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RISING
TO REDUCE RISING TIME OF DOUGH
• Preheat conventional oven to 200°F/93°C for 5 minutes, then turn off oven.
Shape dough, place on baking pan as directed and cover with a clean kitchen towel.
Place dough in oven until doubled in size. This will surely reduce rising time by
about one-half.
• Recipes using whole grain or unrefined flours contain less gluten and may not rise as
much as those using white bread flour. As a result, these heavier breads may fall
slightly in the center. This is normal and will not affect the taste of the bread. Wheat
gluten can also be added to improve the shape and volume of bread made with low
gluten flours.
S
TORING
K
EEPING YOUR BREAD FRESH
• There are no preservatives in your home made bread, so store cooled loaf in a tightly
sealed plastic bag. If desired, enclose a stalk of celery in the bag to keep bread fresh
longer. Do not store in the refrigerator as this causes bread to dry out faster.