No Time? Try This Trick
By Sydney Hill
Yeast breads are unbeatable when it comes to flavor and texture. However, when it comes to time...not so much. They take a lot of time! Homemade bread is just not something you can make on the whim and expect immediate gratification.
And with life these days, it just seems to be busier and busier. I would love to make bread all of the time, but don't have the hours to do it. I'm sure many of you are in the same boat.
However, here are a few helpful hints someone gave me that can speed up the process. It all has to do with proofing the oven and doing the right things to that yummy bread (well, dough). If you're going to cheat on one of the rising times, it's best to do it ON THE FIRST RISING TIME.
Proofing Oven (a.k.a. Speeding-it-up Oven):
- Put boiling water in an oven-safe cereal bowl on the floor of the oven. If you have two ovens, do it in the top (smaller one).
- Turn oven (top one, if applicable) to 175 degrees Fahrenheit
- When oven has heated, TURN OVEN OFF, and put prepared dough (oiled and placed on a greased oven safe plate) in the oven.
- Remove the bowl of water from the oven when done rising. Note: the dough will continue to rise once removed from the oven.
- Use hot tap water when you prepare the breads. Check the temperature of your water, but 120 degrees, though it feels hot, is fine.
- Warm your flour in the microwave before adding it to the recipe. 15 seconds at a time until warm to touch.
- Warm a cold egg from the fridge in hot tap water before cracking into your dough.
- Prepare your oven for proofing before preparing your dough.
- Preheat your baking oven as soon as possible (either at the same time as proofing if you have two, or as soon as you're done proofing if you only have one)
- Use fast rise or instant yeast (for the recipes that call for it)
- Use shortening instead of vegetable oil to prepare pans. It has a higher melting point and acts as a better shield.
Weekly Newsletter Contributer since 2012