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Recipe Name: About Yeast Breads - Baking Tips Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
See Below
Directions:
Use loaf pans of anodized aluminum, darkened metal glass for bread
with well-browned crusts. Shiny cookie sheets or muffin cups produce
sweet rolls u tender, golden brown crusts. Stagger loaf pans on a
lower shelf of the oven so they do not touch sides of the oven or each
other. The top of each pan should be level with, or slightly above,
the middle of the oven. If baking round loaves on a cookie sheet,
place the sheet on the center rack. Doneness is determined by tapping
the crust. The loaf will have a hollow sound when done. Remove loaves
from pans immediately and place on wire racks away from draft. to
cool. For a shiny, soft crust, brush just-baked loaf with margarine,
butter or shortening. STORING Bread and rolls can be stored in
airtight containers in a cool dry place for 5 to 7 days. Refrigerate
only in hot, humid weather. Breads can be stored, tightly wrapped in
moistureproof or vaporproof material, labeled and dated, in the
freezer for 2 to 3 months. To thaw, let stand wrapped at room
temperature for 2 to 3 hours. Source: Betty Crocker's Cookbook, 6th
Edition From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini


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