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SPECIAL GLAZES FOR YEAST BREADS
Give your freshely-baked bread a professional fi nish. After glazing, generously sprinkle with your choice
of poppy, sesame or caraway seeds, if desired. 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 over dough.
Melted Butter Crust
Brush melted butter over just-baked bread for a softer, tender crust.
MILK GLAZE
For a softer, shiny crust, brush just-baked bread with milk or cream.
SWEET ICING GLAZE
Mix 1 cup sieved icing sugar with 1 to 2 tablespoons of milk to make a consistent glaze. Drizzle over
Raisin Bread or sweet Breads when almost cool.
USING BREAD MIXES
You can use prepackaged bread mixes in your bread machine. Follow the package directions. Do not
exceed the capacity of the baking tin.
CHECKING DOUGH CONSISTENCY
Although the bread machine will mix, knead and bake bread, it is absolutely necessary that you learn to
recognize the condition of your dough. Open the machine after fi ve minutes into the KNEAD stage. The
dough should take the shape of a soft, sticky ball. If it is too dry, add liquid 1/2 to 1 tablespoons at a
time. If it is too wet, add 1 tablespoon fl our at a time.
HIGH-ALTITUDE BAKING
In high-altitude areas, dough tends to rise faster as there is less air pressure. Therefore less yeast is
necessary. In dry climates, fl our is drier and requires slightly more liquid. In humid climates, fl our is
wetter and will absorb less liquid. Therefore slightly more fl our is required.
SLICING AND STORING BREAD
To obtain the best results, place bread on a wire rack and allow it to cool down 15 to 30 minutes before
slicing. Use an electric knife or a serrated knife for even slices.
Store unused bread tightly covered (re-closable plastic bags or plastic containers work well) at room
temperature for up to three days. For longer storage (up to one month), place the bread in a tightly
covered container in the freezer. Since home-made bread has no preservatives, it tends to dry out and
become stale faster then commercially-made bread.
Leftover slightly hardened bread may be cut into 1/2-inch or -1-inch cubes and used in recipes to make
croutons, bread pudding or stuffi ng.
CAKE MAKING
When using your own cake recipes, always pay attention to the volume of the baking tins.