Breville the Custom Loaf BBM800XL Manuel D'instructions page 36

GLAZES
Glazes enhance the flavor of baked breads and give them a professional
finish. After glazing, breads can be sprinkled with your favorite seeds and
toppings eg. poppy, sesame or caraway seeds.
Egg Glaze
Use 1 egg white or 1 whole egg plus 1 tablespoon of water. Brush over dough
before baking.
Melted Butter Crust
Brush melted butter over just-baked bread for a softer, more tender crust.
Milk Glaze
Brush milk or cream over just-baked bread for a softer, shiny crust.
Sweet Icing Glaze
Mix 1 cup sifted confectioner's sugar with 1 to 2 tablespoons of milk until
smooth. Drizzle over raisin bread or sweet breads when they are almost cool.
MILK
Milk enhances the flavor and increases the nutritional value of bread. All
liquids, including milk, should be 80°F (27°C) before adding to the bread
pan unless stated otherwise. Fresh milk should not be substituted for dry
milk unless stated in the recipe. Dry milk (fat-free or regular) is convenient
and enables you to use the Delay Start feature. When using this feature with
dried substitutions, add the water to the bread pan first, then add the dried
substitution after the flour to keep them separate.
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SALT
Salt is an important ingredient in yeast bread recipes. It not only enhances
flavor, but limits the growth of yeast and inhibits rising, so be careful when
measuring. Do not increase or decrease the amount of salt shown in the
recipes. Table salt, sea salt or kosher salt can be used.
SUGAR
Sugar provides food for the yeast, sweetness and flavor to the crumb and
helps brown the crust. White sugar, brown sugar, honey and golden syrup are
all suitable to use. When using honey or golden syrup it must be counted as
additional liquid.
WATER
When bread machine baking, all liquids, particularly water, should be 80°F
(27°C) unless stated otherwise. Temperatures too cool or too warm can
prevent the yeast from activating.
YEAST
Through a fermentation process, yeast produces carbon dioxide gas
necessary to make bread rise. Yeast feeds on carbohydrates in sugar and
flour to produce this gas and requires liquid and warmth to activate. Three
main types of domestic yeast are available, see page 17.
We recommend using Active Dry Yeast for the standard settings and Instant
Yeast for the shorter BASIC RAPID and WHOLE WHEAT RAPID settings.
Almost any recipe can be modified for use with the RAPID settings with an
equal or larger amount of Instant Yeast.