Making a Successful Dough continued
Tips
To add interest to breads.
•Brush dough with a little milk and sprinkle loaves or buns with poppy, caraway or sesame seeds before baking.
•Sprinkle loaves with shredded cheese during the last few minutes of baking.
•Drizzle cooled, sweet tea rings or buns with icing, or dust with icing sugar before serving.
Glazes
Glazes may be brushed over the dough before, during or after baking.
For a shiny crust, brush with cream or evaporated milk before baking; or with warm sieved apricot jam after baking.
For a glossy crust, brush with beaten egg white before baking.
For a matt finish, brush with melted butter or margarine after baking.
Questions & Answers:
Q. My mixture seems a little dry and crumbly. Do I need to add more water?
A. Some flour tends to absorb or want more moisture/liquid, especially on warm or humid days. Add more water, a drop at a time, until you reach a smooth ball/dough.
Q. I added too much water and my dough is very sticky, what can I do?
A. If the dough is smooth without lumps, add a little flour at a time and knead the dough until it is smooth, soft to the touch and bounces back when pressed with the tip of your finger. Dough should not be sticky to touch.
Q. My yeast did not bubble or foam, why?
A. The yeast may be dead or inactive, in which case you will need to replace it. This occurs when the liquid added or the standing position was too hot or too cold. It can also be because the yeast is out of date. If the yeast does not foam, your dough will not rise.
Q. My dough did not rise, why?
A. If the yeast fermented properly, you may just need to place the bowl in a warmer position. Covering the bowl with plastic wrap, and ensuring the area is draft free may help. In winter, your dough will take longer to rise.
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