A few things from a personal chef on the bread....
1. Make sure that the water/milk/liquid you use is WARM not HOT!!! (not more than 100degrees)
2. Use mineral water, NOT distilled water. THe minerals are useed by the yeasties to grow and multiply!
3. Use bread flour for bread.....It has better glutin for a better CRUMB. (If you don't know about that read "THe joy of Cooking"
4. Sugar is counted as a "WET" ingredient in baking. so use it as such.
5. Rise in a warm moist place.
(like the oven....pre heat the oven to 200 deg for 8 minutes with a shallow baking dish of water in the bottom....TURN IT OFF!!!.....Then put the dough in and let rise...)
5. MOST IMPORTANT!!!!! Use NEW_GOOD YEAST!!!! If it is more than a month or twoin the shelf, consider it "old".
proof it in WARM water and sugar until foamy and good....
As far as the chicken goes.....check your oven for correct temp. If it cooks "HOT" your bird will loogk fine but be raw in the middle.
Tip 2...let anything you put in the oven come to ROOM TEMP before baking...Trust me it will be much better for it...
CAPPY COOKING!!!!!!!!!!
www.haleskitchen.com
1. Make sure that the water/milk/liquid you use is WARM not HOT!!! (not more than 100degrees)
2. Use mineral water, NOT distilled water. THe minerals are useed by the yeasties to grow and multiply!
3. Use bread flour for bread.....It has better glutin for a better CRUMB. (If you don't know about that read "THe joy of Cooking"
4. Sugar is counted as a "WET" ingredient in baking. so use it as such.
5. Rise in a warm moist place.
(like the oven....pre heat the oven to 200 deg for 8 minutes with a shallow baking dish of water in the bottom....TURN IT OFF!!!.....Then put the dough in and let rise...)
5. MOST IMPORTANT!!!!! Use NEW_GOOD YEAST!!!! If it is more than a month or twoin the shelf, consider it "old".
proof it in WARM water and sugar until foamy and good....
As far as the chicken goes.....check your oven for correct temp. If it cooks "HOT" your bird will loogk fine but be raw in the middle.
Tip 2...let anything you put in the oven come to ROOM TEMP before baking...Trust me it will be much better for it...
CAPPY COOKING!!!!!!!!!!
www.haleskitchen.com
