Making fluffy loaves of bread is easier than you think.
Our no-fail tips will help you master everything from crusty sourdough to seasonal pumpkin bread.
These breads don’t take as long to prepare and don’t require proofing time.
Credit: Blaine Moats
The ungreased portion allows the bread to maintain its height as it rises.
Test Kitchen Tip:Always grease pans with shortening unless the recipe specifies butter.
Shortening is all fat, but butter has some water, which might cause sticking.
Credit: Blaine Moats
Step 2: Prepare Your Recipe
Combine the ingredients necessary to make your chosen quick bread.
(Ourzucchini breadorpumpkin breadrecipes are favorites.)
If it’s browning too quickly, cover it loosely with foil.
Credit: Blaine Moats
Remove the foil once the baked loaf is placed on a cooling rack.
Test Kitchen Tip:The center is the last part of a quick bread to cook.
Inserta wooden toothpicknear the center; your loaf is done if it comes out clean.
Credit: Andy Lyons
The very center will firm up while the bread is cooling.
Run a spatula or butter knife between the pan sides and the loaf to loosen the loaf.
Invert the pan to remove the baked bread.
Allow quick bread to cool completely before storing in an airtight container or bag.
Head to our highly detailed guide to learn the complete baking process of yeast bread.
Lightly grease the whole pan, even if it’s a nonstick pan.
Once this occurs, the loaf sets up and starts to brown, creating the crust.
Step 4: Check for Doneness
Tap yeast bread lightly with your fingers to test for doneness.
It will sound hollow when it is done.
Yeast breads containing butter and/or sugar often need this step.
Step 2.
Bread Baking Tip:Place a broiler pan on the bottom rack while the oven preheats.
When the pan is hot, carefully add about 1 cup hot tap water.
The steam helps create a crisp, crackly crust.
Step 3.
If using a bread stone, the best oven rack position for baking bread is the middle.
Preheat it for 30 minutes.
Use parchment paper to transfer the dough to the bread stone (leave it on the parchment).
This also helps to give your bread a nice, crisp crust.
Test Kitchen Tip:A bread stone replicates a hearth, especially when used with steam.
Artisanal breads are usually formed into freestyle rounds or loaves, so no loaf pan is used.
Fresh Baked Bread Tools and Tips
Not sure if you have the right bread baking supplies?
But for standard loaves, you’ll want to use a loaf pan.
Standard loaf pan sizes are 9x5-inches and 8x4-inches.
Nonstick pans make it easier to remove the bread and require less fat for greasing.
Heavy-duty, quality aluminum pans will last longer and perform better than less expensive pans.
Glass pans can get too hot and overcook the bottom of your loaf.
If using an inexpensive or glass pan, lower the oven temperature by 25oF.
To avoid errors, preheat your oven to the temperature given in your recipe.
Use an oven thermometer to ensure your oven temperature is accurate.
If needed, adjust the temperature until it’s correct.
Use these new skills and you’ll have professional-looking loaves out of the oven in no time.
After you’ve mastered these bread baking skills, learnhow to make sourdough bread(and the starter!)
Or trybaking a cakeor yourown donutsfor breakfast.
