For a shiny bread crust, brush the top with a mixture of 1 beaten egg and 1 tablespoon of milk before baking.
To glaze the tops of rolls, brush with a mixture of 1 tablespoon sugar and 1/4 cup milk before baking.
For a soft, well-browned but not shiny crust, before baking brush the loaf with a tablespoon of melted butter.
For a crisp, shiny crust, bake the bread for 20 minutes, then remove from the oven and brush with an egg white that has been beaten with a tablespoon of water. Return the bread to the oven to finish baking.
Yeast will last longer than the specified date printed on the packet if kept in the refrigerator, or even longer in the freezer, for up to a year. If you bake a lot, it is wise to purchase larger amounts and freeze. Place in a tightly sealed plastic or glass container and mark the date of purchase. Bring to room temperature before using.
Use nonstick cooking spray to grease the inside of the bowl you’ll be using to raise yeast dough, then spritz the top of the dough itself. This is a much neater method than spreading with oil.
If you’re interrupted in the midst of bread-rising, set the dough in the refrigerator. A long, cool rise develops texture and flavor.
For a slightly browner and crisper crust, brush bread after 20 minutes of baking with a whole egg beaten with a tablespoon of milk.
When making cornbread, substitute a can of cream style corn if you’re out of milk. Not only does it work in a pinch, it also tastes delicious.
Yeast breads are more moist when made with potato water (water in which you have boiled potatoes) than when made with other liquids. The potato water keeps the bread fresh longer and gives it a slightly greater volume, but coarser texture.