10 Useful Tips for Making Bread at Home

The following are 10 simple tips that will make it easier to bake homemade bread. With these ideas, you will save plenty of money and time making delicious bread and deserts.

You can get yeast in bulk and share with a friend. Bulk buying allows you to get inexpensive yeast in less packaging. If you’ve got nobody to share with, buy in bulk regardless. Even if half of it is wasted, it’s still cheaper than buying small packets. You can freeze the extra yeast for longer storage.

When cutting your bread, freeze its crumbs in some freezer bag. You can use the bread crumbs when a recipe needs them.

Save and freeze dry slices and heels. When you’re in need of bread crumbs, put them in your food processor or blender and grind them. Toss with melted margarine and seasonings, or use in bread pudding, croutons, or stuffing.

Buy fresh bread and freeze it all even if you intend to use it in a couple of days. At 25 to 39 cents per loaf, it can’t get cheaper. Normally, tortillas and sweet rolls may also be bought for 39 cents.

When baking homemade loaves in your oven and are using a nearby burner at the same time, make sure the burner has an oven vent. The oven’s heat will make the burner use less energy, therefore saving money.

When baking, use powdered milk. Pour some of it in a small pot and leave it in your baking area with other baking supplies.

To check and determine whether your baking powder is still active, you should stir a teaspoon into a third of a cup of hot water. You’ll notice vigorous bubbling immediately. If not, or the bubbling is patchy, this shows that your baking powder is expired. Replace it right away.

To knead bread at home, make use of a cutting board that has a no-slip pad below.

To get a shiny, dark glaze on your bread, brush on one beaten yolk and bake normally. For a shine without color, brush on one egg white combined with a tablespoon of water.

Make some dough and roll it. Put it in pans, cover it and freeze. When you go to church, leave the rolls at normal temperature. When you come back, you’ll find that they’ve risen and are ready to bake. Then you’ll have some fresh rolls for Sunday dinner. Don’t freeze for more than 3 weeks.