BAKING TIPS
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If making 100% whole wheat bread use 1-1/2 teaspoons vital gluten per cup of flour.
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Lite salt can be used if it has both potassium chloride and sodium.
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One 1/4 ounce packet of yeast equals 2-1/4 teaspoons.
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During the winter or drier months the amount of water may need to be increased.
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During the warmer or more humid months the amount of water may need to be reduced.
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Before measuring molasses or honey, oil the measuring spoon to help it run better.
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Fresh fruit, like blueberries, will add extra liquid. If using fresh fruit in a bagel or bread recipe you will need to reduce the amount of liquid used.
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Using milk in place of water will produce a softer crust.
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Olive Oil will prevent the bread from drying out too quickly.
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DO NOT use "Lite" or tub margarines. If the first ingredient is water, they will not work. The bread will over rise.
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Be sure to spoon the flour and not dip the measuring cup into the flour. Fill the cup over the top and then level off with a straight edge.
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Using water that potatoes have been cooked in produces a higher loaf of bread.
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Always bake in a well pre-heated oven.
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Use a thermometer when determining your liquid temperatures.
