Bread Machine Magic (35 page)

5
. Preheat oven to 400°F. Bake for 15 to 20 minutes until brown. Remove from oven and immediately invert pan onto a serving platter. 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 267 / Fat 6.6 grams / Carbohydrates 47.6 grams / Protein 4.5 grams / Fiber 1.2 grams / Sodium 282 milligrams / Cholesterol 18.1 milligrams

 

Cinnamon Bubble Coffee Cake

We love this cinnamon-sugar extravagance hot out of the oven, served with a cup of freshly brewed coffee—the perfect way to start a weekend!

DOUGH

SMALL

SWEET
DOUGH
OF
YOUR
CHOICE
,
such as
Basic Not-So-Sweet Dough

MEDIUM

SWEET
DOUGH
OF
YOUR
CHOICE
,
such as
Basic Not-So-Sweet Dough

LARGE

SWEET
DOUGH
OF
YOUR
CHOICE
,
such as
Basic Not-So-Sweet Dough

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 floured countertop or cutting board.

For the Small Recipe

Brush an 8½ × 4½ × 2½-inch loaf pan with a little of the melted butter needed for the topping. Gently roll and stretch dough into a 20-inch rope. With a sharp knife, divide dough into 40 pieces and then roll each piece into a ball. (Hint: First cut dough into 10 equal pieces, then cut each of those into 4 small pieces.)

For the Medium Recipe

Brush a 9-inch ring mold with a little of the melted butter needed for the topping. Gently roll and stretch dough into a 24-inch rope. With a sharp knife, divide dough into 60 pieces and then roll each piece into a ball. (Hint: First cut dough into 12 equal pieces, then cut each of those into 5 small pieces.)

For the Large Recipe

Brush two 8½ × 4½ × 2½-inch loaf pans with a little of the melted butter needed for the topping. Cut dough in half. Gently roll and stretch each piece of dough into a 20-inch rope. With a sharp knife, divide each rope into 40 pieces and then roll each piece into a ball. (Hint: First cut dough into 10 equal pieces, then cut each of those into 4 small pieces.)

TOPPING

SMALL RECIPE

MELTED
BUTTER
OR MARGARINE
¼ cup

DARK
BROWN
SUGAR
¾ cup

GROUND
CINNAMON
1 teaspoon

MEDIUM RECIPE

MELTED
BUTTER
OR MARGARINE
¼ cup

DARK
BROWN
SUGAR
¾ cup

GROUND
CINNAMON
1 teaspoon

LARGE RECIPE

MELTED
BUTTER
OR MARGARINE
½ cup

DARK
BROWN
SUGAR
1½ cups

GROUND
CINNAMON
2 teaspoons

3
. In a small bowl, combine brown sugar and cinnamon for the topping; sprinkle ¼ cup of sugar mixture into each of the prepared pan(s). Dip each piece of dough into remaining melted butter, then roll it in the remaining sugar mixture. Place the sugar-coated pieces in the pan(s) in layers.

4
. 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 350°F. Bake for 25 to 30 minutes until brown.

6
. Remove from oven, turn out onto a plate(s), then invert onto serving platter(s), and serve warm.

BAKE CYCLE:
Dough

Small recipe yields 1 coffee cake

Medium recipe yields 1 coffee cake

Large recipe yields 2 coffee cakes

NUTRITIONAL INFORMATION PER SERVING (
¹
⁄
₁₂
OF CAKE)

Calories 228 / Fat 5.8 grams / Carbohydrates 40 grams / Protein 4.2 grams / Fiber 1 gram / Sodium 276 milligrams / Cholesterol 17.9 milligrams

 

Orange Bubble Loaf

Serve this attractive coffee cake at a holiday brunch or on Christmas morning for a surefire crowd pleaser. To eat, pull off sugary, orange-crusted rounds of sweet bread, one at a time.

DOUGH

SMALL

SWEET
DOUGH
OF
YOUR
CHOICE
,
such as
Basic Not-So-Sweet Dough

GRATED
LEMON
RIND
1 teaspoon

MEDIUM

SWEET
DOUGH
OF
YOUR
CHOICE
,
such as
Basic Not-So-Sweet Dough

GRATED
LEMON
RIND
1 teaspoon

LARGE

SWEET
DOUGH
OF
YOUR
CHOICE
,
such as
Basic Not-So-Sweet Dough

GRATED
LEMON
RIND
2 teaspoons

1
. Place dough ingredients, including the grated lemon rind, 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 floured countertop or cutting board.

For the Small Recipe

Brush an 8½ × 4½ × 2½-inch loaf pan with a little of the melted butter needed for the glaze.

For the Medium Recipe

Brush a 10-inch ring mold with a little of the melted butter needed for the glaze.

For the Large Recipe

Brush two 8½ × 4½ × 2½-inch loaf pans with a little of the melted butter needed for the glaze. Cut dough in half.

