Helpful Hints for Bread and Rolls
Source of Recipe
Ronald McDonald House Cookbook
Bananas that have darkened can be peeled and frozen in a plastic container until it's time to bake bread or cake.
When bread is baking, a small dish of water in the oven will help to keep the crust from getting too hard or brown.
Use shortening, not margarine or oil, to grease pans, as margarine and oil absorb more readily into the dough or batter and do not help to release baked goods from pan (especially bread).
Use a metal ice tray divider to cut biscuits in a hurry. Press into dough and biscuits will separate at dividing lines when baked.
Self-rising flour: 4 cups flour, 2 teaspoons salt and 2 tablespoons baking powder. Mix well and store in a tightly covered container.
Hot water kills yeast. One way to tell the correct temperature is to pour the water over your forearm, and if you cannot feel either hot or cold, the temperature is just right.
When in doubt, always sift flour before measuring.
When cooking in glass pans, reduce oven temperature by 25 degrees.
When milk is used in making bread, you get a finer texture. Water makes a coarser bread.
To prevent scorching when scalding milk, first rinse pan in water.
If your biscuits are dry, it could be from too much handling, or the oven temperature may not have been hot enough.
Nut breads are better if stored 24 hours before using.
To make bread crumbs, toast the heels of bread and put in blender or food processor.
Cracked eggs should only be used in dishes that are thoroughly cooked; they may contain bacteria.
The freshness of eggs can be tested by placing them in a large bowl of cold water; if they float, do not use them.
|
|
member logon
