Tips & Techniques
Step-by-Step Artisan Bread Baking
Nothing makes a house feel more like a home than the aroma of fresh bread baking in the oven. Follow our bread baking expert as she guides you through the simple steps to your very own Artisan bread.
Pancake & Waffle Mixes (5)
Muffins & Crumb Cake (8)
Quick Breads (5)
Cornbread (7)
Bar Mixes (3)
Cookies (5)
Bread Mixes (6)
Cobblers & Crisps (2)
Other Mixes (2)
Use Cold Tap Water
For fluffy pancakes and tender waffles, use cold tap water (55°F-60°F).
Make Perfect Pancakes
Get the perfect size pancake every time by using an ice cream scoop to measure batter.
Storing Left-Over Pancakes and Waffles
Protect leftover pancakes and waffles by storing them in an airtight container. Place in the refrigerator for 2-3 days, or freeze for up to 3 months.Use a Wooden Spoon
Mix the batter just until blended. It is normal for the batter to have a few lumps.Season the Griddle
Use vegetable oil to season your griddle or waffle iron instead of butter or margarine. The milk solids in butter or margarine may cause pancakes and waffles to stick.
Use Fun Paper Liners
For easy clean-up and fun presentation, use paper-liners.
Use Cold Tap Water
For tender muffins, use cool tap water (70ºF-72ºF).
Use a Wooden Spoon
Stir the ingredients until moistened and blended. An electric mixer is not necessary and may even cause the batter to be overmixed.Storing Left-Over Muffins
Protect muffins by storing in an airtight container. Leave at room temperature for 3 days or freeze for up to 3 months.Make Uniform Muffins
Get the perfect size muffin every time by using an ice cream scoop to measure out the batter.Use Batter Right Away
Once the water has been added to the mix, the leavening will be activated. For best quality, use the batter right away.Doneness Test
Check for doneness by touching the muffin top lightly and it will spring back when ready. Or, insert a toothpick near the center. It will be free of batter when baked through.Sticking Muffins
If muffins are sticking to the pan, gently run a plastic knife around the edges before removing them.
Use a Wooden Spoon
Stir the ingredients until moistened and blended. An electric mixer is not necessary and may even cause the batter to be overmixed.
Cool Tap Water
For tender quickbread, use cool tap water (70ºF-72ºF).Use Batter Right Away
Once the water has been added to the mix, the leavening will be activated. For best quality, use the batter right away.Try The Toothpick Test
Check for doneness by inserting a toothpick near the center. It will be free of batter when baked through.Storing Left-Over Quick Bread
Protect quick bread by storing in an airtight container or wrapping securely in plastic wrap. Leave at room temperature for up to 3 days or store in the freezer for up to 3 months.
Try The Toothpick Test
Check for doneness by inserting a toothpick near the center. It will be free of batter when baked through.
Use a Wooden Spoon
Stir the ingredients until moistened and blended. An electric mixer is not necessary and may even cause the batter to be overmixed.
Use Cold Tap Water
For tender corn muffins and cornbread, use cool tap water (70ºF-72ºF).Make Uniform Corn Muffins
Get the perfect size corn muffin every time by using an ice cream scoop to measure out the batter.Use Fun Paper Liners
For easy clean-up and fun presentation, use paper-liners.Use Batter Right Away
Once the water has been added to the mix, the leavening will be activated. For best quality, use the batter right away.Storing Left-Over Muffins And Cornbread
Protect muffins and cornbread by storing in an airtight container or wrapping securily in plastic wrap. Leave at room temperature for up to 3 days or store in the freezer for up to 3 months.
Storing Left-Over Dessert Bars
Protect dessert bars by storing in an airtight container. Keep for up to 3 days at room temperature or in the refrigerator, or freeze for up to 3 months.
Powdered Sugar
Create a fine dusting of powdered sugar over your dessert bars by placing powdered sugar in a mesh tea strainer and tapping the sides gently.Make a Double Batch
Prepare two boxes of mix and combine the batter into a 13x9x2-inch pan. Bake as directed, adding an additional 3-5 minutes.
Make Uniform Cookies
Make uniform cookies in a snap with a mini scoop.
Softened Butter
For cookies with the right amount of spread, use softened butter instead of melted butter. Softened butter indents easily when touched lightly.
Storing Left-Over Cookies
Protect cookies by storing in an airtight container. Leave at room temperature for 3 days or freeze for up to 3 months.Freezing Dough
Bake as many or as few cookies as you like by preparing dough in advance and freezing. Scoop and form the dough into cookies ahead of time and freeze on a cookie sheet to keep them separate. Transfer to an airtight container and return to the freezer for up to 3 months. When ready to bake, place frozen cookie dough 2 inches apart on an ungreased cookie sheet and bake as directed, adding 5 minutes to the bake time.Insulated Cookie Sheets
When using an insulated cookie sheet, increase the oven temperature by 25°F.
Bakery Style Toppings
Glaze formed dough with olive oil and top with fresh or dried herbs or seeds before baking.
Ideal Water Temperature
For bread with optimum volume, use room temperature water (75°F-85°F).Refrigerating Dough
No time to prepare the dough and bake it all in the same day? Make dough through the first rise. Punch dough down and place in a greased bowl. Cover with plastic wrap and store in the refrigerator for up to 3 days. When ready to use, shape the dough as desired and allow to rise until double in size. Refrigerated dough may need more time to rise, about 2 hours.Sticky Dough
Bread dough has a tendency to be sticky. Dust the surface of the dough and your hands with flour, continuing to sprinkle flour over the dough as necessary.Bread Storage
To store bread, cool completely and place in an airtight container. Since the bread does not contain preservatives, it is best to use within 2-3 days.Pan Size
Bread machines have different pan sizes and shapes. To determine the capacity of your machine, fill pan with water and measure quantity in cups. Follow 1 lb instructions if the pan holds less than 11 cups of water or 1 1/2 - 2 lb instructions if the pan holds more than 11 cups of water.Storing Cobblers & Crisps
To store, cool completely and wrap securely in plastic wrap. Keep for up to 3 days at room temperature or in the refrigerator.Make a Double Batch
Prepare two boxes of mix and combine into a 13x9x2-inch pan. Bake as directed for a single batch, adding an additional 3-5 minutes.Storing Left-Over Baked Goods
Protect your freshly baked product by storing in an airtight container or wrapping securily in plastic wrap. Leave at room temperature for up to 3 days or store in the freezer for up to 3 months.Cutting Brownies
For cleaner edges, use a plastic knife instead of a metal knife to cut brownies.
