Special glazes for yeast breads:
Give your just baked bread a professional
finish. Select one of the following special
glazes to enhance your bread.
•
Egg glaze:
Beat 1 large egg and 1 tablespoon of
water together, brush generously.
Note: apply to the dough before bak-
ing.
•
Melted butter crust:
Brush melted butter over just baked
bread for a softer crust.
•
Milk glaze:
For a softer, shiny crust, brush just
baked bread with milk or cream.
•
Sweet icing glaze:
Mix 1 cup of sifted icing sugar with 1 to
2 tablespoons of milk to make a glaze
consistency and then drizzle over raisin
bread or sweet breads.
•
Poppy/Sesame/Caraway seed/Oat-
meal:
Sprinkle your choice of these seeds
generously over just glazed bread.
Other tips:
•
Place all the recipe ingredients into
the baking pan so that the yeast is not
touching any liquid. After completing
the process of making dough in your
breadmaker. let the dough rise outside
the breadmaker, allow 30 minutes or
until dough doubles in size. Dough
should be lightly greased and covered
with grease proof paper and a dry
towel. It should be placed in a warm
area free from drafts.
•
Humidity can cause problems, there-
fore humidity and high altitudes
require adjustments. For high humid-
ity areas, add an extra tablespoon of
flour if consistency is not right. For high
altitude areas, decrease yeast amount
by approximately 1/4 teaspoon, and
decrease sugar and/or water or milk
slightly.
•
The “DOUGH” setting is great for
mixing, kneading and proofing (allow-
ing dough to rise) richer dough like
croissant doughs. Use the automatic
breadmaker to prepare this dough so
that all you need to do is shape and
bake it according to your recipe.
•
When recipes call for a ‘lightly floured
surface’, use about 1 to 2 tablespoons
of flour on the surface. You may want
to lightly flour your fingers or rolling pin
for easy dough manipulation. When
allowing dough to ‘rest’ and ‘rise’ ac-
cording to a recipe, place it in a warm,
draft-free area. If the dough does not
double in size, it may not produce a
satisfactory product.
•
If the dough you are rolling shrinks,
cover it and let it rest for a few minutes
before rolling again.
•
Dough may be placed in a plastic con-
tainer and stored in a freezer for later
use. Bring the dough to room tempera-
ture before using.
•
After 5 minutes of kneading, open the
lid and check the dough consistency.
The dough should form a soft, smooth
ball. If too dry, add liquid. If too wet,
add flour (1/2 to 1 tablespoon at a
time).
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