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BREAD FAQs

  • How to Grease and Flour a Pan?
  • How to Freeze Bread?
    • To enjoy later, double wrap in plastic wrap and then place in a freezer-safe bag as soon as it has cooled completely.
    • To THAW, place the loaf in the refrigerator for a few hours. REHEAT in the oven for a few minutes or use a toaster to slice and toast.
  • How to Speed up rise time? To speed up the process, heat the oven to 200°F and then turn the oven off. Make sure dough is in an oven safe bowl, then place in the warm oven and place a damp tea towel over it. The dough will double in size in only 20 – 30 minutes.

YEAST FAQs

  • How much to use? 1 package of yeast = 2 ¼ teaspoons yeast measured out
  • How to store? Both active dry yeast and Instant yeast can be stored in the refrigerator or freezer. If it is unopened it can last for 1-2 years in either place. If you open the package it will last for 4 months in the fridge or 6 months in the freezer.
  • Is the yeast still good? To make sure yeast is still good, mix 2 ¼ tsp yeast with 1 tsp sugar and ½ cup warm water. Let sit for 8-10 minutes. If it bubbles and has a yeast-like smell, then it’s still good. If it doesn’t, the yeast is too old and no longer working.

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Yeast + Quick Bread Tips

YEAST BREAD TIPS

  • Be patient. Give the bread enough time to properly rise so that the gluten develops effectively and makes a nice and fluffy loaf of bread. If you rush the process then the bread will be flat and dense, rather than light and fluffy. 
  • Use as little flour as possible when kneading. Most doughs need to be sticky, but if too sticky, add flour a tablespoon at a time.
  • Do not overwork your bread when kneading it. You’ll know it’s been kneaded enough because it should be smooth and hold its shape when formed into a ball, but should also feel elastic.

QUICK BREAD TIPS

  • Most quick bread recipes can be adjusted to make mini loaves or muffins. Simply use the different pan sizes and adjust the bake times accordingly.
  • They’re easy to test when done! Simply use a toothpick inserted into the middle of the loaf. If it comes out clean or with just a couple crumbs, then the bread is done.
  • Remove quick breads from their pan immediately or shortly thereafter.  This gives the bread a drier, crispier surface.  If the bread is left in the pan too long then it becomes too soft and steamed.

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