I bake bread for my family every week. Home baking is not that hard, not that time consuming, and certainly cheap! You don't need a bread machine or a lot of fancy equipment. This blog features a tutorial on home bread baking, tips on equipment and ingredients, and recipes for real home cooking.


Last Rise and Baking


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I used to let my loaves rise on the counter under a damp dishtowel, but I found that the dishtowel often stuck to the dough, causing it to fall again before I got it into the oven. Now I set all four loves side by side on the middle oven rack and let them rise in the cold oven.Loaves starting to rise
If you have kneaded well, they will rise for quite a while. When you have more experience you can try for giant loaves. The first time just get wait until they have filled the sides of the pan and rounded an inch or two over the top of the pan.
After about an hour, I check them. If they look nice and plump, I turn the oven on to 350 degrees and set the timer for 40 minutes. (If they are going into a preheated oven they only need 35 minutes.)>Loaves ready to bake
Lately I have been using the timed cook feature on my oven to start the bread after I have left the house. This is only a good idea if there is going to be someone home at the end of the cook time to take the bread out of the pans, as it will sweat and turn mushy if it is left to cool in the pans. My teenagers love it when they are home alone and suddenly smell bread baking.
Bread is done when you turn it out of the pan and the bottom of the loaf looks golden and sounds a little hollow when you tap it with your knuckles. If you have an instant read probe thermometer the internal temp should be about 190 degrees.Finished bread
Cut bread with a bread knife, that is a serrated knife. The serrations make the knife rip instead of crushing. Cooled bread is easier to cut, but everyone wants to eat fresh bread out of the oven, even if the loaves get mashed in the process.When the bread has completely cooled, you can put it into plastic bags for storage.


1 Responses to “Last Rise and Baking”

  1. Anonymous Anna Och 

    Here is a test post.

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  • I'm Susan Och
  • From Lake Leelanau, Michigan

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There's more to food than just nutrition, otherwise we would all be eating custom-formulated kibble. I didn't exactly learn to bake from my grandmother, but my ancestors, even the ones I never met, have informed and influenced my lifelong exploration of cooking and food. Want to read more? Check out this entry from my home blog, French Road Connections


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