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The dough will continue to rise when it is baking.
7. If dough rises too much in the pans, punch it down
and re-shape loaves. Allow dough to rise again
before baking.
8. To give bread a softer crust, brush the top with
butter or shortening after cooling for five minutes.
To give bread a shiny look, brush top with egg
whites or whipped egg after baking. Return to the
oven for two or three minutes to cook the glaze.
9. A preheated oven provides a stable temperature
which will bake bread evenly and prevent bottom
from burning.
10. If bread crust is too hard, place bread in a plastic
bag while slightly warm to soften the crust.
11. Baking times will vary depending on size of the
loaf and temperature of the oven.
12. If using honey as a sweetener, measure vegetable
oil first and use same cup to measure honey. It
will slip right out.
13. Use temperature probe in microwave to heat water
to just the right temperature (about 110° F, very
warm but not too hot to kill the yeast).
14. If you have problems with the bread, check water
temperature. Next, check yeast to be sure it is
alive. (Put yeast in 1/2 cup of warm water with a
dash of sugar. After approximately 5 minutes it
should be foamy and bubbly.)
15. We recommend using at least 3 cups of liquid
when making bread.
16. Dough can always be frozen and used later.
17. Keep initial mixing of bread ingredients within a
period of 3 to 4 minutes. Long delays may cause
over-kneading.
18. If bread is still rising too much or too little, contact
your local county extension agency for information
on the amount of yeast needed in your area. This
would especially apply to bread making at high
altitudes.
19. If you wish to freeze bread, cool thoroughly then
put in a plastic bread sack and secure tightly.
Freeze loaf whole. If you slice the bread before
freezing, more surface area is open to frost. Thaw
at room temperature overnight.
WHOLE WHEAT BREAD
LARGE BATCH (7-12 LOAVES)
7 cups warm water
¾ cups sugar or honey
4 tsp salt
½ cup vegetable oil
16 to18 cups flour
4 Tbsp instant yeast
¾ cup vital wheat gluten
MEDIUM BATCH (5-8 LOAVES)
5 cups warm water
½ cup sugar or honey
1 Tbsp salt
⅓ cup vegetable oil
11 to 13 cups flour
3 Tbsp yeast
½ cup vital wheat gluten
SMALL BATCH (3-5 LOAVES)
3 cups warm water
⅓ cup sugar or honey
2 tsp salt
⅓ cup vegetable oil
6 to 8 cups flour
2 Tbsp yeast
¼ cup vital wheat gluten
Combine water, sweetener, salt, and oil in mixing bowl.
Select the Bread cycle under the mixer menu and
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