Bread Machine Magic (42 page)

ALL
-
PURPOSE
FLOUR
2 cups

R
ED
S
TAR
BRAND
ACTIVE
DRY
YEAST
1½ teaspoons

MEDIUM RECIPE

WATER
1 cup

EGG
YOLK
1

OLIVE
OIL
2 tablespoons

SUGAR
1½ tablespoons

SALT
2 teaspoons

ALL
-
PURPOSE
FLOUR
3 cups

R
ED
S
TAR
BRAND
ACTIVE
DRY
YEAST
1½ teaspoons

LARGE RECIPE

WATER
1¼ cups

EGG
YOLK
2

OLIVE
OIL
3 tablespoons

SUGAR
2 tablespoons

SALT
2 teaspoons

ALL
-
PURPOSE
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 heavily floured countertop or cutting board.

3
. Gently roll and stretch dough into a 20-inch rope. Grease 2 baking sheets. Preheat oven to 350°F.

For the Small Recipe

With a sharp knife, divide dough into 24 pieces. (Hint: First cut the dough into 12 equal pieces, then cut each of those in half.)

For the Medium Recipe

With a sharp knife, divide dough into 32 pieces. (Hint: First cut the dough into 8 equal pieces, then cut each of those into 4 small pieces.)

For the Large Recipe

With a sharp knife, divide dough into 48 pieces. (Hint: First cut the dough into 12 equal pieces, then cut each of those into 4 small pieces.)

4
. Roll each piece of dough into an 8-inch stick;
*
place on prepared baking sheets.

TOPPING

SMALL RECIPE

EGG
WHITE
1

WATER
1 tablespoon

SESAME
SEEDS
,
POPPYSEEDS
,
OR
COARSE
SALT
to taste

MEDIUM RECIPE

EGG
WHITE
1

WATER
1 tablespoon

SESAME
SEEDS
,
POPPYSEEDS
,
OR
COARSE
SALT
to taste

LARGE RECIPE

EGG
WHITE
1

WATER
1 tablespoon

SESAME
SEEDS
,
POPPYSEEDS
,
OR
COARSE
SALT
to taste

5
. In a small bowl, combine egg white with water for the topping and brush egg mixture over each bread stick. Sprinkle with sesame seeds, poppyseeds, or salt, according to your preference.

6
. Bake for 20 to 25 minutes. Remove from oven; remove bread sticks from pans and cool on cake racks.

7
. Once cool, store at room temperature in plastic bags. They will stay fresh for 3 to 4 days.

BAKE CYCLE:
Dough

Small recipe yields 24 bread sticks

Medium recipe yields 32 bread sticks

Large recipe yields 48 bread sticks

NUTRITIONAL INFORMATION PER BREAD STICK

Calories 55 / Fat 1.1 grams / Carbohydrates 9.6 grams / Protein 1.5 grams / Fiber .4 gram / Sodium 135 milligrams / Cholesterol 6.7 milligrams

*
For crisper, thinner bread sticks, roll dough into 16-inch sticks.

 

Teddy Bears

These rolls are great sellers at bake sales, cute for parties, and a special treat for young children. Each one has its own personality; it's fun to give them names. You can use any white or whole-grain bread dough.

DOUGH

SMALL

B
READ
DOUGH
OF
YOUR
CHOICE
,

such as
DeDe's Buttermilk Bread

MEDIUM

B
READ
DOUGH
OF
YOUR
CHOICE
,

such as
DeDe's Buttermilk Bread

LARGE

B
READ
DOUGH
OF
YOUR
CHOICE
,

such as
DeDe's Buttermilk Bread

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

With a sharp knife, divide dough into 4 pieces.

For the Medium Recipe

With a sharp knife, divide dough into 6 pieces.

For the Large Recipe

With a sharp knife, divide dough into 8 pieces.

3
. Grease a large baking sheet. Taking 1 piece of dough, with a sharp knife, divide it in half. Roll 1 of the halves into a smooth ball; place on cookie sheet for bear's body. Divide the other half in half again. Roll 1 of those pieces into another smooth ball; place on cookie sheet for the bear's head. Divide remaining piece of dough into 6 small pieces. Roll each one into a tiny ball and place on the cookie sheet for the bear's 2 ears, arms, and legs. (You can pinch off a very tiny piece of dough from one of them and roll it into a small nose for the bear's head.) Repeat these steps with the remaining dough.

