When the same yeast dough recipe needs 5 l/2 cups of enriched flour one day and 6 l/2 cups the next time it's made — it's because flours differ from one time of year to another, and one part of the country to another. Humidity can change the amount of flour needed in a recipe, too.>> When freezing homemade bread, be sure to cool thoroughly, then wrap in freezer weight aluminum foil, laminated papers or plastic bags. To thaw, leave bread in freezer wrap and defrost at roan tenperature for about 3 hours. May also be thawed, wrapped, in a 250 to 300 degree oven.>> Never shake or tap the cup while measuring flour. Spoon flour into cup and level off with knife or spatula. >> When preparing yeast doughs, fresh liquid milk, evaporated milk or reconstituted dry milk should be warmed before using. Only unpasteurized milk needs to be scalded and cooled before adding to the flour.

Courtesy of: Nebraska Wheat Division Department of Agriculture Box 94912, Lincoln, NE 68509

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