The Vital Ingredients
As a general guide:
2.5lb loaf size = add 2¾ teaspoons vital wheat gluten 2.0lb loaf size = add 2½ teaspoons vital wheat gluten 1.5lb loaf size = add 2 teaspoons vital wheat gluten 1.0lb loaf size = add 1½ teaspoons vital wheat gluten
GLAZES
Glazes enhance the flavor of baked breads and give them a professional finish. After glazing, breads can be sprinkled with your favorite seeds and toppings eg. poppy, sesame or caraway seeds.
Egg Glaze
Use 1 egg white or 1 whole egg plus 1 tablespoon of water. Brush over dough before baking.
Melted Butter Crust
Brush melted butter over
Milk Glaze
Brush milk or cream over
Sweet Icing Glaze
Mix 1 cup sifted confectioner’s sugar with 1 to 2 tablespoons of milk until smooth. Drizzle over raisin bread or sweet breads when they are almost cool.
MILK
Milk enhances the flavor and increases the nutritional value of bread. All liquids, including milk, should be 80°F (27°C) before adding to the bread pan unless stated otherwise. Fresh milk should not be substituted for dry milk unless stated in the recipe. Dry milk
SALT
Salt is an important ingredient in yeast bread recipes. It not only enhances flavor, but limits the growth of yeast and inhibits rising, so be careful when measuring. Do not increase or decrease the amount of salt shown in the recipes. Table salt, sea salt or kosher salt can be used.
SUGAR
Sugar provides food for the yeast, sweetness and flavor to the crumb and helps brown the crust. White sugar, brown sugar, honey and golden syrup are all suitable to use. When using honey or golden syrup it must be counted as additional liquid.
WATER
When bread machine baking, all liquids, particularly water, should be 80°F (27°C) unless stated otherwise. Temperatures too cool or too warm can prevent the yeast from activating.
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