**Instant Method--Can be used with any recipe--Set aside 1 cup flour from total. Mix remaining flour, sugar, salt, and fast rising yeast in large bowl. Heat liquid ingredients (except eggs) until hot to touch (125 -130 F.). Stir hot liquids into dry mixture Mix in eggs if required. Mix in reserved flour to make soft dough which does not stick to bowl. Knead as directed in recipe. Cover and let rest for 10 minutes Cut and shape into loaves. Place in prepared pans according to recipe. Cover and let rise in warm place until size doubles (30-60minutes) Bake as directed. 
Professional Style Cooking, From a Professional.
Wednesday, 17 August 2011
Instant Method-Bread Making
**Instant Method--Can be used with any recipe--Set aside 1 cup flour from total. Mix remaining flour, sugar, salt, and fast rising yeast in large bowl. Heat liquid ingredients (except eggs) until hot to touch (125 -130 F.). Stir hot liquids into dry mixture Mix in eggs if required. Mix in reserved flour to make soft dough which does not stick to bowl. Knead as directed in recipe. Cover and let rest for 10 minutes Cut and shape into loaves. Place in prepared pans according to recipe. Cover and let rise in warm place until size doubles (30-60minutes) Bake as directed. 
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