Advanced Baking Techniques

Once you’ve mastered the basics of baking bread, you may want to start using more advanced techniques to give you bread that bakery or artisan feel. The following are some advanced techniques you can start incorporating into your regular bread making routine.

Decorative Crusts

• At the start of the Bake cycle (see the KNEADING AND BAKING COURSE CHART of your Use & Care manual for times), press PAUSE.
• Leave the bread pan in the bread maker.
• Using a fine knife or sharp blade, cut a decorative pattern in the top of the loaf (crisscross, slashes, etc).
• Prepare an egg wash using 1 egg white OR 1 whole egg + 1 tbsp. water; mix well.
• Carefully brush the top of the loaf and cuts with the 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.
• Press START when finished; work quickly to minimize heat loss.

Pull-Apart Rolls

1. At the start of the last Rise cycle (see the KNEADING AND BAKING COURSE CHART of your Use & Care manual for times), press PAUSE.
2. Remove the bread pan from the baking chamber and close the lid.
3. Remove the dough and kneading paddle from the 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 the bread pan to the 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 cycle (see the KNEADING AND BAKING COURSE CHART of your Use & Care manual for times), press PAUSE.
2. Remove the bread pan from the baking chamber and close the lid.
3. Remove the dough and kneading paddle from the bread pan.
4. Divide dough into 3 equal pieces.
5. Stretch and roll each piece into a 10” (25 cm) rope.
6. Place the ropes on flat surface, side-by-side.
7. Starting at the center, braid the ropes to one end; then turn to braid the second half; turn the ends under and press to seal.
8. Return the braided bread to the bread pan and tuck the ends under the loaf.
9. If desired, brush with egg wash or water and sprinkle with seeds.
10. Return the 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 Shape cycle (see the KNEADING AND BAKING COURSE CHART of your Use & Care manual for times).
2. Remove the bread pan from the bread maker and close the lid.
3. Remove the 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 and sprinkle with fresh chopped garlic, rosemary, basil and sun-dried tomatoes. Top with ⅓ 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 the ends under and place in the bread pan.
8. Return the bread pan to the bread maker, close the lid and press START.
9. The final rise will begin, followed by the baking process.
10. As Bake cycle begins, press PAUSE again and remove the bread pan.
11. Slash the top of crust and gently mist the loaf with cold water, then return the bread pan to the baking chamber.
12. Close the lid and press START to complete your rustic Mediterranean bread.

Adding Crumbled Toppings to Coffee Cakes
Note: This works best with Quick Bread recipes

1. At the end of last Knead cycle (see the KNEADING AND BAKING CROUSE CHART of your Use & Care manual for times) press PAUSE.
2. Remove the bread pan from the bread maker and close the lid.
3. Top the bread dough with desired crumb topping.
4. Place the bread pan back in the baking chamber, close the lid and press START.

Important: Removing the kneading paddle on the Quick Breads course will help prevent tearing your 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 the dough – being careful not to touch the sides of the bread pan – prior to baking.
• Melted Butter Crust: Brush melted butter over just-baked bread for a softer, more tender crust.
• Milk Glaze: For a softer, shiny crust, brush just-baked bread with milk or cream.
• Sweet Icing Glaze: Mix 1 cup sifted confectioner’s sugar with 1 to 2 tablespoons of milk until smooth. Drizzle glaze over raisin bread or sweet bread when they are almost cool.

Note: If desired, you can generously sprinkle the loaf with your choice of poppy, sesame or caraway seeds after glazing.