Bread-Making Tips

1. Try a simple bread recipe first.
2. Salt and fat both slow the growth of the yeast and should not be added to the yeast mixture until it has grown strong and lively by feeding on sugar and starch. (Too much sugar can also slow the growth)
3. Develop the gluten of the wheat flour in the batter by beating thoroughly before adding other kinds of flour.
4. It is important to do a thorough job of kneading before the first rising.
5. Never fill pans too full.  Give the bread enough room to expand without having to billow out over the sides, causing cracked, over-browned crusts.
6. It is important each loaf is thoroughly baked. (It is better that the loaf is smaller than unbaked)
7. Careful not to "over raise" the bread when in loaf pans.  Bake bread when loaf is approximately double in bulk.
8. Bread should slip easily out of the pan if thoroughly baked.

*Bread just out of the oven is difficult to digest.  Bread should be at least 12 hours old before  it is eaten.

*Bread freezes well.

*Use your imagination to make a wide variety of breads using different ingredients or combinations.

*Add 1 Tablespoon of pure lemon juice for every 4 cups of flour in the recipe to achieve lighter, high-raising bread.

*Add 1 Tablespoon of gluten flour for every 4 cups of flour to make bread "less crumbly" and raise nicer.

*Add 1 Tablespoon of lecithin liquid or granules to make bread less crumbly.

Common Defects of Bread and Possible Causes:

Dry and Crumbly: Too much flour in dough.

                               : Over-baking

Heaviness:               Insufficient kneading  

Cracks in Crust-Dry: Oven too slow

                               :  Baking before sufficently light

                               :  Oven too hot at first

                               :  Yeast water too hot

Too Thick a Crust-Dry: Oven too slow

                               :   Baked too long

                               :   Excess of salt

Sogginess:                 Too much liquid

                               :   Insufficient Baking

Ill-shaped Loaf     :   Not moulded well originally

                               :   Too large a loaf for pan

By Darlene Blaney, Healthy Choices Wellness Weekend, March 27-29, 2015.
Check out Darlene's recipe for Cranberry Orange Bread.

High-Quality Bread Cutter Fiddle Knife With Premium Wood Handle

OTHER BREAD RECIPES:

Savory Plait (Braid) Bread Recipe by Wyona Hertwig, Master Baker

Millet-Honey-Nut Bread Recipe by Wyona Hertwig, Master Baker

Stone-Milled or Cracked Wheat Bread by Wyona Hertwig, Master Baker

Multi-Grain Sunflower Seed Mineral Bread Recipe, by Wyona Hertwig, Master Baker

Grandma's Health Bread Recipe (Adventist Cooking School)

Mediterranean Pocket Bread Recipe (Adventist Cooking School)

 No Need to Fret with No-Knead Bread (Caraway-Rye) (Organic Granny)

Basic Whole Wheat Bread Made with a Stand Mixer (Organic Granny)