User manual TOASTMASTER THE CORNER BAKERY

The Corner Bakery Bread & Dessert Maker ® Cookbook 61218 Table of Contents Welcome to Bread Making . . . . . . . . . . . . . . . . .3 Helpful Hints For Bread And Dough. . . . . . . .4 Bread Introduction . . . . . . . . . . . . . . . . . . . . . . .9 Bread Recipes . . . . . . . . . . . . . . . . . . . . . . . . .10 Day Old Bread Uses . . . . . . . . . . . . . . . . . . . .19 Fast BakeTM Breads . . . . . . . . . . . . . . . . . . . . . .20 Dough Introduction . . . . . . . . . . . . . . . . . . . . .24 Helpful Hints for Dough . . . . . . . . . . . . . . . .25 Dough Recipes . . . . . . . . . . . . . . . . . . . . . . . .26 Butter Introduction . . . . . . . . . . . . . . . . . . . . . .36 Helpful Hints for Butter . . . . . . . . . . . . . . . .37 Butter Recipes . . . . . . . . . . . . . . . . . . . . . . . .38 Desserts Introduction . . . . . . . . . . . . . . . . . . . .42 Helpful Hints for All Desserts . . . . . . . . . . . .43 High Altitude Adjustments . . . . . . . . . . . . . 46 Cake Introduction . . . . . . . . . . . . . . . . . . . . . .47 Helpful Hints for Cakes . . . . . . . . . . . . . . . . .48 Cake Recipes . . . . . . . . . . . . . . . . . . . . . . . . .49 Cheesecake Introduction . . . . . . . . . . . . . . . . .55 Helpful Hints for Cheesecakes . . . . . . . . . . .56 Cheesecake Recipes . . . . . . . . . . . . . . . . . . . .58 Pudding, Pie Filling & Fudge Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . .60 Helpful Hints for Puddings/ Pie Fillings . . . . . . . . . . . . . . . . . . . . . . . . . . .61 Pudding/Pie Filling Recipes . . . . . . . . . . . . . .62 Helpful Hints for Fudge . . . . . . . . . . . . . . . . .65 Fudge Recipes . . . . . . . . . . . . . . . . . . . . . . . .66 Recipe Index . . . . . . . . . . . . . . . . . . . . . . . . . . .70 2. Dear BreadmanTM Customer: Welcome to the BreadmanTM family of happy bread bakers! We're sure you'll find machine bread making to be a rewarding and tasty experience. Please be sure to take a few minutes to read the Use and Care Guide carefully and completely. While bread machines take a lot of the work out of making homemade bread, they do require a bit of effort to achieve the best results. Make sure you are following the directions closely to ensure success every time and pay particular attention to the section called "Helpful Hints for Bread & Dough." If you follow the guidance offered in these pages, you can avoid many of the most common difficulties. To assist you even more, our home economists, with help from their colleagues at Red Star® Yeast & Products, have spent many hours in our test kitchens developing bread and dough recipes and suggestions for correcting common problems that may occur from time to time. Please refer to the Checklist near the very back of the Use and Care Guide for this troubleshooting information. Most people find that once they have become accustomed to the process of machine bread making, they can turn out wonderful loaves in everincreasing numbers -- and they also find that their friends and family will be happy to take any extras off their hands! BreadmanTM welcomes your comments and discoveries! Please write to us c/o The Test Kitchen, BreadmanTM Inc., 1801 North Stadium Boulevard, Columbia, Missouri 65202. Thank you for deciding to join the BreadmanTM family. We look forward to being a part of your bread making for many years to come. Happy baking! Sincerely, Marilyn Wise Manager Consumer Education & Product Testing 3. Helpful Hints For Bread And Dough It is recommended that you read the following information before you shop for your ingredients. Your machine will bake up to a 2 pound loaf of fresh bread containing approximately 4 cups of flour. All ingredients except liquids must be at room temperature and liquids should be approximately 80°F/27°C (baby bottle temperature) unless otherwise noted. Always place the ingredients in the bread pan in the order listed in the recipe: liquids, dry ingredients and then yeast. Some ingredient amounts are the same for different size loaves, this is correct. Use standard measuring spoons and level with a straight edge of a knife. Measurement Conversion Chart 12 tsp = 2 TBL 3 tsp = 1 TBL 2 TBL = 12 tsp 2 TBL = 8 cup 4 TBL = 4 cup 5 TBL + 1 tsp = 3 cup 8 TBL = 2 cup 12 TBL = p cup 16 TBL = 1 cup a cup = 4 cup + 2 TBL b cup = 2 cup + 2 TBL c cup = p cup + 2 TBL reaches the appropriate consistency. On the other hand, if the mixture is too dry to form a ball or forms more than one ball, add 1 teaspoon of water and allow it to absorb. Add more water if necessary. Provided you have used all of the ingredients specified in the recipe, measured the ingredients properly and have a "good" dough ball, you should achieve a successful loaf of bread. If the dough ball is dry, it may cause the bread machine to fall off the counter top. Any damage to your bread machine as a result of falling from the counter will not be covered under warranty. Measuring The Correct Way Be sure to measure accurately for success. Even slight measuring inaccuracies can make a big difference in your results. Measure each ingredient precisely before placing it into the bread pan. When you are measuring liquids, use a clear glass or plastic liquid measuring cup. To ensure accuracy, set the measuring cup on the counter top and read the measurement at eye level. To measure your flour, spoon it lightly into a standard dry ingredient measuring cup and level it with a straight edge. Also, do not shake the cup or tap it on the counter top. Do not scoop the flour with the measuring cup as this tends to pack more flour than the recipes call for. 4. Yeast: The Number One Ingredient Red Star Active Dry Yeast was used in the development of all the bread recipes listed in this cookbook. However, Red Star Quick·RiseTM Yeast may also be used. Amounts used do not need to be varied when substituting one for the other. When using bread machine yeast, follow the package instructions. A 4-oz package of Red Star Yeast contains approximately 24 level teaspoons of yeast. When the yeast is exposed to oxygen, moisture or warmth, the activity of it deteriorates. Therefore, it is recommended to store yeast in an airtight container, refrigerating or freezing it. Measure out the amount you need and Dough Ball: Necessary For A Successful Loaf Of Bread Liquid amounts called for in a recipe may need to be adjusted slightly because different climates and seasons result in a wide variety of humidity levels. You may want to check the dough ball half way through the first kneading cycle. At this point, the ball should be round, smooth-textured, soft and slightly tacky to the touch. If it does not form a ball and is more like a batter, add 1 tablespoon of flour at a time until it allow it to come to room temperature before using it -- this takes about 15 minutes. If you have any doubt regarding the activity of the yeast, you may use one of the following tests to determine its strength. Each test calls for a different amount of yeast as a base ingredient. This gives you more bread