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bread temperature and time

The Egyptians were the pioneers of baking fermented bread before other baking methods began. —Lynn Nichols, Bartlett, NebraskaGet RecipeTaste of HomeGrandma's Rosemary Dinner RollsMy grandma (I called her Baba) made these in her coal oven. Now, you might think that you can gauge if your bread is done by appearance, but Maggie warns that looks can be deceiving, particularly with large loaves, breads made with wheat or rye flours, loaves that are egg-washed or even breads that use chocolate like this babka. —Debra Kramer, Boca Raton, FloridaGet RecipeTaste of HomeHoney Whole Wheat RollsMost of the farmers in our area grow wheat, so this recipe definitely represents my region. It's a modified version of a traditional white bread recipe my brother gave me.

Using the bread machine on the dough setting is a great timesaver. —Ruth Fueller, Barmstedt, GermanyGet RecipeTaste of HomeBest-Ever Crescent RollsMy daughter and I have cranked out dozens of homemade crescent rolls. It’s a real team effort. For real convenience, you can make it ahead of time and freeze it! Additionally, baking temperatures depend on the type of ingredients used as well as the weight of the total ingredients used. —Gayleen Grote, Battle View, North DakotaGet RecipeTaste of HomeButter and Herb LoafThis is one of my family's favorite bread recipes. —Sue Brown, West Bend, WisconsinGet RecipeTaste of HomeCheddar Pan RollsThanks to the cheesy dough, these rich cheddar rolls have a gorgeous golden color and fabulous flavor. Remove the guesswork and log your progress!

—Irene Yeh, Mequon, WisconsinGet RecipeTaste of HomeWholesome Wheat BreadMy sister and I were in 4-H, and Mom was our breads project leader for years. Whole-grain flour, for example, is best stored in a freezer to prevent rancidification.

The discussion further elaborates everything about homemade bread. The recipe won a blue ribbon at our county fair. Breads that are too spongy, on the other hand, are undercooked and may need a few more minutes in the oven. These sweet tender rolls have been on every holiday table at her house for as long as I can remember. I always make a big batch since my family enjoys them after they're cool, too, stuffed with a filling like egg salad or ham salad. If the crust is too brown, reduce the temperature to 450 degrees Fahrenheit. To be completely transparent with our readers, we wish to inform you that we support this blog in a variety of ways.

The rich buttery taste of these rolls is so popular with family and friends that I usually make two batches so I have enough! —Peggy Van Arsdale, Trenton, New JerseyGet RecipeTaste of HomeButternut Squash RollsWith their cheery yellow color and delicious aroma, these appealing buns will brighten your buffet table. The heat converts water to steam to increase the moisture level in the oven. My family requests them for holiday dinners and other special occasions. —Judy Clark, Elkhart, IndianaGet RecipeTaste of HomeButtery Bubble BreadHomemade bread can be time-consuming, difficult and tricky to make. link to How to Defrost Bread so That it Tastes Fresh Baked. Place the bread on a flat, wooden surface and avoid using boards used for chopping veggies or meat to prevent contamination.

But with a touch of olive oil and fresh herbs it makes a lovely flatbread appetizer. —Sara Wing, Philadelphia, PennsylvaniaGet RecipeTaste of HomeMake-Ahead ButterhornsMom loved to make these lightly sweet, golden rolls. The recipe should help you determine the doneness of the loaf. —Joanne Shew Chuk, St. Benedict, SaskatchewanGet RecipeTaste of HomeSoft Buttermilk Dinner RollsWarm, buttery dinner rolls are absolutely irresistible.

Other ways of creating moisture in the oven include: Once the oven is preheated, add two to three cups of water to the pan before placing the dough on the rack for baking. If you are using such flour, it is advisable to remove it from the freezer before the preparation process to allow it to warm up to room temperature.

The mechanical Dough Development method, on the other hand, involved mixing the dough at high speed to reduce the time it needs to rise to ten minutes. Leave it to bake for 20 minutes though you can check for browning after 15 minutes. The latter method involved leaving the dough to rise for two hours until it can be divided into the desired sizes; a practice that remains relevant even today. So if your loaf should be done in 35 to 40 minutes, start testing around the 30-minute mark, just to be cautious. Usually, the crust should have a golden brown color. Bake too long and the bread is burnt tasting, but if you go under, you’ve got an underbaked, sticky mess inside. I developed the recipe using several techniques I learned while studying the art of bread making. —Agnes Ward

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