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 | Double acting baking powder is leavening agent |
Powder | 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. |
ENGLISH
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