Use loaf pans of anodized aluminum, darkened metal glass for bread with well-browned crusts.
Shiny cookie sheets or muffin cups produce sweet rolls u tender, golden brown crusts.
Stagger loaf pans on a lower shelf of the oven so they do not touch sides of the oven or each other.
The top of each pan should be level with, or slightly above, the middle of the oven.
If baking round loaves on a cookie sheet, place the sheet on the center rack.
Doneness is determined by tapping the crust. The loaf will have a hollow sound when done.
Remove loaves from pans immediately and place on wire racks away from draft. to cool.
For a shiny, soft crust, brush just-baked loaf with margarine, butter or shortening.
STORING Bread and rolls can be stored in airtight containers in a cool dry place for 5 to 7 days. Refrigerate only in hot, humid weather. Breads can be stored, tightly wrapped in moistureproof or vaporproof material, labeled and dated, in the freezer for 2 to 3 months. To thaw, let stand wrapped at room temperature for 2 to 3 hours.
Source: Betty Crocker's Cookbook, 6th Edition
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