Instructions: HELPFUL TIPS ON BAKING BREAD

The greatest problem people have with bread baking is the yeast. If the liquid added to the yeast is too hot or too cold, it will kill it. With the advent of SAF-instant yeast-this problem is eliminated because there is no need to proof it. The yeast is added to the flour with room temperature water and does not need to be dissolved first in liquid. It is available at specialty stores and by mail order from King Arthur (call 800-827-6836 or see www.kingarthurflour.com).

It is also reassuring to know that if time does not allow you to complete the bread dough risings as specified, its fine to deflate the dough, place it in a bowl and cover it (or wrap it in plastic wrap or a resealable plastic bag) and refrigerate it for several hours, overnight or even for as long as two days before finishing the rising and baking. Optional ingredients such as barley malt and citric acid result in a slightly higher rise. They are available locally at some grocery stores or by mail order from King Arthur Flour (see above).

The recipes here include instructions for baking with baking sheets, but a good quality baking stone and a peel-a wood paddle used to slide the bread onto the stone-are also great aids to the home baker.

Store baked bread at room temperature or in the freezer and defrost to room temperature or reheat it. Do not refrigerate it: The starch in the flour crystallizes when cold.

A sure way to know what is going on inside the bread and ensure that it is fully baked is to insert an instant thermometer into the center. It should read 190F when done.

* High-gluten flour will produce the chewiest bagels, but bread flour will also make a good product. King Arthurs special bread flour results in a better rise for the rye bread.

* Store rye flour and caraway seeds in the refrigerator.

* Allow the water used to make bread dough to sit uncovered overnight to dissipate the chlorine or use bottled water.

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