Zojirushi BBCC-X20 Operating Instructions & Recipes page 20

Dough
(Basic Dough,
Quick Dough)
Dough Variations
WHOLE GRAIN(BASIC, WHEAT, QUICK WHEAT)
DOUGH(BASIC DOUGH, QUICK DOUGH)
BUTTER-RICH ROLL & BREAD DOUGH
1 cup Water
1 Large Egg
3-1/4 cups Bread Flour
4 Tbsp. Sugar
1 tsp. Salt
3 Tbsp. Dry Milk
1/4 cups Butter
1-1/2 tsp. Active Dry Yeast
CINNAMON-RAISON ROLLS
Prepare Butter-Rich Roll & Dough.
1. Put dough on lightly floured board. Divide
dough in three pieces.
2. Roll each half into an 8 x 9-in. rectangle.
Spread surface with 1/4 cup butter, thinly
sliced.
3. Sprinkle surface with 1/4 cup brown sugar, 1
tsp. cinnamon. Sprinkle 1/3 cup raisins over
dough.
4. Start with 8-in. side and roll dough jelly-roll
style, pinch seam to seal. With seam side down,
cut in eight 1-in pieces.
5. Place on greased baking sheet 2 in. apart.
Cover lightly with damp towel. Allow to rise in
warm place until size doubles - - about 40
minutes to 1 hour.
6. Bake at 375∞ F, 10 to 15 minutes. Makes 12
rolls.
CINNAMON-RAISIN SWIRL LOAF
Prepare Butter-Rich Roll & Bread Dough.
1. Put dough on lightly floured board. Divide
dough in three pieces, shape each piece into 8 x
5-in. rectangle. Melt 2 tbsp. butter or
margarine. Brush over dough.
2. Sprinkle dough with mixture of 1/4 cup sugar
and 1 tsp. ground cinnamon. Sprinkle 1/3 cup
raisins over dough.
3. Beginning with long side of dough, roll up jelly
roll-style. Seal ends by pinching edges of
dough together with fingertips.
4. Place dough in greased 5-1/2x3-in. loaf pan or
on large baking sheet.
5. Allow to rise in warm place until size doubles -
- about 40 minutes to 1 hour.
6. Bake at 375∞ F, 30 to 40 minutes or until golden
brown.
7. When loaf is cool, glaze with mixture of 2/3
cup sifted powdered sugar and 1 Tbsp. milk.
Makes 3 loaves.
Egg Glaze:
1 Large Egg, beaten
4 tsp. Water
2 tsp. Rapid Rise Yeast
TRADIITONAL LOAF
Prepare Butter-Rich Roll & Dough.
1. Put dough on lightly floured board. Divide
dough in three pieces, shape each piece into
loaves.
2. Place in 3 greased 5-1/2 x 3-in. loaf pans.
3. Brush with egg glaze if desired.
4. Cover dough, allow to rise in warm place until
size double - - about 40 minutes 1 hour.
5. Bake at 375∞ F, 25 to 35 minutes. Makes 3
loaves.
PAN ROLLS
Prepare Butter-Rich Roll & Bread Dough.
1. Put dough on lightly floured board. Divide
2. Place one ball in each of 24 greased muffin
3. Brush with egg glaze if desired.
4. Cover dough, allow to rise in warm place until
5. Bake at 375∞ F, 10 to 20 minutes.
Makes 24 rolls.
CLOVERLEAF ROLLS
Prepare Butter-Rich Roll & Bread Dough.
1. Put dough on lightly floured board. Divide into
quarter. Divide each quarter into 6 pieces. Cut
each piece into 3 sections. Shape each into ball
with palms of hands. Place 3 balls together in
each of 24 greased muffin cups.
2. Brush with egg glaze if desired.
3. Cover dough, allow to rise in warm place until
size doubles - - about 40
minutes to 1 hour.
4. Bake at 375∞ F, 10 to 20 minutes. Makes 24
rolls.
BREAD STICKS
Prepare Butter-Rich Roll & Bread Dough.
1. Put dough on lightly floured board. Divide into
24 equal pieces for 16-in. sticks. Roll each
piece of dough into thin 16-in. lines. Arrange
lines about 1-in. apart on a greased baking
sheet. Allow to rise 30 minutes.
2. Brush with 1 beaten egg white and 1 Tbsp.
water. Sprinkle with poppy seeds, sesame seeds
or coarse salt if desired.
3. Bake at 400∞ F, 10 to 15 minutes.
- 20 -
METHOD
Follow basic steps 1-7 for making dough
(see page 17).
1. Remove dough from baking pan.
2. Choose shaping method.
3. Egg Glaze: beat together egg and water.
Brush generously over shaped loaves or
rolls prior to baking.
dough into equal quarters. Cut each quarter into
6 pieces. Shape each piece into a ball.
cups.
size doubles - - about 40 minutes to 1 hour.