Instructions: Baking Tips:
1.Consistent Crust
2.Crust Colour

TIP #1 Consistent Crust

Always allow sufficient time for the dough to rise, but do not let it over rise.

Carefully measure your ingredients. Too much flour, or too little sugar or fat, can toughen your crust.

Doughs made with water generally yield a crispier crust than those made with milk.

To soften a crust, brush crust with melted butter as soon as it comes out of the oven.

Cool bread completely, and then place in a plastic bag.

TIP #2 Crust Colour

Aluminum pans reflect rather than transmit heat and can result in a more pale loaf. Try using a baking pan made from something other than aluminum. For a darker, richer colour, brush finished loaves lightly with butter or margarine and return to the oven for 5 to 10 minutes. Position pans in the oven so that they are evenly exposed to the oven temperature, allowing air to circulate between the loaves. Bake on a lower oven rack, unless otherwise directed. If crust is becoming too brown, cover loosely with aluminum foil during the last 10 minutes.

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