Cooking Tip

Bread Basics

• Most breads freeze beautifully. So if you are cooking for one or two, you can serve half a loaf and freeze the other half for later.
• Instead of rolling out biscuit dough with a rolling pin, form the dough into a 2-inch diameter log. Then just cut off slices and bake as usual.
• Enhance the flavor of quick breads by storing them overnight before slicing and serving.
• To help prevent sogginess of hot sandwiches, place a paper towel under the bread while microwave heating.
• Keep fresh-from-the-oven dinner rolls warmer longer by lining the bread basket with aluminum foil and covering it with a napkin.
• To "glue" seeds on home baked bread, use a double dose of egg white wash. Before baking, brush the risen dough with egg white and top wit h the seeds. Then five minutes before the bread is done, brush it with egg whtie again and finish baking. The seeds stick (even when sliced) and the bread shines.
• For soft, shiny crust on bread, brush loaves with margarine or butter before baking.
• For glossy, crispy crust, brush before baking with milk, water, or beaten egg.