Envelopes of yeast generally weigh 1/4 ounce each and measure approximately 2-1/4 teaspoons. If your recipe calls for less yeast, just measure the amount called for in your recipe from an…
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The oven temperature for bread baking varies according to the ingredients used to make the bread.
Generally, leaner breads (made with flour, water, and yeast) are baked at 400° to…
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Pastries with cream cheese-based frostings and fillings should always be refrigerated.
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Muffins, Biscuits or Scones are Tough
Batter/dough was overmixed or overhandled. Next time, mix just until combined.
Muffins have Tunnels and/or Peaks
Batter was…
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Success with popovers is easy with these tips:
In order for popovers to reach the maximum height while baking, all ingredients should be brought to room temperature before…
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Bread is Lumpy or Dough Appears Dry
Dough is too dry. Add a little more water during the kneading cycle.
Dough is Sticky and Won't Form a Ball
Dough is too moist. Add a little more…
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Bread is Tough and Dense or has Tunnels
Batter was overmixed.
Bread is Soggy
Batter had too much liquid or fat.
Center of Bread had Sunk
There was too little or too much…
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Bread did not Rise Well or did not Rise at All
Yeast was not fresh. Next time, proof the yeast.
Liquid was too hot and killed the yeast.
Dough was kneaded too much or not…
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To make sure active dry yeast (not quick-rise yeast) is alive and active, you may first want to proof it. Here's how:
Dissolve one package of yeast and 1 teaspoon sugar in 1/4 cup warm water…
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Rapid-rise yeast has two time-saving advantages over active dry yeast: It does not need to be dissolved in water before mixing, and it requires only one rise after shaping. Simply add the dry…
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