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Breads & Rolls

Add Shine to Breads & Rolls

To get that pretty bakery-style “shine” on homemade bagels and soft pretzels, beat together one egg white and 1 tablespoon of water. Brush this mixture over the boiled bagels or raised pretzels…

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Adding Flour to Bread Dough

As you knead dough on a lightly floured surface, the dough will pick up a little more flour and should eventually feel smooth and satiny. If the dough is not sticking to your hands or the kneading…

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Avoid Dried Out Bread

It’s not unusual for breads made without shortening (such as French or Italian) to dry out after a day or two. If you won’t use a whole loaf in that time, seal a portion in a plastic bag and…

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Baking Better Corn Bread

Here are some hints for making the best corn bread:

Before using cornmeal, make sure it's fresh. It should have a slightly sweet smell. Rancid cornmeal will smell stale and musty.

To…

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Baking Biscuits

For biscuits to bake properly, arrange your oven rack so that the baking sheet is in the center of the oven. Be sure to use a hot oven (425°-450°) and a baking time of 10-12 minutes for…

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Baking Quick Breads

For best results with quick breads, bake in a light aluminum pan rather than a darker nonstick pan. (If you use a glass pan, lower your oven temperature by 25°.) Position the oven rack so the top…

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Baking Yeast Breads at High Altitudes

High altitude (over 3,000 feet) affects bread baking because the lower air pressure allows the yeast to rise 25 to 50 percent faster, and the drier air makes the flour drier. If the dough…

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Better Bread

After greasing and flouring her bread pans, Andrea Cohen found that she didn’t like the taste the flour left on her sweet breads. “I now use sugar instead of the flour. I prefer granulated sugar…

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Better Rising Bread Machine Dough

I had problems with the dough in my bread machine rising properly. Then I figured out that the bread machine container was the cause. Because the container was cold when I added the warm water, it…

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Bread Machine Basics

Bread machines are a boon for busy bakers. For the best result, follow these tips.

Before beginning, carefully read your bread machine owner's manual.

All liquid ingredients (water,…

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Bread Machine Crusts

The crispness of bread machine crusts varies depending on the manufacturer. You may want to try a lighter crust setting if your machine has that option. It’s also helpful to remove the loaf from…

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Choosing a Nut

Most coffee cake recipes that use nuts will list a specific kind of nut. If you don't have that type in your pantry, feel free to substitute one that you have on hand.

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Cracked Quick Bread

A crack in the top of any quick bread loaf is common. It’s caused most often by the steam created as the bread bakes. Just ignore it and enjoy the bread!

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Dough Stays Put

When I roll out dough, I first spray the counter with nonstick cooking spray, then put a piece of waxed paper on top and smooth it down. I sprinkle flour over the waxed paper and roll to my…

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Easy Way to Slice Cinnamon Rolls

IF YOU find it difficult to slice cinnamon roll dough with a knife, try this trick. Place a piece of dental floss under the rolled dough, 1 inch from the end. Bring the floss up around the dough…

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Easy-Split Biscuits

For crisp, flaky biscuits that split open easily for buttering, roll biscuit dough thin, then fold it in half before cutting. —Joyce C., Saskatoon, Saskatchewan

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Evenly Slicing Quick Breads

When making banana bread or other quick breads, I use this handy trick to help me cut even slices. When I transfer the warm loaf from the pan onto a wire rack to cool, I press down slightly on the…

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Facts About Freezing Breads

It's easy to surprise your family with home-baked goodies at a moment's notice! Just bake some bread, rolls or muffins when you have time, then freeze them for the future. After the baked goods…

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Flour Amounts for Bread

Most bread recipes call for varying amounts of flour because it depends on the humidity when the bread is made. The range is usually 1/2 cup. Start with the least amount and add only enough extra…

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History of Hot Cross Buns

If you pass a pan of hot cross buns around your dinner table this Easter, enlighten guests with this bit of history. English immigrants brought to America the recipe for these traditional Easter…

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Hot Cross Buns in Brief

People have been making hot cross buns since the days of ancient Greece. At that time, the round shape represent the sun and the cross stood for either the four seasons or four moon phases.

In…

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How to Avoid Overbaking Quick Breads

When making quick breads such as pumpkin and strawberry, don’t use a baking pan with a dark finish. Pans that are dark gray or black tend to overbake because they absorb heat. Instead, use…

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Keeping Homemade Cinnamon Rolls Together

To keep homemade cinnamon rolls from separating or unrolling when serving, dust off any excess flour from your dough after rolling it out. Then be careful not to spread or sprinkle too much…

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Kneading Dough By Hand

Turn the dough onto a lightly floured surface. Lightly flour your hands and shape the dough into a ball. Fold the top toward you. With your palms, push it away with a rolling motion. After each…

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Kneading Dough With A Stand Mixer

For less of an arm workout when kneading dough, try using a stand mixer with a dough hook. Knead on low speed for 3 minutes, or until it clings to the hook and cleans the sides of the bowl.…

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Less Is More When Making Biscuit Dough

After you cut in shortening, add the liquids all at once and mix until just combined. The dough might not be smooth, but that's OK - it won't affect the outcome.

Knead dough as the recipe…

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Make Dough with Fewer Bowls

After mixing up yeast dough, knead it in the same bowl. Then lift out the dough, spray the bowl with cooking spray, set the dough back in the bowl, spray the top and let it rise. There’s no extra…

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Make Your Own Herb Butter

Herb butters like those served in restaurants are easy to make, and they freeze well. Simply combine 1 tablespoon of minced fresh herbs with 1/2 cup softened butter or margarine. Spoon the mixture…

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Making Accordion Rolls

Roll dough into a 14-in. x 6-in. rectangle. Brush with butter. With the dull edge of a table knife, score dough widthwise at 2-in. intervals.

