Bread Machine Magic (40 page)

TOPPING

SMALL RECIPE

EGG
1

SALT
½ teaspoon

MEDIUM RECIPE

EGG
1

SALT
½ teaspoon

LARGE RECIPE

EGG
1

SALT
½ teaspoon

4
. In a small bowl, beat together egg and salt for the topping. Brush egg mixture over each roll. Spread approximately 1 teaspoon of reserved onion mixture on each roll.

5
. Let rise in a warm oven about 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.)

6
. Preheat oven to 375°F. Bake for 20 minutes until rolls are golden and onion is brown. Remove from oven and place on racks to cool.

BAKE CYCLE:
Dough

Small recipe yields 7 rolls

Medium recipe yields 10 rolls

Large recipe yields 14 rolls

NUTRITIONAL INFORMATION PER ROLL

Calories 193 / Fat 4.9 grams / Carbohydrates 31 grams / Protein 5.7 grams / Fiber 1.3 grams / Sodium 394 milligrams / Cholesterol 42.8 milligrams

 

Special Ed-ible Pretzels

For years, Linda's Special Ed students have made these incredible soft, doughy pretzels once a week for the high school faculty and staff. They've now perfected a touch and technique that far surpass the skills of those who taught them. So, if your first batches fall short of perfection, we know some very patient kids who would encourage you not to give up hope. For all of us, determination and practice are the keys to success.

SMALL RECIPE

WATER
¾ cup

OIL
1½ tablespoons

SUGAR
2 teaspoons

ALL
-
PURPOSE
FLOUR
2 cups

R
ED
S
TAR
BRAND
ACTIVE
DRY
YEAST
2 teaspoons

WATER
10 cups

BAKING
SODA
2½ tablespoons

COARSE
SALT
to taste

MEDIUM RECIPE

WATER
1 cup

OIL
2 tablespoons

SUGAR
1 tablespoon

ALL
-
PURPOSE
FLOUR
3 cups

R
ED
S
TAR
BRAND
ACTIVE
DRY
YEAST
2 teaspoons

WATER
10 cups

BAKING
SODA
2½ tablespoons

COARSE
SALT
to taste

LARGE RECIPE

WATER
1¼ cups

OIL
3 tablespoons

SUGAR
4 teaspoons

ALL
-
PURPOSE
FLOUR
4 cups

R
ED
S
TAR
BRAND
ACTIVE
DRY
YEAST
2½ teaspoons

WATER
10 cups

BAKING
SODA
2½ tablespoons

COARSE
SALT
to taste

1
. Place first five 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 an oiled countertop or cutting board. Gently roll and stretch dough into a 12-inch rope.

For the Small Recipe

Heavily grease a large baking sheet. With a sharp knife, divide dough into 4 or 5 equal pieces.

For the Medium Recipe

Heavily grease 1 or 2 large baking sheets. With a sharp knife, divide dough into 6 or 7 equal pieces.

For the Large Recipe

Heavily grease 2 large baking sheets. With a sharp knife, divide dough into 8 to 10 equal pieces.

3
. Gently roll and stretch each piece into a 14-inch rope. Shape into a pretzel by bringing both ends of the rope up toward the top and crossing them (forming something that looks like a bunny's head with ears). Twist those “ears” once, then bring them toward you to rest on the base of the pretzel (the bunny's “chin”), pressing them down slightly. Set aside on the oiled countertop, cover with a cotton dish towel, and let rise until almost doubled, about 20 minutes.

4
. Meanwhile, in a 3- or 4-quart nonreactive pot, combine the water and the baking soda. Bring to a boil over high heat, then reduce heat to a gentle simmer.

5
. Preheat oven to 425°F.

6
. Being careful not to deflate the pretzel, gently lift one onto a slotted spatula and lower into the simmering water. After 20 seconds, turn it over in the water. After another 20 seconds, remove from water with slotted spatula. (With a little experience, you can simmer 2 or 3 at a time.) Allow to drain on a clean broiler pan or cake rack.

7
. Place pretzels on prepared baking sheet(s); sprinkle with coarse salt to taste.

8
. Bake for 15 to 20 minutes until golden brown. Remove from oven and immediately remove pretzels from baking sheet(s); place on racks to cool. These are best served warm, the same day; they do not keep well.

BAKE CYCLE:
Dough

Small recipe yields 4 or 5 pretzels

Medium recipe yields 6 or 7 pretzels

Large recipe yields 8 to 10 pretzels

NUTRITIONAL INFORMATION PER PRETZEL

Calories 238 / Fat 4.4 grams / Carbohydrates 42.7 grams / Protein 5.8 grams / Fiber 1.7 grams / Sodium 845 milligrams / Cholesterol 0 milligrams

 

Cocktail Rye Loaves

These are soft, flavorful, small loaves—perfect for hors d'oeuvres. Slice thinly, spread with pâté, and enjoy.

