| Step 4: Baking! Most bread is baked at 350 degrees for approx 25 minutes. Breads with fillings will take a bit longer. Make sure the oven is preheated. If you have a small oven really try to make sure that you have space between your loaves of bread to allow air to circulate. Even in the newer convection ovens you still want space between the loaves for air circulation. If you want a crisper crust you can spritz the oven with a spray bottle of water (to create steam). You can also put ice cubes in an oven safe bowl in the bottom of your oven. When the ice melts it will create steam. Check the bread after 25 minutes. When you tap on the top of the loaf it should sound "hollow". I also tap on the bottom of | |
the loaf and it too should sound hollow. Take the bread out of the bread pans and let cool on wire racks. Don't leave the bread in the pan or it will become "rubbery". When slicing bread try to use a back and forth sawing action instead of a pushing down motion. Of course you will have some of your fresh hot bread! You may want to make thicker slices when the bread is hot as the cell walls of the bread are fragile until the bread fully cools. Don't bag the bread until it is fully cool or you will get condensation and soggy/rubbery bread in the bag. With fully cooled bread I like to use the crumb tray and fiddle bow knife. The fiddle bow knife will cut perfect "sandwich" slices and the crumb tray will catch the crumbs and prevent them from making a mess all over the counter! Step 5: ENJOY your healthy and wholesome whole grain bread!
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