Measuring Up
Successful baking depends on adding just the right amount of ingredients. Glass measuring cups with a pouring spout are best for liquids. Place on a flat surface, and read at eye level, filling exactly to the line indicated. If you use a liquid measuring cup like this for flour, you'll end up with at least an extra tablespoon per cup. It may not sound like much, but it can make a big difference in the moistness of your baked goods.
Nested metal or plastic cups are best for measuring dry ingredients. Flour settles during storage, so always stir before spooning into a dry measuring cup. Fill to the top, and level with the straight edge of a knife or metal spatula.
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On the Rise
Yeast is actually a living organism that remains dormant until it comes in contact with moisture.
The best way to activate yeast is to mix it with warm water (100°-115°) and a small amount of
sugar. It's important that the water be the right temperature--too hot, and it will kill the
yeast; too cold, and the yeast will remain dormant.
Sugar provides food for the yeast. As it grows, yeast creates gas bubbles that cause the dough to
rise. Salt controls the growth of yeast, strengthening the gluten and preventing the dough from
rising too quickly. Direct contact with salt will kill the dissolved yeast, so always combine
the salt with flour before adding.
To let yeast breads rise, cover the bowl of dough with plastic wrap or a towel, and set in a
draft-free location with a temperature between 80° and 85°.
Quick Bread Techniques
Several different methods are used when mixing the batters for muffins and quick breads, and
each produces a unique texture. Beating softened butter and sugar together until light and
fluffy helps to create the delicate cakelike crumb of Lemon Tea Bread (see recipe on page 150).
Parmesan Cheese Muffins and Whole Wheat Date-Nut Bread (see recipes on page 152) have a coarser,
more breadlike texture. In this method, the liquid and dry ingredients are first stirred
together in separate bowls. Making a well in the center of the dry ingredients creates a space
so the two can be quickly and easily combined without overmixing.
A pastry blender makes fast work of cutting butter or shortening into small pieces and combining
them with flour for light, high-rising Homemade Biscuits (see recipe on page 152). When the dough
is baked in a hot oven, the butter melts, creating tender, flaky layers.