SMALL RECIPE

WATER
⁷
⁄
₈
cup

SHORTENING
2 teaspoons

DARK
BROWN
SUGAR
1 tablespoon

SALT
1 teaspoon

BREAD
FLOUR
1
¹
⁄
₃
cups

RYE
FLOUR
²
⁄
₃
cup

CARAWAY
SEEDS
1 teaspoon

R
ED
S
TAR
BRAND
ACTIVE
DRY
YEAST
2 teaspoons

CORNMEAL
small handful

MEDIUM RECIPE

WATER
1
¹
⁄
₈
cups

SHORTENING
1 tablespoon

DARK
BROWN
SUGAR
1½ tablespoons

SALT
1½ teaspoons

BREAD
FLOUR
2 cups

RYE
FLOUR
1 cup

CARAWAY
SEEDS
1½ teaspoons

R
ED
S
TAR
BRAND
ACTIVE
DRY
YEAST
2 teaspoons

CORNMEAL
small handful

LARGE RECIPE

WATER
1½ cups

SHORTENING
4 teaspoons

DARK
BROWN
SUGAR
2 tablespoons

SALT
2 teaspoons

BREAD
FLOUR
2
²
⁄
₃
cups

RYE
FLOUR
1
¹
⁄
₃
cups

CARAWAY
SEEDS
2 teaspoons

R
ED
S
TAR
BRAND
ACTIVE
DRY
YEAST
2½ teaspoons

CORNMEAL
small handful

1
. Place all ingredients except cornmeal 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.

3
. Shape dough into a log. Dust a baking sheet with cornmeal.

For the Small Recipe

With a sharp knife, divide dough into 2 pieces.

For the Medium Recipe

With a sharp knife, divide dough into 3 pieces.

For the Large Recipe

With a sharp knife, divide dough into 4 pieces.

4
. Roll each piece into a narrow 12-inch-long loaf. Place on prepared baking sheet and with a sharp knife, slash the dough down the center from one end to the other.

5
. Cover and let rise in a warm oven 10 minutes. (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.)

6
. Preheat oven to 375°F. Bake for 20 to 25 minutes until golden brown.

7
. Remove from oven and cool on rack.

BAKE CYCLE:
Dough

Small recipe yields 2 loaves

Medium recipe yields 3 loaves

Large recipe yields 4 loaves

NUTRITIONAL INFORMATION PER SERVING (
¹
⁄
₁₄
OF RECIPE)

Calories 107 / Fat 1.3 grams / Carbohydrates 20.8 grams / Protein 2.7 grams / Fiber 1.7 grams / Sodium 230 milligrams / Cholesterol 0 milligrams

 

Shareen's Whole Wheat Pita Bread

We find ourselves making these whole wheat pitas quite often. Their wholesome goodness, relatively few calories, and ease of preparation make them a pleasant, light alternative to the heavier whole-grain breads. Linda's niece Shareen rates these pitas as her all-time favorite. They're so delicious, she likes eating them plain.

SMALL RECIPE

WATER
⁷
⁄
₈
cup

OIL
2 teaspoons

SUGAR
1 teaspoon

SALT
1 teaspoon

WHOLE
WHEAT
FLOUR
2 cups

R
ED
S
TAR
BRAND
ACTIVE
DRY
YEAST
1½ teaspoons

MEDIUM RECIPE

WATER
1
¹
⁄
₈
cups

OIL
1 tablespoon

SUGAR
1½ teaspoons

SALT
1 teaspoon

WHOLE
WHEAT
FLOUR
3 cups

R
ED
S
TAR
BRAND
ACTIVE
DRY
YEAST
1½ teaspoons

LARGE RECIPE

WATER
1¾ cups

OIL
4 teaspoons

SUGAR
2 teaspoons

SALT
2 teaspoons

WHOLE
WHEAT
FLOUR
4 cups

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 a 12-inch rope.

For the Small Recipe

With a sharp knife, divide dough into 6 pieces.

For the Medium Recipe

With a sharp knife, divide dough into 8 pieces.

For the Large Recipe

With a sharp knife, divide dough into 12 pieces.

3
. Roll each piece into a smooth ball. With a rolling pin, roll each ball into a 6- to 7-inch circle. Set aside on lightly floured countertop; cover with a cotton dish towel. Let pitas rise about 30 minutes until slightly puffy.

4
. Position oven rack in middle of oven; preheat oven to 500°F. Place 2 or 3 pitas on a wire cake rack. Place cake rack directly on oven rack; bake pitas 4 to 5 minutes until puffed and tops begin to brown. Remove from oven and immediately place pitas in a sealed brown paper bag or cover with a damp cotton dish towel until soft.