1 see below
Directions
Use loaf pans of anodized aluminum, darkened metal glass for bread
with well-browned crusts.
Shiny cookie sheets or muffin cups produce sweet rolls u tender,
golden brown crusts.
Stagger loaf pans on a lower shelf of the oven so they do not touch
sides of the oven or each other.
The top of each pan should be level with, or slightly above, the
middle of the oven.
If baking round loaves on a cookie sheet, place the sheet on the
center rack.
Doneness is determined by tapping the crust. The loaf will have a
hollow sound when done.
Remove loaves from pans immediately and place on wire racks away from
draft. to cool.
For a shiny, soft crust, brush just-baked loaf with margarine, butter
or shortening.
STORING Bread and rolls can be stored in airtight containers in a
cool dry place for 5 to 7 days. Refrigerate only in hot, humid
weather. Breads can be stored, tightly wrapped in moistureproof or
vaporproof material, labeled and dated, in the freezer for 2 to 3
months. To thaw, let stand wrapped at room temperature for 2 to 3
hours.
Source: Betty Crocker's Cookbook, 6th Edition
Servings: 1 servings
About Yeast Breads - Baking Tips Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
Academics have tracked the existence of recipes back into antiquity, certainly as far into history as early Egypt, and possibly even further than that. Interesting though that is, sadly, these old cook books were just very basic hieroglyphic recipes for preparing food.
Progressing into The time of the romans 25BC a man called Apicius compiled a collection of documents describing recipes cooked by the Romans. In his works, Apicius describes how the meals of wealthy Romans were separated into starters, main course and desserts, a very modern way of dining. Aspicius recounts how the ancient Romans were skilled in the use of a good variety of spices, including many that are still in use today for example thyme, mint and parsley. In the 15th century, the Crusaders brought back many foods and herbs from the holy land, such as coriander, parsley, basil and rosemary. These new foods and tastes was responsible for an increase in books on cooking, the majority of which are now in private cookery archives. The introduction of television brought us cooking programs and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the internet revolution, permitting everyone to access massive numbers of recipes such as those found on this web site. |
We hope you enjoy this About Yeast Breads Baking Tips recipe.
