Monday, May 16, 2011


There are many kinds of bread that are easy to make at home. In my cookbook there is a great recipe for potato bread that uses left over mashed potatoes.  If you look on line there are also some very good recipes for artisan bread. No matter what recipe you use here are some tips to make the experience a little better and easier.

1.Always proof your yeast unless your recipe is for a bread maker.  In those you add the yeast and the flour to the machine dry.  To proof your yeast you need warm water and some sugar.  The water should not be over 100 degrees.  You add a teaspoon of sugar to help the yeast feed and bloom. If after 10 minutes there are no bubbles or no foam your yeast may be dead and you have to start over. Better then than later when you have door stop instead of a loaf of bread!

2.Have all ingredients at room temperature.

3. Use a stand mixer to knead the dough.  You can still turn it out on a floured board and hand knead, but the mixer will develop more gluten and you will have a finer crumb to your bread.

4. I always do a double rise.  If your recipe does not call for that, then you use your judgement.

Home made bread is wonderful!  Try it.

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