Fold dough accordion-style back and forth along…

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Making Mini Loaves

If you are baking for two, you can turn full-size yeast bread recipes into mini loaves. A recipe that uses about 3 cups of flour and makes 1 loaf of bread can be baked in two 5-3/4-in. x 3-in. x…

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Measuring Yeast

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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Oven Temperatures for Baking Bread

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 to Refrigerate

Pastries with cream cheese-based frostings and fillings should always be refrigerated.

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Pointers for Muffins, Biscuits & Scones

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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Popover Pointers

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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Problem-Solving Pointers for Bread Machines

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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Problem-Solving Pointers for Quick Bread

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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Problem-Solving Pointers for Yeast Bread

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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Proofing Yeast

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

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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Reheating Coffee Cakes-1

A fresh-from-the-oven coffee cake is a real delight. But it's not always possible to make it first thing in the morning. To recapture that comforting flavor, you can warm individual pieces in the…

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Rise Bread Dough in Oven

If you plan to have your bread dough rise in the oven, try this method. Turn the oven to the lowest setting for just a few minutes, then turn it off. Place the dough in the center of the oven.…

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Rolls Are Ready to Go

Make Maple-Oat Dinner Rolls when you have some time, then let cool. Place in an airtight container with waxed paper between layers; cover. Freeze for up to three months. Thaw in room temperature.…

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Scoring the Top of Bread

Slashing or scoring the top of a bread loaf allows steam to vent and helps prevent cracking. It also gives ordinary-looking bread a pretty appearance. For more interest, make slashes in a…

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Secrets for Success with Bread Machines

Before beginning, carefully read your bread machine owner's manual.

All liquid ingredients should be at room temperature (70° to 80°). This includes water, milk, yogurt, juice,…

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Secrets for Success with Sweet Yeast Breads

Use butter, stick margarine (with at least 80% oil) or shortening. Do not use light or whipped butter, diet spread or tub margarine.

Measure ingredients accurately, using the measuring tools…

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Secrets for Successful Biscuits and Scones

Use cold butter, cold stick margarine (with at least 80% oil) or shortening. Cut in butter or shortening only until mixture resembles coarse crumbs.

Stir dry ingredients together with a fork…

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Secrets for Successful Quick Breads

Measure ingredients accurately, using the measuring tools and techniques suggested.

Before preheating the oven, arrange the oven racks so that the bread will bake in the center of the…

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Secrets for Successful Savory Yeast Breads

Use butter, stick margarine (with at least 80% oil) or shortening. Do not use light or whipped butter, diet spread or tub margarine.

Measure ingredients accurately using the measuring tools…

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Secrets for Successful Sourdough Starters

Starters contain acid that can react with metal, so only prepare sourdough starters in nonmetallic bowls. Be sure to use a large bowl since the starter will significantly increase in volume and…

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Shaping Cranberry Swirl Loaf

Spread cranberry filling over dough to within 1/2 in. of edge. Starting with a long side, roll up jelly-roll style; pinch seam to seal.

Place dough in a zigzag pattern in a greased 9-in. x…

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Short-Term Bread Storage

TO KEEP quick and yeast breads fresh and flavorful for a few days, it's important to store them properly.

Quick breads and muffins are often quite moist. To prevent them from spoiling, let…

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Slice & Freeze Homemade Bread

I usually make several loaves of bread at a time and slice the loaves before freezing them. That way, I can pull out a few slices of bread at a time instead of thawing the whole loaf. This helps…

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Slicing a Round Loaf of Bread

To slice a round loaf of bread, first cut the loaf in half vertically. Place the cut side down and slice. Or you can simply cut the loaf into pie-shaped wedges.

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Softer Crust for Homemade Rolls

For a soft crust on homemade rolls, brush each roll with melted butter or margarine as soon as it comes out of the oven.

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Spoon Bread

A soft, fluffy bread recipe usually made from cornmeal that is baked in a casserole and served with a spoon. This old-fashioned comfort food is often enhanced with cheese, corn or herbs for added…

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Storing Yeast Breads

Cool unsliced yeast bread completely before placing in an airtight container or resealable plastic bag. Yeast bread will stay fresh at room temperature for 2 to 3 days. Bread with cream cheese or…

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Successfully Making Quick Breads

To prevent a disappointing loaf next time, use the simple method that's just right for quick bread: Mix wet and dry ingredients separately and combine them only until moist. (Don't worry about any…

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The Basics of Batter Breads

Batter bread is beaten with an electric mixer to help develop the gluten faster and give the bread a better texture. Because these breads a not kneaded, it is important to beat them until the…

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The History of Scones

It's believed this Scottish quick bread originated between 1505 and 1515. Scones are named after the Stone of Destiny (or Scone), the place where Scottish kings were once crowned.

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The Irish Soda Bread Story

This classic quick bread from Ireland is so named because it uses baking soda for leavening. Legend has it that the X is cut into the top of the bread before baking to ward off evil spirits.

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The Meaning of Matzah

IT’S SAID that when Moses led the Jews to freedom, they left so quickly they didn’t wait for their bread to rise. That’s why the crunchy, flat bread called Matzah is eaten during Passover. Matzo…

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Tip for Tender Dinner Rolls

To make golden brown rolls that are very soft and tender, use milk as the liquid, which adds tenderness to the dough and forms a soft crust. Brush the tops of the rolls with melted butter after…

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Using Food Processor to Knead Dough

You can save time when using a food processor to knead dough. Food processors all operate differently so be sure to check the manufacturer's directions for more information.

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