Hints for Breads

    * To avoid lumps in bread batter, add a pinch of salt to the flour before it is wet.
    * When cool-rise dough "rests", the resting takes the place of the first rising in other methods.
    * Overkneading may cause large air holes in the crust.
    * A small dish of water in the oven while baking bread will keep it from getting a hard crust.
    * When making rolls, add only enough flour to keep dough from sticking to your hands or the board. Keep the dough as soft as possible.
    * After rolls have baked, remove from pan immediately to prevent steam from forming and making them heavy.
    * Brush rolls with one beaten egg and 1/4 cup water before baking. Sprinkle with sesame seed, poppy seed, etc., for that professional look.
    * Let nut breads and other quick breads stand for 10 minutes before removing from the pan to allow them to become firmer. Do not cool completely in the pan or they will become soggy.
    * For tender muffins, mix liquid and dry ingredients until just moistened. Overmixing causes muffins to be tough, coarse-textured, and full of tunnels.
    * Use the divider from an ice tray to cut biscuits in a hurry. Shape dough to conform with size of divider and cut. After baking, biscuits will separate at dividing lines.
    * Kneading the dough for a half minute after mixing improves the texture of baking powder biscuits.
    * Use cooking or salad oil in waffles and hotcakes instead of shortening. No extra pan or bowl to melt the shortening and no waiting.
    * A rib of celery in your bread bag will keep the bread fresh for a longer time.
    * Freshen dry bread by wrapping in a damp towel and placing it in the refrigerator for 24 hours. Remove towel and heat in oven for a few minutes.
    * Put frozen bread loaves in a clean brown paper bag and place in 325° oven for 5 minutes to thaw completely.
    * Substitutes that can be used for bread crumbs are dry cereal and potato flakes.
    * Cut "figure eight" yeast rolls with a doughnut cutter. Pick up the ring, stretch it, then twist. No ends to tuck under and a pretty roll for the pastry or bread platter.
    * To raise bread dough in your oven, preheat the oven at lowest possible setting for 10 minutes. Turn the oven off and then put in mixing bowl of dough, covered.
    * Bread will rise in a fraction of the usual time in a microwave oven. Cover dough in bowl with a damp cloth and place in microwave oven for 10 minutes at lowest possible setting. Remove when double in quantity. Let rest for 10 minutes; punch down and form into loaves.
    * Bread will not brown in shiny pans, so use dull aluminum pans. To make shiny pans dull, place in 350° oven for five hours.
    * To discourage weevils from getting in flour and ready-mixes, place a few bay leaves on shelves or in container. Doublemint or spearmint gum also works.
    * Pancakes will be fluffy and golden brown if griddle is rubbed with salt before heating.
    * Small amounts of leftover corn may be added to pancake batter for variety.
    * To make bread crumbs, use fine cutter of the food grinder and tie a large paper bag over the spout to prevent flying crumbs.

Baking Perfect Breads

Proportions

Biscuits: To 1 cup flour use 1 1/4 teaspoons baking powder
Muffins: To 1 cup flour use 1 1/2 teaspoons baking powder
Popovers: To 1 cup flour use 1 1/4 teaspoons baking powder
Waffles: To 1 cup flour use 1 1/4 teaspoons baking powder
Cake with fat: To 1 cup flour use 1 teaspoon baking powder

Rules for Use of Leavening Agents

1. To 1 teaspoon soda use 2 1 /4 teaspoons cream of tartar, or 2 cups freshly soured milk, or 1 cup molasses.
2. In simple flour mixtures, use 2 teaspoons baking powder to leaven 1 cup flour. Reduce this amount 1/2 teaspoon for each egg used.
3. To substitute soda and an acid for baking powder, divide the amount of baking powder by 4. Take that as your measure of and add the acid according to rule 1 above.

Proportions for Batters and Dough

Pour Batter: To 1 cup liquid use 1 cup flour
Drop Batter: To 1 cup liquid use 2 to 2 1/2 cups flour
Soft Dough: To 1 cup liquid use 3 to 3 1/2 cups flour
Stiff Dough: To 1 cup liquid use 4 cups flour

Hints for Baking

• Kneading the dough for a half minute after mixing improves the texture of baking powder biscuits.
• Use cooking or salad oil in waffles and hot cakes in the place of shortening. No extra pan or bowl to melt the shortening and no waiting.
• When bread is baking, a small dish of water in the oven will help to keep the crust from getting hard.
• Dip the spoon in hot water to measure shortening, butter, etc., the fat will slip out more easily.
• Small amounts of leftover corn may be added to pancake batter for variety.
• To make bread crumbs, use fine cutter of the food grinder and tie a large paper bag over the spout to prevent flying crumbs.
• When you are doing any sort of baking, you get better results if you remember to preheat your cookie sheet, muffin tins or cake pans.

Oven Temperature Chart