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RECIPES
RASPBERRY BRAID
Ingredient
Large
Water
1 1/4 cups
1
Butter
2 tbsp.
Sugar
1/4 cup
Salt
3/4 tsp.
3 2/3 cups
2 tsp.
Use Setting
9
METHOD
1 Measure ingredients into baking pan.
2 Insert baking pan securely into baking unit, close
lid.
3 Select dough setting.
4 Push start button.
5 The Breadmaker will beep 3 times and the display
will fresh "END" when dough is ready.
6 Remove dough from pan and on a lightly floured
surface, divide dough in half.
7 Roll each half into a 14" x 8" rectangle.
8 Spread 1/4 cup raspberry jam down (lengthwise)
centre third of each rectangle.
9 Make diagonal cuts from the outer edges one inch
apart and three inches long. (See fig. 1)
10 Fold alternate strips of dough over filling.
*c Sc - - *.5 naff over each dough.
17Sake at 350°F (175°C), for 30-35 minutes.
Yield: Makes 2 braids.
JEWISH CHALLAH LOAF
Ingredient
Large
Water
1 cup
Skim Milk Powder
3 tbsp.
Butter
1/4 cup
Sugar
1/4 cup
Salt
1 1/2 tsp.
Eggs (beaten)
2
IViSlIEI
3 1/2 cups
1
1 1/2 tsp.
| Use Setting
9
METHOD
Measure ingredients into baking pan.
Insert baking pan securely into baking unit, close
lid.
Select appropriate bread setting.
Push start button.
The Breadmaker will beep 3 times and the display
will fresh "END" when dough is ready.
Remove dough from pan and divide dough into 6
equal portions.
Roll, with palm of hands into long smooth strips.
The pieces should be thick in the middle and
gradually tapered towards the ends.
Braid the 6 dough strips.
9 Place on a lightly greased baking sheet.
lOCover and let rise 30 minutes.
11 Brush with egg yolk.
12 Bake at 375°F (190°C) for 30-35 minutes.
Yield: Makes 1 loaf.
ENGLISH MUFFINS
Ingredient
Large
Milk
1 cup
Egg (beaten)
2
Shortening
2 tbsp.
Sugar
2 tbsp.
Salt
1 tsp.
White Flour
3 cups
0 Dry Yeast
2 tsp.
Use Setting
9
METHOD
1 Measure ingredients into baking pan.
2 Insert baking pan securely into baking unit, close
lid.
3 Select dough setting.
4 Push start button.
5 The Breadmaker will beep 3 times and the display
will fresh "END" when dough is ready.
6 Remove dough from pan and roll to 1/4" thick.
7 Cut into 3" circles.
8 Place on cornmeal sprinkled baking sheets.
9 Brush with water and sprinkle with corn meal.
10 Cover and let rise 30 minutes.
11 Preheat an ungreased grill to 350°F (175°C).
12 Grill 6-7 minutes on each side or until golden brown.
Yield: Makes 20 muffins.
HOT CROSS BUNS
Ingredient
Large
Milk
1 1/4 cups
Butter
1/4 cup
Sugar
1/3 cup
Egg (Beaten)
1 large
Salt
1 tsp.
White Flour
3 1/2 cups
Cinnamon
1 tsp.
Ground Cloves
1/2 tsp.
Nutmeg
1/4 tsp.
Raisins
1 cup
10 Dry Yeast
3 tsp.
Use Setting
9
METHOD
1
Measure ingredients into baking pan.
2 Insert baking pan securely into baking unit, close
lid.
3 Select dough setting.
4 Push start button.
5 The Breadmaker will beep 3 times and the display
will fresh "END" when dough is ready.
6 Remove dough from pan and divide into 12 pieces.
7 Shape into round, slightly flattened buns.
8 Place 2" apart on greased baking sheets.
9 Cover and let rise 30 minutes or until double.
lOCombine (and brush on buns) 1 slightly beaten egg
with 1 tbsp, water.
11 Stash fop of bun to form a cross.
:
ss' ri e re. *r_' cv*c
g'sze
rrmrj.m i| cr
14
s -sc
s~zz'.
1 zesp. mi <
2 drops almond flavouring-.
Yield: Makes 12 buns.
(3)
See page 15 for additional Dry Yeast Information.
* All of the recipes in this book have been tested with
your Breadmaker. If the result is not satisfied, ingre¬
dients adjustment may be needed (particularly yeast
& water). For details, please refer to the "Baking Tips
for Yeast Bread" on page 33-34.
26
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