Bread Machine Magic (31 page)

BAKING
SODA
¼ teaspoon

R
ED
S
TAR
BRAND ACTIVE
DRY
YEAST
1½ teaspoons

MELTED
BUTTER
OR MARGARINE
3 tablespoons

LARGE RECIPE

BUTTERMILK
2 cups

BUTTER
OR MARGARINE
2 tablespoons

MOLASSES
2 tablespoons

SUGAR
2 tablespoons

SALT
2 teaspoons

ALL
-
PURPOSE
FLOUR
4 cups

BUCKWHEAT
FLOUR
1 cup

BAKING
SODA
½ teaspoon

R
ED
S
TAR
BRAND ACTIVE
DRY
YEAST
2 teaspoons

MELTED
BUTTER
OR MARGARINE
4 tablespoons

1
. Place all ingredients except melted butter in bread pan, select Dough setting, and press Start.

2
. When the dough has risen long enough, the machine will beep. Turn off bread machine, remove bread pan, and turn out dough onto a lightly floured countertop or cutting board.

3
. With a rolling pin, roll dough to a ½-inch thickness. With a 2-inch biscuit cutter, cut out biscuits. Dip biscuits in melted butter and place on ungreased cookie sheets.

4
. Let rise in a warm oven 30 to 45 minutes until doubled in size. (Hint: To warm oven slightly, turn oven on Warm setting for 1 minute, then turn it off and place covered dough in oven to rise. Remove pan from oven before preheating.)

5
. Preheat oven to 400°F. Bake for 15 minutes until brown.

6
. Remove from oven and serve warm.

BAKE CYCLE:
Dough

Small recipe yields 14 to 16 biscuits

Medium recipe yields 20 to 22 biscuits

Large recipe yields 28 to 30 biscuits

NUTRITIONAL INFORMATION PER BISCUIT

Calories 103 / Fat 2.3 grams / Carbohydrates 17.7 grams / Protein 2.7 grams / Fiber .8 gram / Sodium 202 milligrams / Cholesterol .5 milligram

 

Garlic and Herb Monkey Bread

These are rich, tender rolls that will spice up any meal. They're perfect for a potluck or a buffet table because they don't require butter, and they take up less space than a basketful of dinner rolls.

SMALL RECIPE

WATER
³
⁄
₈
cup

SOUR
CREAM
³
⁄
₈
cup

BUTTER
OR MARGARINE
1 tablespoon

SUGAR
2 tablespoons

SALT
1 teaspoon

ALL
-
PURPOSE
FLOUR
2 cups

R
ED
S
TAR
BRAND ACTIVE
DRY
YEAST
1½ teaspoons

MELTED
BUTTER
OR MARGARINE
3 tablespoons

GARLIC
CLOVE
,
MINCED
1

DRIED
THYME
¼ teaspoon

DRIED
OREGANO
¼ teaspoon

DRIED
MARJORAM
¼ teaspoon

MEDIUM RECIPE

WATER
½ cup

SOUR
CREAM
½ cup

BUTTER
OR MARGARINE
1½ tablespoons

SUGAR
3 tablespoons

SALT
1½ teaspoons

ALL
-
PURPOSE
FLOUR
3 cups

R
ED
S
TAR
BRAND ACTIVE
DRY
YEAST
1½ teaspoons

MELTED
BUTTER
OR MARGARINE
4 tablespoons

GARLIC
CLOVE
,
MINCED
2

DRIED
THYME
¼ teaspoon

DRIED
OREGANO
¼ teaspoon

DRIED
MARJORAM
¼ teaspoon

LARGE RECIPE

WATER
⁵
⁄
₈
cup

SOUR
CREAM
¾ cup

BUTTER
OR MARGARINE
2 tablespoons

SUGAR
¼ cup

SALT
2 teaspoons

ALL
-
PURPOSE
FLOUR
4 cups

R
ED
S
TAR
BRAND ACTIVE
DRY
YEAST
2 teaspoons

MELTED
BUTTER
OR MARGARINE
6 tablespoons

GARLIC
CLOVE
,
MINCED
2

DRIED
THYME
½ teaspoon

DRIED
OREGANO
½ teaspoon

DRIED
MARJORAM
½ teaspoon

1
. Place first 7 ingredients in bread pan, select Dough setting, and press Start.

2
. When the dough has risen long enough, the machine will beep. Turn off bread machine, remove bread pan, and turn out dough onto a lightly floured countertop or cutting board. Gently roll and stretch dough into a 24-inch rope.

3
. In a small bowl, combine melted butter, garlic, and herbs; set aside.

For the Small Recipe

Butter an 8½ × 4½ × 2½-inch loaf pan. With a sharp knife, divide dough into 30 pieces. (Hint: First cut dough into 10 equal pieces, then cut each of those into 3 small pieces.)

For the Medium Recipe

Butter a 9-inch ring mold or a 9 × 5 × 3-inch loaf pan. With a sharp knife, divide dough into 40 pieces. (Hint: First cut dough into 10 equal pieces, then cut each of those into 4 small pieces.)

