All About Yeast Breads
Additional Yeast Bread Tips
To freeze rolls:
- Bake and cool completely.
- Place the rolls on foil-wrapped cardboard and seal in a large plastic freezer bag.
- Label and date the bag.
- Freeze for up to 1 month.
Use stale bread for croutons or crumbs.
Using Bread Flour
Bread flour is made from the finest hard spring wheat available and contains more protein strength than all-purpose flour. Its higher protein content gives the dough more structure and allows it to have more elasticity, resulting in loaves with better texture and higher volume.
Bread flour performs well in all yeast bread baking.
Bread flour can be directly substituted in any traditional bread recipe calling for all-purpose flour. When substituting bread flour for all-purpose flour, knead the dough for 10 to 15 minutes, let it rest 15 minutes before shaping, and allow for a slightly longer rise time.
Store bread flour in an airtight container in a cool, dry place. Bread flour should be used within 18 to 24 months of purchase.