Filter
Top Products
19
ENGLISH
ADDITIONAL INGREDIENT NOTES
Important: Exact measurements for ingredients are the most
important part of baking. It is the key to getting great texture
and consistency in your bread. Make sure to measure all
ingredients exactly.
Baking
Powder
Double acting baking powder is leavening agent
used in quick breads and cakes. This type of
leavening agent does not require rising time
before baking, as chemical reaction works when
liquid ingredients are added and again during
baking process.
Baking Soda
Baking soda is another leavening agent, not to
be confused or substituted for baking powder. It
also does not require rising time before baking,
as chemical reaction works during baking
process.
Eggs
Eggs add richness and velvety texture to bread
dough and cakes. When recipe calls for egg(s) at
room temperature, large egg(s) should be used.
Fats
Shortening, butter and oil shorten or tenderize
the texture of yeast breads. French bread gets
unique crust and texture from the lack of fat
added. However, breads that call for fat stay
fresh longer. If butter is used directly from
refrigerator, it should be cut into small pieces
for easier blending during kneading process.
Liquids
All liquids should be warm 80ºF/27ºC to
90°F/32°C for all recipes. Liquids, such as milk,
water or a combination of powdered milk and
water, can be used when making bread. Milk
will improve flavor, provide velvety texture and
soften the crust, while water alone will produce
a crispier crust. Vegetable or fruit juices and
potato water may be used for flavor variety.