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important not to exceed the amounts of flour specified in each of the recipes or else it could result in unsatisfactory baking performance. When creating your own yeast bread recipes or baking an old favourite, use the recipes in this cookbook as a guide for converting portions from your recipe to your breadmaker.
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 and brush generously.
Note: apply only to dough 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 sifted icing sugar with 1 to 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 greaseproof paper and a dry towel. It should be placed in a warm area free from drafts.
¥Humidity can cause problems, therefore humidity and high altitude require adjustments. For high humidity, add an extra tablespoon of flour if consistency is not right. For high altitude, 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 Ôlightly floured surface,Õ use about 1 to 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 ÔrestÕ and ÔriseÕ according to a recipe, place it in a warm,
¥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.
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