choices once the test is complete. To test for one package (24 teaspoons) of Red Star Active Dry or Quick RiseTM Yeast, use a liquid measuring cup and fill it to the 2 cup level with 110°F/27°C - 115°F/46°C water. Stir in 1 teaspoon granulated sugar and 1 package (24 teaspoons) Red Star Active Dry or Quick·RiseTM Yeast. Leave your stirring spoon in the cup. Set a timer for 10 minutes. As the yeast absorbs liquid, it will begin to activate and rise to the surface. If at the end of the 10 minutes the yeast has multiplied to the 1 cup mark, it is very active. The yeast mixture may be used in your BreadmanTM Corner Bakery and Dessert Maker in a recipe that calls for 24 teaspoons of yeast. Remember to adjust your recipe for the 2 cup of water and 24 teaspoons of yeast used in the test. The sugar does not need to be adjusted. To test for 12 teaspoons of Red Star Active Dry or Quick·RiseTM Yeast, use a liquid mea- suring cup and fill it to the 4 cup level with 110°F/27°C - 115°F/46°C water. Stir in 1 teaspoon granulated sugar and 12 teaspoons Red Star Active Dry or Quick·RiseTM Yeast. Leave your stirring spoon in the cup. Set a timer for 10 minutes. As the yeast absorbs liquid, it will begin to activate and rise to the surface. If at the end of 10 minutes the yeast has multiplied to the 2 cup mark, it is very active. The yeast mixture may be used in your BreadmanTM Corner Bakery and Dessert Maker in a recipe that calls for 12 teaspoons of yeast. Remember to adust your recipe for the 4 cup of water and 12 teaspoons of yeast used in the test. The sugar does not need to be adjusted. kneaded, gluten becomes elastic and gives the bread better structure. In contrast, all-purpose flour, milled from a combination of soft and hard wheat, becomes elastic too easily for use in a bread machine and quickly loses the ability to stretch well. As a result, bread made from all-purpose flour will be small and dense. Several well-known mills now market bread flour. It is labeled bread flour on the package and is available at grocery stores. Wheat is the only grain that contains the type of protein that becomes elastic when kneaded. Other flours, such as rye, barley, oats, soy, rice and buckwheat, add flavor and fiber to breads but do not add structure to the dough. Therefore, wheat flour is essential as a base when making bread. Vital wheat gluten is produced by processing white flour one more step. White flour contains both protein and starch, and mills now can remove most of the starch leaving only the protein (gluten). When gluten is added to recipes containing whole grain flours, it Flour: Bread Flour Is Essential For Bread Recipes All types of flour are affected by many factors, such as milling grades, moisture content, length of storage and manufacturing processes. Adjustments to the recipes may need to be made to compensate for climate changes in different regions to ensure an excellent loaf. Bread flour is a definite necessity. Milled from hard winter or spring wheat, it has a higher protein content that makes it more durable than all-purpose flour. The protein, when mixed with liquid, becomes gluten. When 5. improves the volume and shape of the loaf significantly. Many grocery stores stock gluten in the flour section. Health food and nutrition centers also carry this item. Flour is best kept in an airtight container. If you are storing the flour for a long period of time, you may want to keep it in the freezer, as the refrigerator tends to dry it out. Whole grain wheat flours, which have a higher oil content, will become rancid much more quickly than white flour and should always be kept in the freezer. Be sure, however, to allow all flours to return to room temperature before placing in the machine. Liquids: Activate The Yeast And Bind The Dough In this cookbook, the term liquid refers to all wet ingredients used in the recipe. When yeast is used in a bread machine, it is very important that the liquid temperature is 80°F/27°C. With this temperature, the yeast activates gradually to accommodate the program of the machine. When higher temperatures are used, the yeast activates too quickly and the dough becomes too warm. Eggs are also considered part of the total liquid amount. Eggs should be at room temperature. When you remove them from the refrigerator, place egg in shell in a bowl of warm water. After warming egg to room temperature, place egg in measuring cup and add enough liquid 80°F/27°C to equal whatever total measurement the recipe calls for. For example: Place the eggs (room temperature) in a liquid measuring cup. Slowly add warm liquid (80°F/27°C) to measuring cup until you have reached the total amount called for in the recipe. Cinnamon and Garlic: Not True Friends Of Yeast In the past, cinnamon and sugar were sprinkled on dough before it was rolled up jelly-roll fashion. Adding it to the dough in a bread machine, however, presents a problem. Cinnamon reacts with bread dough just as a meat tenderizer reacts with meat. It breaks down the structure. Although it smells wonderful as it is baking, some of the flavor is dissipated in the baking process. Do not add more than what is listed in the recipe. Garlic inhibits yeast activity. Again, do not add more than the quantity listed in the recipe. For more garlic flavor, use a spread for the bread rather than adding it to the dough. Fat: Dough Enhancer And Conditioner Recipes in this cookbook call for vegetable oil. You may substitute in equal proportions solid shortening, real butter or margarine. Divide them into small pieces before placing in the bread pan. There is no noticeable difference in flavor but the crust may be crispier with real butter. Margarine tends to make the crust a little tougher. Light and whipped margarines do not work well. Yield egg, room temp. + enough water 80°F/27°C to = 1 pound 1 p cup 6. Salt: Regulates Yeast Activity Salt is necessary to control the activity of yeast, disciplining it to work slowly and steadily. Without salt, yeast acts too rapidly. Salt also strengthens the structure of the dough. If too little or no salt is used, the bread will rise rapidly and then fall. The texture may also be course and/or uneven. equal proportions. Liquid milk (80°F/27°C) may be substituted for water in equal proportions. The dry milk may then be eliminated altogether. The loaf will be slightly smaller. Sugar: Honey may be substituted for sugar in equal proportions. Reduce the liquid by the same amount. Brown sugar may be substituted for white sugar in equal proportions. Yeast needs sugar, no artificial sweetener should be used. Salt: Salt-free recipes are not successful. Dietetically sodium free (less than 5 mg sodium per serving) or low salt (less than 2 the sodium of table salt) may be used in equal amounts. The bread will have a coarser texture. Eggs: Liquid egg substitutes may be used as directed on the carton. Two egg whites may be substituted for one whole egg. Remember, all egg products must be at room temperature. yeast from activating until the machine starts to mix. Also, be sure to reduce the amount of water by 