Breadman BK1065SQ - Page 15

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Optimum temperature for rising is 80°– 85°F. Rising is the most essential
feature in bread making.
• Bread maker allows dough to have rst rise or fermentation before dough
is removed. Fermentation conditions gluten, (becoming pliable and elastic
with a soft, smooth quality) develops avor and leavens product.
• Sometimes a double rising is benecial especially for whole grain or
100% whole wheat bread. Let dough rise once in bread maker. Remove
from bread maker, punch down, let rise again, punch down and let rest
10 minutes. Resting allows gluten to relax and makes handling easier.
Shape as desired and allow to rise until doubled in volume. If only 1 rise
is desired, remove from bread maker, let rest, shape and rise as above.
• Baker’s Tip: Dough has doubled in volume when an indentation
remains after tip of a nger is pressed lightly and quickly into dough.
If indentation springs back, cover and let rise a few more minutes and
check again.
SPECIAL TIPS FOR MAKING DOUGH
Important: For use only with the Dough Cycle.
• Always allow optimum rising of shaped dough.
• Use pastry brush to apply glaze.
• Bake as directed in recipe.
APPLY JUST BEFORE BAKING:
Egg Yolk Glaze
For shiny golden crust, mix 1 slightly beaten egg or egg yolk with
1 Tbsp. water or milk.
Egg White Glaze
For shiny, chewy crust, mix 1 slightly beaten egg white with
1 Tbsp. water.
If desired, sprinkle chopped nuts or fruit and/or seeds after glazing.
Lightly Floured
Sprinkle enough flour onto work area so dough can be handled
without sticking.
Shaped Rolls
Important: Once rolls are shaped, cover and let rise until doubled
before baking.
Cloverleaf Rolls
Shape into ½-inch balls. Place 3 balls in each greased mun tin.
Crisscross Rolls
Shape into balls, setting 2 aside. Combine balls and roll into a ¹⁄
8-inch thick
square. Cut strips ¹⁄
8-inch wide and 2-inches long. Brush top of roll with
beaten egg. Place 1 strip across top of each ball. Repeat process, placing
second strip in opposite direction across top of
each ball.
Traditional Rolls
Shape into balls. For “pull apart” rolls, place dough balls with sides touching
in 8 or 9 inch round or square greased baking pan. For “individual” rolls
place dough balls 2-inches apart.
Crescent Rolls
On lightly oured board, roll dough to 12-inch circle. Spread with softened
butter. Cut into 16 wedges beginning at wider end.
Place rolls 2-inches apart on greased baking sheet with points underneath;
curve rolls slightly. If desired, brush with melted butter just before baking.
Rosettes
On lightly oured board, roll about 1½ oz piece of dough into 14 inch
rope. Tie in a loose knot, leaving 2 long ends. Tuck one end under knot and
second end into the top center of the loose knot. Place 2-inches apart on
lightly greased baking sheet.
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