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Dough
You will find this section particularly useful
when using the Dough (11) setting and the
Artisan-Style Dough (12) setting.
Once the cycle is complete, place the dough
onto a floured surface and using floured
hands, shape as desired. Prepare your baking
trays by greasing them lightly with butter or
oil spray, or simply by dusting them with a
little flour.
Place the shaped dough onto your prepared
tray and allow it to proof. Proofing allows
your bread to rise, making it light and airy.
To add interest to breads, try some different
shaping techniques or mix and match
different glazes and toppings. These should
be applied just before baking, after the
dough rises (proofs) for the final time.
Bake your bread in a moderately hot
(200°C/180°C fan-forced) oven until cooked
through. The easiest way to test bread is to
tap the top. It will sound hollow when cooked
through.
Remove cooked bread from the pan or baking
tray and cool on a cooling rack. Allow to cool
before slicing.
Toppings
Toppings can add character and flavour to
bread, but be sure when using a topping, to
brush the dough with a little milk (or other
glaze), so the topping has something to
“grip” to. Otherwise as your bread rises and
bakes, the topping will fall off.
Toppings can include seeds, such as poppy,
caraway, sesame, pepitas or sunflower seeds,
mixed grain, oats, dry or fresh herbs, garlic,
cinnamon sugar, salt, sliced olives, sundried
tomatoes, crumbled fresh cheeses, grated
melting cheeses. If adding melting cheese,
you may want to add this in the last 10
minutes of cooking, so it doesn’t burn.
Glazes
Glazes can be brushed over the dough before
or after baking; by using a clean soft pastry
brush.
Crisp, shiny crust, darker golden colour –
brush with beaten egg yolk before baking.
Soft, rich golden, satiny crust – brush with egg
white before baking.
Soft, matt finish – brush with milk before
baking.
Moist glaze that highlights the golden colour –
brush with melted butter or margarine after
baking.
Sweet, glossy, sticky crust – brush with sieved
apricot jam after baking.
Drizzle cooled, sweet tea rings or buns with
icing or dust with icing sugar before serving.
Alternatively, for a rustic artisan look, you
could just sprinkle with a little extra flour
before baking.