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A Recipe for
About Yeast Breads - Baking Tips
Life is a banquet, and most poor suckers are starving. |
| Rosalind Russell |
"Enchant, stay beautiful and graceful, but do this, eat well. Bring the same consideration to the preparation of your food as you devote to your appearance. Let your dinner be a poem, like your dress." |
| Charles Pierre Monselet |
Non-cooks think it's silly to invest two hours' work in two minutes' enjoyment; but if cooking is evanescent, so is the ballet. |
| Julia Child |
This Recipe for About Yeast Breads - Baking Tips is one of thousands in the Recipes-to-go Bread Cookbook.
I refuse to believe that trading recipes is silly. Tuna fish casserole is at least as real as corporate stock. |
| Barbara Grizzuti Harrison |
If you enjoy this About Yeast Breads - Baking Tips Recipe - you should enjoy the recipe collections you can find on the websites below:
Dessert is probably the most important stage of the meal, since it will be the last thing your guests remember before they pass out all over the table. |
| The Anarchist Cookbook |
Food Tip |
This is a recipe for About Yeast Breads - Baking Tips from the recipe cookbook of Recipes-to-go (Bread)
Cooking is like love. It should be entered into with abandon or not at all. |
| Harriet Van Horne |
Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity. |
| Voltaire |
When the waitress puts the dinner on the table the old men look at the dinner. The young men look at the waitress |
| Gelett Burgess, 'Look Eleven Years Younger' (1937). |
Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity. |
| Voltaire |
The next time you feel like complaining, remember that your garbage disposal probably eats better than 30 percent of the people in the world. |
| Robert Orben |
Without ice cream, there would be darkness and chaos. |
| Don Kardong |
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
Serves: 1
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