GLAZE

SMALL RECIPE

MELTED
BUTTER
OR MARGARINE
¼ cup

SUGAR
½ cup

GRATED
ORANGE
RIND
3 tablespoons

MEDIUM RECIPE

MELTED
BUTTER
OR MARGARINE
¼ cup

SUGAR
½ cup

GRATED
ORANGE
RIND
3 tablespoons

LARGE RECIPE

MELTED
BUTTER
OR MARGARINE
½ cup

SUGAR
1 cup

GRATED
ORANGE
RIND
6 tablespoons

3
. In a small bowl, combine remaining melted butter, sugar, and grated orange rind for the glaze. Pinch off small pieces of dough about the size of acorns, and roll into balls. Roll each in the glaze and then place in prepared 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.)

4
. Preheat oven to 350°F. Bake for 30 minutes until golden. Remove from oven, turn out onto plate(s), and then invert onto serving platter(s). Serve warm.

BAKE CYCLE:
Dough

Small recipe yields 1 coffee cake

Medium recipe yields 1 coffee cake

Large recipe yields 2 coffee cakes

NUTRITIONAL INFORMATION PER SERVING (
¹
⁄
₁₂
OF MEDIUM COFFEE CAKE)

Calories 212 / Fat 7.2 grams / Carbohydrates 33.3 grams / Protein 3.6 grams / Fiber .9 gram / Sodium 237 milligrams / Cholesterol 15.5 milligrams

 

Whole Wheat Fruit Roll

A strong whole wheat flavor makes this coffee cake different and surprising. If you omit the icing and use fruit-sweetened (sugarless) preserves, this coffee cake will fall into the “great taste, no guilt” category.

DOUGH

SMALL

WHOLE
WHEAT
SWEET
DOUGH
OF
YOUR
CHOICE
,
such as
Basic Whole Wheat Sweet Dough

MEDIUM

WHOLE
WHEAT
SWEET
DOUGH
OF
YOUR
CHOICE
,
such as
Basic Whole Wheat Sweet Dough

LARGE

WHOLE
WHEAT
SWEET
DOUGH
OF
YOUR
CHOICE
,
such as
Basic Whole Wheat Sweet Dough

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 floured countertop or cutting board. Shape dough into a log.

For the Small Recipe

Grease a 10 × 15 × 1-inch jelly roll pan or large baking sheet. With a rolling pin, roll dough into a 12 × 8-inch rectangle. With a knife, lightly score the dough lengthwise, dividing it into thirds.

For the Medium Recipe

Grease a 10 × 15 × 1-inch jelly roll pan or large baking sheet. With a rolling pin, roll dough into a 14 × 10-inch rectangle. With a knife, lightly score the dough lengthwise, dividing it into thirds.

For the Large Recipe

Grease two 10 × 15 × 1-inch jelly roll pans or two large baking sheets. Divide dough in half with a sharp knife. With a rolling pin, roll each piece of dough into a 12 × 8-inch rectangle. With a knife, lightly score the dough lengthwise, dividing it into thirds.

FILLING

SMALL RECIPE

ANY
FLAVOR
FRUIT PRESERVES
1 cup

MEDIUM RECIPE

ANY
FLAVOR
FRUIT PRESERVES
1½ cups

LARGE RECIPE

ANY
FLAVOR
FRUIT PRESERVES
2 cups

3
. For the filling, spread preserves lengthwise down the center third of the dough. With a sharp knife, cut strips at 1-inch intervals down each side of the dough, from the edge to the filling. Alternately, cross the strips over the filling.

4
. Cover and let rise in a warm oven for 1 hour. (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 to preheat.)

5
. Preheat oven to 350°F. Bake for 25 minutes. Remove from oven, place on serving platter(s), and allow to cool slightly.

ICING

SMALL RECIPE

CONFECTIONERS
'
SUGAR
½ cup

MILK
2½ teaspoons

MEDIUM RECIPE

CONFECTIONERS
'
SUGAR
½ cup

MILK
2½ teaspoons

LARGE RECIPE

CONFECTIONERS
'
SUGAR
1 cup

MILK
5 teaspoons

6
. Meanwhile, in a small bowl, combine sugar and milk for the icing, adding enough milk to make the icing thin enough to drizzle on the coffee cake. Once the coffee cake has cooled slightly, drizzle icing on top and serve.

BAKE CYCLE:
Dough

Small recipe yields 1 coffee cake

Medium recipe yields 1 coffee cake

Large recipe yields 2 coffee cakes

NUTRITIONAL INFORMATION PER SERVING (
¹
⁄
₁₂
OF CAKE)

Calories 279 / Fat 4 grams / Carbohydrates 58.8 grams / Protein 5.3 grams / Fiber 4.3 grams / Sodium 242 milligrams / Cholesterol 18.1 milligrams

 

Celia and Ginny's Raspberry-Cream Coffee Cake with Almonds