Our Daily Bread

Instructions

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   Making bread from scratch is probably the most time consuming task of all baking.

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   Bread baking is not hard to do, it just takes time.

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   If you like to create unique flavors or like special health type breads, then scratch baking is the way to go.

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   If you like the smell and taste of fresh baked bread, but don't want to spend the time making it from scratch, there are plenty of frozen breads you can bake.

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   A premix will still take a lot of time to prepare, but everything is pre-measured and ready to go.

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   You'll need a powerful mixer to mix bread from scratch.

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   If you are a serious bread maker, you must keep notes of your technique.

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   Bread making is extremely variable, but can be done correctly time after time simply by paying attention to your environment.

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   Professional bakers must always alter or add to their formulas with each change in their environment.

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    A different oven, mixer, or time of year will change the way they make bread type doughs.

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    You must become aware of the variables of your kitchen environment to produce perfect yeast raised breads, doughnuts and sweet doughs.

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    Many bakers make breads from premixed ingredients which will produce excellent bread.

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    When using a dough made from a premix or frozen you will find the methods of preparation, baking tips, finishing tips, and bread handling tips to be of value.

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    Using premixed ingredients saves a little time and reduces the needed skill level as far as scaling and mixing goes.

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    However, all the other parts of bread handling is exactly the same as making from scratch.

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    Using my suggestions will save you time and money no matter which form of mixing you chose.

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    MIXING BREADS Make sure all your equipment is clean.

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    Use the proper mixer attachment for mixing bread dough.

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    All your ingredients should be cool when possible.

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    Your water should be cool or very cold (in the summer months).

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    When you are using a premix -- use the recommended water temperature.

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    Prepare a place for your dough to rise in bulk before you make it into loaves.

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    This place should be draft free and about 80 degrees.

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    When the dough is unusually wet and sticky, add more flour (a little at a time) until the dough is right.

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    When the dough is unusually dry at the beginning of the mixing time, add a little more cool water.

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    Remember, all types of bread doughs have different characteristics.

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    Some will be wet and sticky, while others will be dry.

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    Your baking experience will teach you which is right.

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    Add nut-meats, fruit, raisins, dates, etc. at the very end of your mixing time After mixing, place the bread in a lightly oiled bowl.

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    Cover the bowl with a damp cloth or paper towel to protect the dough from drafts.

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    BAKING BREAD Pre-set your oven about twenty minutes before baking.

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    When the oven reaches your pre-set