Dakota Notebook


Loretta SorensenLove your bread machine but unhappy with the loaves of bread it produces? I have good news!

Photo Courtesy of Getty Images

Making one change to your dough prep method will give you beautiful loaves of your dreams – time after time after time!

The change? Use a digital thermometer to warm your recipe liquid to a range between 105 and 110 degrees Fahrenheit. This is the temperature range in which yeast thrives. Hotter than 115 degrees and the yeast will die. Colder than 95 degrees and it won’t activate.

Photo Courtesy of Getty Images


If you implement this one step in your baking method, your bread will rise so well you will hardly believe your eyes!


What other tweaks can you make to your method/recipe to get better results? Here are a few:
  1. The ideal sized bread pan is 8.5 x 4.5. A 9 x 5 pan will work, but larger pans will cause the bread to spread out rather than raise.
  2. Coat your pan well with a non-stick product such as aerosol non-stick spray, butter, olive oil, etc. You might also use a commercial paper insert to prevent sticking.
  3. I tried parchment paper to line my entire pan and found it doesn’t fit into the corners of the pan, and it distorted the shape on the bottom of the bread. You could use parchment paper just on the bottom of the bread pan if sticking is an issue.
  4. Avoid glass pans to bake your bread as the loaf is prone to sticking to the pan once its baked.
  5. Aluminized loaf pans are my favorite bread pan type because they’re heavy and bake dough evenly. Those with a corrugated design aid release of baked bread and hold up to longtime use.

More Tips:

  1. Once your bread dough starts mixing in the bread machine, you can open the lid to check the dough consistency. If it seems too sticky or too dry you can add flour or a bit of liquid at this point to resolve either issue.
  2. You can raise the bread machine lid to peek at your dough any time through the mixing/kneading process. Just make sure the machine resumes its cycle after you close the lid.
  3. Your bread machine canister will keep your bread dough warm as it rises – this is a great thing as it helps the yeast keep working to produce that high rise that’s so beautiful to see on your finished loaf! It also makes the final product softer and more tempting to eat!
  4. You can bake the bread in your machine or place it in a bread pan to bake it in the oven. Either way, keeping the dough in an environment that’s at least 80 degrees (F) and not more than 100 degrees (F) will support yeast activity.
  5. If you bake the dough in your bread machine, you have the option of taking the dough out momentarily to remove the bread machine paddle. It’s frustrating to have the paddle stuck in the bottom of the loaf.


Happy baking!!


 Control your dough's temperature
Photo Courtesy of Loretta Sorenson

Grind Your Own Whole Grain Flour

Loretta SorensenNow that you have the list of tools, details about the method and the bread recipe, you're all set to bake some of your best bread ever! And if you'd like to go a step further, you can try your hand at grinding your own grain, right in your kitchen!

This has been a goal of mine for a long time. At the beginning, I envisioned a large grain mill that I had to somehow squeeze into my back room because it would take up so much room.

I also stressed about how I would ever afford a top notch grain mill. They cost several hundred dollars.

Much to my surprise I found that I already owned an appliance that would grind my grain beautifully: my Vitamix blender. From the research that I've done, not just any blender will grind wheat berries in a satisfactory manner. It will have to be a high speed appliance.

If you own a major stand mixer (i.e. Kitchenaide), you could likely purchase a grain mill attachment. Check out all your options, but know for sure that you don't have to own a $500+ grain mill to grind your own grains.

There are numerous options for obtaining wheat berries (including growing your own). A search for wheat berries will give you plenty of options.

Because I prefer sprouted wheat berries (they are easier to digest), I buy them from To Your Health Sprouted Flour Company. I'll elaborate on sprouted grains in my next blog.

Wherever you purchase them, keep them refrigerated or frozen because they will quickly become rancid if you don't. The wheat germ in the berries contain oil, which isn't the case with white flour because the wheat germ has been removed.

Once you have the berries, you'll want to grind your flour before you're ready to prepare your bread dough. You could easily grind all your berries at one time; just make sure you refrigerate the flour.

If you plan to grind just enough for one loaf, grind one cup of berries for each cup of flour you'll need. You will end up with some extra flour, but that's better than not having enough. I refrigerate or freeze the extra flour until I need it.

If you're using a blender to grind your flour, you'll be pleasantly surprised to see how little time it takes to grind a cup of berries — maybe two minutes.

