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About Yeast Breads - Ingredients Recipe

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Ingredients

Directions

Step #1 Use loaf pans of anodized aluminum, darkened metal glass for bread with well-browned crusts.
Step #2 Shiny cookie sheets or muffin c produce sweet rolls u tender, golden brown crusts.
Step #3 Stagger loaf pans on a lower shelf of the oven so they do not touch sides of the oven or each other.
Step #4 The top of each pan should be level with, or slightly above, the middle of the oven.
Step #5 If baking round loaves on a cookie sheet, place the sheet on the center rack.
Step #6 Doneness is determined by tapping the crust.
Step #7 The loaf will have a hollow sound when done.
Step #8 Remove loaves from pans as soon as possible & place on wire racks away from draft.
Step #9 to cool.
Step #10 For a shiny, brush just-baked loaf with margarine, soft crust, butter or shortening.
Step #11 STORING Bread & rolls can be stored in airtight containers in a cool dry place for 5 to 7 days.
Step #12 put in the fridge only in hot, humid weather.
Step #13 Breads can be stored, labeled & dated, tightly wrapped in moistureproof or vaporproof material, in the freezer for 2 to 3 months.
Step #14 To thaw, let this stand wrapped at about room temp for 2 to 3 hrs.
Step #15 --.
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