There is nothing mysterious about making bread! Practice makes perfect so bake, bake, bake!
01 Use fresh ingredients - especially yeast
02 Storage: dry is nice
03 Use the right flour
04 Temperature and yeast
05 To knead or not to knead
06 Prescribed rising times
03
Get good bread flour. It’s ground specifically for making bread!
04
Make sure your liquid is between 95 degrees F and 115 degrees F when adding to yeast.
05
Quick breads usually don’t require kneading (think cake mix) while yeast bread requires some kneading.
06
Follow the prescribed rising time. Use a timer. Too long and you might have a sour-tasting loaf or a dry bread with abundance of holes!