King Arthur Flour – Baking Tips

Ingredients:

1 Tbsp sugar
2 c of liquid
Yeast
Salt

Instructions:

For proofing yeast: You dissolve sugar in warmed liquid, add yeast in. Allow several mins for yeast to completely dissolve & develop small bubbles. When yeast completely proofs add salt.

For better measurement: Fluff flour before measuring. Sprinkle gently into measuring cups then scrape off excess using back part of knife.

Kneading: Rest in between 3-4 mins of vigorous kneading to let dough rest. Through this dough relaxes and allows easier kneading.

Liquid Components: Instead of using water, try bouillon, juices, and water from boiled ingredients. Try using buttermilk instead of plain milk. You can also try sourcream and yogurt.

For Sweeteners: Try using maple, honey syrup, dark/ regular molasses that are unsulphured.

Oil: Add in about 2 Tbsps veggie oil or butter into dough to allow longer keeping span and freshness of bread.

Storage: For quick uses, store in dry, cool cupboard then stick bayleaves around to avoid insects from penetrating. If for slow flour purposes, place in tight-sealed bag made of plastic then store in freezer.

>> King Arthur Flour – Baking Tips