Just how fine you grind the flour is up to you. You probably don't want it too coarse because any bigger pieces of berry will be rather chewy in your bread. If you're working with a low power blender or grinder, you could use a sifter to sort out the biggest pieces of grain and obtain a finer grind by putting bigger pieces back into the blender until they're ground to the desired fineness.

Even if you use a regular grain mill or blender like the VitaMix (you do need the dry container), you can sift the flour if you want to. I don't sift mine because I don't mind a somewhat chewy consistency.

In measuring your whole wheat flours, you may want to consider weighing them to ensure greater accuracy of amounts. We tend to pack flour when we measure it, which can result in a heavy, dry, unsatisfactory bread.

One of the benefits of grinding your own grain is freshness; I've found a definite taste advantage. Depending on where you purchase your berries (organic and sprouted are more expensive), you may or may not save money by grinding grain. However, there's no significant cost involved in grinding your own grain.

If this is one element of bread baking that holds no interest for you — at least for the moment — you can still produce out-of-this-world delicious bread loaves with the whole grain flour you purchase. Make sure it's fresh and keep it refrigerated or frozen to preserve the wheat germ oil quality.

Happy baking!

grind whole grain flour

Loretta Sorensen makes her home in eastern South Dakota. Read more about her and her family's draft horses and hobby farm experiences at www.ourdakotahorsetales.com. And if you're loving this home-made bread tutorial, watch for the release of her "Bread Maker's Primer" in October 2018.

Photo property of Loretta Sorensen.

Light, Tasty 100 Percent Homemade Whole Wheat Bread? Yes, You Can!

Loretta SorensenIf you're tired of making brick-like whole wheat loaves of bread, I have good news for you! Here is a recipe and a method which will give you the light, tasty, whole wheat loaf you've been dreaming about.

If you've struggled with producing quality home-made bread, I recommend you review my previous posts about the proper tools and method necessary to consistently making a satisfactory loaf of bread. Find the initial one here: https://www.grit.com/food/recipes/homemade-bread-101-zb0z1804

With this recipe, you can use any type of 100 percent whole wheat flour (I prefer organic) or even grind your own flour from wheat berries. In my next blog I'll talk about how to use sprouted wheat flour and berries and the benefits of the sprouted wheat.

If you're already using sprouted wheat or sprouted wheat berries, those products work just fine with this recipe.

If you don't have a bread machine, you can still make this bread. However, the rise of the loaf and the texture of the bread is likely to be heavier than if you use a bread machine for the mixing and kneading. If mixing and kneading by hand, be sure to do so very thoroughly. For making the bread without a machine, see the instructions for the final rise.


  • 2-3 quart mixing bowl
  • 2-cup measuring utensil
  • Tablespoon
  • Measuring cups, from 1/4-cup size on up to 1-cup
  • Whisk or fork
  • Digital thermometer
  • Bread machine
  • Bread pan
  • Butter, oil or no-stick spray to coat bread pan


  • 1-1/4 cups water, ranging from 105 to 109 degrees Fahrenheit
  • 1-1/2 teaspoons yeast
  • 1/4 cup sugar, honey or maple syrup
  • 1 Tablespoon gluten
  • 3-1/2 to 3-3/4 cup 100 percent whole wheat flour
  • 1-1/2 teaspoons salt (recommend Himalayan pink salt)
  • 2 Tablespoons of melted butter or oil


