- Using milk in place of water will produce a softer crust.
- Olive Oil will prevent the bread from drying out too quickly.
- You can cut back on the salt and sugar but do not omit them.
- Do not use Lite or tub margarines. If the first ingredient is water, they will not work. The bread will over rise.
- Be sure to spoon the flour and not dip the measuring cup into the flour. Fill the cup over the top and then level off with a straight edge.
- Vital Gluten is the dried protein taken from the flour by getting rid of the starch. It is a good dough conditioner or enhancement for yeast breads especially for whole grain breads or when using all-purpose flour.
- If making 100% whole wheat bread use 1 1/2 teaspoons vital gluten per cup of flour.
- Lite salt can be used if it has both potassium chloride and sodium.
- One 1/4 ounce packet of yeast equals 2 1/4 teaspoons.
- During the winter or drier months the amount of water may need to be increased.
- During the warmer or more humid months the amount of water may need to be reduced.
- Before measuring molasses or honey, oil the measuring spoon to help it run better.
- Using water that potatoes have been cooked in produces a higher loaf of bread.
- If using fresh fruit in a bagel or bread recipe you will need to reduce the amount of liquid used. Fresh fruit, like blueberries, will add extra liquid.
- If your bread is falling or is wrinkling on top, too much liquid was used. If your bread did not rise it could be a number of causes: you forgot the yeast or the yeast was old; you forgot to put in the kneading blade; or you forgot the salt.
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