1 teaspoon for a 1 pound loaf, 2 teaspoons for a 12 pound loaf and 1 tablespoon for a 2 pound loaf. Do not use eggs or any perishable foods with the Delayed Setting. Bread Mixes and other Recipe Books Use mixes labeled for up to 2 pound loaves. For best results, use the Basic or Insta Program. Even though there are a wide variety of recipes for bread and dough offered here, you may be looking for one that is not included in this cookbook. Bread machine helpful hints and recipe books are available at book and retail stores. They offer a wide variety of recipes. Refer to Basic Features in the Use and Care Guide, for the best bread program to use for other recipes. Minor adjustments may be necessary for best results. Sugar: Food For Yeast Sugar is the favorite food of yeast, but too much sugar will cause the yeast to overreact. The loaf of bread will be small and dense. Dried fruits also contribute sugar to the bread dough. For best results, do not add any more than is specified in each recipe. In addition, avoid the use of artificial sweeteners because the yeast cannot react with them. Substitutes It is common to experiment with ingredient substitution. The following substitutions have been found to be acceptable. However, results may vary significantly. If you would like to try other substitutions, there are several helpful hint books available from retail stores to assist you. However, results are not guaranteed. Milk: Coffee creamer, non-dairy creamer or dry buttermilk may be substituted for dry milk in Fruits and Vegetables When adding fruits or vegetables to recipes, do not exceed the amount listed. These products, if used in excessive amounts, may inhibit the rising of the bread. High Altitude High elevations may make the dough rise faster. First, try the recipe as it is printed. If you find the results are unsuccessful, decrease your yeast 4 teaspoon at a time. You may also have to increase the water. Start with 2 tablespoons and increase Using Delay Timer If you are going to use the delay timer, make sure the yeast is added last, on top of the flour and away from all liquids. This will keep the 7. it if necessary. The addition of gluten will also help the structure of the bread. The recommended amount is 1 teaspoon per cup of flour. Freezing Baked Breads and Rolls When freezing breads and rolls, allow them to cool before wrapping in plastic wrap. Place them in a plastic bag and seal it. Bread may be frozen for up to six weeks. When you thaw, partially open the wrapping to allow the moisture to escape gradually for best results. Freezing Dough At the end of the dough program, you may remove the dough and freeze it for baking at a later time. Form the dough into the desired shape and immediately freeze for one hour to harden. Remove from the freezer and wrap in plastic wrap. Next, place it in a plastic bag and seal. Dough can be kept in the freezer for up to four weeks. Thaw the dough in a plastic bag in the refrigerator overnight or for several hours. Unwrap and place on baking container. Cover and let stand in warm, draft free place until double the original size. Because the dough is not room temperature, you will find it takes longer than usual to rise. Bake according to recipe instructions. If Additional Assistance is Needed Remember -- BreadmanTM has a staff of consumer relations representatives is also available to help you. You will find them to be a knowledgeable and friendly resource whenever you need them. Please feel free to contact them by: Telephone: (800) 947-3744 Mail: BreadmanTM Inc. Consumer Relations 1801 North Stadium Boulevard Columbia, Missouri 65202 Hours: 8:00 a.m. - 5:30 p.m. CST Email: consumer_relations@toastmaster.com Expert help is also available from Red Star® Yeast (1-800-445-4746). 8. Bread Bread...As Easy As 1-2-3 1. Add ingredients to the bread pan in the order listed. Place the bread pan in the bread machine. 2. Close the lid. Select the desired setting. Press START. 3. When the program is complete, remove bread bread pan from the bread machine using oven mitts. Invert and shake to remove the loaf. Allow loaf to cool, standing upright on a wire rack before slicing. We suggest starting your bread making with the White Bread recipe on page 10. Follow each step carefully. These steps have been written to eliminate the most common errors in bread machine baking and may be helpful for any recipe. 9. White Bread Size of Loaf water 80°F/27°C oil sugar salt dry milk bread flour active dry yeast Program Quick·RiseTM yeast Insta Program 1 pound p cup + 1 TBL 1 TBL 12 TBL 1 tsp 1 TBL 24 cups 14 tsp 2 tsp 2 pounds 12 cups 2 TBL 2 TBL 2 tsp 2 TBL 4 cups 12 tsp 22 tsp 7. Place the pan into the bread machine. Close the lid. 8. Select BASIC PROGRAM, press BAKING to select crust color desired, and set timer to delay, or press START for immediate start. 9. At the end of the first knead process, check the dough ball. It should be slightly tacky to the touch. At this time, push down any dough or flour that may be on the sides of the pan. 10. Use oven mitts to carefully remove the bread pan at end of bake process or at any time during the warm process. CAUTION: The oven cavity, bread pan, kneading blade and bread will be very hot. Use oven mitts. 11. Turn bread pan upside down and shake several times to release the bread. If the bread loaf does not remove from pan easily, allow it to set on a heat resistant surface. Do not use metal utensils inside the bread pan or machine. Remove the kneading blade and allow loaf to cool standing upright on wire rack approximately 20 minutes before cutting. 12. When the bread has completely cooled, approximately 1 hour, store in an air tight container. 13. Unplug bread maker and allow to cool completely before cleaning. Clean bread pan after each use. Do not immerse the bread pan in water (See cleaning instructions.) Clean inside of bread maker after each use. (Note: The Basic Recipe & Method for the White Bread recipe are similar for all breads listed in the cookbook.) Basic Recipe & Method 1. Remove the bread pan from the bread maker. Attach the kneading blade onto the shaft. Make sure all ingredients, except water, are at room temperature. 2. Use a liquid measuring cup to measure the water (80°F/27°C) and pour into the bread pan. 3. Use a measuring spoon to measure the oil and add to the bread pan. 4. Use a measuring spoon to measure the sugar, salt and dry milk; level off with the straight edge of a knife and add to the bread pan. 5. Lightly spoon bread flour into a dry measuring cup, level off with the straight edge of a knife and add to the bread pan. 6. Carefully measure yeast with a measuring spoon; level off with the straight edge of a knife and add to the bread pan. If using delay timer, make sure yeast is on top of bread flour, away from liquids. 