I’ve always wondered how breads are made and also maybe one day try to make one myself. Apparently, there are two ways to describe a bread: yeast breads or quick breads. I know what you are thinking; that if I didn’t know that then I have a lot to learn. Well, you would not be wrong. Using yeast in bread makes it light and spongy (Go yeast!). Quick breads on the other hand, depend upon baking powder, baking soda with sour milk or molasses, air or steam for their lightness.

The difference between a batter and a dough is the proportion of liquid to flour used; a batter uses more liquid, a dough less. You are ready to bake after the dough as been shaped and allowed to rise. I didn’t know this but apparently, both glass and aluminum pans are suitable for baking bread. I assumed glass would shatter if it’s too hot.



An even temperature of 80 to 85 degree F. is essential while dough is rising.

You have to scald milk in order to melt fat and dissolve sugar and salt.

Liquid is cooled before yeast is added. This enables yeast plants to grow which makes the bread rise.

The dough needs to be kneaded to develop elasticity of gluten.

Time schedule for bread in oven:

First 10 minutes – 400 degree F.

Reduce to 350 degree F. and bake for10 minutes.

Reduce to 250 degree F. and finish the baking.

The total baking time should be approximately 1 hour.

If oven does not have thermometer, buy portable oven thermometer.

Remove loaves from pan as soon as removed from oven.

Place loaves upside down on wire rack, away from drafts.

Brush top of hot loaves with butter to keep moist.

When bread is thoroughly cool, put away in a newly scalded, thoroughly dried and well aired bread box.

Grease pans with a fat other than butter, and loaves will turn out easily when baked.

So there you go. Tips on bread making.

P. S: this tips are from an old family cook book. 


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