• Liquid measuring cups are transparent or translucent and have a lip above the top measuring line to prevent spills. To measure liquid, place the cup on a level surface at eye level for accurate reading.
  
  
• Dry measuring cups and spoons do not have a lip so accurate measuring is achieved by the use of a flat edge to scrape off the excess.
  
  
• Pre-sifted flour settles. It does not need to be resifted, but before measuring, aerate by stirring or whisking it a bit. Do not scoop the measuring cup into the flour, but rather use another spoon or scoop to lift the flour out of the container and into the measuring cup. Do not tap or shake the cup to put more flour into it. Simply level the top with a flat edge.
  
  

RECOGNIZE THE CONDITION OF YOUR DOUGH

TRADITIONAL METHOD

• To determine if yeast dough is kneaded enough, break off a small, walnut-sized ball of dough. Stretch the dough, much like stretching a balloon or a piece of bubble gum. If the dough is kneaded enough, it will not tear easily and a translucent membrane will be visible. This is known as a gluten window.
  
  
• Use the ripe test to determine rising times. Yeast dough is considered "ripe" when it has risen enough. Pushing two fingers into the dough up to the second knuckle can test dough. If the holes remain when taken out, it is "ripe" and ready to punch down. If not, cover and let rise longer.
  
  
• To determine if a risen loaf is ready for the oven, lightly touch the side of the loaf; if the imprint remains, it is ready to be baked. Expect a beautiful oven spring!
  

BREAD MACHINE METHOD

• Humidity, the way flour is measured and the moisture content of the flour affects dough consistency. Open the bread machine’s lid after 5-10 minutes into the KNEAD cycle. By this time, the dough should be in a soft, tacky ball. If it is dry and stiff, add liquid , 1/2 to 1 tablespoon at a time; if too wet and sticky, add 1 tablespoon of flour at a time.
  
  

PREPARE THE CRUST

CHEWY OR CRISP CRUST

• Use a recipe that has water as its liquid.
  
• Brush with water before baking and again during the first few minutes of baking.
  
• Combine 1 egg white with 1 tablespoon water and brush dough.
  

SOFT AND TENDER CRUST

• Use a recipe that has milk as its liquid.
  
• Brush crust with butter immediately after baking.
  

SHINY AND GOLDEN CRUST

• Brush with milk before baking.
  
• Brush with one of the following before baking:
  • Egg glaze
    Combine 1 slightly beaten egg with 1 tablespoon water or milk.
  • Egg wash
    Slightly beaten whole egg.
    

NOTE: Doughs are usually brushed with an egg glaze after rising in the pan and before
baking to allow for optimum rising of the dough. Brush dough gently with a soft pastry
or feather brush so as not to puncture the dough.

OVEN TEMPERATURE
Select the appropriate oven temperature.

• 400 to 425-degrees Fahrenheit for bread with very little or no sugar, such as French bread.
  
• 375-degrees Fahrenheit for most breads with an average amount of sugar (less than 1/2 cup
  sugar per 4 cups of flour)
  
• 350-degrees Fahrenheit for sweet breads high in sugar (more than 1/2 cup sugar per 4 cups of flour)
  
  

Cool before slicing.
Prevent soggy crusts by cooling breads on racks to allow air to circulate around the entire loaf. Moisture from hot bread will evaporate rather than condense into the crust. The bread will actually finish baking as it cools. If sliced too warm, the center may very well be doughy. Wait at least 20 minutes.

POSTPONE BAKING
REFRIGERATING OR FREEZING DOUGH

• Refrigerating dough slows down the yeast activity, but does not stop it completely. After the dough is kneaded, flatten into a one-inch thick disk and place in a plastic bag. The disk shape allows dough to chill evenly. The dough will need to be punched down in an hour and again in a couple more hours, but when completely cool, dough will rise very slowly. The refrigeration time is considered the first rise time.
  
  
• The dough can also be shaped, tightly covered and refrigerated for several hours or even overnight. Remove from refrigerator, partially unwrap and let rise until ripe. Bake according to recipe directions.
  
  
• Dough can also be frozen for later shaping and baking using the same processes as above.
  
  
• Dough can be kept in a freezer up to four weeks. To thaw, place covered dough in refrigerator overnight. Remove from refrigerator, partially unwrap and bring to room temperature.
  

• INGREDIENTS HIGHLIGHTS
  
  
• WORKABLE SUBSTITUTIONS
  
  
• INGREDIENT STORAGE
  
  
• TIPS FOR PREPARATION