Special Glazes For Yeast Breads; Other Tips; General Method - Morphy Richards BM48268 MUK Instructions Manual

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.
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• 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.
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Recipes
All of the following recipes use this
same general method:
1 Measure ingredients into the
baking pan.
2 Use tepid water 21-28oC.
3 Insert the baking pan securely into
the unit, close the lid.
4 Select the appropriate bread
setting.
5 Push the start button.
6 When the bread is done, remove
the pan from the unit using oven
mitts.
7 Remove the bread from the baking
pan (and the kneading blade from
the bread if necessary).
8 Allow 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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