Supplemental Information

 Traditional Method  Yeast is dissolved separately from other ingredients  Water must be between degrees F

 All ingredients are put together in a mixer bowl  Water should be between degrees F  Mixer increases mixing time and decreases kneading time  There is additional heat added to dough due to the high friction level

 When thawing yeast dough, microwave water 3-5 minutes to increase humidity in the microwave.  The final product will lack a golden brown color as there is no direct heat on the bread  When proofing dough in the microwave, heat the dough for 1 minute on LOW power to increase the temperature in the microwave, as well as the dough

 Allow the dough to sit in the microwave minutes after this.

 All ingredients are put together in the bread machine  Since the machine is designed to make bread, it adjusts the ingredient temperatures on its own  Water is at room temperature when using a bread machine

Too Much Proofing TimeLight Texture Too Little Proofing TimeHeavy Texture Oven Temp. Too HighBurnt edges, doughy center Oven Temp. Too LowDry and crumbly Too Much MoistureCracked top Too Little MoistureDry center Too Little saltHigh volume Too Much saltLow volume, rough top

 Crescent: dough rolled out, cut into triangles, rolled up  Brioche: made using a special fluted pan  Cloverleaf: three small balls are placed in a muffin pan  Braid: considered the most difficult  Parker House: simple folded roll; basic dinner roll

 If you are converting a recipe using whole-wheat flour, or substituting enriched flour with bread flour, keep the following things in mind Bread FlourRegular Flour High GlutenNormal Gluten level Twice as much neededFollow recipe Needs a 2 nd risingJust 1 rising needed

 Oven Spring: the first five minutes of baking; yeast ferments quickly as it is heated until the heat eventually kills it.