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tenderness, and promoting crust browning and sheen. In fact, eggs enhance crust appearance so effectively that they are often used as a finishing wash or glaze that is brushed on loaves. Be sure to use only "drinking quality" name-brand instant nonfat milk; the particles are finer (facilitating easier incorporation into doughs) and the taste is much cleaner and more appealing than that of discount or generic brands.

Seeds, Nuts, and Dried Fruits— While these additions boost fiber and nutrients, they are even more important in lending character to certain breads by giving them a uniquely appealing appearance, taste, and texture. Sometimes dried fruits and seeds are added during the first rise so they will have plenty of time to plump and soften (or perhaps become chewy), as well as become more digestible. However, where crunchiness is desired, seeds and nuts are added later, either before or after the second rise. In general, when raisins and other dried fruits are added before the first rise, directions call for partially hydrating them by rinsing them under hot water first. This helps ensure that they won't absorb too much moisture and discourage the fermentation and gluten-developing process. This initial partial hydration is often skipped when they are added later, as their gradual plumping during the second rise helps stiffen the dough and ready it for shaping and baking.

Freshness is vital for all these additions: Seeds and nuts are rich in fat, so must be fresh to taste good. And leathery, dried-out raisins, dried cranberries, and such will be tough and tasteless and can even dry out doughs. All these items are usually most economical when purchased in bulk; health food and baking supply stores also turn over their supplies of seeds, nuts, and dried fruits rapidly, which helps to ensure their freshness. Store your purchases airtight and refrigerated.

Troubleshooting Kneadlessly Simple Breads
    Possible Problems, Causes, And Remedies
    The Kneadlessly Simple method is simple and builds in many safeguards, so that most of the problems listed below are very unlikely to occur. But just in case, here are some problems, possible causes, and suggested remedies.

    No Visible Bubbling or Dough Rising and No Yeasty Aroma during the First Rise

Yeast was omitted.

Correct the oversight by combining the yeast with ¼ cup flour, sprinkling it over the dough, then stirring vigorously to incorporate.

Yeast wasn't viable (due to improper or overly long storage or use of "expired" yeast).

Correct the problem by adding yeast from a different, fresher package using the method above.

    Dense, Heavy Loaf or Insufficient or Extremely Slow Rising

Yeast near or past its expiration date.

Yeast organisms gradually lose potency and eventually die. Even "unexpired" but improperly stored yeast may no longer be fully active and potent, so don't take a chance on it. (Once a yeast packet has been opened, it should be placed in an airtight container, refrigerated, and used within 3 months.)

Insufficient amount of yeast was added by mistake.

Be sure you use the right measure from your set of measuring spoons. Measure out the yeast by overfilling the appropriate spoon (or spoons) and sweeping across the top until the quantity is level.

Excessive quantities of yeast-inhibiting ingredients were incorporated into dough.

Even relatively small quantities of certain spices, herbs, salt, and other ingredients can hinder yeast activity, so resist the impulse to change amounts of recipe seasonings.

Unexpectedly large amounts of whole grains, fat, sugar, and/or salt were incorporated.

Kneadlessly Simple recipes call for the right amount of yeast to accommodate these yeast-inhibiting ingredients, but if substitutions are made, proportions can be off and cause poor rising.

Rising took place at a very chilly room temperature and/or the dough contained colder than normal ingredients.

If the room or ingredients are unusually cold, factor this in,