Instructions: Psst. The French have a few secrets for making bread taste so good and look so beautiful. Here are some of their secrets: If youre not sure whether your yeast is still fresh, put some in warm water.

It should bubble.

Pinch the ends of a rolled baguette or the bottom of a rounded roll to ensure folds remain tight.

To add moisture and warmth, bring water to a boil and place in a bowl or pot in the oven while bread is rising.

Use olive oil instead of regular vegetable oil when mixing bread dough. It adds flavor to the finished product.

Dough is ready to knead when its silky, smooth and has bubbles beneath the

"skin."
Dough shaped into an elongated loaf must be an even width, or it will not cook evenly.

Master bread-makers dont use flour when they roll out or shape dough.

Properly mixed dough doesnt stick.

Raisins or nuts can bleed into dough and change its color.

Proofing dough twice is time-consuming, but with each proof, dough ferments and becomes more flavorful. Many people skip the first proof, so their bread isnt as flavorful.

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