Liquids/Milk
Liquids such as milk or powdered milk and water, can be
used when making bread. Milk will improve flavour, provide a
velvety texture and soften the crust, while water alone will
produce a crisp crust. Some recipes include juice (orange,
apple, etc) to be added as a flavour enhancer.
Note: For most recipes we suggest the use of dry (powdered)
skimmed milk.
If you wish to use milk instead of dried milk powder for bread
making you can. Milk should be at the recommended 21-28ºC.
Pour an amount of milk into a measuring jug, but make sure
you then add enough water to make it up to the quantity (of
water) in the recipe you’re following.
So for example, if the recipe requires 360ml water, you can
use 280ml milk with 80ml water or if preferred 360ml milk.
To balance the flavour of the bread, for every tbsp of milk
powder in the recipe, use the equivalent amount of milk in the
table below then add water to make up the total recipe
quantity.
Give your just baked bread a professional finish. Select one of
the following special glazes to enhance your bread.
Egg Glaze
Beat 1 egg and 1 tablespoon of water together, brush
generously.
Note: apply only to doughs before baking.
Melted Butter Crust
Brush melted butter over just baked bread for a softer, tender
crust.
Milk Glaze
For a softer, shiny crust, brush just baked bread with milk or
cream.
Sweet Icing Glaze
Mix 1 cup sifted icing sugar with 1 to 2 tablespoons of milk to
make a glaze consistency and drizzle over raisin bread or
sweet breads.
Poppy/Sesame/Caraway Seeds/Oatmeal
Sprinkle your choice of these seeds generously over just
glazed bread.
For convenience use a 500g packet bread mix with the
specified volume of water on Program 7. With this program
only one loaf size can be made, which utilises the whole pack
of mix for simplicity.
To make yogurt, natural bio live yogurt must be used in the
recipe. Make sure it is fresh by checking the use by date.
Pasteurised natural yogurt is not suitable.
Bread Mixes
Glazes
Yogurt
11
Milk Powder (level tbsp)
1
11⁄2
2
21⁄2
3
31⁄2
4
Milk Equivalent (ml)
70
105
140
180
210
250
280
