Is this bread done?

To test if bread is completely baked, lightly tap the bottom of the loaf with your index finger. If it sounds hollow the bread is ready.

Glass Baking Dishes

If you are using glass bakeware and the recipe does not
specify this, or calls for regular bakeware be sure to
reduce the cooking temperature by 25 degrees.

Bread Flour

Bread flour is made from hard wheat and contains more protein
than cake, wheat or all-purpose flour.

The high levels of proteins, glutenin, and gliadin found in bread flour, bind
together to form gluten and give bread dough that
elastic quality after kneading.

Bread flour should not be used as a substitute for other flours.

Streusel Caramel Bars

These dessert bars are very rich, and should be cut into small squares for serving. They are excellent as part of a sweet tray.

Streusel Caramel Bars

2 cups unsifted flour
3/4 cup firmly packed brown sugar
1 egg -- beaten
3/4 cup butter -- cold
3/4 cup chopped nuts
24 caramels -- unwrapped
14 ounces sweetened condensed milk

1. Preheat oven to 350 degrees.

2. In a large bowl combine flour, brown sugar and egg; cut in 1/2 cup butter until crumbly, stir in nuts.

3. Reserving 2 cups of the crumb mixture, press remainder firmly on bottom of a greased 13 X 9 baking pan. Bake 15 minutes.

4. Meanwhile in a heavy saucepan over low heat melt caramels with sweetened condensed milk and remaining 1/4 cup butter.

5. Pour over prepared crust, top with remaining crumb mixture and bake for 20 minutes or until bubbly.

6. Cool and cut into bars, store loosely covered at room temperature.

Variation: Melt 2 oz of unsweetened chocolate with caramels and proceed as above.

Prevent Cracked Cheesecakes

The remedy for most cheesecake problems is to keep baking temperatures low (300 degrees to 325 degrees F, with some exceptions), to check the accuracy of
your oven, and to learn to take the cake out of the oven when it is still jiggly in the center.

Remember that cheesecakes do not set until completely cool or even chilled.

Serving Ice Cream Cake

When serving ice cream cake and pies, remove from the
freezer 10-15 minutes before serving.

Dip a knife in warm water to make slicing easier.

Preparing Single Crusts

For a single-crust pie shell, trim the pastry to 1/2 inch beyond the edge of the pie plate. Fold under
the extra pastry and flute the edges.

If you are going to bake the unfilled pastry shell, use a fork to prick the bottom and sides. Line the pastry-lined pie plate with a double thickness of foil before baking.

Bake in a 450° F. oven for 8 minutes. Remove the foil and bake pie shell for 5 to 6 minutes more or until golden.

Keeping bread fresh

Place bread in a paper bag instead of a plastic one, especially in
high-humidity areas.

The paper bag breathes, allowing the crust to stay crisp and the center to stay
soft and moist.

Preparing baking pans

When baking chocolate cakes or brownies, instead of using
flour which will affect the appearance of your finished
product, use unsweetened cocoa powder.

Grease the pan as usual and dust with the cocoa powder.
It blends right in and your cakes won´t stick!

You can also use sugar instead of the traditional flour.
This will provide a "crisper" outer crust on your baked
goods. This technique is often used when baking sheet cakes.

Cinnamon Ice Cream

Stir 1 teaspoon Pumpkin Pie Spice into 2 cups of softened vanilla
ice cream or frozen yogurt. Serve over warm fruit pies or gingerbread.

Storing Brownies and Bars

Brownies and Bar style cookies are best stored at room temperature in their baking pan.
Cover with foil, place in a large plastic bag and seal.

