I found these tips in my mixer recipe book and thought they were helpful. So I wanted to share them in case you’re going to try to make any homemade bread.
- Use a candy thermometer or other kitchen thermometer to assure that liquids are at temperature specified in the recipe. Liquids at higher temps can kill yeast, while liquids at lower temps will retard yeast growth.
- Warm all ingredients to room temp to insure proper rising of dough. If yeast is to be dissolved in bowl, always warm bowl first by rinsing with warm water to prevent cooling of liquids.
- Allow bread to rise in a warm place, 80-85 degrees F, free from draft, unless otherwise specified in recipe.
- Here are some alternative rising methods to use:
- The bowl containing the dough can be placed on wire rack over a pan of hot water.
- The bowl can be placed on the top rack of an unheated oven; put a pan of hot water on the rack below.
- Turn the oven to 400 degrees F for 1 minute; then turn it off, place bowl on the center rack of the oven and close the door.
- Cover bowl with waxed paper, of desired. Always cover with towel to retain warmth in the bowl and protect from drafts.
- Recipe rising times may vary due to temp and humidity in your kitchen. Dough has doubled in bulk when indentation remains after tips of fingers are pressed lightly and quickly into dough.