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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 glass
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
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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 drafts.
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 ¼ teaspoon, and decrease sugar and/or water
or milk slightly.
The DOUGH setting is great for mixing, kneading and proofing (allowing
dough to rise) richer dough like croissant doughs. 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 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 '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