Best Soft Rolls Recipe

Best Soft Rolls

2 3/4 cups water
1/3 cup fresh yeast -- *see note
8 cups bread flour
1/4 cup sugar
1/2 cup powdered milk
1 tablespoon salt
1/4 cup oil
3 eggs

1. Break yeast into warm water and dissolve. This is known as a yeast slurry. Pour into bowl of mixer or large mixing bowl.
2. Pour sifted flour on top of the yeast slurry.
3. Pour in remaining ingredients and mix on second (medium) speed until a ball forms. The sides of the bowl should be fairly clean, but this is a sticky dough so it will not "clean up" perfectly.
4. Transfer dough to a floured work surface and work (knead) until dry and no longer sticky.
5. Shape into a ball and let sit covered for 30 minutes in a warm area until about 2 1/2 times in size.
6. Punch down and allow to "rest" rise again
7. Divide dough into 36 equal pieces (48 for smaller rolls). Place on floured surface and allow to rest a few minutes.
8. Roll pieces of dough into strands measuring approx 10, 12 and 15 inches long. Roll in stages if dough is not relaxed enough and begins to tear. Resting the dough will fix this.
9. Shape strands into single knots, double knots, and rosettes etc.
10. Place onto paper lined cookie sheets, egg wash, sprinkle with seeds if desired and let proof about 15 minutes.
11. Bake at 425 degrees for about 20 minutes or until golden brown

Notes: This recipe makes 36 rolls.
Less if you make larger braided rolls, which use 3 pieces of dough... 12 roll yield then. Water needs to be about 80 degrees. Warm, but not hot or you will kill the yeast. Should feel warm to the touch.
Use 1/2 amount of dry yeast if using.

Sandwich Rye Bread

An excellent Rye bread to use for sandwiches.

8 ounces warm water
1 teaspoon salt
1 Tablespoon vegetable oil
1 1/2 Tablespoons honey
1/2 teaspoon white vinegar
2 cups bread flour
1 cup rye flour
1 1/2 Tablespoons caraway seeds
1 1/2 Tablespoons powdered buttermilk
1 1/2 teaspoons vital wheat gluten (optional)
1 3/4 teaspoons active dry yeast

Assemble all ingredients in order listed or according to your bread machines directions.

Select Basic or French bread setting or select dough setting, remove, shape, let rise one hour and then bake in oven at 350 for 35 minutes.

To test if bread is done, tap on the bottom of the bread; it should sound hollow.

Yeast: Using Bulk

Many recipes call for using an "envelope" of dry yeast. If you buy in bulk or jars these types of instructions can pose a problem.

Each "envelope" of yeast contains 2 1/4 teaspoons of yeast.

High Altitude Baking

At high altitudes above 3,000 feet, dough rises faster requiring some adjustments to your bread recipes.

Try the following suggested guidelines, using one suggestion at a time until you achieve the desired results.

* Reduce the amount of yeast by 25%. This will inhibit the bread from over rising.

* Increase salt by 25%. The bread will rise slower and have less of a tendency to sink.

* Watch your dough as it mixes. Flour stored at High Altitudes tends to be drier. You might need to add a few tablespoons of water, until the dough forms a nice
ball.

Self Raising Cornmeal Recipe

Many recipes call for Self Raising Cornmeal or Cornbread mix.

If you can´t get these items at your local store, just make a batch of this recipe, omitting the butter/fat and store it in an airtight container for future use.

This mixture works well in Gourmet Mexican Cornbread.


1 cup cornmeal
1 cup flour
1 Tablespoon baking powder
1 teaspoon salt
1/4 cup butter -- or other fat

Combine all ingredients.

Use as directed in your recipe.

Using Honey vs. Sugar

To substitute honey for sugar in your recipes, follow these simple guidelines.

Substitute honey for up to half the sugar called for in the recipe. *

Reduce the liquid in the recipe by 1/4 cup for each cup of honey used.

Add 1/2 teaspoon baking soda for each cup of honey used.

Reduce oven temperature by 25 degrees as honey will brown more quickly than sugar.

* In many recipes all of the sugar can be replaced with honey. You will need to experiment a little in order to achieve the desired results. Additional flour and reduction of liquids is key.

Ascorbic Acid in Bread

Adding a little ascorbic acid gives your bread an extra
boost, even if there´s already some in the flour.

Add some if you want an especially light loaf, it makes the bread less dense.

Measuring Molasses

To measure molasses, first spray the inside of the measuring cup with cooking spray.

This will prevent the molasses from sticking to the sides of the cup and ensure that you get the needed amount in the recipe.