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Bread Baking Made Easy

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Don’t you just hate it when you follow a recipe to the letter and when the bread baking is finished the bread not only looks nothing like the recipe book’s picture, but tastes terrible as well?

There is no denying that bread baking as with baking anything is a delicate process.

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Bread baking involves so many things that first time bakers are often discouraged after a few failed attempts to turn out professional looking and tasting loaves.

Little do they realize that if they only possessed the professional Baker’s secrets bread baking would be so easy that the bread would practically make itself!

For instance: How many amateur bakers know the secret to keeping bread from sticking to the pan every time?

None! So when they try their hand at bread baking for the first time their bread sticks to the bread pan, and ends up a crumbled mess if they try to force it out.

Then they cry and give up thinking that the problem lies with them.

The shocking truth is that it doesn’t!

The problem lies with their lack of knowledge of THE baker’s bread baking secret.

The secret professional chefs and bakers won’t tell you, the secret they guard so jealously.

My father happened to learn this bread baking secret in his younger baking days (which is no surprise since his great great grandfather was a chef for the White House and owned his own bakery) and has passed it on to his children ever since.

Okay, okay, I know you’re probably screaming at me by now “Beth, get on with it! Tell us the bread baking secret already!”

So here it is; You will need only one tool besides for the oil and bread pan you already have, and that is quite simply CORNMEAL (you shouldn’t need more than 1/4 to 1/2 cup for two loaves of bread).

“Cornmeal?” you ask doubtfully. “YES, cornmeal!”

No, you do not add the cornmeal to the bread ingredients! That is not the bread baking secret.

What you do is you oil your pan as usual, and you lightly sprinkle cornmeal on all of the sides and bottom of the bread pan.

Now you can safely place your bread dough into the pans without fear of it sticking to them.

While your bread is baking instead of sticking to the pan, your bread will stick to the cornmeal and slide easily out of the pan when done baking.

You may need to use a butter knife and slide it in between the pan and the bread before turning the pan over and allowing your bread to pop out.

A lot of the time this will be unnecessary however and your bread will pop out just by your turning the bread pan upside down.

You will probably also want to use the butter knife to scrape the excess cornmeal off the bottom and sides of the bread as you may not care for the taste of cornmeal.

This bread baking secret will work whether you’re baking a batter bread or a rising bread (also called yeast bread). I personally use it for both.

Here is another treasured bread baking secret, this one only for batter breads:

On the last ten minutes of its baking time cover the bread pan containing the batter bread with another bread pan (a steel bread pan works best), and leave it on until the bread is finished baking.

This will keep the batter bread from burning or becoming too hard on top. You may vary the time you leave the steel bread pan on according to how your batter bread usually looks when it is finished.

If it is a very dark brown on top and difficult to slice because the top is so hard, then 20 minutes will work best. But if it is just a little too hard on top and a little too brown the 10 minutes should suffice.

Do not cover the bread at all if it usually comes out golden and soft on top after the baking is completed.

You may also glaze a batter bread on top with a tablespoon of melted butter mixed with a tablespoon of honey, and sprinkle some flaked coconut or sliced nuts on top of that.

To glaze you start by taking the bread out of the oven five minutes before the required baking time is finished, then spread the butter/honey mixture on top of the bread, sprinkle on your coconut or chopped nuts and bake for the remaining 5 minutes.

Here is another useful bread baking tip for rising breads…

If your bread loaves over rise (say because you were busy and forgot about them), then you can use a pair of scissors to cut off the excess sides, being careful not to cut any dough from off of the top.

You may then use this excess dough to make rolls. You simply oil a pizza or cookie sheet and form the dough into several medium balls.

Rise them for another half hour and then bake on 350 degrees Fahrenheit for 15 to 20 minutes or until golden brown.

Do yourself a favor and put these tried and tested bread baking secrets immediately to use in your kitchen, and your family will rave over the results.

- Beth Scott

Beth Scott is the author of The Ultimate Whole Wheat Bread Baking Guide. For more information visit her Easy Bread Baking website.

Solving The 7 Most Common Whole Wheat Bread Baking Mistakes

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Whole Wheat Bread

Let’s face it EVERY cook makes mistakes (yes, even professional bakers make boo boo’s).

I’m going to list here, the 7 most common whole wheat bread baking mistakes that you’re probably making, or might make if you’re not forewarned, and what you can do about to stop them.

Whole Wheat Bread Baking Mistake 1

By far the most common bread baking mistake is when the salt is forgotten to be added to the whole wheat bread dough.

This results in very bland bread, and even effects the rising of the dough. Making your whole wheat bread flat on top.

The best solution for this is to use a post it note as a reminder to yourself, to add the salt to the whole wheat bread dough.

You can stick the post it note where ever you’re most likely to see it (fridge, recipe book, etc..)

Whole Wheat Bread Baking Mistake 2

The second most common mistake is when the whole wheat bread dough is allowed to over rise, which leads to it falling.

This usually happens when the whole wheat bread dough is forgotten about. And with so much going on our lives, who doesn’t forget things like this now and then?

But don’t fret, there is a solution: If the whole wheat bread is already in the bread pans when it over rises simply use a pair of kitchen scissors to cut the excess dough off the sides of the unbaked loaves.