10. Cinnamon Raisin Bread Size of Loaf water 80°F/27°C oil sugar salt dry milk oatmeal, quick or regular bread flour active dry yeast Program Fat Free White Bread 2 pounds 12 cup + 1 TBL 2 TBL 2 TBL 12 tsp 2 TBL 1 cup 34 cups 2 tsp Size of Loaf water 80°F/27°C applesauce* sugar salt dry milk bread flour active dry yeast Program Quick·RiseTM yeast Insta Program 1 pound p cup + 1 TBL 1 TBL 12 TBL 1 tsp 1 TBL 24 cups 14 tsp 2 tsp 2 pounds 12 cups 2 TBL 2 TBL 2 tsp 2 TBL 4 cups 12 tsp 22 tsp 1 pound p cup 1 TBL 12 TBL 1 tsp 1 TBL 2 cup 2 cups 1p tsp Add at beep cinnamon raisins walnuts p tsp 3 cup 3 cup 14 tsp l cup l cup *Any variety (Note: Substituting applesauce for oil in other recipes may not produce good results.) Dried Fruit Bread Size of Loaf water 80°F/27°C oil salt brown sugar dry milk bread flour active dry yeast Program French Bread 1 pound p cup 1 TBL 1 tsp 12 TBL 1 TBL 24 cups 1p tsp 2 pounds 13 cups 2 TBL 12 tsp 4 cup 3 TBL 4 cups 1 TBL Size of Loaf water 80°F/27°C oil sugar salt bread flour active dry yeast Program 1 pound p cup + 2 TBL 2 TBL 1 TBL 1 tsp 24 cups 14 tsp 2 pounds 13 cup + 1 TBL 2 TBL 1 TBL + 1 tsp 2 tsp 4 cups 12 tsp Add at beep dried fruit bits nutmeg 3 cup 1 tsp 1 cup 12 tsp 11. Buttermilk Bread Size of Loaf cultured buttermilk 80°F/27°C oil honey salt baking soda bread flour active dry yeast Program 11/2 pounds 1 cup 3 TBL 3 TBL 12 tsp 4 tsp 34 cups 12 tsp 2 pounds 12 cups 4 cup 4 cup 2 tsp 2 tsp 44 cups 1p tsp Peanut Butter Honey Bread Size of Loaf water 80°F/27°C peanut butter, any style honey salt dry milk bread flour active dry yeast Program 2 pounds 13 cups p cup 3 cup 12 tsp 3 TBL 4 cups 2 3/4 tsp Pumpernickel Bread Size of Loaf water 80°F/27°C oil molasses salt dry milk cocoa powder instant coffee granules caraway seeds rye flour whole wheat flour bread flour active dry yeast Program Seed Bread 2 pounds 1l cups 2 TBL 4 cup 2 tsp 2 TBL 4 cup 2 tsp 2 TBL 12 cups 2 cup 2p cups 24 tsp Size of Loaf water 80°F/27°C oil honey salt bread flour oatmeal, quick or regular gluten sunflower seeds sesame seeds poppy seeds anise seeds active dry yeast Program 2 pounds 1 cup + 2 TBL 1 TBL 3 TBL 1 tsp 3 cups 3 cup 4 tsp 4 cup 2 TBL 2 TBL 2 tsp 24 tsp 12. Pesto Bread Size of Loaf water 80°F/27°C prepared pesto 80°F/27°C salt sugar whole wheat flour bread flour active dry yeast Program Quick·RiseTM yeast Insta Program Italian Herb Bread 2 pounds 13 cups 3 cup 12 tsp 2 TBL 14 cups 3 cups 2 tsp 1 TBL Size of Loaf water 80°F/27°C oil sugar salt dry milk bread flour dried Italian seasoning active dry yeast Program Quick·RiseTM yeast Insta Program 1 pound p cup + 2 TBL 4 tsp 1 TBL 1 tsp 1 TBL 24 cups 1 tsp 14 tsp 2 tsp 2 pounds 13 cups 3 TBL 2 TBL 1 tsp 2 TBL 43 cups 4 tsp 12 tsp 2p tsp Dill Bread Size of Loaf water 80°F/27°C cottage cheese oil sugar salt dry milk bread flour dried dill weed dried minced onion active dry yeast Program Quick·RiseTM yeast Insta Program 2 pounds p cup 1 cup 2 TBL 3 TBL 12 tsp 2 TBL 44 cups 1 TBL 1 TBL 12 tsp 22 tsp 13. Hearty Nut Bread Size of Loaf water 80°F/27°C oil honey salt dry milk whole wheat flour bread flour walnuts active dry yeast Program Jalapeño Bread 1 pound 1 cup 2 tsp 3 TBL 1 tsp 1 TBL 1 cup 13 cups 2 cup 1p tsp 2 pounds 13 cups 1 TBL 3 cup 2 tsp 2 TBL 2 cups 24 cups l cup 22 tsp Size of Loaf water 80°F/27°C oil whole kernel corn, well drained jalapeño peppers, sliced - well drained sugar salt bread flour corn meal cilantro, dried active dry yeast Program Quick·RiseTM yeast Insta Program 1 pound 2 cup 12 TBL 2 cup 2 TBL 1 TBL 2 tsp 2 cups 3 cup 1 tsp 12 tsp 2 tsp 2 pounds 1 cup + 1 TBL 3 TBL 1 cup 4 cup 2 TBL 12 tsp 4 cups l cup 2 TBL 2 tsp 1 TBL Whole Wheat Bread Size of Loaf water 80°F/27°C oil salt brown sugar dry milk whole wheat flour active dry yeast Program Potato Bread 2 pounds 14 cups + 2 TBL 3 TBL 24 tsp 4 cup + 2 TBL 3 TBL 4 cups 1 TBL 1 pound p cups + 3 TBL 2 TBL 12 tsp 4 cup 2 TBL 2p cups 24 tsp Size of Loaf water 80°F/27°C oil salt sugar dry milk instant potato flakes bread flour active dry yeast Program Quick·RiseTM yeast Insta Program 2 pounds 14 cups 3 TBL 2 tsp 3 TBL 3 TBL 4 cup 4 cups 2 tsp 1 TBL 14. Corn Bread Size of Loaf egg, room temp. + enough water 80°F/27°C to = oil sugar salt dry milk bread flour corn meal active dry yeast Program French Variation Bread 1 pound 1 p cup + 1 TBL 2 TBL 2 TBL 1 tsp 4 cup 2 cups 4 cup 12 tsp 2 pounds 2 12 cups 4 cup 4 cup 2 tsp 2 cup 4 cups 2 cup 2 tsp Size of Loaf water 80°F/27°C sugar salt bread flour active dry yeast Program 1 pound p cup + 2 TBL 1 TBL 1 tsp 24 cups 14 tsp 2 pounds 12 cups 2 TBL 2 tsp 43 cups 2 tsp Double Chocolate Bread Size of Loaf egg, room temp. + enough water 80ºF/27ºC to = sour cream 80ºF/27ºC oil salt sugar bread flour cocoa powder active dry yeast Program Caraway Rye Bread 2 pounds 1 3/4 cup + 2 TBL 2 cup 1 TBL 12 tsp 4 cup 4 cups 3 TBL 22 tsp Size of Loaf water 80°F/27°C oil molasses salt dry milk rye flour whole wheat flour bread flour caraway seeds active dry yeast Program 2 pounds 1l cups 2 TBL 4 cup 2 tsp 2 TBL 12 cups 2 cup 3 cups 2 TBL 34 tsp Add at beep semi-sweet chocolate chips (Note: This is a very moist, dense bread.) 15. 1 cup Honey Oatmeal Bread Size of Loaf water 80°F/27°C oil honey salt oatmeal, quick or regular bread flour active dry yeast Program 1 pound 1 cup 1 TBL 4 cup 1 tsp 2 cup 24 cups 1 tsp 1 /2 pounds 12 cups 12 TBL 6 TBL 12 tsp p cup 32 cups 12 tsp 1 White Wheat Bread Size of Loaf water 80°F/27°C oil salt brown sugar dry milk whole wheat flour bread flour active dry yeast Program 1 pound p cup 1 TBL 1 tsp 2 TBL 1 TBL 4 cup 1p cups 1 tsp 2 pounds 12 cups 2 TBL 2 tsp 3 TBL 3 TBL 2 cups 2 cups 2 tsp Sour Cream, Onion & Chives Bread Size of Loaf egg, room temp. + enough water 80°F/27°C to = sour cream 80°F/27°C oil salt sugar bread flour dehydrated onions chives, dried active dry yeast Program Quick·RiseTM yeast Insta Program Onion Rye Bread Size of Loaf water 80°F/27°C oil molasses salt dry milk rye flour whole wheat flour bread flour dehydrated onions caraway seeds active dry yeast Program 2 pounds 1 1 cup p cup 2 TBL 24 tsp 2 TBL 4 cups 12 TBL 2 TBL 24 tsp 34 tsp 2 pounds 14 cups 12 TBL 4 cup 12 tsp 2 TBL p cup p cup 22 cups 12 TBL 4 tsp 22 tsp 16. Tomato Herb Bread Size of Loaf water 80°F/27°C oil low sodium vegetable juice 80°F/27°C salt sugar dry milk cilantro leaves, dried oregano leaves, dried garlic powder bread flour sun dried tomatoes, snipped, unsalted and dried, not packed in oil active dry yeast Program Quick·RiseTM yeast Insta Program 2 pounds p cup + 1 TBL 2 TBL 2 cup 14 tsp 2 TBL 2 TBL 2 tsp 1 tsp 1 tsp 4 cups 2 cup 2 tsp 1 TBL 17. Sourdough Starter active dry yeast water 110°F/43°C bread flour sugar 24 tsp 2 cups 32 cups 1 TBL Basic Recipe & Method In a 4 quart glass container, dissolve yeast in water 110°F/43°C; let stand 5 minutes, add flour and sugar. Stir with plastic or wooden spoon until blended. Mixture will be thick; remaining lumps will dissolve during fermentation process. Cover loosely with plastic wrap and let stand in warm place for 5 days, stirring 3 times a day. The starter will "rise and fall" during the fermentation period and become thinner as it stands. A temperature of 80°-85°F/27°-30°C is best for the sour flavor to develop. An ideal place to store starter is on the counter next to your range or refrigerator. When the starter is developed, it is bubbly and may have a yellow liquid layer on top; stir before using. It may be used for baking or placed in the refrigerator to use later, cover loosely. To use starter, measure the amount specified in the recipe. When refrigerated, let container of starter come to room temperature before measuring ­ about 4 hours. If baking in the morning, leave the starter out overnight. Replenish with 1 cup flour, l cup warm water 110°F/43°C and 1 teaspoon sugar. Stir until blended; some lumps may remain. Cover loosely and let stand in warm place for 10 to 12 hours or overnight. The starter will rise and become bubbly. Stir, then place in refrigerator to store. Stir in 1 teaspoon sugar to keep it active if the starter is not used every week. Sourdough French Bread Size of Loaf water 80°F/27°C starter* sugar salt bread flour active dry yeast Program 1 pound 2 cup + 1 TBL p cup 2 tsp 12 tsp 24 cups 12 tsp 2 pounds p cup + 2 TBL 14 cups 4 tsp 22 tsp 4 cups 1 TBL *Only use starter recipe above. 