Substitutions
You think you have it but you don't. Who wants to run to the store? Dig around in the pantry and find a substitute!
- Rapid Rise yeast can be substituted for regular yeast in an equal amount and the dough will only need to rise once.
- Baking with bread flour is best but a good all-purpose flour works fine.
- Out of whole wheat flour? Add 2 Tablespoons wheat germ to 7/8 cup all-purpose flour.
- Corn syrup can be substitued for honey in an equal amount.
- No corn syrup or honey? Mix 1 1/4 cups white sugar and 1/3 cup water.
- Substitute milk for water and get a completely different and yummy bread.
Kneading stretches the dough and develops the gluten. It also helps to uniformly distribute the gases that are the byproduct of the yeast's metabolism. Turn out bread dough onto a well floured surface. Fold the far edge up and towards you pressing it into the dough with the heal of your hand. Continue doing this until the dough feels firmer and stretches smoothly.