INGREDIENTS

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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