You cannot use the normal skewer test
to find out whether bread is completely
cooked, as freshly baked bread will
continue to stick until it has cooled right
down. It is best to tap the underside of
the loaf. If it sounds hollow the bread is
cooked and can be placed on a rack to
cool down.
If you do not want to take bread out of
the oven after baking it, select a lower
setting to prevent it getting over cooked
and too dark on the surface.
Bread mixes
With Automatic programmes the dough
goes into the oven without being
proved first. The proving phase and the
duration are part of the programme.
Make up the dough following packet
instructions. Use the amount of liquid
specified for oven baking.
Bake all bread mixes in a greased loaf
tin (25 x 10 cm).
Slash the top before placing the loaf in
the oven and brush it with a little water.
If you do not want to take bread out of
the oven after baking it, select a lower
setting to prevent it getting over cooked
and too dark on the surface.
There are numerous brands of bread
mixes. The programmes have not been
written for any particular one. For this
reason results may vary with levels of
browning, how well the bread rises and
its consistency once baked. If
necessary, bake for slightly longer, or
select a different level of browning the
next time if results are not to your liking.
Yeast dough
Yeast dough is particularly good for
Streusel cakes, small pastries and
pizza. Making it easier than you might
think.
Dissolve the yeast in lukewarm liquid.
Then add to the flour and other
ingredients and knead until you get a
smooth dough. If dry yeast is used,
add 2 extra tablespoons of liquid.
Yeast dough can be left to prove in the
oven by selecting Conventional heat
and setting the temperature to 35 °C or
by using the appropriate Automatic
programme for proving dough.
Cover the dough and leave it in the
oven until doubled in size. Then knead
it briefly, and roll it out or knead in other
ingredients such as raisins, citrus peel
or almonds.
Baking
12
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