18. Day Old Bread Uses Breaded Pineapple chunked pineapple cornstarch sugar butter white bread, 1 inch cubes 1 (15-oz) can 2 TBL 2 cup 4 cup 2 cups Crunchy Bread Snacks bread, sliced 2 inch thick butter, melted dry seasoning mix* 8 slices 4 cup 4 tsp *Use any one of the following: dried spaghetti sauce seasoning, dry ranch dressing, Italian herb seasoning, garlic powder or garlic salt. Amounts may be adjusted to your taste. Method Drain pineapple, reserve juice. Add enough water to juice to equal 1 cup. Mix cornstarch and sugar, add juice and margarine and heat until thick. Pour over pineapple and bread, toss lightly to mix. Bake at 350°F/177°C for 35 minutes. Method Melt butter and add seasoning. Place bread on baking sheet and lightly brush with butter mixture. Bake at 350°F/177°C for 10 - 15 minutes or until brown. Allow to cool, breaking into bite size pieces. Bread Pudding bread, 1 inch cubes vanilla cook & serve pudding & pie filling cinnamon milk, liquid 12 cups 1 (3-oz) box 1 tsp 2 cups Method Mix all ingredients in a microwave-safe one quart casserole. Cook uncovered in microwave on high for 7 minutes or until boiling ­ stir occasionally during the last half of cooking. Or, bake in oven at 350°F/177°C for 30 minutes ­ stir halfway through cooking time. Serve warm or cold. 19. Fast BakeTM Breads The Fast BakeTM program, with hotter rise and bake temperatures, is convenient for baking a hot, fresh loaf of bread in under an hour. The longer bread programs, with lower rise and bake temperatures, will bake a taller, more developed loaf of bread. And remember, you can always use the delay feature for the longer programs. As a result of the increased temperatures during the rise and bake process, the loaf of bread produced from this program may have a dark, crisp crust with a split on the top side of the loaf. We suggest starting your Fast BakeTM bread baking with this White Bread Recipe. Follow each step carefully, noticing the water temperatures must be 110°-115°F/43°-46°C and that Quick·RiseTM, Rapid RiseTM, Bread Machine or Instant Active Dry yeast must be used. White Bread Size of Loaf 110°-115°F/43°-46°C oil sugar salt dry milk bread flour Quick·RiseTM yeast Program 11/2 pound 14 cups 22 TBL 2 TBL 12 tsp 12 TBL 3 cups 52 tsp 2 pounds 12 cups + 3 TBL 1/4 cup 3 TBL 2 tsp 2 TBL 4 cups 6p tsp Basic Recipe & Method 1. Remove the bread pan from the bread maker. Attach the kneading blade onto the shaft. Have all ingredients ready. Make sure all ingredients, except water, are at room temperature. 2. Use a liquid measuring cup to measure the water 110°-115°F/43°46°C and pour into the bread pan. 3. Use a measuring spoon to measure the oil and add to the bread pan. 4. Use a measuring spoon to measure the sugar, salt and dry milk; level off with the straight edge of a knife and add to the bread pan. 5. Lightly spoon bread flour into a dry measuring cup; level off with the straight edge of a knife and add to the bread pan. 6. Carefully measure Quick·RiseTM yeast with a measuring spoon; level off with the straight edge of a knife and add to the bread pan. 7. Place the bread pan into the bread maker. Close the lid. 8. Press the FAST BAKETM button and press START. 9. At the beep during the kneading process (:53), check the dough ball. It should be sticky to the touch. At this time, push down any dough or flour that may be on the sides of the pan. 20. 10. When the beeper sounds the bread has finished baking. 11. Use oven mitts to carefully remove the bread pan. CAUTION: The oven cavity, bread pan, kneading blade and bread will be very hot. Use oven mitts. 12. Turn bread pan upside down and shake several times to release the bread. Do not use metal utensils inside the bread pan or bread maker. Remove the kneading blade and allow loaf to cool, standing upright on wire rack approximately 20 minutes before cutting. 13. When the bread has completely cooled, approximately 1 hour, store in an air tight container. 14. Unplug bread maker and allow to cool completely before cleaning. Clean bread pan after each use. Do not immerse the bread pan in water (See cleaning instructions.) Clean inside of bread maker after each use. (Note: The Basic Recipe & Method for the Fast BakeTM White Bread recipe are similar for all Fast BakeTM breads listed in the cookbook.) French Bread Size of Loaf water 110°-115°F/43° - 46°C oil sugar salt bread flour Quick·RiseTM yeast Program 2 pounds 12 cups + 2 TBL 3 TBL 12 TBL 12 tsp 43 cups 6 tsp Pepperoni Pizza Bread Size of Loaf water 110°-115°F/43°-46°C oil pepperoni, thin sliced Parmesan cheese, grated sugar salt bread flour dried pizza seasoning Quick·RiseTM yeast Program 2 pounds 12 cups + 2 TBL 3 TBL 1 cup 4 cup 12 TBL 12 tsp 43 cups 1 TBL 6 tsp 21. Cinnamon Raisin Nut Bread Size of Loaf water 110°-115°F/43°- 46°C oil brown sugar salt dry milk bread flour cinnamon raisins walnuts Quick·RiseTM yeast Program Potato Bread 11/2 pounds 14 cups + 1 TBL 7 tsp 32 TBL 12 tsp 12 TBL 32 cups 1 tsp 2 cup 2 cup 6p tsp Size of Loaf water 110°-115°F/43°-46°C oil sugar salt dry milk white pepper instant potato buds green onion tops, chopped bread flour Quick·RiseTM yeast Program 2 pounds 14 cups + 3 TBL 3 TBL 2 TBL 2 tsp 4 cup 4 tsp 2 cup 2 TBL 4 cups 6p tsp Honey Granola Bread Size of Loaf water 110°-115°F/43°-46°C oil honey salt dry milk bread flour granola cereal Quick·RiseTM yeast Program Italian Bread 2 pounds 12 cups + 1 TBL 6 TBL 22 TBL 2 tsp 3 TBL 44 cups 1 cup 6p tsp Size of Loaf water 110°-115°F/43°-46°C oil sugar salt dry milk dried Italian seasoning bread flour Quick·RiseTM yeast Program 2 pounds 12 cups + 1 TBL 2 TBL 4 cup 2 tsp 2 TBL 1 TBL 4 cups 6p tsp 22. White Wheat Bread Size of Loaf water 110°-115°F/43° - 46°C oil sugar salt dry milk bread flour whole wheat flour Quick·RiseTM yeast Program 2 pounds 12 cups + 3 TBL 3 TBL 4 cup 2 tsp 2 TBL 32 cups 2 cups 6 tsp Fat Free Bread Size of Loaf water 80°F/27°C applesauce* sugar salt dry milk bread flour Quick·RiseTM yeast Program 2 pounds 12 cups 2 TBL 3 TBL 2 tsp 2 TBL 48 cups 6p tsp *Any variety (Note: Substituting applesauce for oil in other recipes may not produce good results.) 