Glazes & Butters
58
The following Glazes and Butters are easy and
quick to prepare and will enhance the flavour
of your breads.
GLAZES
PROCEDURE
Place glaze ingredients into a small mixing bowl
and combine well. When bread has finished baking,
press Start/STOP. Remove bread from
Breadmaster Big Loaf and bread pan.
Cool on rack.
Chocolate Glaze
2 tablespoons butter or margarine, melted
2
/
3
cup icing sugar
1 tablespoon cocoa
1
/
2
teaspoon vanilla essence
1 tablespoon milk
Combine ingredients until smooth and thin
enough to drizzle.
Hot Cross Bun & Brown Bun Glaze
1
/
2
cup icing sugar
1
/
4
teaspoon allspice
1
/
4
teaspoon ground cinnamon
1 tablespoon water
Combine ingredients until smooth and thin
enough to drizzle.
Citrus Glaze
1
/
2
cup icing sugar
1 teaspoon grated lemon rind
1 teaspoon grated orange rind
1 tablespoon lemon or orange juice
Combine ingredients until smooth and thin
enough to drizzle.
Vanilla Glaze
1
/
2
cup icing sugar
1
/
2
teaspoon vanilla essence
2 teaspoons milk
Combine ingredients until smooth and thin
enough to drizzle.
Gelatine Glaze
3 tablespoons water
1
1
/
2
tablespoons sugar
3 teaspoons gelatine
Place ingredients in a small saucepan, stir
over a low heat until sugar and gelatine
dissolves. Brush over hot bread.
Egg Glaze/Seeds on Top
1 x 60g egg, lightly beaten
2-3 tablespoons water
Seeds, eg. poppy, sesame, etc
Combine egg and water until smooth. Do not
whisk. Open the lid at 15 minutes before the
end of the baking cycle, brush glaze over
bread. Sprinkle with seeds if desired. Close
the lid.
Butters
Glazes &
Butters
