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Breadwinners
Yeast Breads
Tips on
Dark Breads
Creating Your
Own Yeast Breads
Special Crusts for
Yeast Breads
Breadwinners
Yeast Breads
Nothing is more satisfying or more rewarding than the heady aroma of freshly baked bread. With your
Home Bakery, you can have it anytime! All of the mystery has been taken out of the bread baking ritual
– the mixing, kneading, rising and even the baking. Now you can choose your favourite recipe,
measuring the ingredients into the Home Bakery, and experience a perfect, fragrant loaf every time.
Besides preparing and baking fresh bread from start to finish, the Home Bakery can also mix, knead and
proof dough that you can then shape and bake yourself in a conventional oven. So if you would like to
make a long and crusty French Bread, cinnamon rolls or pizza crust with the convenience of the Home
Bakery, it is all possible with the easy recipes in this chapter.
Tips on Dark Breads
Breads made with whole-grain flours such as whole wheat or whole meal require a bit more tender
loving care to ensure that they achieve the height of deliciousness. That is why some of our recipes call
for the “HOME MADE MENU” which allows you to selectively set the kneading and rising time for
perfect results. If you have never used this feature, consult our Home Bakery operating instructions
booklet for the simple steps. You will note that the whole-grain recipes call for white flour also which is
necessary to achieve the best tasting, best looking loaf.
Creating Your Own Yeast Breads
Here are some additional tips:• Always use strong bread flour as this will provide the best quality bread.
• In general, most bread recipes found in cookbooks are based on 6 – 7 cups of flour and gives two
loaves of bread. These recipes can be successfully halved to be made in the Home Bakery.
• Adding ingredients such as fruits, nuts and shredded cheese can easily be done using the “RAISIN
BREAD” setting which programs the machine to signal you with a “beep” when it is time to add the
extra ingredients. Again, check the recipes for guidelines on how much of these ingredients you can
add to your doughs. Be aware that additions like these tend to make doughs heavier and somewhat
coarser in texture.
• When using “fast” yeast, be sure to select the “Quick Baking” course to eliminate one rising period. It
will shorten the start to finish time considerably.
• The “DOUGH SETTING” course is great for mixing, kneading and proofing (allowing dough to rise)
richer doughs like croissant and brioche doughs. Use the Home Bakery to prepare these doughs so all
you need to do is shape and bake them according to your recipe.
Special Crusts for Yeast Breads
Give your just baked breads a nice finishing touch by trying one of these quick ideas as soon as you
remove your bread from the Home Bakery.
• Egg Glaze: Beat together one egg and one tablespoon water and brush generously over the loaf.
• Melted Butter Crust: Brush melted butter over just-baked bread for a soft tender crust.
• Milk Glaze: For a soft, shiny crust, brush just-baked breads with milk or cream.
• Sweet Icing Glaze: Mix one cup sifted icing sugar with one to two tablespoons milk to make a glaze
consistency; drizzle over raisin bread or sweet breads.
• Sesame Seed/Caraway Seed: Sprinkle one of these generously over breads just glazed with egg glaze
or melted butter.