23. Dough Dough...As Easy As 1-2-3 1. Add ingredients to the pan in the order listed. Refer to page 4 for measuring information. Place the bread pan in the bread machine. 2. Close the lid. Select the DOUGH setting. Press START. 3. Remove the dough from the bread pan when the bread machine beeps eight times. Follow shaping and baking instructions. 24. Helpful Hints for Dough · If using delayed timer, make sure yeast is on top of flour, away from liquids. · If you allow the dough to remain in the bread machine after the cycle is complete, it may over rise and damage the machine. Dinner Roll Dough Yield egg, room temp. + enough water 80°F/27°C to = oil sugar salt bread flour active dry yeast Program 12 rolls 1 p cup 2 TBL 2 TBL 2 tsp 2 cups 1 tsp 18 rolls 1 1 cup + 1 TBL 3 TBL 3 TBL 1 tsp 34 cups 12 tsp 24 rolls 1 13 cups 4 cup 4 cup 12 tsp 4 cups 2 tsp Crust Treatments (use only with dough program) Always allow optimum rising of shaped dough. Use a pastry brush to apply glaze. Bake as directed. Egg Yolk Glaze -- For a shiny golden crust, mix 1 slightly beaten egg or egg yolk with 1 TBL water or milk. Egg White Glaze -- For a shiny, chewy crust, mix 1 slightly beaten egg white with 1 TBL water. Lightly Floured Sprinkle enough flour onto work area so that the dough can be handled without sticking. Method 1. Place on a lightly floured surface. Divide into pieces and shape. 2. Place on a greased baking sheet. Cover and let rise in a warm place for 30 minutes or until double in size. 3. Bake at 350°F/177°C for 15 - 25 minutes or until done. Shaping Rolls Cloverleaf Rolls -- Shape into 2-inch balls. Place 3 balls in each muffin tin and let rise until double in size. Crisscross Rolls -- Shape into balls, setting two aside. Combine the balls and roll into a 8-inch thick square. Cut strips 8-inch wide and 2 inches long. Place one strip across the top of each ball. Repeat this process placing the second strip in the opposite direction across the top of each ball. Traditional Rolls -- Shape into balls. For "pull apart" rolls, place dough balls with sides touching. For "individual" rolls, place dough balls 2 inches apart. 25. Focaccia Bread Dough Yield water 80°F/27°C olive oil sugar salt bread flour dried Italian seasoning active dry yeast Program Method 1. With oiled hands, evenly press dough into a greased 9-inch x 13inch pan. Using your fingertips, make indentations in the dough. 2. Cover, let rise in a warm place for 20 minutes or until double in size. While the dough is rising, select the topping and prepare. 3. In a skillet, heat oil. For Garlic-cheese topping -- stir in oregano and garlic -- immediately remove from heat. For Greek topping -- Stir in oregano and onions -- cook until onions are soft but not brown -- approximately 5 minutes. 4. Spoon topping mixture evenly over dough. Sprinkle with remaining ingredients. 5. Bake at 400°F/205°C for 20 minutes or until done. 1 loaf 1 cup 3 cup 2 tsp 1 tsp 3 cups 1 tsp 12 tsp Garlic-cheese topping olive oil dried oregano garlic, finely minced Parmesan cheese, grated salt 4 cup 12 tsp 4 cup 3 cup 4 tsp 4 cup 12 tsp 1 cup 3 cup 4 cup 4 tsp Greek-style topping olive oil dried oregano onion, thinly sliced feta cheese, crumbled black olives, sliced, drained salt 26. Wheat Dinner Roll Dough Yield water 80°F/27°C oil brown sugar salt dry milk bread flour whole wheat flour active dry yeast Program Buttermilk Roll Dough 18 rolls 12 cups 2 TBL 4 cup 1 tsp 2 TBL 22 cups 2 cups 2 tsp 12 rolls p cup 1 TBL 2 TBL 2 tsp 1 TBL 14 cups 1 cup 12 tsp Yield cultured buttermilk 80°F/27°C oil honey salt bread flour whole wheat flour wheat germ baking soda active dry yeast Program 12 rolls 1 cup 3 TBL 12 TBL 1 tsp p cup 13 cups 3 cup 4 tsp 1p tsp 18 rolls 12 cups 4 cup 2 TBL 12 tsp 14 cups 2 cups 2 cup 4 tsp 2 tsp Method 1. Place on a lightly floured surface. Divide into pieces and shape. 2. Place on greased baking sheet. Cover and let rise in a warm place for 30 minutes or until double in size. 3. Bake at 350°F/177°C for 25-30 minutes or until done. Brush on rolls butter, melted 2 TBL 3 TBL Method 1. Place on lightly floured surface. Divide into pieces and shape. 2. Place on a greased baking sheet. Cover and let rise in a warm place for 30 minutes or until double in size. Brush with melted butter. 3. Bake at 350°F/177°C for 15-20 minutes or until done. 27. French Bread Dough Yield water 80°F/27°C sugar salt bread flour active dry yeast Program Variations 1 loaf 14 cups 1 TBL 1 tsp 32 cups 1 TBL French Onion Bread: Add 4 cup dehydrated onion to dough recipe and shape according to method. French Loaf: Instead of step #1, shape the dough into one large round ball. Continue steps 2 and 3. Bake at 400°F/205°C 20 - 25 minutes or until done. (Tip: If desired, brush with glaze and sprinkle loaves, before baking, with one of the following: sesame seeds, poppy seeds, caraway seeds or cracked wheat.) French Roll: Instead of step #1, divide into 12 pieces. Pinch together the ends of each roll and taper slightly. Continue steps 2 and 3. Bake at 400°F/205°C for 15 - 20 minutes or until done. Glaze water salt 2 TBL 2 tsp Method 1. Place on a lightly floured surface. Roll into a large rectangle. Starting with the longest side, roll up tightly, pressing the seams to seal and tapering each end. 2. Place the loaf on a greased baking sheet, cover and let rise in a warm place 40 minutes or until double in size. 3. With a knife, cut three diagonal slashes across top of the loaf. Combine the glaze ingredients and brush the loaf generously. Bake at 400°F/205°C for 20 - 25 minutes or until done. French Twists (use French Bread Dough recipe) Method 1. Place on a lightly floured surface. Divide into 18 equal pieces. Roll into 14 inch long ropes. 2. Fold each rope in half and twist, starting at fold. 3. Place on a greased baking sheet and brush with 3 cup of melted butter. Cover and let rise in a warm place until double in size. 4. Brush with glaze and bake at 400°F/205°C for 12 - 15 minutes or until done. 28. Cheesy Garlic Roll Dough Yield egg, room temp. + enough water 80°F/27°C to = oil sugar salt bread flour active dry yeast Program Pita Pocket Dough 24 rolls 1 13 cups 3 TBL 2 cup 12 tsp 42 cups 2 tsp 18 rolls 1 1 cup 2 TBL 3 cup 1 tsp 32 cups 12 tsp Yield water 80°F/27°C olive oil sugar salt bread flour whole wheat flour active dry yeast Program 20 pita pockets 13 cups 8 tsp 4 tsp 14 tsp 2 cups 13 cups 22 tsp Topping Parmesan cheese, grated garlic, finely minced butter, melted 2 cup 12 TBL 3 TBL l cup 2 TBL 4 cup Method 1. Place on a lightly floured surface. Divide into 10 pieces. Shape each piece into a smooth ball. 2. Place 5 balls on a large baking sheet. Place the remaining five balls on another baking sheet. Let rise about 20 minutes. With fingertips flatten each ball into a 6 inch circle. 3. Bake at 500°F/260°C for 5 minutes or until puffed and tops begin to brown. 4. Cut each in half to form 2 pockets. Method 1. Place on a lightly floured surface. Divide into pieces and shape. 