  1. If necessary (typically during the winter months), use hot tap water to heat your 2-cup measuring utensil and bread machine pan before preparing your bread dough. This usually takes 4-5 minutes once the hot water is placed in the utensil. Once the measuring cup and pan have been warmed, pour the water out.
  2. Place 1-1/4 cups of hot tap water in 2-cup measuring utensil. Use a digital thermometer to test the water's temperature. If it's too cold, it can be heated to the proper temperature. If it's too warm, allow it to sit at room temperature until it reaches the 105-109 degree temperature range.
  3. If you're using refrigerated syrup or honey, check the water's temperature again before adding yeast to the water. If it's too cold, heat it to the appropriate temperature (105-109 degrees); if too hot, allow it to cool for a few minutes.
  4. Once the water temperature is in the appropriate range, dissolve the yeast (by stirring) in the water. Allow the yeast mixture to rest for 5-7 minutes. It will form a "head" to indicate that the yeast is activated.
  5. In large mixing bowl, measure flour, gluten and salt. Sift all the ingredients together using a whisk or a fork.
  6. If using butter, melt it just till it's soft enough to easily blend into the bread dough.
  7. If you're using a bread machine, pour out the warm water used to heat the bread machine pan. Carefully pour the yeast mixture into the pan. Slowly add the flour mixture. Pour the oil or melted butter on top of the flour. Select your machine settings and start the mixing/kneading process (See instructions below if mixing by hand).
  8. Once the initial kneading/mixing is complete, allow the dough to rest in the bread machine pan until the second kneading cycle is completed.
  9. Once the second kneading cycle is done, gently place the dough into a coated bread pan, cover it and place it in a warm area (I use my oven, which I heat to 100 degrees) for 30-45 minutes as the dough raises.
  10. Once the dough is raised, remove it from the oven. Leave the cover on the bread dough. Heat the oven to 350 degrees. Once the oven is ready, remove the cover from the bread dough and place it in the 350-degree oven. Bake it for 30-45 minutes until the crust is nicely browned. Remove from the oven and place on a cooling rack. Try to give it some time to cool before you cut any slices!
  11. Store the bread in a plastic bag. In summer, homemade bread quickly spoils and should be refrigerated once it's cooled.
  12. Once the dough has doubled in size, gently press the air out of it and knead again for 10-15 minutes. Place the kneaded dough into a coated bread pan, cover the dough and set the pan in a warm area (I use my oven heated to 100 degrees) and allow the bread to raise for 30-45 minutes. Once the dough has raised, heat your oven to 350 degrees. Remove the covering from the pan and place the bread dough into the oven, baking it for 30-45 minutes, until the crust is nicely browned.
  13. After removing it from the oven, place the baked dough on a cooling rack. Allow it to cool at least 15 minutes before slicing. Store the bread in a plastic bag. In summer, home-made bread quickly spoils and should be refrigerated once it's cooled.

Mixing by hand:

  1. If you're mixing this dough by hand, slowly add the yeast mixture to the flour, stirring as you go until all the yeast mixture is added.
  2. Add the butter or oil and mix.
  3. Knead the dough 10-15 minutes. Place in a coated bowl/pan in a warm location (85-100 degrees) for the first rise.

homemade wheat bread
Photo property of Loretta Sorensen.

Let the Bread Machine Kneading Begin!

Loretta SorensenUntil recently, I never spent much time using or learning about a bread machine. In fact, for years, I didn't have one. The first one, a gift from my family, spent most of its time inside the cupboard. I wasn't at all impressed with it.

In recent years I attempted to regularly make homemade bread, but the results were inconsistent and even the best loaves were so-so. A few were light and airy, but most raised very little and had the texture of a brick.

Still, the desire to make my own bread waned but never disappeared, popping up on my radar again when I was working to keep processed and boxed food out of my cupboard.

This time, after hearing a friend talk about her bread machine experiences, I purchased a bread machine, in December, a time when weather conditions often kept me and my husband confined to our home. I had plenty of time to "play" with the machine.

If the only recipes you've ever tried in a bread machine are those that came with the machine, you're really missing out. I attempted several loaves with the "dump it all in" method, but results were disappointing.

After nearly a dozen tries, I came up with a method that allows you to quickly and easily mix, raise and bake bread dough, with consistently delicious results. I have not purchased bread since I bought the machine.

The reason the bread machine is like a right hand helper to me is the kneading. My bread machine has two 15-minute kneading cycles. Even if I was ambitious enough and had enough time to knead my dough that long, I couldn't do the thorough job the machine does. It has become my irreplaceable baking partner when it comes to making bread!

I also searched hundreds of websites for easy, delicious bread recipes.

In recent years I've found helpful instructions and tasty recipes at King Arthur Flour, and that's where I found my go-to bread machine recipe. This is their recipe with my instructions. When you use their bread flour (or at least some brand of bread flour) you will produce the lightest, tastiest bread that looks almost too beautiful to eat!

My keys to successfully baking bread include:

  • Use fresh ingredients.
  • Get liquid ingredients to a temperature range between 95- and 105-degrees Fahrenheit.
  • Keep all equipment warm to maintain dough temperature.
  • Use a machine to knead the dough.

The original instructions for this bread called for adding all ingredients to the machine — as most bread machine recipes do. However, my greatest loaves have been produced when I wove in some old-time bread-baking steps. And it doesn't take that much time. I can prepare all the ingredients and slip my freshly-baked bread out of the oven in just over 2 hours. You can too!

