TIPS ON DARK BREADS/
SPECIAL GLAZES FOR YEAST BREADS
Here Are Some
Additional Tips
Tips on Dark Breads
Special Glazes for
Yeast Breads
Here are some additional tips
• Place all recipe ingredients into the baking pan so that yeast is not touching any liquid. Add liquids
first, other ingredients, yeast last.
• Note that most of our yeast breads call for bread flour, because our testing has shown that it provides
the best quality bread. We recommend that you use bread flour in your own recipes as a substitute for
all purpose flour. Bread flour contains more protein and gluten, which is essential in producing a
successful loaf of bread in a bread machine.
• In general, most bread recipes found in cookbooks are based on 6 to 7 cups of flour, and yield 2 loaves
of bread. Often, these recipes can be successfully halved to be made in the Home Bakery.
• Adding ingredients such as fruits, nuts, and shredded cheese can easily be done using the “RAISIN
BREAD” setting, which programs the machine to signal you with a “beep” when it’s time to add these
extras. Again, check our recipes for guidelines on how much of these ingredients you can add to your
doughs. Be aware that additions like these tend to make doughs heavier and somewhat coarser in
texture.
• When using “Rapid Rise” yeast, be sure to select the “QUICK BAKING” course to eliminate one rising
period. It will shorten the start-to-finish time considerably.
• Changes in humidity or baking in high altitude may require ingredient adjustments. Humidity tend to
make dough moister. High altitudes tend to make the loaves rise too quickly.
• For humidity, try adding an extra tablespoon of flour to improve the consistency. Repeat if necessary
until the dough forms a nice ball.
• For high altitudes, decrease the amount of yeast by approximately 1/2 teaspoon, and decrease the
amount of sugar slightly.
• For recipes using the timer cycle, don’t allow fresh ingredients, such as milk or eggs, to remain in the
machine for more than 2 hours.
• The DOUGH setting course is great for mixing, kneading, and proofing (allowing dough to rise), and
for richer doughs like croissants and brioche doughs. Use the Home Bakery to prepare these doughs so
all you need to do is shape and bake them according to your recipe.
Tips on Dark Breads
Breads made with whole-grain flours, such as whole wheat, rye, or graham flour, require a bit more
tender loving care to insure that they achieve the height of deliciousness. That’s why some of our recipes
call for the “HOME MADE MENU,” which allows you to selectively set the kneading and rising time
for perfect results. If you’ve never used this feature, consult our Home Bakery operating instructions
booklet for the simple steps. Notice that some whole-grain breads may also call for substantial amounts
of bread flour, too. That’s because the darker flours need to be “lightened” with a white flour for the
best-tasting, best-looking loaf.
Special Glazes for Yeast Breads
Give your just-baked bread a professional finish. Select one of these special glazes to enhance your
bread.
Egg Glaze: Beat 1 egg and 1 tablespoon of water together, brush generously over top crust of bread.
Melted Butter Crust: Brush melted butter over just-baked bread for softer, tender crust.
Milk Glaze: For a softer, shinier crust, brush just-baked bread with milk or cream.
Sweet Icing: Mix 1 cup sifted powdered sugar with 1 to 2 tablespoons milk to make a smooth glaze;
drizzle over raisin bread or sweet breads.
Poppy/Sesame/Caraway Seed/Cornmeal/Oatmeal: Sprinkle your choice of these seeds generously over
just glazed bread.
Special Assistance
If you have any questions, please call our Customer Service Dept. at (213)264-6270 or (800)733-6270.
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