Toastmaster WBYBM1 Slicing and Storing Bread, Recipe Tips, Bread Mixes and Other Recipe Books

Recipe Tips

Sweet Icing Glaze

Mix 1 cup sifted icing sugar with 1 to 2 tablespoons of milk until smooth to make a consistent glaze. Drizzle the glaze over raisin bread or sweet breads when they are almost cool.

Bread Mixes and Other Recipe Books

You can use prepackaged bread mixes or other Breadmaker recipes in your Breadmaker. Follow package or recipe directions for making 1.0, 1.5 or 2.0 LB. loaves. Do not exceed the bread pan capacity.

Checking Dough Consistency

Although the Breadmaker will mix, knead, and bake bread, it is absolutely essential that you learn to recognize the condition of your dough. The ratio of flour to liquid is the most critical factor in any bread recipe. After 5 to 8 minutes in the Knead stage, open the Breadmaker to check the dough’s consistency. The dough should be in a soft, tacky ball (feel sticky like scotch tape). If it is too dry, add liquid 1⁄2 to 1 teaspoon at a time. If it is too wet, add 1⁄2 - 1 tablespoon of flour at a time until the dough has the right consistency.

Adjusting for Climate and Altitude

In high-altitude areas, over 3,000 feet, dough tends to rise faster, as there is less air pressure. Therefore, less yeast is necessary. For more information on High Altitude Baking guides contact:

Colorado Cooperative Extension Resource Center

Toll free: (877) 692-9358

E-mail: CERC@vines.colostate.edu

Website: www.ext.colostate/edu/depts/coopext

In dry climates, flour is drier and requires slightly more liquid.

In humid climates, flour is wetter and will absorb less liquid. Therefore less liquid is required.

Slicing and Storing Bread

For best results, place freshly baked bread on a wire rack and allow to cool 15 to 30 minutes before slicing. Use an electric knife or a serrated knife for even slices. For rectangular slices, place the loaf on its side and slice across.

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

Leftover or 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.

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