You'll find King Arthur's recipe here:

The recipe's 1-1/2 to 2-pound loaf calls for:

  • 1 cup lukewarm water
  • 1/3 cup lukewarm milk
  • 3 tablespoons butter
  • 3-3/4 cups King Arthur Unbleached All-Purpose Flour (I always use King Arthur Bread Flour, but that's optional)
  • 3 tablespoons sugar
  • 1-1/2 teaspoons salt
  • 1-1/2 teaspoons active dry yeast or instant yeast (I use instant)

My method:

  1. Measure the 1 cup of water — very hot tap water — into a 2- or 3-cup utensil. Add the milk. Add the sugar, stirring to dissolve and blend all ingredients well.
  2. Using a digital thermometer, test the temperature of the water-milk-sugar mixture; you want it to be between 95 and 105 degrees Fahrenheit. If it's too hot, allow it to cool to the right temperature before stirring in the yeast. If it's too cold, I pour it into a pan and heat it up — it won't take much heat to get it to the right temperature range.
  3. Once the liquids are in the right temperature range, stir in the yeast until the majority of it is dissolved. Set the mixture aside. The yeast will begin to work, creating a foamy cap on the liquid.
  4. Measure all the flour into a bowl/measuring cup. Add the salt to the flour and stir to blend it in.
  5. Slowly melt the butter. I melt mine on the stove top because I'm not a fan of microwaves, but suit yourself with this.
  6. Be sure your bread machine pan has been warmed — especially when outside temperatures are cold.
  7. Once you see the foamy cap on the yeast mixture, use a spatula to pour it into the bread machine pan. Carefully add the flour to the bread machine pan. Finally, add the butter, using a spatula to ensure you get the full measure. You probably could pour the butter into the yeast mixture; my best results have come from adding it last.
  8. Start the machine. It will mix and knead the dough, allow it to rest, then knead it again. My machine takes about 40 minutes to complete two kneading cycles. At the end of the second cycle, I remove the dough from the pan (it might be a little sticky so butter your hands), place it in my oven, cover it with a tea towel and allow it to raise for about 30 minutes. Baking time (at 350 degrees) takes about 40 minutes. Remove it from the oven, and place it on a cooling rack. It's best to allow it to cool for about 5 minutes before you cut any slices, but you may not be able to wait that long!

Eating the fresh-baked loaf — doesn't take long at all!

My bread machine — a Hamilton Beach model — is very simple and cost around $50. If you have an old model bread machine, as long as it kneads the dough well, it should work just fine. You don't necessarily need to bake it in the machine.

Coming up next: a recipe (my own) for the tastiest 100 percent whole wheat bread ever!


Loretta Sorensen makes her home in eastern South Dakota. Read more about her and her family's draft horses and hobby farm experiences at www.ourdakotahorsetales.com. And if you're loving this homemade bread tutorial, watch for the release of "Bread Maker's Primer" in October 2018.

Bread Baking Tools

Loretta SorensenI'll never part with this lovely vintage crockery bowl my great Aunt Mary used every time she mixed and raised her bread dough. But when I'm making bread, this lovely bowl is usually safely tucked inside my cupboard. That's because I've learned that a bread machine is far more efficient than I when it comes to mixing and kneading dough.

Although it goes against the old-fashioned side of me to use a bread machine, every time I slide that beautiful, perfect, tasty loaf of bread out of my oven I know I've made the right choice. A mixer with dough hooks may do a great job with mixing and kneading bread dough, too. However, keeping that dough at a consistent temperature is more challenging outside a bread machine pan.

My tools include: bread machine, 2-cup glass measuring cup (to mix and start yeast), large mixing bowl to measure all dry ingredients, fork to blend dry ingredients, measuring cups (to match all the measurements called for in my recipe) and measuring spoons. I also use a couple small mixing spoons and at least one spatula to help thoroughly clear measuring cups of their contents.

bread baking tools
Photo property of Loretta Sorensen.

I generally measure flour and salt into the mixing bowl and set it aside. No need to warm the flour, however, if you store your flour in the freezer or refrigerator, it's advisable to allow it to sit out overnight at room temperature.

When outdoor temperatures are cold, I use hot tap water to warm the bread machine pan and glass measuring cup. I fill the bread machine pan at least half full and set it aside and let the measuring cup warm up about 5 minutes. I discard the water used to warm utensils and proceed with recipe directions, using hot tap water mixed with the remaining liquids.

