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Eggs
Eggs add richness and velvety texture to bread dough and cakes. When recipe
calls for egg(s) at room temperature, large egg(s) should be used.
Fats
Shortening, butter and oil shorten, or tenderize, the texture of yeast breads.
French bread gets unique crust and texture from the lack of fat added.
However, breads that call for fat stay fresh longer. If butter is used directly
from refrigerator, it should be cut into small pieces for easier blending during
kneading process.
Baking Powder
Double acting baking powder is leavening agent used in quick breads and
cakes. This type of leavening agent does not require rising time before baking,
as chemical reaction works when liquid ingredients are added and again during
baking process.
Baking Soda
Baking soda is another leavening agent, not to be confused or substituted for
baking powder. It also does not require rising time before baking, as chemical
reaction works during baking process.
Important: Ingredients must be measured with exacting accuracy to avoid
affecting taste and texture of bread.
Special Glazes for Yeast Breads
Select 1 of the following special glazes to enhance your bread.
•EggGlaze:Beat1largeeggand1tablespoonofwatertogether,brush
generously over dough – prior to baking.
•MeltedButterCrust:Brushmeltedbutteroverjust-bakedbreadforasofter,
more tender crust.
•MilkGlaze:Forasofter,shinycrust,brushjust-bakedbreadwithmilkor
cream.
•SweetIcingGlaze:Mix1cupsiftedicingsugarwith1to2tablespoonsofmilk
until smooth to make a consistent glaze. Drizzle glaze over raisin bread or
sweet breads when they are almost cool.
Note: If desired, generously sprinkle with your choice of poppy, sesame or
caraway seeds after glazing.
Checking Dough Consistency
Although your bread maker will mix, knead and bake bread automatically, when
baking bread from scratch, it is necessary to learn to recognize condition of your
dough. The ratio of flour to liquid is the most critical factor in any bread recipe,
yet most easily remedied. After 5 to 8 minutes in Knead Stage, open bread
maker to check consistency of dough. Dough should be in a soft, tacky ball (feel
sticky like scotch tape). If it is too dry, add ½ to 1 tsp. of liquid at a time. If it is
too wet, add ½ to 1 tbsp. of flour at a time.