| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Breads/, A, B | 1 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 8x4 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 12x14 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 12x8 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 9x5 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. Recipe by: Zojirushi Cookbook Posted to MC-Recipe Digest by "Mega-bytes" <mega-bytes@email.msn.com> on Apr 5, 1998
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