the world of bread!

Making any kind of bread is certainly not difficult—many types are fairly simple, but some loaves require just a bit more effort and patience to get to the final result. But with the information here, you’ll be mastering the art of bread baking in no time! And there’s a whole array of breads to sample—from easy quick breads to more complicated yeast breads made the traditional way or in the bread machine. There’s even an assortment of coffee cakes and doughnuts to round out the choices.

Quick breads include loaves, muffins, scones and biscuits. Because they are leavened with baking powder or baking soda instead of yeast, these are probably the quickest, simplest type of bread to make—they are mixed up quickly and can be baked right after mixing. Novice and accomplished bakers alike can offer fresh-from-the-oven goodies in no time with these bread choices.

Yeast breads can take just a bit more time and practice to make—but the aroma and fresh-baked results are worth all of the effort and wait! Types of yeast bread include traditional kneaded breads, no-knead artisan-style breads and batter breads. Yeast is the leavening agent in these breads, so proper rising time and technique are important for good results.

be bread smart

For all types of bread, use shiny pans and cookie sheets, which reflect heat, for the best results. If you are using dark or nonstick pans, reduce the oven temperature by 25°F. These darker pans absorb heat more easily than shiny ones, causing baked goods to brown more quickly. Insulated pans offer a different challenge—they often require slightly longer bake times and result in bread that may be less brown.

Bake bread in the center of the oven and allow at least 2 inches of space around pans for heat circulation. Follow baking directions in the recipe carefully for time and doneness. Cut cooled bread with a serrated knife, using a light sawing motion.

tips for perfect quick breads

• For the best results, use butter. If you choose to use margarine, be sure the product has at least 65% fat. Do not use reduced-fat butter or whipped products.
• Overmixing makes quick breads tough. Mix the batter for loaves and muffins with a spoon, not an electric mixer, just until the dry ingredients are moistened. For biscuits and scones, mix or knead lightly for as long as indicated in the recipe.
• To prevent loaves from becoming gummy or soggy, do not increase the amount of fruit or vegetables called for in a recipe.
• Grease the bottom only of loaf or muffin pans unless directed otherwise. This prevents a lip or dry, hard edge from forming.
• Cracks will often form on the top of quick breads. This is caused by leavening action during baking and is normal.
• Cool loaves completely (about 2 hours) to help prevent crumbling when slicing.

muffin success

The best muffins are golden brown, slightly rounded with bumpy tops, tender, moist, even textured and easy to remove from the pan. Here are some things that can happen, with solutions to help.

Pale—oven was not hot enough

Peaked or smooth top—too much mixing

Tough and heavy—too much flour or mixing

Dry—too much flour, oven too hot or baked too long

Tunnels (holes inside muffin)—too much mixing

Sticks to pan—pan not greased correctly

Perfect Muffin: This muffin is slightly rounded with a bumpy top.

Overmixed Muffin: This muffin has a peaked, smooth top.

Overbaked Muffin: This muffin is dry with a rough top and is too brown.

tips for perfect yeast breads

• Use the type of flour called for in the recipe—all-purpose and bread flour are generally interchangeable, so you can often use either one.
• Check the expiration date on the package of yeast to ensure it is fresh. Too much heat will kill the yeast and too little prevents growth. Follow directions in the recipe for activating the yeast—use a thermometer to check for the correct liquid temperature.
• Follow directions for kneading times in the recipe. Use just enough flour for kneading so that the dough is not sticky. Knead until it is smooth and springy. Too much flour will make the bread dry and crumbly.
• Let the dough rise in a warm, draft-free area until doubled in size. The dough is ready when you can press two fingertips into the dough and indentations remain.
• When you remove the bread from the oven, immediately remove the loaf from the pan (unless directed otherwise in the recipe) to prevent a soggy crust.
• Cool loaves at least 30 minutes before slicing. Warm bread is wonderful, but if too warm it will be difficult to cut and the slices won’t hold their shape.

yeast bread success

The best yeast breads are high and evenly shaped, are golden or dark brown and have an even texture. Here are some things that can happen, with solutions to help.

Not high—water too hot for yeast, too little flour, not enough kneading or pan too large

Coarse texture—rose too long, too little flour, not enough kneading or oven too cool

Yeasty flavor—rose too long or temperature too high during rise time

Large air pockets—dough not rolled tightly when loaf was shaped

Dry and crumbly—too much flour or not enough kneading

Perfect Yeast Bread: This loaf is high, evenly shaped and golden brown with an even texture.

Under-Risen Yeast Bread: This loaf did not rise because the yeast got too hot and the dough was not kneaded enough.

Over-Risen Yeast Bread: This loaf was kneaded too much and contained too much flour.

types of yeast bread

Traditional Kneaded Breads: These loaves and rolls require hands-on work, and individual recipes will provide specific kneading times.

Artisan Breads: These breads are made with few ingredients and known for their crusty exterior and firm but moist interior. They often don’t require kneading.

Batter Breads: Just mix and bake to make these easy breads. They don’t require kneading and their texture will be coarser than traditional kneaded breads.

yeast bread ingredients

Flour: All-purpose and bread flours are both high-gluten flours and can be used interchangeably in these recipes. The gluten (an elastic protein) is developed when dough is kneaded, making these two flours ideal for bread baking. Whole wheat and rye flours have less gluten and should be combined with all-purpose or bread flour. Up to half of a recipe’s all-purpose or bread flour can be replaced with whole wheat or rye flour.

Yeast: Yeast is temperature sensitive—too high will kill it while too low will prevent it from growing. Always check the package expiration date to ensure it is fresh. With fast-acting dry yeast, rising times may be shorter, so be sure to check the package for best results. Follow the directions given in the recipe for activating the yeast.

Liquid: Water gives bread a crisp crust, while milk results in a softer crust.

Sweetener: Sugar, honey or molasses feed yeast to help it grow, add flavor and help brown crust. Don’t use artificial sweeteners because they won’t feed the yeast.

Salt: Salt enhances flavor, provides structure to dough and controls yeast growth. Don’t omit the salt from a yeast bread recipe.

Fat: Butter, margarine, shortening and oil make bread tender and moist, plus they add flavor.

Eggs: Eggs add flavor, richness and color, plus they promote a fine texture and tender crust.

Classic White Bread