with high humidity, dough may require up to 1 cup more flour than recipe states. * When recipe says to knead, turn dough out on lightly floured sur- face. Curve fingers over dough and push down with heel of palm. Give dough a quarter turn; fold dough over and push down again. Knead, repeating this method, till smooth, satiny, and elastic, about 8 to 10 minutes. * Place dough in lightly greased bowl; turn once to grease surface. Cover to prevent crust forming. * Cover and let dough rise in a warm place (82) till double. (Place bowl on rack of cold oven with pan of hot water on bottom of oven.) Here's how the yeast works: The growth of yeast produces a gas that is held in bubbles; these expand and the dough is said to "rise." A high temperature will kill yeast; a low temperature re- tards growth. * Punch down dough with fist, folding edges toward center, and turning dough over. Follow recipe for shaping and second rising. * Let dough rest before shaping to regain elasticity. Cover during this period so surface will not dry. * To shape loaf: With rolling pin, flatten dough to 15x7 inch rec- tangle. Roll up like jelly roll starting at narrow side. Seal at each turn with fingertips or edge of hand. Press down on ends of loaf with sides of hands to make 2 thin sealed strips. Fold strips under loaf as it is put into loaf dish so bread will have smooth crusts at both ends. * When dough is ready to bake or shape, fingertips will leave slight indentation. * Homemade bread fresh from the oven is pretty and plump with a tender, golden brown curst and rounded top. The crust may be crisp or shiny and soft from a swish of butter while hot.

Lovely graphics by: