Homemade Bread Secrets
I’ve kneaded hundreds of loaves of homemade bread in my homemaker days, and along the, way I’ve developed some bread making secrets to making my job easier. Besides the obvious cost savings of actually making bread at home, it tastes better and is better for you.
If you’re new to baking bread, there’s one kitchen tool I would suggest. A good dough rising bucket is a must. It’s large enough to make a double batch of bread and see through so you can tell when the dough has doubled and is ready to be punched down and rolled into loaves.
Now on to my favorite bread baking secrets:
- If you’re interrupted during the bread rising step, set the dough in the refrigerator. It will slow down the process until you’re ready to continue with raising the dough.
- To have a loaf of fresh bread warm and ready for breakfast. Make your dough the night before and, set it in a bread rising bowl covered with a damp cloth. In the morning pull the dough out and roll it into loaves, place the loaves in greased bread pans and let sit at room temperature for 30 minutes. Then bake as your recipe instructs.
- For richer flavor and better texture allow your bread to rise slowly away from direct heat. Bread that takes up to 6 hours to raise will have a better texture than bread that rises too quickly.
- If your dough seems dry at the end of its last rise, knead it on an oiled surface rather than a floured one.
- For bread that is golden on all sides as well on top, turn the baking loaf onto a baking sheet for the last 10 minutes of cooking time.
There is something so comforting about the smell of freshly baked bread and even though mastering the art of true bread making takes some time and finesse the effort you make for your family is so worthwhile!
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