Basic bread recipes, Basic white bread, Recipe tips – Breadman BREAD BAKER TR2828G User Manual
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26.
RECIPE TIPS (
CONTINUED
)
Special Glazes for Yeast Breads: Give your just-baked bread a professional finish. 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. Note: Apply to breads
just 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 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
bread machine recipes in your Bread Baker. Follow package or recipe directions for mak-
ing 1 lb. loaves. Do not exceed the bread pan capacity.
Checking Dough Consistency: Although the Bread Baker will mix, knead, and bake
bread, it is absolutely necessary 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, yet most easily
remedied. After five minutes in the knead stage, open the machine to check the dough’s
consistency. The dough should be in a soft, tacky ball. If it is too dry, add liquid 1-3 tea-
spoons at a time. If it is too wet, add 1/2 - 1 tablespoon of flour at a time.
High-Altitude Baking: 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 or
High Altitude Baking guides contact:
Colorado Cooperative Extension Resource Center
Toll free: (877)692-9358
E-mail: [email protected]
Website: www.ext.colostate/edu
In dry climates, flour is drier and requires slightly more liquid.
In humid climates, flour is wetter and will absorb less liquid. Therefore, slightly more
flour is required.