**This post is based on a LIVE Instagram class held on 3/19/20.  To catch more awesome live tutorials, be sure to follow me on Instagram (@outsmar.dinner) and join our Private Facebook group HERE.**

Are you one of the many people  who attempt to make bread at home…and fail…or at least don’t feel like it was worth the time and effort when store-bought bread is so much lighter and fluffier?

I feel you and honestly, it’s totally normal.  Bread making is becoming a lost art, but believe me when I tell you it’s not hard and that when you learn how to do it, you’ll never go back.  I mean why would you?  There’s literally no better smell than homemade bread and nothing that tastes better, or is more comforting, then a freshly-sliced, steaming, right-out-of-the-oven slice of bread with melted butter dripping all through it. You know what I mean?  So TODAY is the day you conquer homemade bread, the day you learn all the insider tips and tricks that will make any bread recipe simply out of this world good.  The kind that will impress mothers-in-law, and leave neighbors wondering how you get it all done…yeah it’s honestly that magical. 

8 Easy Tips for Making any Bread Recipe OUT OF THIS WORLD!

1. MAKE YOUR OWN DOUGH ENHANCER-you could buy the stuff? but why spend extra money on it? All you’ll need is potato flakes (the super cheap kind), white vinegar, and gluten (easily found in the bulk section at Winco). You’ll add 1 Tbsp. gluten for every cup of flour, 1/4 cup potato flakes per loaf, and the same amount of vinegar as yeast you’re using (promise you won’t taste it, but it will help extend the life of your bread.)
2. OR USE BREAD FLOUR: If you’re making white bread products, chances are you could get away with just making this one simple swap: bread flour instead of all-purpose flour.  I get mine in bulk at Costco, or you can mix up your own at home with some all-purpose flour and gluten.
3. SKIP A STEP: most bread recipes will have you do a double rise, pshaw, who’s got time for that?  Skip that initial rise by kneading your dough for 12-15 minutes on a medium speed and then allow it to rest for 10 minutes.  After the dough has rested, shape or roll out as normal.
4. USE POWDERED MILK: you want to know another time sucker for making bread? Scalding milk. BARF. Ain’t nobody got time for that and nobody wants to wash those extra dishes.  Instead you can just use powdered milk (I like to get mine from an LDS Home Storage Center) and skip that scalding step entirely. You’re welcome!
5. SPEAKING OF POWDERED MILK…: if you use it, add it at the very end (on top of the flour), so that it mixes in with the flour before hitting the water, or you’ll get something similar to powdered milk chips in your bread and nobody likes powdered milk that much. 
6. MAKE SURE YOU DON’T ADD IN TOO MUCH FLOUR: A good rule of thumb is to add in the entire amount of flour minus 1/2 cup and then slowly add in that last amount as needed.  As soon as the dough is cleaning the bowl as it needs, you’ve got it made in the shade.  Another test is to, after the dough is done kneading, dip two fingers in the flour and then lightly press into the dough. If they come out clean, you’ve done it right.  After the rest, your dough should feel just like baby’s cheeks.  Nice and soft with a little plump to it.
7. DON’T OVER BAKE YOUR BREAD: yeah…that’s pretty much it, don’t over bake it.  HA HA. You’ll have to play around with baking settings (if you have a convected oven, I wouldn’t use that setting here) and gauging the times recommended for baking.
8. HEAVENLY CRUST: When the bread or rolls come out of the oven, give them a quick rub with butter.  Also, if you want a soft crust, place your still warm bread into your bag and seal. If you like it crusty, then allow it to cool entirely on your counter.

Now I’ve spent the last 12 years perfecting my bread, if you’d like to give it a try (and I highly suggest you do) here are a few of my favorite recipes.  The EZ Whole Wheat Bread is from my book I Can’t Believe It’s Food Storage, available on Amazon.