Baking powder

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Baking sprinklesIn addition to glazes baked goods can be sprinkled with various mixtures to make the bread tastier and more interesting. Spreads change the look, flavor, and texture of baked goods and are therefore an important part of any recipe. They give your bread an originality unique to your baked goods.



BREAD IN BAKERY

The topping can be added at different stages of baking: at the beginning of baking, 10 minutes after the start of baking, or immediately after, while the bread is still hot. If you want to sprinkle your bread at the start of baking, just open the lid quickly to lose as little heat as possible. Before adding the sprinkles, grease the bread with icing. Then the sprinkling will really linger on the loaf. Almost all breads are pre-lubricated with either an egg, milk or water.

If you are sprinkling after baking, first remove the bread pan from the machine and close the lid to keep warm. Use mittens to quickly remove the bread from the mold and return it to the mold (then it will be easier to get it at the end). Then grease the loaf with icing and sprinkle with sprinkles. Return to the bread maker for 3-4 minutes so that the icing hardens and the sprinkling does not fall. This way the sprinkles will not bake or turn brown in the bread maker as they would if added at the start of baking.

If you sprinkle grains on your bread, choose the grain from which the bread is baked. For example, if your bread is made from millet flour, sprinkle it with millet seeds or flakes.

If flavoring is included in the dough, the loaf can be sprinkled with the same ingredient as a hint of what's inside. Try sprinkling grated Parmesan cheese on the cheese bread 10 minutes after baking starts, and the herbal loaf can be sprinkled with dried herbs immediately after baking.

FLOUR

Photo To make the bread look like a peasant's, farmer's, the loaf should be greased with water or milk before baking (or in the first 10 minutes of baking) and sprinkled with flour. Use white flour, or if you need a coarser dressing, use wholemeal flour.



SMALL SEEDS

Photo The seeds can be used to add texture and decoration to bread. Try sesame seeds, anise seeds, cumin, or cumin. If you add sesame seeds after baking, fry them beforehand without oil in a pan until golden brown.


SALT

Photo Brush the surface of white bread with water or an egg and sprinkle with sea salt for a nice crisp crust. It is best to add sea salt at the beginning of baking or in the first 10 minutes.


BELT OR CORN FLOUR

Photo Use cornmeal, semolina, polenta, or other special flour for breads that contain this flour. For example, bread with zucchini.


LARGE SEEDS

Photo Squeeze pumpkin seeds or sunflower seeds into a freshly glazed loaf for beauty and crispness.


WHEAT, OATS AND BRANKS

Photo They add texture and fiber to the bread. Sprinkle them on the bread after frosting just before baking.


HERCULES

Photo Hercules decorates white bread and bread with oatmeal. It is best to add it before baking or at the very beginning.


PEPPER AND PAPRICA

Photo Freshly ground black pepper and paprika make breads spicy. Add before baking, during or after baking.


POWDERED SUGAR

Photo Sweet muffins and breads can be sprinkled with powdered sugar after baking. If desired, you can mix the icing sugar with a pinch of cinnamon.



BREAD IN THE OVEN

All the toppings listed for the bread makers can be used on hand formed breads as well. There are several ways to add sprinkles to these loaves.

SPREADING WITH FLOUR

Photo If using flour, sprinkle on the dough immediately after shaping and again after cutting and baking for a rougher appearance. Use the flour from which the dough was prepared. Bread flour is ideal for this.Use cornmeal or rice flour for muffins and wholemeal for muffins.


ROLLING IN SEEDS

Photo Place the seeds, salt, or other fine sprinkles on the table and roll over the product (which has not yet worked). This method is ideal for coating cereal bread in pumpkin seeds or wheat flakes. After that, the dough must be left on a baking sheet and allowed to rise.


ADD SPRITTER AFTER GLAZE

Photo Some sprinkles are added after icing and immediately after baking. In addition to the sprinkles already listed, try these:


Candied fruit

Photo Candied fruits, whole or cut into pieces, are great for holiday wreaths and sweet rolls. Add fruit after egg frosting. Candied fruit can be added after baking with jam or icing with powdered sugar to help keep the fruit on top of the bread.


NUTS

Photo Before baking, coat sweet and savory breads and rolls with icing and sprinkle with chopped almonds, chopped cashews, chopped or whole walnuts or pecans.


VEGETABLES

Grease unsweetened breads with icing and buns with egg icing or olive oil, then sprinkle with finely chopped onions, bell peppers (finely chopped), dried tomatoes or olives. You will get a delicious crust!


CHEESE

Photo Grated cheese such as Parmesan, Cheddar, or Pecorino is best sprinkled on the dough before baking to create a flavorful crust.


FRESH HERBS

Photo Use fresh herbs like rosemary, thyme, saffron, and basil for Italian breads and tortillas. Sprinkle the chopped herbs well over the unsweetened buns.


USING SUGAR

Photo Sugar can be used in a variety of forms. Brown sugar. Brush the buns with butter or milk, then sprinkle with brown sugar for a crispy crust.

Deep-fried yeast buns (like crumpets) can be sprinkled with sugar mixed with cinnamon or nutmeg.


Kryskin bread   Baking glazes

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