You will probably also want to use butter knife to scrape excess cornmeal off bottom and sides of bread as you may not care for taste of cornmeal.

This bread baking secret will work whether you’re baking a batter bread or a rising bread (also called yeast bread). I personally use it for both.

Here is another treasured bread baking secret, this one only for batter breads:

On last ten minutes of its baking time cover bread pan containing batter bread with another bread pan (a steel bread pan works best), and leave it on until bread is finished baking.

This will keep batter bread from burning or becoming too hard on top. You may vary time you leave steel bread pan on according to how your batter bread usually looks when it is finished.

If it is a very dark brown on top and difficult to slice because top is so hard, then 20 minutes will work best. But if it is just a little too hard on top and a little too brown 10 minutes should suffice.

Do not cover bread at all if it usually comes out golden and soft on top after baking is completed.

You may also glaze a batter bread on top with a tablespoon of melted butter mixed with a tablespoon of honey, and sprinkle some flaked coconut or sliced nuts on top of that.

To glaze you start by taking bread out of oven five minutes before required baking time is finished, then spread butter/honey mixture on top of bread, sprinkle on your coconut or chopped nuts and bake for remaining 5 minutes.

Here is another useful bread baking tip for rising breads...

If your bread loaves over rise (say because you were busy and forgot about them), then you can use a pair of scissors to cut off excess sides, being careful not to cut any dough from off of top.

You may then use this excess dough to make rolls. You simply oil a pizza or cookie sheet and form dough into several small balls.

Rise them for another half hour and then bake on 350 degrees Fahrenheit for 15 to 20 minutes or until golden brown.

Do yourself a favor and put these tried and tested bread baking secrets immediately to use in your kitchen, and your family will rave over results.

Whenever you want to make more ice cream just get extract out of freezer and thaw in refrigerator until a few tablespoons or so are thawed, then refreeze rest before it thaws out.

Now I’ll give you my vanilla ice cream recipe, follow instructions carefully and you’ll get wonderful results.

Vanilla Ice Cream

You’ll need: 3 eggs, with egg whites and yolks separated, 1/2 cup honey, 4 cups light cream, and 2 teaspoons vanilla extract.

1. In a medium size bowl beat yolks until smooth. Gradually add honey, beating until well-blended and thick. In a different small bowl beat egg whites until stiff, stir beaten whites in with yolk and honey.

2. Then add cream and egg mixture together in a saucepan, cook on medium heat, stirring constantly for 15 minutes.

3. Stir in vanilla extract, and either process in an ice cream maker or just freeze in a bucket container overnight, stirring ice cream every few hours at first and then allowing ice cream to freeze on its own.

Serve with an ice cream scoop.

This ice cream is rich, creamy, natural, and very healthy I’m sure you’ll enjoy it.