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Quick Bread Making Tips

Quick Bread Making Tips
No matter which civilization we look into or which era, bread has always been there. Bread has its decent place in all the cuisines of the world in some shape and form. No bread can taste better than freshly baked bread, with its captivating aroma in the air. So why don’t you too try your hands on bread making.
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  • No matter which civilization we look into or which era, bread has always been there. Bread has its decent place in all the cuisines of the world in some shape and form. No bread can taste better than freshly baked bread, with its captivating aroma in the air. So why don’t you too try your hands on bread making. Bread making at home may sound like a whole lot of complicated work, but with a handful of quick bread making tips you can be successful. Don’t worry, if your first batch of homemade bread does not taste’s all that appealing. The first try will give you an idea where you over did and where more attention is needed. So grab on to quick bread making tips and try your hands on bread making at home.

  • FLOUR
    The condition of flour plays an important role in bread making as the 80% of the bread is flour. Make sure the flour is in good condition. It was stored in a cool dry place. All-purpose flour makes lighter bread, while whole grain flour makes slightly dense bread and has a nutty taste. The choice in flour depends on what sort of bread you want.

  • YEAST
    Make sure the yeast is alive before adding it to bread flour. Mix yeast with a little slightly warm water and leave it in a warm place for 10 minutes. If it became foamy its alive, you can use it. If nothing happens its dead, throw it and buy a new pack of yeast.

  • LIQUID
    Liquid to knead the bread dough plays a vital role. Milk makes lighter, richer and softer bread. And water makes the bread dense and crusty. Warm the liquid slightly before using it to knead the bread dough. Cold liquid will put the yeast to sleep, while hot liquid will kill the yeast.

  • ADD TASTE BOASTER
    Add sugar and salt to bread flour to boast the flavor of baked bread. Don’t use iodized salt, as it inhibits the yeast. You can also add some herbs to add flavor as you desire. Be careful with garlic ratio. Too much garlic will inhibit the yeast too.

  • KNEADING
    At the time of kneading bread dough, add the liquid gradually while mixing, allowing flour to absorb it in so that you could tell how much more liquid is needed. Take your time in kneading bread dough. Let the bread dough develop gluten nicely. Under kneaded dough will result in flat and dull bread. Knead the dough until its satin like and does not stick.

  • LET THE BREAD DOUGH RISE
    Leave the bread dough in a warm place to rise until its double in volume. Punch it down and leave it to rise again. Bread dough that rises 2 or 3 times will make a fine textured even holes bread.

  • DRESS UP THE BREAD CRUST
    Dress up the bread loafs with egg white and water, it will make the crust shiny; egg yolk and water will give a dark, rich finish; milk will make a slightly shiny, soft crust.

  • BAKING
    When it comes to baking bread, put a pan of hot water in the rack below to form light soft crust while baking. Check the bread prior to the stated done time in the recipe, as cooking time varies with different flours. Remove each loaf periodically and tap the bottom to check if they're done. If it sounds hollow, your bread is ready.

  • COOLING
    Immediately move the freshly baked bread to cooling rack, to prevent it from sagging.

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