Separate and roll this dough into a few medium balls of dough. Allow them to rise 20 minutes to 30 minutes on a medium oiled cookie sheet, and then bake them on 350 Fahrenheit, for 15 to 20 minutes as whole wheat rolls.

Also allow the whole wheat bread dough to rise for about 15 to 20 more minutes before baking if it is extremely flat on top.

Another solution to help you keep from forgetting about your bread, is to use a timer which will beep loudly after the selected time period is up.

Using a timer can also help stop other whole wheat bread baking catastrophes from happening.

Whole Wheat Bread Baking Mistake 3

When you heat up your water to put your yeast in, it is easy to accidentally make the water a bit too hot. This mistake will kill the yeast and your bread will not rise.

To correct this mistake I strongly recommend you invest in a cooking thermometer, to measure the temperature of the water with it.

Whole Wheat Bread Baking Mistake 4

If the recipe you use makes too much dough for your family’s needs and you worry that the extra bread will grow stale before you use it, fear not.

It is perfectly safe to refrigerate unused dough for a few days and allow the whole wheat bread dough to finish it’s rising time once you get it out to use it.

You can place a ziploc bag or plastic wrap over bowls that contain your whole wheat bread dough, to store it in your fridge and prevent oxidation.

Whole Wheat Bread Baking Mistake 5

Burned bread. Yup, nothing tastes worse than whole wheat bread which is black as charcoal.

To avoid this, be sure you follow baking times and temperatures strictly. And again use a timer to remind yourself when it’s time to remove your whole wheat bread from the oven.

Also remember that gas ovens and electric ovens vary in their temperatures. If you’re using an electric oven you should bake almost all pastries on 350 Fahrenheit.

Sometimes a recipe will call for you to start baking a loaf of bread on a higher temperature, but will also usually tell you to turn the heat down after a certain amount of time.

Whole Wheat Bread Baking Mistake 6

Mistakenly or purposefully using the wrong type of flour. If you are baking whole wheat bread, the only way to get good results is by using whole wheat flour to bake your bread.

There are different recipes for all the different types of bread and they all use one specific flour for each recipe.

So don’t try any substitution hoping that by adding rye flour for instance, you will actually turn a whole wheat bread recipe into rye bread. Because you won’t.

Whole Wheat Bread Baking Mistake 7

Last but not least there is the problem of air bubbles (also called ”pockets”) which create large holes inside the whole wheat bread, after it’s done baking.

The best solution for this is to pinch any such bubbles whenever you see them in your whole wheat bread dough, before you bake it. This will immediately deflate the bubble.

Now you are armed with the knowledge of the 7 most common whole wheat bread baking mistakes (most of which also apply to all other rising breads) and how you should deal with them.

So don’t let the bread mistake blues get you down ever again.

- Beth Scott

Beth Scott is the author of The Ultimate Whole Wheat Bread Baking Guide. For more information visit her Easy Bread Baking website.

 

What To Look For In A Bread Machine

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Features Worth Considering

  • Loaf Weight. This is determined by the number of people that you will normally serve. A one-pound loaf yields about eight slices; a 2.5-pound loaf yields about 20 slices and a 3-pound yields about 24 slices.
  • Horizontal or Vertical Loaf. If you want a loaf that looks like store-bought, choose a machine that bakes horizontally. Otherwise, vertical loaves taste just as good and take less space in your kitchen.
  • Delay Timer. This is the most basic feature. Many bread machines have a 13-hour timer that allows you to wake up with the smell of a fresh-baked bread.
  • Crust Type. With this function you can choose a crust type for your bread (typically dark, medium or light). Some models include a sandwich bake option for an extra thin crust.
  • Bread Types. Whether you like plain white bread, whole wheat or multi-grain, breadmakers can usually bake a range of bread types.
  • Programs. Most breadmakers will have at least 10 baking and/or kneading programs that will cover a range of baking options suitable for a variety of breads.
  • Pasta, Cake and Jam functions. This function allows you to make pasta, cakes or jam, and most bread machines include it.
  • Keep warm function. Keeps your bread warm after baking, so it can be served fresh at any time.
  • Viewing window. For keeping track of the loaf’s baking progress.
  • Baking Speed. For busy households, a medium machine allows you to bake a bread loaf in under an hour. Larger machine set to quick-bake cycle can turn out dense bread. medium machines can bake a medium, soft loaf in 45 minutes or an hour. So, maybe you’ll end up with two different machines to cover your necessities. But always remember the golden rule of baking: “Good baking takes time.”
  • Recipe booklet. Most breadmaker models include a free recipe booklet, for a range of great bread making ideas to help you get the most from it.

Other Importarnt  Points To Consider

  • New bread baking machines need to be operated empty once or twice to burn off manufacturing oils. If it isn’t noted in your manual, call the customer service department to find out if it’s necessary.
  • Breadmakers are also ideal for anyone allergic to gluten, as you can use them to make gluten-free bread.
  • If you decide to buy a pricey breadmaker, it’s worth considering paying for an extended warranty. This ensures that your breadmaker will be covered for any repairs needed and the costs of a replacement if necessary, usually for at least a year from the date of purchase.
  • Set a limit on the amount of money you are willing to spend on a breadmaker. Take out features that you don’t need and buy the one that fits your budget. That’s why I’m giving you the three best options (from budget to full-featured breadmekers) to choose from.