Toastmaster Bread Box 1163 Use And Care Manual page 41

Dough 18 Rolls 36 rolls
Water (80°F/27°C) 3/4 cup
Lemon Juice 1 tsp
Salt 1 tsp
Sugar 1 tbsp
Bread Flour- 2 cups
Active Dry Yeast 11h tsp
11h cups
1 tsp
111=tsp
2 tbsp
4 cups
2 tsp
Brush With:
Melted Butter lh cup l/z cup
Glaze :
Egg White 1 2
Water 1 tbsp 2 tbsp
Method
1. Remove the bread pan from the breadmaker. Attach the kneading blade on the shaft of the bread
pan. Place the dough ingredients into the bread pan, in the order listed.
2. Place the bread pan into the breadmaker; close the lid.
3. Select Dough Program. (Timer cannot be used with the Dough Program.) Press START.
4. When the beeper sounds 8 times, press STOR Remove the dough from the bread pan. Place
dough on a lightly floured surface; let stand, covered, in a warm, draft-free place, 30 minutes or
until doubled in size.
Punch down and divide into 18 or 36 equal pieces. On a lightly floured surface, roll dough into 14
to 16-inch ropes. Fold each rope in half and twist, starting at fold.
Place on 2 or 4 greased baking sheets and brush French twists generously with melted butter. Let
rise in warm, draft-free place until doubled in size. Brush the twists with Glaze.
Bake in preheated 400°F oven for 12 to 15 minutes or until golden brown.
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