2. Combine cheese and garlic. Dip pieces in melted butter and then in cheese-garlic mixture. Place in greased 9-inch x 13-inch baking dish. Cover and let rise in a warm place 1 hour or until double in size. 3. Bake at 325°F/163°C for 35-40 minutes or until done. 29. Refreshing Roll Dough Yield egg, room temp. + enough water 80°F/27°C to = butter brown sugar salt bread flour active dry yeast Program Challah Braid Dough 18 rolls 1 12 cups 3 cup 2 cup 12 tsp 42 cups 2 tsp 12 rolls 1 1 cup 4 cup 3 cup 1 tsp 32 cups 12 tsp` Yield egg, room temp. + enough water 80°F/27°C to = oil sugar salt bread flour active dry yeast Program regular 1 p cup 2 TBL 12 TBL 1 tsp 2 cups 1 tsp large 1 1 cup + 1 TBL 3 TBL 2 TBL 12 tsp 34 cups 12 tsp Topping butter, melted orange peel, grated sugar 2 cup 2 TBL 2 cup p cup 4 cup p cup Glaze egg yolk, beaten water 1 1 TBL 1 1 TBL Topping Method 1. Place on a lightly floured surface. Divide into pieces and shape. 2. Mix together topping ingredients, dip pieces in mixture, coating well. 3. Place in greased 9-inch x 13-inch baking dish, cover and let rise in a warm place 1 hour or until double in size. 4. Bake at 350°F/177°C for 20-30 minutes or until done. Serve warm. poppy seeds 1 tsp 1 TBL Method 1. Place dough on a lightly floured surface. Divide into thirds, making 3 (10-inch regular, 13-inch large) ropes with tapered ends. Pinch ropes together at one end, braid together. Pinch together at other end and secure braid. 2. Transfer braided dough to greased baking sheet; cover and let rise in a warm place 1 hour or until double in size. 3. Combine glaze ingredients and brush onto braid. Sprinkle with poppy seeds and bake at 375°F/190°C for 25 minutes or until done. 30. Pretzel Dough Yield water 80°F/27°C egg yolk, room temperature* oil sugar salt white pepper bread flour active dry yeast Program *Reserve egg white for glaze. Pizza Crust Dough 16 pretzels 14 cups 1 1 TBL 2 TBL 1 tsp 8 tsp 32 cups 1 TBL Yield water 80°F/27°C oil sugar salt dry milk bread flour active dry yeast Program 1 thick or 2 thin p cup 1 TBL 1 TBL 2 tsp 1 TBL 24 cups 1 tsp 2 thick or 4 thin 1l cups 2 TBL 2 TBL 1 tsp 2 TBL 42 cups 2 tsp Method 1 1 TBL 1. Place on a lightly floured surface. Divide and press onto a 12-inch pizza pan, raising edges. 2. Spread pizza sauce over the dough and sprinkle with toppings. 3. Bake 425°F/218°C for 20 minutes or until crust is golden brown around edges. Glaze egg white water Toppings (optional) kosher salt, sesame seeds Method 1. On a lightly floured surface cut dough into pieces. Roll each piece into a 16-inch rope. Cross the ends of the rope to make a loop; twist the crossed ends once and fold across the loop. 2. Place on a greased baking sheet 12 inches apart. Brush with glaze and sprinkle with topping (optional). Bake at 375°F/190°C for 15-20 minutes or until done. Variation Pepperoni Pretzel: Add 1 cup sliced pepperoni and 2 tablespoons Parmesan cheese to dough ingredients. Follow method for completion. 31. Banana Wheat Bagel Dough Yield egg, room temp. + enough water 80°F/27°C to = oil honey salt banana, mashed whole wheat flour bread flour active dry yeast Program Bagel Dough 12 bagels 1 1 cup 2 TBL 1 TBL 12 tsp 2 cup 22 cups 1 cup 24 tsp Yield water 80°F/27°C sugar salt bread flour active dry yeast Program 8 bagels 1 cup 12 TBL 1 tsp 3 cups 24 tsp Glaze egg, beaten 1 Toppings (optional) Glaze egg white, beaten water 1 1 TBL sesame seeds, poppy seeds, cracked wheat dry cereal or dehydrated onions Toppings (optional) poppy seeds, sesame seeds Method 1. Place on a lightly floured surface. Divide into pieces. Roll each into a smooth ball, making a hole in the center of each with thumbs. Gently pull to make a one inch hole. 2. Place on a greased baking sheet. Cover and let rise in a warm place for 1 hour or until double in size. 3. In a 3-quart saucepan, bring to a boil 2 quarts water and 2 tablespoons sugar. Place a few bagels at a time in boiling water. Simmer 3 minutes, turning once. Remove with slotted spoon and put back on greased baking sheet. 4. Brush with egg and sprinkle with choice of toppings. Bake at 400°F/204°C for 20-25 minutes or until done; cool on a wire rack. Method 1. Place on a lightly floured surface. Divide into pieces. Roll each into a smooth ball, making a hole in the center of each with thumbs. Gently pull to make a one inch hole. 2. Place on a greased baking sheet. Cover and let rise in a warm place for 1 hour or until double in size. 3. In a 3-quart saucepan, bring to a boil 2 quarts water and 2 tablespoons sugar. Place a few bagels at a time in boiling water. Simmer 3 minutes turning once. Remove with slotted spoon and put back on greased baking sheet. 4. Brush with egg white and sprinkle with choice of toppings. Bake at 400°F/204°C for 20-25 minutes or until done; cool on a wire rack. 32. Almond Cherry Coffee Cake Dough Yield water 80°F/27°C oil sugar salt dry milk bread flour active dry yeast Program Method 1. Place on a lightly floured surface. Roll into a 15-inch x 10-inch rectangle. Spread filling over dough within 2-inch of edges. Starting with longest side, roll dough up tightly, pressing edges to seal. 2. Place roll, seam-side down, on a greased baking sheet and join the ends to form a ring; pinch to seal. With a knife, make cuts 12 inches apart from the outside edge to within one inch of the inside edge. Turn each section on its side so filling shows. 3. Cover and let rise in a warm place 1 hour or until almost double in size. 4. Uncover and bake at 375°F/190°C for 20-25 minutes or until done. 5. Combine the first three glaze ingredients, adding only enough milk for drizzling consistency. Drizzle over the warm coffee cake. Decorate with almonds and cherries. Serve warm. 1 coffee cake 1 cup 1 TBL 12 TBL p tsp 1 TBL 34 cups 12 tsp Filling cream cheese, room temperature sugar maraschino cherries, chopped milk, liquid almond extract 8 oz 2 TBL 2 cup 1 TBL 2 tsp 2 cup 1 TBL 1-2 TBL 2 TBL 2 TBL Glaze powdered sugar sour cream milk, liquid almonds, sliced cherries 33. Cinnamon Roll Dough Yield egg, room temp. + enough water 80°F/27°C to = oil sugar salt bread flour active dry yeast Program Whole Wheat Pizza Crust Dough 16 rolls 1 1 cup 3 TBL 3 cup 1 tsp 32 cups 12 tsp Yield water 80°F/27°C oil sugar salt whole wheat flour bread flour active dry yeast Program 2 thin crusts 1 cup 2 TBL 1 TBL 1 tsp 1 cup 12 cups 24 tsp Filling butter, softened sugar cinnamon walnuts, finely chopped raisins 3 cup 4 cup 2 TBL 4 cup 4 cup 2 cup 3 TBL 2 tsp Method 1. (Sprinkle each pan with 1 tablespoon of cornmeal if desired.) Place dough on a lightly floured surface. Divide in half and press onto a 12-inch pizza pan, raising edges. Generously prick dough with a fork. For one 12-inch thick crust, do not divide. 2. Bake 400°F/205°C for 10-12 minutes or until edges of crust begin to turn a light golden brown. Remove, add toppings and return to oven to bake an additional 15-20 minutes. Glaze powdered sugar milk, liquid vanilla extract Method 1. On a lightly floured surface, roll dough into a 12-inch x 6-inch rectangle and spread with butter. Combine remaining filling ingredients and sprinkle over butter. Roll up tightly, jelly-roll style, starting with the longest side, and cutting into 1-inch slices. 