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• Rising times for dough after it is shaped and placed in baking pan will vary due to
recipe, temperature and humidity level of your kitchen. Optimum temperature for rising
is 80°– 85°F. Rising is the most essential feature in bread making.
• Bread maker allows dough to have first rise or fermentation before dough is removed.
Fermentation conditions gluten, (becoming pliable and elastic with a soft, smooth
quality) develops flavor and leavens product.
• Sometimes a double rising is beneficial especially for whole grain or 100% whole wheat
bread. Let dough rise once in bread maker. Remove from bread maker, punch down,
let rise again, punch down and let rest 10 minutes. Resting allows gluten to relax and
makes handling easier. Shape as desired and allow to rise until doubled in volume. If
only 1 rise is desired, remove from bread maker, let rest, shape and rise as above.
• Baker’s Tip: Dough has doubled in volume when an indentation remains after tip of a
finger is pressed lightly and quickly into dough. If indentation springs back, cover and
let rise a few more minutes and check again.
SPECIAL TIPS FOR MAKING DOUGH
Important: For use only with the Dough Cycle.
• Always allow optimum rising of shaped dough.
• Use pastry brush to apply glaze.
• Bake as directed in recipe.
Apply Just Before Baking:
Egg Yolk Glaze
For shiny golden crust, mix 1 slightly beaten egg or egg yolk with 1 tbsp. water or milk.
Egg White Glaze
For shiny, chewy crust, mix 1 slightly beaten egg white with 1 tbsp. water.
If desired, sprinkle chopped nuts or fruit and/or seeds after glazing.
Lightly Floured
Sprinkle enough flour onto work area so dough can be handled without sticking.
Shaped Rolls
Important: Once rolls are shaped, cover and let rise until doubled before baking.
Cloverleaf Rolls
Shape into ½-inch balls. Place 3 balls in each greased muffin tin.
Crisscross Rolls
Shape into balls, setting 2 aside. Combine balls and roll into a ¹⁄
8
-inch thick square. Cut
strips ¹⁄
8
-inch wide and 2-inches long. Brush top of roll with beaten egg. Place 1 strip
across top of each ball. Repeat process, placing second strip in opposite direction across
top of each ball.
Traditional Rolls
Shape into balls. For “pull apart” rolls, place dough balls with sides touching in 8 or 9 inch
round or square greased baking pan. For “individual” rolls place dough balls 2-inches
apart.
Crescent Rolls
On lightly floured board, roll dough to 12-inch circle. Spread with softened butter. Cut
into 16 wedges beginning at wider end. Place rolls 2 inches apart on greased baking sheet
with points underneath; curve rolls slightly. If desired, brush with melted butter just before
baking.
Rosettes
On lightly floured board, roll about 1 ½ oz piece of dough into 14 inch rope. Tie in a loose
knot, leaving 2 long ends. Tuck one end under knot and second end into the top center of
the loose knot. Place 2 inches apart on lightly greased baking sheet.