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Breads & RollsFrom kneading to rising, here are some tips that will help make bread baking deliciously easy.Choosing Flour FAVOURITE It’s best to use flour specially formulated for baking bread, like Robin Hood? Best for Bread flours. It will help you make delicious breads that are high in volume with a light, even texture. Baking with Yeast FAVOURITE When using active dry yeast, it’s important to make sure it’s still viable. Always follow the recipe directions, which will include dissolving a specified amount of sugar into lukewarm water (110?F-115?F/45?C-56?C). Then add the yeast and allow it to stand for 10 minutes. If the yeast bubbles up, it’s still active. If not, your bread or rolls will not rise. Be sure the water is lukewarm. If the water exceeds 138°F (59°C), the yeast will become inactive. Adding Sugar FAVOURITE Yeast feeds on sugar, which causes it to activate and produce carbon dioxide gas. Be sure to follow the recipe, as adding too much sugar can slow down your yeast or keep it from activating. Sugar also adds flavour to breads and gives a golden colour to the crust. You can also substitute granulated sugar with brown sugar, molasses or honey. Adding Fats FAVOURITE Fats like butter, shortening and oil help to lubricate the dough and allow it to stretch, making your loaf tender. Kneading Bread Dough FAVOURITE Kneading helps to develop gluten in the bread. Knead dough on a lightly floured work surface, adding more flour if dough is too sticky. You’ll know kneading is complete when the bread is smooth and elastic. To test it, lightly slap the dough. If your hand comes away clean, it’s ready to rise. Rising FAVOURITE First Rising When you let the dough rise, the ingredients activate and carbon dioxide develops causing the gluten to stretch. It will rise best in a warm place (75°F-85°F / 24°C-29°C) that is free from drafts. Make sure you place it in a greased bowl that’s large enough to allow the dough to double in size. Cover the bowl with a tea towel. Once it’s doubled in size and no longer springs back when pressed, lightly punch down the dough and let it rest for 10 minutes to relax the gluten.Second Rising Once your dough is placed in or on its pan, it’s ready to rise again in a warm place (75°F-85°F / 24°C-29°C). Let your dough rise until it is again double in size. If dough overrises, it may collapse in the oven during baking. If you don’t have a place in your home that’s warm enough, try leaving it in the oven with the oven light turned on. If you like, you can also add a pot of hot water on another rack. Letting the dough rise twice helps improve the flavour and texture even more. Shaping a Loaf FAVOURITE To eliminate large air bubbles, roll out your dough into a large rectangle (approx. 9” x 12” / 23cm x 30cm). From the shorter end, roll it up jelly-roll style, sealing the dough in the middle with the heel of your hand after each turn. For a different look, bake your loaves free-form on a baking sheet that’s greased or sprinkled with cornmeal. Cornmeal will prevent bread from sticking and provide an interesting texture to the bread. Crusts – From Soft to Crisp FAVOURITE Dough that is made with water will typically have a crispier crust, while dough made with milk will be softer. To soften a crisp crust, brush it with melted butter as soon as it comes out of the oven. For a darker, richer colour, brush the finished loaves lightly with butter and return them to the oven for 5 to 10 minutes. Preparing Your Pan FAVOURITE Use shortening or oil, like Crisco?, butter, or non-stick spray to grease the pan. Baking with Proper Heat Distribution FAVOURITE Unless the recipe says otherwise, always bake your bread on a lower rack. If you’re baking more than one pan, be sure they are not touching one another or any sides of the oven. You want the air to circulate between them so they cook evenly. If your crust is becoming too brown too quickly, cover it loosely with aluminum foil. Storing Bread FAVOURITE To keep your crust crisp, store your bread in a paper bag at room temperature. It should be good for up to two days. If storing bread at room temperature, avoid storing it in plastic wrap unless you want an especially soft crust. Bread is best stored at room temperature or frozen. Refrigeration tends to dry out bread. Freezing Bread FAVOURITE Bread freezes really well. To freeze, allow your loaf to cool completely, wrap well with plastic wrap, then place in a freezer bag. Be sure to remove all the air or ice crystals will form while freezing. Thaw at room temperature in the freezer bag to allow the bread to re-absorb the moisture lost during the freezing process. To freshen your loaf, place it in a 350°F (180°C) oven for 10-15 minutes. ................
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