Bread Making Tips

1. Always store flour in an airtight container in a cool, dry place. For long-term storage, store flour and yeast in refrigerator or freezer.
2. To measure flour, spoon it lightly into a dry measuring cup and level with a spatula.
3. Use the Grain Mill to grind whole wheat berries and other grains into flour. One cup of grain yields approximately 1-1/4 cups of flour, except for rolled oats which yields 7/8 cup of flour.
4. Always check liquid temperature with an accurate thermometer.
5. Allow bread to rise in a warm, draft-free place. Place bowl of dough on rack over pan of warm water. Or, set oven on lowest setting for 10 minutes. Turn oven off and place bowl of dough in oven.
6. For soft crusts and extra shine, brush finished bread with melted butter and cool uncovered.
7. For crispier crusts, brush loaves with a mixture of one egg white and one tablespoon of cold water before baking.
8. Inverting finished bread onto racks immediately from oven prevents a soggy loaf.
9. Some large recipes and soft doughs may climb over the collar of the dough hook. This indicates the dough needs more flour. The sooner all the flour is added, the less likely the dough is to climb the hook. Try starting with all but the last cup of flour in the initial mixing process. Then add the remaining flour as quickly as possible, never exceeding the total amount given in the recipe.
10. Dough made with whole grain flour may not form a ball on the dough hook during kneading. However, as long as there is contact between the hook and the dough, kneading will be accomplished.
11. Allow bread to cool completely before slicing.
12. Baked yeast breads may be stored in the freezer for up to six months. Wrap securely in plastic wrap or aluminum foil. To thaw, let stand at room temperature for 3 hours.