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
Experts have tracked the existence of recipes far back into history, at least as far as the Egyptians, and maybe even further. Interesting though that is, sadly, these old records were just very simple pictorial, hieroglyphic or cunieform instructions for meal preparation.
Fascinatingly, the oldest recipe discovered, according to historians is a collection of clay tablets in the Sumerian language which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `exhilarated, wonderful and blissful`. As we move into The time of the roman empire 25BC a roman called Apicius wrote a number of documents describing recipes enjoyed by wealthy roman citizens. He recounts how the meals of wealthy Romans were separated into starters, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef recounts how the early Romans made use of many aromatic flavors, including a few you will know such as bay, fennel and asafoetida. As our culinary historical trip moves to more modern times we find two interesting books from the 1300s - one book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are somewhat misleading tho`, they are nothing to do with the indian food that is served today, but rather accounts of the types of meals on the menues of the wealthy. In the 15th century, people returning from the crusades brought back many foods, spices and herbs from the holy land, including spices such as coriander, parsley, and rosemary. These new foods and tastes was responsible for a surge in recipe manuscripts, the majority of which still exist in private cookery archives. Over the next few centuries, the powerful and rich houses competed with each other to serve up the best banquets, and consequentially chefs and their recipes were much in demand. However, it was during the 1800s that fine cookery and cookery books became really popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated years of their lives to collating, trying out, and publishing recipes for their fellow cooks to enjoy. By the arrival of the twentieth century, cook books were in high demand, due to better eduction, increased leisure time and having more money. |
We hope you enjoy this About Yeast Breads Baking Tips recipe.
