Saturday, January 21, 2012

Continuing adventures in the land of homemade bread

It would appear that the secret to an excellently-proofed (risen) bread is sugar in the dough mixture. The recipe I consulted calls for ¼ cup of sugar (far more than the usual lack of sugar in the yeast dough recipes I've worked with). I cringed while I added it to the dry ingredients, but it made a huge difference in the final result. Consider me schooled.



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