The easiest way to prep your baking pan is to use parchment paper.
Cut off a piece of parchment a little longer and wider than your bread pan. If you have another bread pan the same size as the first, lay your parchment paper, centered on top of one bread pan and push the other bread pan down on top of the paper and into the first pan.
Or you can push the parchment down with your fingers, creasing the paper in all four corners and creating a fold that goes in toward the center of each end of the pan.
Pictures Coming Soon!
Dough is Ready!
When your bread dough is ready to go it will be smooth and have a very thick muffin batter like consistency. (Video Coming Soon!)
Once your dough is done mixing (3-5 min), divide the dough evenly between 3 medium pans or 2 large pans.
*For 3 medium loaves, using a kitchen scale, add 1lb 11oz to each bread pan. (Hint: Make sure you tare the scale before adding the dough).
*For large loaves the bread will be a little larger than 2 lbs each.
Then using your spatula, push the dough down, making sure it fills every part of the bread pan and smooth out the top of the dough. If it is too sticky you can get your spatula wet with a small amount of water and smooth the top of the bread.
(Video and Pictures Coming Soon!)
Place your bread in a warm place, I usually put mine on my stove top near the oven vent, cover with a clean tea towel and let it raise for 30-45 minutes.
Activating yeast is pretty simple as long as you follow these simple steps.
*First, if you store your yeast in the fridge or the freezer, take it out and let it come to room temperature, this will take about 30 minutes but is worth the wait.
*Then measure hot water into a liquid measuring cup. The water should be between 110-115℉. If the water is too cold the yeast won’t activate, if it is too hot the yeast will die. I use an instant digital meat thermometer for this step and it works really well.
*Add your yeast to the water and stir it in making sure all of the yeast mixes well and there aren’t any pockets of dry yeast.
*Sprinkle your yeast mixture with a pinch of sugar and let stand for 3-5 minutes. As the yeast grows it will form bubbles on the top of your mixture.
Raised & Ready to Go
Once your bread has risen to about double the amount, place the bread in your preheated oven and Bake at 350℉ for 27-30 minutes.
(Pictures Coming Soon!)
Perfectly Baked Loaf
Kate's Online Bread Class
If you are looking for more help, Kate has an online bread making class where you can watch and learn from Kate.
Picture of actual finished product
Cinnamon Roll Tips
*Raising it Better: Kate's Cinnamon Roll Yeast Method
*Cinnamon Rolls: Detailed Instructions
*Rolling & Cutting: A quick video
*Sign-Up for Kate's Cinnamon Roll Class
Raising it Better: Kate's Cinnamon Roll Yeast Method
For raising perfect yeast follow these instructions.
1. If you store your yeast in the freezer or refrigerator let it come to room temperature before activating (minimum of 30 min.)
2. Activate the yeast in warm water (110-115℉) If possible check the water temperature with a digital meat thermometer. If the water is too hot it will kill the yeast and if it is too cold the yeast won’t grow.
*The recipe doesn’t call for water, just milk. I prefer to decrease the amount of milk by the small amount I use for activating my yeast. It just seems to work out better for me and decreases the chance of there being chunks of dry yeast in my dough as I roll it out. For example if the recipe calls for 1 ⅓ cup Milk and 4 ½ tsp yeast, I would activate the yeast in ⅓ cup water and decrease my milk to only 1 cup.
3. Stir the yeast in the warm water until it is completely mixed in and there are no dry pockets of yeast left. You can also sprinkle a pinch of sugar on top of the water to help the yeast grow.