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KING ARTHUR FLOUR - BAKING TIPS

Category:    Bread
Yield:1 servings
 

 
  1.  Yeast Proofing:  To "proof" yeast, first dissolve the
    sugar (about 1 Tbsp. for each 2 cups liquid) or other
    sweetener in warm water (about 95 degrees) and then add
    your yeast.  Wait several minutes for it to dissolve
    and begin to "work", or develop tiny bubbles.  If it
    doesn't show signs of life, discard it and try another
    batch.  Because yeast doesn't like salt, add it after
    the yeast is "proofed".
  
  2.  A Better Measure:  Because flour settles and compacts
    in storage, fluff it up before you measure.  Then,
    gently sprinkle it into your measuring cup and scrape
    the excess off with the back of a knife.  This will
    insure a 4 oz. cup of flour rather than the 5 oz. you
    would have if you scooped it out with your cup. 3. Rest When You "Knead"
  It!:  After 3 or 4 minutes of
    kneading dough, let it rest for a few minutes.  The
    rest relaxes the dough and makes the remaining kneading
    easier.
  
  4.  Liquid Assets:  Instead of the water your recipe calls
    for, try juices, bouillon, or water you've cooked
    vegetables in.  Instead of milk, try buttermilk,
    yogurt, or sour cream.  It can add a whole new flavor
    and improve nutrition.
  
  5.  Sweeteners:  Even though you don't need it when making
    bread, a little sugar can bring out flavor, just as
    salt can.  For added moisture, try honey, maple syrup,
    or regular or dark unsulphured molasses.
  
  6.  Oil for Longevity:  If you don't mind a few extra
    calories (12 to 15) per slice (a slice of bread without
    fat has only 60 to 65 calories!), add a couple of
    tablespoons of butter or vegetable oil to your dough,
    and your bread will stay fresher for a longer period. 7. Storing King

 

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