Make-A-Mix (27 page)

 

 

 

In a bowl, stir yeast into water until softened. Stir in eggs. Beat in 5 cups HOT ROLL MIX until blended. Let rest 2 minutes. Stir in enough of the remaining mix to make a soft dough. Knead until smooth, 7 to 10 minutes. Grease bowl. Place dough in bowl, turning to grease all sides. Cover with a damp towel. Let rise in a warm draft-free place until doubled in bulk, about 1 hour.

 

Generously grease 2 baking sheets. Sprinkle with cornmeal; set aside. Punch down dough. On a lightly oiled surface, divide dough into 2 balls. Roll out each ball to one 10” x 3” rectangle. Roll up firmly, jelly-roll fashion, starting with one long side. Pinch to seal edges. Place rolled loaves seam-side down on prepared baking sheets. Make 5 diagonal slashes across top of each loaf. Brush with water. Let rise until doubled in bulk.

 

Preheat oven to 375F (190C). Brush loaves again with water. Sprinkle with sesame seeds, if desired. Place a baking pan filled with water on lowest shelf of oven. Place loaves on a rack in center of oven. Bake 30 to 35 minutes in preheated oven until golden brown. Cool on a rack. Makes 2 loaves.

 

 

 

 

 

 

 

 

Raisin-Cinnamon Bread—Add 1 cup raisins and 1 to 2 teaspoons ground cinnamon with HOT ROLL MIX.

 

In a large bowl, dissolve yeast in lukewarm water. When yeast starts to bubble, add eggs, water and oil. Blend well. Add HOT ROLL MIX 1 cup at a time until dough is stiff. On a lightly floured surface, knead dough 5 to 7 minutes, until smooth and satiny. Lightly butter bowl. Put dough in bowl and turn to butter top. Cover with damp towel and let rise in a draft-free place until doubled in bulk, 45 to 60 minutes. Punch down dough. Let stand 10 minutes. Shape into 2 loaves.

 

Grease two 9” x 5” loaf pans. Place 1 loaf of dough in each pan, seam-side down. Cover and let rise again until slightly rounded above top of pan, 30 to 40 minutes. Preheat oven to 350F (175C). Bake 30 to 40 minutes, until deep golden brown. Remove from oven and brush tops with butter or margarine, if desired. Remove from pans and cool. Makes 2 loaves.

 

 

 

In a large bowl, dissolve yeast in lukewarm water. When yeast starts to bubble, add egg, tomato juice, oil, rosemary and dried tomatoes. Blend well. Add HOT ROLL MIX 1 cup at a time until dough is stiff. On a lightly floured surface, knead dough 5 to 7 minutes, until smooth. Lightly butter bowl. Put dough in bowl and turn to butter top. Cover with damp towel and let rise in a warm draft-free place until doubled in bulk, 45 to 60 minutes.

 

Punch down dough. Let stand 10 minutes. Shape into 1 loaf. Grease a 9” x 5” loaf pan. Place dough in pan, seam-side down. Cover and let rise again until slightly rounded above top of pan, 30 to 40 minutes. Preheat oven to 350F (175C). Bake 30 to 40 minutes, until deep golden brown. Remove from oven and brush top with butter or margarine, if desired. Remove from pan and cool on a wire rack. Makes 1 loaf.

 

 

 

 

Add 1 teaspoon each crushed anise and fennel seeds and 1/2 teaspoon ground cardamom to rye flour.

 

In a large bowl, stir yeast into lukewarm water until softened. Stir in butter or margarine, molasses and orange peel. Beat in rye flour and 3 cups WHOLE-WHEAT HOT ROLL MIX. Let rest 2 minutes. Stir in more mix to make a soft dough. Knead 7 to 10 minutes until smooth. Grease bowl. Place dough in bowl, turning to grease all sides. Cover with a damp towel. Let rise in a warm draft-free area until doubled in bulk, about 1 hour. Punch down dough. Let rest 10 minutes.

 

Grease 1 large baking sheet. Divide dough in half. Shape each half into a slightly flattened ball. Place on baking sheet. With a sharp knife make 2 horizontal and 2 vertical slashes on top of loaves. Cover and let rise until doubled in bulk. Preheat oven to 375F (190C). Bake 25 to 30 minutes until browned. Brush tops with 1 tablespoon butter or margarine. Cool. Makes 2 loaves.

 

 

 

 

 

 

In a bowl, dissolve yeast in 1 cup water. When yeast starts to bubble, add eggs, 1 cup water, oil, orange peel and lemon peel. Blend well. Add HOT ROLL MIX 1 cup at a time to make a soft dough. On a floured surface, knead dough 5 to 7 minutes, until smooth and satiny.

 

Butter bowl. Put dough in bowl and turn to butter top. Cover with a damp towel and let rise in a warm place until doubled, about 1 hour. Punch down dough. Prepare Honey-Nut Filling. Butter two 9” x 5” loaf pans. Divide dough in half. Roll out each half to 9” x 14”, about 1/2 inch thick. Spread Honey Filling to within 1 inch of edges. Roll up from small end, lifting dough slightly and sealing edges as you roll. Seal ends and put into prepared pans, seam-side down. Cover and let rise in a warm place until dough is slightly rounded above top of pan.

 

Preheat oven to 375F (190C). Bake 45 to 50 minutes, until golden brown. Cool. Drizzle Powdered-Sugar Glaze on warm loaves. Makes 2 loaves.

 

Honey-Nut Filling

 

Combine all ingredients in a small bowl. Blend well.

 

1. On a lightly floured surface, knead the yeast dough 5 to 7 minutes until smooth and satiny.

 

2. Spread filling to within 1 inch of dough edges, roll like a jelly roll.

 

3. While baked loaves are still warm, drizzle glaze over top of each.

 

 

 

 

 

Tropical Bread—Add 1/2 cup flaked coconut and 1/4 cup chopped dried pineapple.

 

Preheat oven to 325F (165C). Grease one 9” x 5” loaf pan or two 7” x 3” loaf pans; set aside. In a medium bowl, combine all ingredients, stirring to blend. Turn into prepared pan or pans. Bake 50 to 60 minutes in preheated oven until a wooden pick inserted in center comes out clean. Cool on a rack 5 minutes. Turn out of pan. Cool right-side up on rack. Makes 1 or 2 loaves.

 

 

 

Preheat oven to 325F (165C). Grease one 9” x 5” loaf pan or two 7” x 3” loaf pans; set aside. In a medium bowl, combine all ingredients, stirring to blend. Turn into prepared pan or pans.

 

Bake 60 to 70 minutes in preheated oven until a wooden pick inserted in center comes out clean. Cool on a rack 5 minutes. Turn out of pan. Cool right-side up on rack. Makes 1 or 2 loaves.