1 Use loaf pans of anodized aluminum, darkened metal glass for bread with well-browned crusts.
2 Shiny cookie sheets or muffin cups produce sweet rolls u tender, golden brown crusts.
3 Stagger loaf pans on a lower shelf of the oven so they do not touch sides of the oven or each other.
4 The top of each pan should be level with, or slightly above, the middle of the oven.
5 If baking round loaves on a cookie sheet, place the sheet on the center rack.
6 Doneness is determined by tapping the crust.
7 The loaf will have a hollow sound when done.
8 Remove loaves from pans immediately and place on wire racks away from draft.
9 To cool.
10 For a shiny, soft crust, brush just-baked loaf with margarine, butter or shortening.
11 Storing bread and rolls can be stored in airtight containers in a cool dry place for 5 to 7 days.
12 Refrigerate only in hot, humid weather.
13 Breads can be stored, tightly wrapped in moistureproof or vaporproof material, labeled and dated, in the freezer for 2 to 3 months.
14 To thaw, let stand wrapped at room temperature for 2 to 3 hours.