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Show LYNN SAYS: Remember These Facts About Yeast Breads' Rising time on bread or rolls usually usu-ally follows this pattern: Dough made with one cake of yeast and two cups of liquid will take three hours to rise. Each subsequent rising takes less time. Rising may be hastened by using more yeast. However, not more than two cakes of yeast should be used in the average recipe for fear of giving too much yeast flavor. Sugar is yeast food and it also gives flavor to bread. Too large amounts retard the yeast growth. Sour, heavy bread is caused by too high temperature during the rising ris-ing time. Crisp crusts on bread are made by brushing the top with slightly beaten egg white 10 minutes before the baking. This also will give a browner crust. Soft crusts can be achieved by brushing with melted fat Just before baking. |