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Braided Breads
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ADVANCED BAKING TECHNIQUES:
PAUSE (CONTINUED)
At start of Baking process (check KNEADING AND BAKING CYCLE
CHART for time details), press PAUSE. Leave Bread Pan in Breadman®
Ultimate Plus. Use a very sharp knife or blade to cut a decorative pattern
in the top of the loaf (slashes, tic-tac-toe or cross, etc.)
To prepare egg wash, use 1 egg white OR 1 whole egg + 1 TBL water; mix
well. Carefully brush the top of bread and cuts with egg wash.
Be careful not to spill or drip egg wash into Bread Pan or Baking Chamber,
as it will burn.
Press the START Button; work quickly to limit amount of heat loss.
At start of final rise time (check KNEADING AND BAKING CYCLE
CHART for time details) press PAUSE. Remove the Bread Pan from the
Breadman® Ultimate Plus and close the Lid. Remove dough and Kneading
Paddle from the Bread Pan. Divide dough into even pieces (12, 18, or 24).
Roll each piece into a round ball; layer into Bread Pan. Carefully brush 1st
layer with egg wash; sprinkle with spices. Continue layering and spicing
until all dough balls are used. Return to Breadman® Ultimate Plus and
press the START Button.
Use Italian spices, cinnamon sugar, seeds, or any combination of toppings
you desire.
At start of last Rise (check KNEADING AND BAKING CYCLE CHART
for time details), press the PAUSE Button.
Remove Bread Pan and Kneading Paddle. Close Lid. Divide dough into
3 equal pieces. Stretch and roll each piece into 10-inch rope. Place ropes
on a flat surface side by side. Starting at middle, braid to end, turn to braid
second half, seal ends. Return to Bread Pan and tuck ends under loaf. If
desired brush with water or egg wash and sprinkle with seeds (i.e. poppy or
sesame seeds). Return to Breadman® Ultimate Plus and press the
START
Button.
Pull-Apart Rolls
Decorative Crusts
TR2500_FINAL 10/14/05 3:14 PM Page 35