It's possible to trade profitably on the Forex, the nearly $2 trillion worldwide currency exchange market. But the odds are against you, even more so if you don't prepare and plan your trades. According to a 2014 Bloomberg report, several analyses of retail Forex trading, including one by the National Futures Association (NFA), the industry's regulatory body, concluded that more than two out of three Forex traders lose money. This suggests that self-education and caution are recommended. Here are some approaches that may improve your odds of taking a profit. Prepare Before You Begin Trading Because the Forex market is highly leveraged -- as much as 50 to 1 -- it can have the same appeal as buying a lottery ticket: some small chance of making a killing. This, however, isn't trading; it's gambling, with the odds long against you. A better way of entering the Forex market is to carefully prepare. Beginning with a practice account is helpful and risk-free. While you're trading in your practice account, read the most frequently recommended Forex trading books, among them Currency Forecasting: A Guide to Fundamental and Technical Models of Exchange Rate Determination, by Michael R. Rosenberg is short, not too sweet and highly admired introduction to the Forex market. Forex Strategies: Best Forex Strategies for High Profits and Reduced Risk, by Matthew Maybury is an excellent introduction to Forex trading. The Little Book of Currency Trading: How to Make Big Profits in the World of Forex, by Kathy Lien is another concise introduction that has stood the test of time. All three are available on Amazon. Rosenberg's book, unfortunately, is pricey, but it's widely available in public libraries. "Trading in the Zone: Master the Market with Confidence, Discipline and a Winning Attitude," by Mark Douglas is another good book that's available on Amazon, and, again, somewhat pricey, although the Kindle edition is not. Use the information gained from your reading to plan your trades before plunging in. The more you change your plan, the more you end up in trouble and the less likely that elusive forex profit will end up in your pocket. Diversify and Limit Your Risks Two strategies that belong in every trader's arsenal are: Diversification: Traders who execute many small traders, particularly in different markets where the correlation between markets is low, have a better chance of making a profit. Putting all your money in one big trade is always a bad idea. Familiarize yourself with ways guaranteeing a profit on an already profitable order, such as a trailing stop, and of limiting losses using stop and limit orders. These strategies and more are covered in the recommended books. Novice traders often make the mistake of concentrating on how to win; it's even more important to understand how to limit your losses. Be Patient Forex traders, particularly beginners, are prone to getting nervous if a trade does not go their way immediately, or if the trade goes into a little profit they get itchy to pull the plug and walk away with a small profit that could have been a significant profit with little downside risk using appropriate risk reduction strategies. In "On Any Given Sunday," Al Pacino reminds us that "football is a game of inches." That's a winning attitude in the Forex market as well. Remember that you are going to win some trades and lose others. Take satisfaction in the accumulation of a few more wins than losses. Over time, that could make you rich!


This is á clássic white breád recipe, ánd so eásy! The loáves báke up incredibly táll, soft ánd fluffy… the perfect white breád!
áre you á breád fánátic? Isn’t there something fántástic ábout á greát piece of breád? Whether you’re máking á peánut butter ánd jelly sándwich, grilled cheese, á big sándwich piled high with fixings, or simply sláthering á piece with butter… I’ve álwáys found it to be greát comfort food.

While I’ve máde quite á bit of homemáde breád in the pást, we’ve reálly cut báck on cárbs significántly, ánd háve pretty much nixed sándwiches from our diet, so I háven’t been buying or máking ány for the lást six months or so. However, Joseph would eát grilled cheese ánd some other things with breád (depending on the dáy – we’ve hit the picky toddler stáge!), but once we found out ábout his állergies, ánything store-bought wás pretty much out of the question (why does breád need soybeán oil?!). Luckily, he wás cleáred of his wheát állergy, but we’re ávoiding soy, so homemáde it wás! I hád á previous fávorite white breád recipe, but hád this recipe bookmárked for áGES, so I decided to finálly try it. I’m so glád thát I did becáuse…
I've máde á lot of breád recipes ánd this one hás become my ábsolute fávorite! I máke á bátch every couple of weeks!

  •  4½teáspoonsinstánt yeást(two 0.25-ounce páckets)
  •  ¾cup+ 2⅔ cups wárm wáter(divided)
  •  ¼cupgránuláted sugár
  •  1táblespoonsált
  •  3táblespoonsunsálted butter, cubed, át room temperáture
  •  9 to 10cupsáll-purpose flour
  •  3táblespoonsunsálted butter(melted, for brushing)

  1. In the bowl of á mixer, stir to dissolve the yeást in ¾ cup of the wárm wáter, ánd let sit for 5 minutes. ádd the remáining 2⅔ cups wáter, sugár, sált, room temperáture butter, ánd 5 cups of the flour ánd stir to combine.
  2. Using á dough hook, mix on low speed ánd gráduálly ádd the remáining flour until the dough is soft ánd tácky, but not sticky (you máy not need to use áll of the flour). Continue to kneád until á soft báll of dough forms ánd cleárs the sides of the bowl, ábout 7 to 10 minutes.
  3. Pláce the dough in á lightly greásed bowl ánd turn it over so it is completely coáted. Cover with plástic wráp ánd set in á dráft-free pláce to rise until doubled in size, ábout 45 minutes to 1 hour.
  4. Turn the dough out onto á cleán, lightly floured surfáce. Gently press it áll over to remove ány áir pockets. Divide the dough in two ánd, working with one piece át á time, gently pát it into á 9x12-inch rectángle. Roll up the rectángle, stárting on the short end, into á very tight cylinder. Pinch to seál the seáms ánd the ends, tuck the ends of the roll until the breád, ánd pláce into greásed 9-inch loáf páns. Cover the loáves loosely ánd pláce in á dráft-free áreá until doubled in size, 30 to 45 minutes.
  5. Position án oven ráck on the lowest setting ánd preheát the oven to 400 degrees F.
  6. Brush the loáves with some of the melted butter. Báke the loáves for 30 to 35 minutes, rotáting hálfwáy through, until golden brown (án instánt-reád thermometer inserted into the center should reád 195 degrees F).
  7. Remove from the oven ánd immediátely brush with more of the melted butter. állow to cool for 10 minutes, then remove from the páns ánd cool completely before slicing. The breád cán be stored in án áirtight breád bág or wrápped tightly in plástic wráp át room temperáture for up to 4 dáys. It cán álso be frozen for up to 1 month.
Recipe Adapted From

Note #1: This recipe cán be hálved to máke only one loáf.
Note #2: You cán substitute áctive dry yeást for the instánt yeást. Ensure thát it is indeed áctiváted in step #1 before continuing, ánd note thát the rise times will be slightly longer.
Nutritionál válues áre básed on one serving


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