Bread

Use potato water to make yeast breads. The potato water keeps the bread fresh longer and gives it a slightly greater volume, but coarser texture.

Biscuits will split open more easily if the dough is rolled thin and folded over once before cutting.

Use bread flour when making bread. The starch content of all purpose flour in the South is geared toward making biscuits, not bread.

If making bread with whole wheat flour or rye flour, add 1 Tablespoon of vital gluten to the flour to enhance the rising. Whole wheat flour and rye flour are low in gluten.

To keep toast from becoming soggy, allow to cool slightly in the toaster, or serve on a toast rack.

When making Yorkshire pudding, place the Yorkshire pudding pan on the top rack of the oven and place a cookie sheet on the bottom rack directly under it. This results in a puffier Yorkshire pudding.

Allow yeast dough (such as bread) to rise in an oven that was heated for 1 minute and 15 seconds.

Click here to learn how to take an ordinary kitchen towel and fold it into a towel bread basket.