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Preparing Yeast Doughs for Homemade Bread

March 12, 1987

When preparing yeast doughs, fresh milk, evaporated milk or reconstituted dry milk should be warmed before using. Only unpasteurized milk needs to be scalded and cooled before adding to the flour.

When the dough seems almost doubled, press a finger gently on the side of the loaf and if a small dent remains, the loaves are ready for the oven.

To freeze homemade bread, be sure to cool it thoroughly, then wrap in freezer weight foil, laminated papers or plastic bags.

To thaw, leave bread in freezer wrap and defrost at room temperature for about three hours. The bread may also be thawed at 250 degrees to 300 degrees while still wrapped.

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