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important not to exceed the
amounts of flour specified in
each of the recipes or else it
could result in unsatisfactory
baking performance. When
creating your own yeast bread
recipes or baking an old favourite,
use the recipes in this cookbook as
a guide for converting portions from
your recipe to your breadmaker.
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 and brush
generously.
Note: apply only to dough before
baking.
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 sifted icing sugar with 1
to 2 tablespoons of milk to make a
glaze consistency and drizzle over
raisin bread or sweet breads.
Poppy/Sesame/ Caraway
seed/Oatmeal
Sprinkle your choice of these seeds
generously over just glazed bread.
Other tips
• Place all recipe ingredients into the
baking pan so that yeast is not
touching any liquid.
• After completing the process of
making dough in your breadmaker,
typically when letting dough rise
outside the breadmaker, allow 30
minutes or until dough doubles in
size. Dough should be lightly
greased and covered with
greaseproof paper and a dry towel.
It should be placed in a warm area
free from drafts.
• Humidity can cause problems,
therefore humidity and high altitude
require adjustments. For high
humidity, add an extra tablespoon
of flour if consistency is not right.
For high altitude, 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,
allowing dough to rise. Use the
automatic breadmaker to prepare
this dough so 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 you let dough ‘rest’ and ‘rise’
according to a recipe, place it in a
warm, draught-free area. If the
dough does not double in size, it
may not produce a tender product.
• If the dough you are rolling shrinks
back, let it rest covered for a few
minutes before rolling again.
• Dough may be wrapped in plastic
and stored in a freezer for later use.
Bring the dough to room
temperature 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).
• When using honey, malt extract,
golden syrup or treacle, coat the
spoon or cup with oil first, this will
prevent these ingredients from
sticking to the spoon or cup.
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