Breadman TR2700 Use And Care Book Manual page 14

Press and hold STOP/RESET to cancel course completely and return to the
course selection display.
Use PAUSE to:
• Create decorative crusts
• Make pull-apart rolls
• Make braided breads
• Create rustic Mediterranean-style rolled bread
• Add crumbled toppings to coffee cakes
Important: Have all ingredients ready before starting PAUSE cycle.
Important: Do not leave lid standing open for extended periods of time. Always
use an oven mitt when handling the bread pan or any part of the interior of the
bread maker.
ADVANCED BAKING TECHNIQUES
Decorative Crusts
1. At start of baking process (see KNEADING AND BAKING COURSE CHART),
press PAUSE.
2. Leave bread pan in bread maker.
3. Using a knife or sharp blade, cut a decorative pattern in the top of the loaf
(crisscross, slashes, etc).
4. Prepare egg wash using 1 egg white OR 1 whole egg + 1 tbsp. water; mix well.
5. Carefully brush top of loaf and cuts with egg wash, being careful not to spill or
drip the wash into the bread pan or baking chamber. If desired, sprinkle with
seeds or nuts.
6. Press START when finished; work quickly to limit heat loss.
Pull-Apart Rolls
1. At start of final rise (see KNEADING AND BAKING COURSE CHART), press
PAUSE.
2. Remove bread pan from baking chamber and close lid.
3. Remove dough and kneading paddle from bread pan.
4. Divide dough evenly (12, 18 or 24 pieces).
5. Roll each piece into a round ball and arrange a single layer in the bread pan.
6. Carefully brush this layer with egg wash and sprinkle with spices.
7. Repeat layering and brushing with the remainder of the dough.
8. Return bread pan to bread maker and press START.
Note: Use Italian spices, cinnamon sugar, seeds or any combination of toppings
you desire.
Braided Breads
1. At start of last rise (see KNEADING AND BAKING COURSE CHART), press
PAUSE.
2. Remove bread pan from baking chamber and close lid.
3. Remove dough and kneading paddle from bread pan.
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4. Divide dough into 3 equal pieces.
5. Stretch and roll each piece into a 10" (25 cm) rope.
6. Place ropes on flat surface, side-by-side.
7. Starting at center, braid ropes to one end, then turn to braid the second
half; turn ends under and press to seal.
8. Return to bread pan and tuck ends under loaf.
9. If desired, brush with egg wash or water and sprinkle with seeds.
10. Return bread pan to bread maker and press START.
Mediterranean-Style Rustic Bread
Note: The below is an example of how to make a rolled, Mediterranean-style
rustic bread using a French bread recipe.
1. Press PAUSE at the end of the shaping process (see KNEADING AND
BAKING COURSE CHART).
2. Remove bread pan from bread maker and close lid.
3. Remove dough and kneading paddle from bread pan.
4. Roll dough to an 8" x 13" (20 cm x 33 cm) rectangle on a clean, lightly
floured surface.
5. Lightly brush with good olive oil, then sprinkle with fresh chopped garlic,
rosemary, basil and sun-dried tomatoes. Top with 1 /3 cup crumbled feta
or goat cheese. If desired, you may also add 2 – 3 slices of prosciutto.
6. Tightly roll dough lengthwise into an 8" wide (20 cm) roll.
7. Tuck ends under and place in bread pan.
8. Return bread pan to bread maker, close lid and press START.
9. The final rise will begin, followed by the baking process.
10. As baking begins, press PAUSE again and remove bread pan.
11. Slash top of crust and gently mist loaf with cold water, then return bread
pan to baking chamber.
12. Close lid and press START to complete your rustic Mediterranean bread.
Adding Crumbled Toppings to Coffee Cakes
Note: Works best with Quick Bread recipes
1. At the end of last knead (see KNEADING AND BAKING CHART) press
PAUSE.
2. Remove bread pan from bread maker and close lid.
3. Remove kneading paddle from batter.
4. Top batter with desired crumb topping.
5. Place bread pan back in baking chamber, close lid and press START.
Important: Removing kneading paddle on the Quick Breads course will help
prevent tearing of cake/loaf when it is removed from pan after baking.
Special Glazes for Yeast Breads
Select 1 of the following special glazes to enhance your bread.
• Egg Glaze: Beat 1 large egg and 1 tablespoon of water together, brush
generously over dough – being careful not to touch the sides of the bread
pan – prior to baking.
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