Morphy Richards BM48268 MUK Rev4 manual Special glazes for yeast breads, Other tips

Special glazes for yeast breads

Give your just baked bread a professional finish. 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. Note: apply only to doughs 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 of sifted icing sugar with 1 or 2 tablespoons of milk to make a glaze consistency and drizzle over raisin bread or sweet breads.

Poppy/Sesame/Caraway

seed/Oatmeal

Sprinkle your choice of these seeds generously over just glazed bread.

Other tips

•Place all recipe ingredients into the baking pan so that yeast is not touching any liquid.

•After completing the process of making dough in your breadmaker, typically when letting dough rise outside the breadmaker, allow 30 minutes or until dough doubles in size. Dough should be lightly greased and covered with grease proof paper and a dry towel. It should be placed in a warm area free from draughts.

•Humidity can cause problems, therefore humidity and high altitudes require adjustments. For high humidity, add an extra tablespoon of flour if consistency is not right. For high altitudes, decrease yeast amount by approximately 1/4 teaspoon, and decrease sugar and/or water or milk slightly.

•The DOUGH setting is great for mixing, kneading and proofing, allowing dough to rise. Use the automatic breadmaker to prepare this dough so all you need to do is shape and bake it according to your recipe.

•When recipes call for a ‘lightly floured surface,’ use 1 or 2 tablespoons of flour on the surface. You may want to lightly flour your fingers or rolling pin for easy dough manipulation.

•When you let dough ‘rest’ and ‘rise’ according to a recipe, place it in a warm, draught-free area. If the dough does not double in size, it may not produce a tender product.

•If the dough you are rolling shrinks back, let it rest covered for a few minutes before rolling again.

•Dough may be wrapped in plastic and stored in a freezer for later use. Bring the dough to room temperature before using.

•After 5 minutes of kneading, open the lid and check the dough consistency. The dough should form a soft, smooth ball. If too dry, add liquid. If too wet, add flour (1/2 to 1 tablespoon at a time).

•When using honey, malt extract, golden syrup or treacle, coat the spoon or cup with oil first, this will prevent these ingredients from sticking to the spoon or cup.

Recipes

All of the following recipes use this same general method:

1Measure ingredients into the baking pan.

2Use tepid water 21-28oC.

3Insert the baking pan securely into the unit, close the lid.

4Select the appropriate bread setting.

5Push the start button.

6When the bread is done, remove the pan from the unit using oven mitts.

7Remove the bread from the baking pan (and the kneading blade from the bread if necessary).

8Allow to cool before slicing.

This method is modified by notes, if applicable, at the end of each recipe.

These recipes have been developed using Allinson flours and Easybake Allinson yeast.

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