Refrigerated liquids (milk, maple syrup, etc.) typically bring the water temperature to 110 or 105 degrees Fahrenheit. I then add 3 tablespoons of sugar and stir the ingredients well to help dissolve the sugar.

At this point I use a digital thermometer to check the temperature of the liquid. If you don't have a digital thermometer, I highly recommend that you invest in one. There are brands that cost under $5. Since the temperature range of your dough is so critical to the success of the bread itself, it's well worth the cost of buying the thermometer.

If the liquid is too hot, it will kill the yeast, so inexperienced elbows and fingertips just aren't accurate enough to ensure baking success! If your liquid is too warm, you can use a cold spoon to stir it again and help reduce the temperature. You can also simply allow it to sit at room temperature until it cools. Don't add any additional liquid as this will mess up your recipe.

Once the liquid reaches the proper temperature range, it's time to add the yeast, stir it to help dissolve it (not absolutely necessary but always my habit), then allow it to sit and start "working." It will feed on the sugar and produce a foam on the top. Allow it to sit for approximately 5 minutes.

A couple minutes before it's ready, pour the water out of your bread machine pan. Once the yeast mixture is ready, pour it into the bread machine pan.

Most bread recipes call for some kind of fat — butter or oil. This can be added to the yeast mixture once it's in the bread machine. Gently add the flour/salt mixture, set and start your machine.

I find the bread machine to be a great tool for both the mixing, kneading and first rise. Mixing and kneading is thorough and the temperature remains consistent so the dough temperature is constant.

First rise times will vary according to your bread machine operation. My machine mixes and kneads, rests 25 minutes, then kneads a second time for 15 minutes. Once your machine completes the second kneading, it will be time to place your dough into a bread pan and set it in a warm, humid area for the second rise.

Winter or summer, I heat my oven to 100 degrees, fill my bread pan with hot water to warm it up, and complete all this before the kneading process is finished. When my pan is warmed, I pour the water out, dry the pan, then spray it with non-stick aerosol. It's ready for the dough. You may want to butter or oil your hands to handle your dough if it's a bit sticky.

GENTLY shape it so it stretches across the pan lengthwise. Set it into the oven and place a towel over the top to help keep the dough moist during the rise. Make sure the towel is loose so the dough can rise up above the pan. Rising time should take between 30 and 45 minutes.

Once your rise is complete, carefully remove your pan from the oven, set it in a warm area with no drafts and leave the towel on it till your oven is heated to 350 degrees. This is your baking temperature.

Once the oven is ready, remove the towel, GENTLY place the pan in the oven and bake for 30-45 minutes. After the crust is thoroughly browned, remove the bread from the oven, slip it out of the pan onto a cooling rack and be prepared to be delighted!

Loretta Sorensen makes her home in eastern South Dakota. Read more about her and her family's draft horses and hobby farm experiences at www.ourdakotahorsetales.com. And if you're loving this home-made bread tutorial, watch for the release of "Bread Maker's Primer" in October 2018.

Keep the Heat on!

Loretta SorensenDakota winters are cold — cold — cold!

Those penetrating cold temperatures probably foiled many of my early bread-baking efforts because bread dough rises quickly if it's at an optimum temperature — somewhere around 100 degrees Fahrenheit. At room temperature, the rise can take as much as four hours.

If you're in no hurry to bake the dough once it's ready for the second rise, you might consider placing it in the refrigerator overnight. Your pan must be covered to help keep the dough moist, but not restrict the rise, which should be perfected after about 8 hours.

Keeping your bread ingredients at a consistent temperature range between 90 and 100 degrees — from start to baking point — will coax yeast to accelerate within 30 to 45 minutes, producing that beautiful, domed-shaped loaf!

For my most successful bread-baking efforts, I started with the ideal temperature range when I start mixing ingredients. Some bread recipes advise using lukewarm liquids to aid a speedy rise. I've found the term "lukewarm" to be too vague. I've also found that putting lukewarm liquid into a very cold glass measuring cup quickly reduces the liquid's temperature, slowing yeast action.

My process to keep my fragile dough between 90 and 100 degrees farenheit from start to finish includes using hot tap water to warm the bread machine pan and measuring cup that holds my yeast mixture. I give the hot water about 5 minutes to warm the measuring cup, then pour it out.

