Breads & Rolls

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…

Read more »

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…

Read more »

Pastries to Refrigerate

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

Read more »

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…

Read more »

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…

Read more »

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…

Read more »

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…

Read more »

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…

Read more »

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…

Read more »

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…

Read more »

Page 4 of 7   1 2 3 4 5 6 7