About Yeast Breads - Baking Tips Recipe

Ingredients

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

 

 

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Categories: Bread; Breads


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We are able to trace the history of written recipes back into ancient history, in truth as far into history as the Egypt of the Pharoahs, and maybe further still. However, sadly, these early recipes were just primitive hieroglyphic instructions for food preparation.

As we move into The time of the roman empire 25BC a man called Apicius created some documents which described recipes enjoyed by the Romans. In his publication, he tells us how the roman meals were separated into appetizers, main meal and afters, a style of dining still practiced today. This early Roman chef describes how the early Romans used many different aromatic flavours, including a few that will be familiar to modern chefs such as bay, mint and asafoetida.

Over the next few centuries, the rich families of the West tried to serve up the most exotic meals, and consequentially cooks and their recipes were much in demand. However, it was during the 19th century the formal cooking and recipe collections became really popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated their lives to collating, trying out, and publishing recipes for their fellow cooks to enjoy.

By the arrival of the twentieth century, cooking publications were increasing in popularity mostly due to better eduction, more free time and having more disposable income.

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