1 c Milk; fresh milk recipe
1 c Water; dry milk recipe
1/4 c Sugar; both
1 lg Egg; beaten – both
2 tb Butter; both
3/4 ts Salt; both
4 c Bread flour; both
1 tb Dry milk; opt for dry
Milk rec
1 1/2 ts Dry yeast; both
Egg glaze
1 lg Egg; beaten
1 tb Water
Select Dough setting When complete, remove dough. Choose shaping method.
Cover dough, let stand for 15 min. Bake as directed in each shaping
variation until golden brown.
Egg Glaze: Beat together egg and water. Brush generously over shapped
loaves or rolls prior to baking.
Traditional Loaf: On a lighly-floured surface, divide dough in half, shape
each half into loaf shape. Place in 2 greased 8×4 in loaf pans. Brush w/
egg glaze, if desired. Cover dough, let stand for 15 min. Bake at 375F for
25-35 min. Makes 2 loaves.
Pan Rolls: On a lighly-floured surface, shape dough into a ball. Divide
dough into equal quarters. Cut each quarter into 6 pieces. shape each piece
into a ball. Place each ball in muffin cups. Brush w/ egg glaze, if
desired. Cover dough, let stand for 15 min. Bake at 375F, 25-35 min. Makes
24 rolls.
Cloverleaf Rolls: On a lightly-floured surface, shape dough into a ball.
Divide into quarters. Divide each quarter into 6 pieces. Cut each piece
into 3 sections. Shape each into a ball. Place 3 balls together in each
muffin cup. Brush w/ egg glaze, if desired. Cover dough, let stand for 15
min. Bake at 375F, 25-35 min. Makes 24 rolls.
Cinnamon-Raisin Rolls: Turn dough out onto a lightly-floured board. Roll
out into a 12×14 inch rectangle. Spread surface with 1/3 cup butter, thinly
sliced. Sprinkle surface w/ 1/3 cup brown sugar, 1 1/2 teaspoons cinnamon.
Then sprinkle 1/2 cup raisins over dough. Start w/ 12-in side, roll dough
jelly-roll style, pinch seam to seal. W/ seam side down, cut in (12) 1-inch
pieces. Place on a greased baking sheet 2 inches apart. Cover lightly w/
damp towel, allow to rise in warm place until doubled, about 40 min. Bake
375F 10-15 min. Makes
12 rolls.
Cinnamon-Raisin Swirl Loaf: On a lightly-floured surface, roll half of the
dough to a 12×8 inch rectangle. Melt 3 tablespoons butter. Brush over
dough. Sprinkle dough w/ a mix of 1/3 cup sugar and 1 1/2 teaspoons ground
cinnamon. Then sprinkle 1/2 cup raisins over dough. Beginning w/ long side
of dough, roll up jelly roll-style. Seal ends by pinching edges of dough
together w/ fingertips. Place dough in a greased 9×5 inch loaf pan or on a
large baking sheet. Allow to stand 15 min. Repeat using remaining dough if
desired. Bake at 375F 30-40 or until golden brown. When loaf is cool, glaze
w/ mix of 1 cup sifted powdered sugar and 1 1/2 tablespoon milk. Makes 2
loaves.
Bread Sticks: Turn dough out onto a lightly-floured board and shape dough
into a ball, divide into 24 equal pieces for 16 inch sticks. Roll each
piece of dough into thin 16-inch ropes. Arrange ropes about 1 inch apart on
oiled baking sheet. Allow to rise 30 min. Brush w/ egg glaze, if desired.
Bake at 400F 10-15 min. Makes 24 breadsticks.
Yields
1 Servings