For the Large Recipe

Butter two 8½ × 4½ × 2½-inch loaf pans. With a sharp knife, divide dough in half, then cut each half into 30 pieces. (Hint: First cut each half of dough into 10 equal pieces, then cut each of those into 3 small pieces.)

4
. Dip each piece into the herb-butter mixture and place in layers in the ring mold or loaf pan(s). Cover and let rise in a warm oven 30 to 45 minutes until doubled in size. (Hint: To warm oven slightly, turn oven on Warm setting for 1 minute, then turn it off, and place covered dough in oven to rise. Remove pan from oven before preheating.)

5
. Preheat oven to 375°F. Bake for 15 to 20 minutes until brown. Immediately turn out of pan onto a plate, then invert onto a serving dish. Serve warm.

BAKE CYCLE:
Dough

Small recipe yields 1 loaf

Medium recipe yields 1 loaf

Large recipe yields 2 loaves

NUTRITIONAL INFORMATION PER SERVING (
¹
⁄
₁₂
LOAF)

Calories 193 / Fat 6.6 grams / Carbohydrates 29.6 grams / Protein 4.1 grams / Fiber 1.4 grams / Sodium 338 milligrams / Cholesterol 4.3 milligrams

 

Onion Dill Pan Rolls

For a rich, savory dinner roll, try these some night.

SMALL RECIPE

WATER
³
⁄
₈
cup

EGG
1

COTTAGE
CHEESE
½ cup

BUTTER
OR MARGARINE
1 tablespoon

SUGAR
1½ teaspoons

SALT
1 teaspoon

ALL
-
PURPOSE
FLOUR
2 cups

DRIED
MINCED ONION
2 teaspoons

DRIED
DILL
2 teaspoons

R
ED
S
TAR
BRAND ACTIVE
DRY
YEAST
1½ teaspoons

MEDIUM RECIPE

WATER
²
⁄
₃
cup

EGG
1

COTTAGE
CHEESE
²
⁄
₃
cup

BUTTER
OR MARGARINE
1½ teaspoons

SUGAR
2 teaspoons

SALT
1 teaspoon

ALL
-
PURPOSE
FLOUR
3 cups

DRIED
MINCED ONION
1 tablespoon

DRIED
DILL
1 tablespoon

R
ED
S
TAR
BRAND ACTIVE
DRY
YEAST
1½ teaspoons

LARGE RECIPE

WATER
⁵
⁄
₈
cup

EGG
2

COTTAGE
CHEESE
1 cup

BUTTER
OR MARGARINE
2 tablespoons

SUGAR
1 tablespoon

SALT
2 teaspoons

ALL
-
PURPOSE
FLOUR
4 cups

DRIED
MINCED ONION
4 teaspoons

DRIED
DILL
4 teaspoons

R
ED
S
TAR
BRAND ACTIVE
DRY
YEAST
2 teaspoons

1
. Place dough ingredients in bread pan, select Dough setting, and press Start.

2
. When the dough has risen long enough, the machine will beep. Turn off bread machine, remove bread pan, and turn out dough onto a lightly floured countertop or cutting board. Gently roll and stretch dough into an 18-inch rope.

For the Small Recipe

Grease an 8- or 9-inch square or round baking pan. With a sharp knife, divide dough into 9 pieces; roll each into a ball and place in pan.

For the Medium Recipe

Grease a 9 × 13 × 2-inch baking pan. With a sharp knife, divide dough into 12 pieces; roll each into a ball and place in pan.

For the Large Recipe

Grease two 8- or 9-inch square or round baking pans. With a sharp knife, divide dough into 18 pieces; roll each into a ball and place in pans.

3
. Cover and let rise in a warm oven 10 minutes until doubled in size. (Hint: To warm oven slightly, turn oven on Warm setting for 1 minute, then turn it off and place covered dough in oven to rise. Remove pan from oven before preheating.)

4
. Preheat oven to 350°F. Bake for 25 to 30 minutes until lightly browned on top.

5
. Remove from oven, cut apart, and serve warm.

BAKE CYCLE:
Dough

Small recipe yields 9 rolls

Medium recipe yields 12 rolls

Large recipe yields 18 rolls

NUTRITIONAL INFORMATION PER ROLL

Calories 142 / Fat 1.9 grams / Carbohydrates 25.1 grams / Protein 5.3 grams / Fiber 1 gram / Sodium 248 milligrams / Cholesterol 18.3 milligrams

Sweet Rolls, Breads, and Coffee Cakes

 

Basic Sweet Dough

This is a standard sweet dough that can be used in any recipe in this chapter.

SMALL RECIPE

MILK
¼ cup

WATER
¼ cup

EGG
1

BUTTER
OR MARGARINE
3 tablespoons

SUGAR
¼ cup

SALT
1 teaspoon

ALL
-
PURPOSE
FLOUR
2 cups

R
ED
S
TAR
BRAND ACTIVE
DRY
YEAST
1½ teaspoons

MEDIUM RECIPE

MILK
³
⁄
₈
cup

WATER
³
⁄
₈
cup

EGG
1

BUTTER
OR MARGARINE
4 tablespoons

SUGAR
¹
⁄
₃
cup

SALT
1 teaspoon

ALL
-
PURPOSE
FLOUR
3 cups