Bread and Roll Tips

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Bread and Roll Tips

Keep bread fresh longer by placing a rib of celery in the bread bag.

For quick and easy garlic breadsticks, split a hot dog bun down the middle and cut each half lengthwise. Butter each strip; sprinkle with garlic salt or garlic powder. Place on a cookie sheet and bake or broil until toasted.

To butter many slices of bread quickly and evenly, heat the butter until soft, then "paint" it on with a flat pastry brush.

To thaw frozen bread and rolls, place in a brown paper bag and put into a 325ºF oven for 5 minutes to thaw completely.

For a shiny bread crust, brush the top with a mixture of 1 beaten egg and 1 tablespoon of milk before baking.

Place aluminum foil under the napkin in your roll basket and the rolls will stay hot longer.

To glaze the tops of rolls, brush with a mixture of 1 tablespoon sugar and 1/4 cup milk before baking.

For a soft, well-browned but not shiny crust, before baking brush the loaf with a tablespoon of melted butter.

For a crisp, shiny crust, bake the bread for 20 minutes, then remove from the oven and brush with an egg white that has been beaten with a tablespoon of water. Return the bread to the oven to

finish baking.

For a slightly browner and crisper crust, brush bread after 20 minutes of baking with a whole egg beaten with a tablespoon of milk.

Yeast breads are more moist when made with potato water (water in which you have boiled potatoes) than when made with other liquids. The potato water keeps the bread fresh longer and gives it a

slightly greater volume, but coarser texture.

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