Breadman TR2700 manual Eggs, Fats, Baking Powder, Baking Soda, Checking Dough Consistency

Eggs

Eggs add richness and velvety texture to bread dough and cakes. When recipe calls for egg(s) at room temperature, large egg(s) should be used.

Fats

Shortening, butter and oil shorten, or tenderize, the texture of yeast breads. French bread gets unique crust and texture from the lack of fat added. However, breads that call for fat stay fresh longer. If butter is used directly from refrigerator, it should be cut into small pieces for easier blending during kneading process.

Baking Powder

Double acting baking powder is leavening agent used in quick breads and cakes. This type of leavening agent does not require rising time before baking, as chemical reaction works when liquid ingredients are added and again during baking process.

Baking Soda

Baking soda is another leavening agent, not to be confused or substituted for baking powder. It also does not require rising time before baking, as chemical reaction works during baking process.

Important: Ingredients must be measured with exacting accuracy to avoid affecting taste and texture of bread.

Special Glazes for Yeast Breads

Select 1 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 – prior to baking.

•Melted Butter Crust: Brush melted butter over just-baked bread for a softer, more 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 glaze over raisin bread or sweet breads when they are almost cool.

Note: If desired, generously sprinkle with your choice of poppy, sesame or caraway seeds after glazing.

Checking Dough Consistency

Although your bread maker will mix, knead and bake bread automatically, when baking bread from scratch, it is necessary to learn to recognize condition of your dough. The ratio of flour to liquid is the most critical factor in any bread recipe, yet most easily remedied. After 5 to 8 minutes in Knead Stage, open bread maker to check consistency of dough. Dough should be in a soft, tacky ball (feel sticky like scotch tape). If it is too dry, add ½ to 1 tsp. of liquid at a time. If it is too wet, add ½ to 1 tbsp. of flour at a time.

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