Kompernass kh 2230 Special Glazes for Yeast Breads, EGG Glaze, Milk Glaze, Sweet Icing Glaze

SPECIAL GLAZES FOR YEAST BREADS

Give your freshely-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. 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 sieved icing sugar with 1 to 2 tablespoons of milk to make a consistent glaze. Drizzle over Raisin Bread or sweet Breads when almost cool.

USING BREAD MIXES

You can use prepackaged bread mixes in your bread machine. Follow the package directions. Do not exceed the capacity of the baking tin.

CHECKING DOUGH CONSISTENCY

Although the bread machine will mix, knead and bake bread, it is absolutely necessary that you learn to recognize the condition of your dough. Open the machine after five minutes into the KNEAD stage. The dough should take the shape of a soft, sticky ball. If it is too dry, add liquid 1/2 to 1 tablespoons at a time. If it is too wet, add 1 tablespoon flour at a time.

HIGH-ALTITUDE BAKING

In high-altitude areas, dough tends to rise faster as there is less air pressure. Therefore less yeast is necessary. 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.

SLICING AND STORING BREAD

To obtain the best results, place bread on a wire rack and allow it to cool down 15 to 30 minutes before slicing. Use an electric knife or a serrated knife for even slices.

Store unused bread tightly covered (re-closable plastic bags or plastic containers work well) at room temperature for up to three days. For longer storage (up to one month), place the bread in a tightly covered container in the freezer. Since home-made bread has no preservatives, it tends to dry out and become stale faster then commercially-made bread.

Leftover slightly hardened bread may be cut into 1/2-inch or -1-inch cubes and used in recipes to make croutons, bread pudding or stuffing.

CAKE MAKING

When using your own cake recipes, always pay attention to the volume of the baking tins.

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