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Recipe Tips
Sweet Icing
Glaze
Mix 1 cup sifted icing sugar with 1 to 2 tablespoons of milk until
smooth to make a consistent glaze. Drizzle the glaze over raisin bread
or sweet breads when they are almost cool.
Bread Mixes and Other Recipe Books
You can use prepackaged bread mixes or other Breadmaker recipes in your Breadmaker. Follow
package or recipe directions for making 1.0, 1.5 or 2.0 LB. loaves. Do not exceed the bread pan
capacity.
Checking Dough Consistency
Although the Breadmaker will mix, knead, and bake bread, it is absolutely essential that you
learn to recognize the condition of your dough. The ratio of flour to liquid is the most critical
factor in any bread recipe. After 5 to 8 minutes in the Knead stage, open the Breadmaker to
check the dough’s consistency. The dough should be in a soft, tacky ball (feel sticky like scotch
tape). If it is too dry, add liquid to 1 teaspoon at a time. If it is too wet, add - 1 tablespoon of
flour at a time until the dough has the right consistency.
Adjusting for Climate and Altitude
In high-altitude areas, over 3,000 feet, dough tends to rise faster, as there is less air pressure.
Therefore, less yeast is necessary. For more information on High Altitude Baking guides contact:
Colorado Cooperative Extension Resource Center
Toll free: (877) 692-9358
E-mail: CERC@vines.colostate.edu
Website: www.ext.colostate/edu/depts/coopext
In dry climates, flour is drier and requires slightly more liquid.
In humid climates, flour is wetter and will absorb less liquid. Therefore less liquid is required.
Slicing and Storing Bread
For best results, place freshly baked bread on a wire rack and allow to cool 15 to 30 minutes
before slicing. Use an electric knife or a serrated knife for even slices. For rectangular slices,
place the loaf on its side and slice across.
Store unused bread tightly covered, (sealable plastic bags or plastic containers work well) at
room temperature for up to three days. For longer storage, (up to one month) place bread in a
tightly covered container in the freezer. Since homemade bread has no preservatives, it tends to
dry out and become stale faster than commercially-made bread.
Leftover or slightly hardened bread may be cut into -inch or 1-inch cubes and used in recipes
to make croutons, bread pudding or stuffing.