Baking Breads

HINTS FOR BAKING BREADS:

  • kneading dough for 30 seconds after mixing improves the texture of baking powder biscuits.
  • Instead of shortening, use cooking or salad oil in waffles and hot cakes.
  • When bread is baking, a small dishof water in the oven will help keep the crust from hardening.
  • Dip a spoon in hot water to measure shortening, butter, etc., and the fat will slip out more easily.
  • Small amounts of leftover corn may be added to pancake batter for variety.
  • To make bread crumbs, use the fine cutter of a food grinder and ties a large paper bag over the spout in order to prevent flying crumbs.
  • When you are doing and sort of baking, you get a better result if you remember to preheat your cookie sheet, muffin tins or cake pans.

3 RULES FOR USE OF LEAVENING AGENTS:

  1. In simple flour mixtures, use 2 teaspoons baking powder to leaven 1 cup flour. Reduce this amount 1⁄2 teaspoon for each egg used.
  2. To 1 teaspoon soda, use 2 1⁄4 teaspoons cream of tartar, 2 cups freshly soured milk, or 1 cup molasses.
  3. To substitute soda and an acid for baking powder, divide the amount of baking powder by 4. Take that as your measure and add acid according to rule 2.

PROPORTIONS OF BAKING POWDER TO FLOUR:

  • Biscuits…………………………to 1 cup flour use 1 1⁄4 tsp. baking powder
  • Cake with oil…………………. to 1 cup flour use 1 tsp. baking powder
  • Muffins………………………….to 1 cup flour use 1 1⁄2 tsp. baking powder
  • Popovers……………………….to 1 cup flour use 1 1⁄4 tsp. baking powder
  • Waffles…………………………..to 1 cup flour use 1 1⁄4 tsp. baking powder

PROPORTIONS OF LIQUID TO FLOUR:

  • Pour batter………………………to 1 cup liquid use 1 cup flour
  • drop batter………………………to 1 cup liquid use 2 to 2 1⁄2  cups flour
  • soft dough………………………..to 1 cup liquid use 3 to 3 1⁄2 cups flour
  • stiff dough………………………..to 1 cup liquid use 4 cups flour

TIME & TEMPERATURE CHART:

Breads                    Minutes                              Temperature

biscuits……………..12 – 15………………………..400° – 500°

cornbread…………25 – 30………………………..400° – 425°

gingerbread……….40 – 50………………………..350° – 370°

loaf……………………50 – 60……………………….350° – 400°

nut bread……………50 – 75………………………………- 350°

popovers……………30 – 40……………………….425° – 450°

rolls…………………..20 – 30……………………….400° – 450°