TOPPING

SMALL RECIPE

EGG
,
LIGHTLY
BEATEN
1

RAISINS
12

MEDIUM RECIPE

EGG
,
LIGHTLY
BEATEN
1

RAISINS
18

LARGE RECIPE

EGG
,
LIGHTLY
BEATEN
2

RAISINS
24

4
. Brush each bear with egg. Place raisins for eyes and belly button.

5
. Let rise slightly in 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 15 minutes until golden brown. Remove from oven; remove bears from pan and cool on cake rack.

BAKE CYCLE:
Dough

Small recipe yields 4 bears

Medium recipe yields 6 bears

Large recipe yields 8 bears

NUTRITIONAL INFORMATION PER BEAR

Calories 297 / Fat 2.9 grams / Carbohydrates 59.3 grams / Protein 7.9 grams / Fiber 2.1 grams / Sodium 569 milligrams / Cholesterol 35.5 milligrams

 

English Muffins

Your friends and family will marvel over your cooking skills when you present a plate of these for their enjoyment. (There's no need to tell them how truly simple they are to bake.) You'll appreciate the humble, fresh taste of these English muffins if you've ever tried some of the packaged varieties.

SMALL RECIPE

WATER
½ cup

EGG
1

OIL
2 tablespoons

MALT
VINEGAR
2 teaspoons

SUGAR
2 teaspoons

SALT
1 teaspoon

BREAD
FLOUR
2 cups

R
ED
S
TAR
BRAND
ACTIVE
DRY
YEAST
1½ teaspoons

CORNMEAL
as needed

MEDIUM RECIPE

WATER
¾ cup

EGG
1

OIL
3 tablespoons

MALT
VINEGAR
1 tablespoon

SUGAR
1 tablespoon

SALT
1 teaspoon

BREAD
FLOUR
3 cups

R
ED
S
TAR
BRAND
ACTIVE
DRY
YEAST
1½ teaspoons

CORNMEAL
as needed

LARGE RECIPE

WATER
¾ cup

EGG
2

OIL
¼ cup

MALT
VINEGAR
4 teaspoons

SUGAR
4 teaspoons

SALT
1½ teaspoons

BREAD
FLOUR
4 cups

R
ED
S
TAR
BRAND
ACTIVE
DRY
YEAST
2 teaspoons

CORNMEAL
as needed

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 lightly floured countertop or cutting board.

3
. With a rolling pin, roll dough out to a
³
⁄
₈
-inch thickness. Using a 3-inch muffin cutter (or a cleaned 8-ounce pineapple can with both top and bottom removed), cut out muffins. Reroll the scraps one time and cut out 2 or 3 more muffins.

4
. Place muffins on a baking sheet sprinkled with cornmeal. Turn muffins to coat both sides with cornmeal. Cover and let rise on countertop until almost doubled, 30 to 60 minutes.

5
. Heat an ungreased griddle or electric frying pan to medium-high (375°F). Very gently place muffins on griddle and cook for 5 minutes, then reduce heat to low (275°F) and cook 10 minutes more. Increase the heat again to medium-high, gently turn the muffins, and repeat the cooking process, reducing the heat again after 5 minutes.

6
. Remove muffins from griddle and cool on cake racks. Split in half with a fork, toast, and serve with butter. Any leftovers can be frozen in a plastic bag.

BAKE CYCLE:
Dough

Small recipe yields 8 or 9 muffins

Medium recipe yields 10 to 12 muffins

Large recipe yields 14 to 16 muffins

NUTRITIONAL INFORMATION PER MUFFIN

Calories 155 / Fat 4.1 grams / Carbohydrates 25 grams / Protein 3.9 grams / Fiber .9 gram / Sodium 184 milligrams / Cholesterol 17.7 milligrams

 

Cinnamon, Whole Wheat, and Raisin English Muffins

One of these muffins, with its whole-grain nutty flavor, cinnamon-and-raisin sweetness, and full-bodied texture, makes a very satisfying morning meal.

SMALL RECIPE

MILLER
'
S
BRAN
2 tablespoons

MILK
³
⁄
₈
cup

WATER
³
⁄
₈
cup

HONEY
1½ tablespoons

SALT
½ teaspoon

WHOLE
WHEAT
FLOUR
1
¹
⁄
₃
cups

BREAD
FLOUR
²
⁄
₃
cup

BAKING
SODA
½ teaspoon

GROUND
CINNAMON
1 teaspoon

RAISINS
¼ cup

R
ED
S
TAR
BRAND
ACTIVE
DRY
YEAST
1½ teaspoons

CORNMEAL
as needed

MEDIUM RECIPE

MILLER
'
S
BRAN
3 tablespoons