I use very hot tap water for the water my recipe calls for because its temperature will cool when I add refrigerated milk or maple syrup.

Once I've added all the liquid ingredients to the measuring cup, I use a digital thermometer to verify the temperature. If it's between 90 and 100 degrees, I add the yeast, stirring it to help it dissolve. The mixture then sits for 7-10 minutes until a foamy layer at the top indicates that my yeast is hard at work.

Now it's time to pour the water out of the bread machine pan and add the yeast mixture. I gently pour in the fat the recipe requires (oil, butter, etc.) and then spoon the flour on top of it all. Once I plug the machine in, the bread is in good "hands" for about 40 minutes, until it's time for the second kneading.

And thorough kneading is the reason I love my bread machine and see such satisfactory results coming from my oven. My bread machine kneads the dough for 15 minutes, all the while keeping it at the desired temperature range of 90 to 100 degrees. That stimulates the gluten that works with yeast to create tender, fluffy bread that looks almost too good to eat!

After the final kneading, the dough goes into my pan, which (you guessed it!) has been warmed up with hot tap water. I toss the water, dry the pan and use non-stick aerosol to spray it. I gently stretch the dough to fill the pan lengthways, then cover it with a towel and slip it into my oven, which has been warmed to? 100 degrees!

It will take 30 to 45 minutes for my loaf to rise up over the sides of the bread pan. While I wait for my oven to warm to 350 degrees farenheit, I keep the towel on the bread and sit it on top of the oven so it's still in a fairly warm environment.

After baking, my family and I indulge in this aromatic, healthy, homemade delight

bread machine

Loretta Sorensen makes her home in eastern South Dakota. Read more about her and her family's draft horses and hobby farm experiences at www.ourdakotahorsetales.com. And if you're loving this homemade bread tutorial, watch for the release of "Bread Maker's Primer" in October 2018.

Photos property of Loretta Sorensen.

Bread Pan Basics

Loretta SorensenMany folks bake bread for both the nutrition and freshness and the money saved by not purchasing bread.

I was in that camp when I started, which explains why I used the loaf pans I had on hand. And that helps me understand some of my bread-baking flops.

What I have learned over time is that, ideally, bread pans measure 8-1/2 inches long and 4-1/2 inches wide.

The reason is that when your bread rises, you want it to go up, not out. Loaf pans longer and wider than this ideal will affect the rise of your home baked bread. That wide loaf may not fit into your toaster very well either!

An important step in preparing your pan before you put dough in it is warming the pan so it supports continued rising. This is especially important if you live in areas where winter temperatures are frigid. In summer I sometimes don't need to warm the pan because our outdoor temps are so high everything in the house is already 90+ degrees!

In an earlier post I recommended aluminized baking pans. One of the reasons for this is the corrugated feature of the pan, which makes it so much easier to slip your baked loaf out of the pan with zero sticking.

My earliest bread baking attempts involved baking in glass pans. It was so fun to see the bread raise, be able to view the browning crust from top to bottom, and keep an eye on the process from start to finish.

However, those wonderful rewards were often crushed when my well-greased glass pan refused to let go of that beautiful loaf! It never failed that the pan managed to cling to a big bite of either the bottom of the loaf, one side, or both.

So I really discourage you from using glass pans, unless you use parchment paper to keep the loaf from stubbornly sticking to the pan. If you do use parchment, be sure to securely press it into the corners of your pan so your loaf finishes with a nice square bottom. You can also cut a piece of parchment that simply fits into the bottom of the pan. A sharp knife can pry the baked loaf loose if it sticks to the sides of the pan.

Another reason I like the aluminized pans is even heating and a lifetime warranty. They do cost more but will give the best service.

I do use a spray non-stick product on my pan right before I place the dough into it. And if you're using a metal pan or other type of loaf pan for your bread, by all means use the non-stick coating or butter, lard, parchment — something that will make it easy to slip the baked loaf out onto a cooling rack once it's baked.

If you're making dinner rolls or buns with your dough, pan size isn't as critical. Although your buns will rise higher if they're in a pan that squeezes them together a bit.

bread pan
Photo property of Loretta Sorensen.

Up next: Preparing your bread baking tools.

Loretta Sorensen makes her home in eastern South Dakota. Read more about her and her family's draft horses and hobby farm experiences at www.ourdakotahorsetales.com. And if you're loving this homemade bread tutorial, watch for the release of "Bread Maker's Primer" in October 2018.

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