Here are some useful Tips I have found that my readers might find useful!
*Fill an empty glass salt shaker with flour, and dust a bread pan or work surface.
*Peel and freeze over-ripe bananas in a plastic container until it’s time to bake bread or cake.
*Sprinkle the tops of muffins with Grape-Nuts cereal before baking for a quick, low-fat crunchy topping.
*A small dish of water in the oven will keep the bread crust from getting too hard or brown.
*To test the freshness of eggs, place them in a large bowl of cold water. If they float, do not use them.
*Shortening is better to grease pans, as margarine and oil absorb more readily into the dough or batter. Especially bread.
*Cracked eggs may contain bacteria. Do not use.
*To cut biscuits in a hurry, use a metal ice tray divider. Just press into the dough and biscuits will separate at dividing lines when baked.
*Toast the heels of bread and chop in a blender of food processor to make bread crumbs.
*Mix 4 cups flour, 2 teaspoons salt, and 2 tablespoons baking powder, and store in a tightly covered container to make self-rising flour.
*Store nut breads 24 hours before serving. They are better that way.
*To tell the correct temp. for water to not kill yeast, pour the water over your forearm. If you cannot feel either hot or cold, the temp. is just right.
*Too much handling can make your biscuits dry. Or the oven temp. may not have been hot enough.
*Always sift flour before measuring if in doubt.
*You get a finer texture if you use milk when baking bread. Water makes coarser bread.
*Reduce the oven temp. by 25 degrees when baking in a glass pan.