2. Place in greased baking pan about 2-inch apart and let stand in a warm place for 1 hour or until double in size. 3. Bake at 350°F/177°C for 25-30 minutes or until done. 4. Mix glaze ingredients until smooth and drizzle over top. 34. Sticky Breakfast Bun Dough Yield egg, room temp. + enough water 80°F/27°C to = oil sugar salt bread flour active dry yeast Program Pie Crust Dough 12 buns 1 1 cup + 2 TBL 4 cup 3 cup 1 tsp 32 cups 12 tsp Yield water 80°F/27°C shortening salt all-purpose flour* Program *For best results, all-purpose flour must be used. 2 crusts 2 cup 1 cup 4 tsp 24 cups Method Filling butter, softened sugar cinnamon pecans, chopped 2 cup 3 cup 1 TBL 2 cup p cup p cup 1. Start dough program, allow to mix 6 - 10 minutes or until thoroughly blended. Press STOP button to cancel program when display reads :53. 2. Divide in half. 3. Place half of dough into pie pan. 4. Using fingertips, spread dough evenly onto bottom and sides of pie dish. Repeat for second crust or roll out on a lightly floured surface to put on top of pie. Prick bottom with fork. 5. Bake at 425°F/218°C for 20 minutes or until done. Topping butter, melted brown sugar Method 1. On a lightly floured surface roll into a 12-inch x 16-inch rectangle and spread with butter. Combine remaining filling ingredients and sprinkle over dough. Roll up tightly, jelly-roll style, starting with the longest side, and cut into one inch slices. 2. Combine topping mixture and spread into a 13-inch x 9-inch baking dish. Place slices on mixture and let rise in a warm place for 1 hour or until double in size. 3. Bake at 350°F/177°C for 35 minutes or until done. Invert onto a heat-proof tray. 35. Butter Butter...As Easy As 1-2-3 Although the old-fashioned churning method used to require a lot of time and elbow grease, making butter in your BreadmanTM Corner Bakery Bread & Dessert Maker is now as easy as 1-2-3. Make the butter first, add the additional ingredients, cover tightly and store in the refrigerator. This will allow the additional ingredients to enhance the flavor of the butter while your bread is baking. A small amount of butter will be left in the bread pan. If making bread right away, it is not necessary to wash the interior of the bread pan. The bread dough will absorb the butter during the knead or bake process. Do not immerse the pan; refer to cleaning instructions. Hand wash the lid with mild soap and water and dry thoroughly. 36. Helpful Hints for Butter Basic Recipe & Method 1. Make sure your bread machine and pan are at room temperature. Attach the kneading blade onto the shaft of the pan. Pour in 1 cup (236 ml) of cold, heavy whipping cream or heavy cream (containing at least 36% butter fat or 5 grams of fat per tablespoon). Place lid on pan. Insert pan into bread machine and close lid. 2. Select butter program, press START. Halfway through the cycle, the mixture may resemble whipped cream and then begin to separate. The bread machine will beep when the cycle is complete. 3. Pour off buttermilk and save (see Using Buttermilk). To rinse butter, remove lid and add 1 cup cold water, replace lid and drain water into sink. Repeat. This will rinse off any remaining buttermilk and assist in hardening the butter. Remove butter with a rubber spatula. Yields approximately 2 cup. Flavor before refrigerating. Tips · Heavy whipping cream or heavy cream will produce the most butter. Light whipping cream and whipping cream (30-36% butter fat) will churn into a smaller amount of butter and you may have to repeat part of the butter program. Stop the program when butter chunks are formed. Half and half or other lower-fat dairy products without the words "whipping" or "cream" in the name will not churn into butter. · The average refrigerated life of salted or unsalted butter is several weeks; up to nine months if frozen. · All butter is made from fresh sweet cream. The choice of salted or unsalted butter is a matter of personal preference, but many cooks prefer unsalted butter for baking. For salted butter, add 4 teaspoon salt to 2 cup butter. Using Buttermilk Buttermilk is the liquid left after churning butter. Most of the fat goes into the butter, not the milk. It may be used in any recipe calling for milk such as shakes, soups, sauces, pancakes or waffles. Refrigerate until ready to use. If you want to use this buttermilk to increase calcium and protein in a bread recipe, it may be substituted for any or all of the water. The bread will be shorter and more dense. The buttermilk should be scalded before using, to improve its baking quality. Pour into sauce pan and heat to 200°F/94°C, then allow to cool to 80°F/27°C. Today's buttermilk sold in grocery stores is a cultured product rather than a by-product of churning cream into butter. Cultured buttermilk is made from fresh low-fat or skim milk with the addition of nonfat dry milk solids, salts and other ingredients. It also has a special bacterial culture added which produces the characteristically tart flavor. There is a cultured Buttermilk Bread recipe in the bread recipe section. 37. Flavored Butters To make "flavored butters," prepare plain butter as directed. Place butter into a deep bowl and beat in ingredients with a electric mixer until well blended. Serve with fish, meat, poultry, vegetables, bagels, crackers or bread. Special thanks to the following organizations for their assistance: American Dairy Association®, St. Louis District Dairy Council® and Mid-American Dairymen Incorporated®. Feta Cheese Butter butter feta cheese, crumbled Worcestershire sauce 2 cup 12-oz 2 tsp Cheesy Olive Butter butter onion, minced Cheddar cheese, shredded stuffed green olives, chopped 2 cup 1 tsp 2 cup p cup Cheese Butters Cheesabutter butter dried Italian herb seasoning garlic powder pepper Cheddar cheese, shredded lemon juice 2 cup p tsp 2 tsp 2 tsp 1 cup p tsp Fresh Herb Butters Basil Garlic Butter butter fresh basil, chopped OR dried basil garlic powder ground black pepper salt 2 cup 2 tsp 2 tsp 8 tsp 8 tsp 4 tsp Bleu Cheese Butter butter bleu cheese, crumbled Worcestershire sauce 2 cup 12-oz 2 tsp Basil Spinach Butter butter fresh basil, finely chopped fresh spinach, finely chopped ground black pepper garlic powder salt 2 cup 2 TBL 2 TBL 4 tsp 4 tsp 4 tsp 38. Spicy Lemon Chive Butter butter fresh chives, minced OR dried chives fresh parsley, minced OR dried parsley lemon juice ground red pepper salt 2 cup 2 TBL 2 TBL 2 TBL 12 tsp 2 tsp 8 tsp 4 tsp Lemon Oregano Butter butter lemon juice fresh oregano, chopped OR dried oregano salt ground black pepper 2 cup 4 cup 2 TBL 1 tsp 2 tsp 8 tsp Cilantro Butter Rosemary Butter butter fresh rosemary, chopped OR dried rosemary fresh thyme, chopped OR dried thyme salt 2 cup 12 TBL 4 tsp 12 TBL 12 tsp 8 tsp butter fresh cilantro, chopped salt 2 cup 2 TBL 4 tsp Lemon Dill Butter butter fresh dill, chopped OR dried dill lemon juice 2 cup 2 TBL 2 tsp 1 tsp Garlic Sage Butter butter fresh sage, chopped garlic cloves, minced OR dried minced garlic salt 2 cup 1 TBL 2 Lg 4 tsp 4 tsp 39..