Measure the ingredients
If you have all your ingredients and baking tools together, you are ready to start. It's very important to use the right amount of any ingredient so the first step is measuring. There are two kinds of measures...liquid and dry.

Liquid measures
These are clear or plastic. You can see both the markings along the side and the liquid on the inside. Put the measuring cup on the table or counter and pour in the amount you need. Here's how to make sure you have poured the liquid to the right level - not above or below it: Just look at the measuring cup at eye level and check the marking.

Dry measures
These are a group of spoons and cups that can measure from as little as 1/8 of a teaspoon up to a full cup. When you're measuring dry ingredients, scoop up the amount you need, then scrape off the top of the measure with the back of a knife so that the measure is level.

Knead the dough
After you have thoroughly mixed the ingredients, youíre ready for some real fun.

And all you need to knead are your hands and a clean surface.

So sprinkle a little flour on your clean kitchen counter. Keep a little extra flour on the side to use as you work the dough.
  • Turn the dough out onto the table.
  • Make a ball out of the dough; turn it over; repeat several times.
  • Put the heels of both hands in the middle of the dough and push it
        away from you, pressing down as you push.
  • Fold the pushed-out edge over to meet the bottom edge.
  • Pick up the dough and turn it a quarter turn.
  • Continue pushing, folding and turning the dough.
  • If the dough gets sticky, add a little more flour, but not too much
        otherwise the dough will get too hard to knead.
  • Continue kneading until the dough gets springy, elastic and smooth;
        it should spring back when you poke it.

    Give it a rest
  • Cover the top of the mixing bowl loosely with a damp, clean cloth
        or plastic wrap sprayed with nonstick cooking spray.
  • Set the dough in a warm, draft-free place.
  • Keep dough covered until it doubles in size.

    Give it a shape: you can be an artist when you bake
    Besides making bread in loaves, you can use the fun recipes in the KIDS RECIPES section to create a masterpiece.

    Bread loaves
    For regular bread loaves:
  • Lightly flour the work surface; shape the dough into a smooth ball.
  • Use a rolling pin to form a rectangle.
  • Beginning at the short end of the rectangle, roll the dough to make
        a loaf shape.
  • Pinch the seam of the rolled dough with your fingers to seal it closed.
  • Pinch each end of the dough and pat it into a uniform loaf shape.
  • Place dough, seam side down, in greased baking pan.
  • If you are using a recipe that requires a specific shape, follow
        these same basic instructions but shape according to the recipe.

    Put it to the test: is it really double in size?
        See if your dough passes the 'doubled in size' stage:
  • Press the tips of two fingers lightly and quickly about 1/2 inch
        into the dough.
  • If the impression you made stays, the dough is doubled.

    Baking
        Remember to ask an adult to stand by.
  • Carefully follow the recipe's directions for preheating and baking.
  • To make sure the temperature is right, use an oven thermometer.
  • Place your baking pans on the center oven rack with a few inches of
        space between them.
  • All ovens don't heat exactly the same, so check your loaves about 10
        minutes before the recipe says they should be done - just to be sure.
  • If your loaves are getting too brown, take them out of the oven and
        make an aluminum foil 'tent' to shield them, and then return them to
        the oven.
  • The temperature inside the bread should be between 1908F-2058F;
        baked loaves should be nicely browned.
  • After turning bread out of the pan, tap the bottom or side of the
        loaf. If it sounds hollow, the bread is done.

    Cooling
    Cool bread on a wire rack to prevent it from getting soggy from steam
    building up the bottom of the pan.

    Storing to keep it fresh
    Here's how you can keep the bread you bake so that it tastes great for
    several days:
  • Keep it wrapped and stored in a bread box at room temperature.
  • Seal it tightly and keep it in a cool, dry place.
  • Keep it out of the refrigerator; cold temperature dries bread out.

    If you want to store your bread for longer than a few days, freeze it in an airtight plastic bag or tin foil.

    No-knead batter method
    Some recipes are made with a batter rather than with dough.

    A batter is soft, more like a cake or waffle batter. The batter is mixed or beaten vigorously with a mixer or by hand.


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