Bread Machine Magic (27 page)

CHOPPED
WALNUTS
½ cup

R
ED
S
TAR
BRAND ACTIVE
DRY
YEAST
2½ teaspoons

1
. Place all ingredients in bread pan, using the least amount of liquid listed in the recipe. Select Medium Crust setting then the Whole Wheat cycle and press Start.

2
. Observe the dough as it kneads. After 5 to 10 minutes, if it appears dry and stiff, or if your machine sounds as if it's straining to knead it, add more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable ball that is slightly tacky to the touch.

3
. After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing.

CRUST:
Medium

BAKE CYCLE:
Whole Wheat

OPTIONAL BAKE CYCLES:
Standard; Sweet Bread; Raisin/Nut

NUTRITIONAL INFORMATION PER SLICE

Calories 163 / Fat 3.4 grams / Carbohydrates 30 grams / Protein 4.9 grams / Fiber 3.5 grams / Sodium 246 milligrams / Cholesterol 0 milligrams

 

Sweet Leilani Bread

This Hawaiian-style bread is a spectacular addition to any luncheon buffet. It's moist, light, and elegant. Don't let the long list of ingredients prevent you from trying this bread. It's definitely one of the best in the book. Keep an eye on it the first time you make it; it's a high riser in some machines.

SMALL RECIPE

CANNED
PINEAPPLE CHUNKS
,
CUT
UP
AND WELL
DRAINED
(
RESERVE
JUICE
)
¹
⁄
₃
cup

BUTTERMILK
3 to 4 tablespoons

RESERVED PINEAPPLE
JUICE
2 tablespoons

EGG
1

SLICED
VERY
RIPE BANANA
¹
⁄
₃
cup

SALT
1 teaspoon

BUTTER
OR MARGARINE
2 tablespoons

SUGAR
1 tablespoon

BREAD
FLOUR
2 cups

WHOLE
WHEAT
FLOUR
3 tablespoons

FLAKED
SWEETENED
COCONUT
¹
⁄
₃
cup

CHOPPED MACADAMIA
NUTS
¼ cup

R
ED
S
TAR
BRAND ACTIVE
DRY
YEAST
1½ teaspoons

MEDIUM RECIPE

CANNED
PINEAPPLE CHUNKS
,
CUT
UP
AND WELL
DRAINED
(
RESERVE
JUICE
)
½ cup

BUTTERMILK
¼ to
³
⁄
₈
cup

RESERVED PINEAPPLE
JUICE
¼ cup

EGG
1

SLICED
VERY
RIPE BANANA
½ cup

SALT
1 teaspoon

BUTTER
OR MARGARINE
3 tablespoons

SUGAR
1½ tablespoons

BREAD
FLOUR
3 cups

WHOLE
WHEAT
FLOUR
¼ cup

FLAKED
SWEETENED
COCONUT
½ cup

CHOPPED MACADAMIA
NUTS
¹
⁄
₃
cup

R
ED
S
TAR
BRAND ACTIVE
DRY
YEAST
2 teaspoons

LARGE RECIPE

CANNED
PINEAPPLE CHUNKS
,
CUT
UP
AND WELL
DRAINED
(
RESERVE
JUICE
)
²
⁄
₃
cup

BUTTERMILK
³
⁄
₈
to ½ cup

RESERVED PINEAPPLE
JUICE
¼ cup

EGG
2

SLICED
VERY
RIPE BANANA
²
⁄
₃
cup

SALT
2 teaspoons

BUTTER
OR MARGARINE
¼ cup

SUGAR
2 tablespoons

BREAD
FLOUR
4 cups

WHOLE
WHEAT
FLOUR
6 tablespoons

FLAKED
SWEETENED
COCONUT
²
⁄
₃
cup

CHOPPED MACADAMIA
NUTS
½ cup

R
ED
S
TAR
BRAND ACTIVE
DRY
YEAST
2½ teaspoons

1
. Place all ingredients in bread pan, using the least amount of liquid listed in the recipe. Select Light Crust setting and press Start.

2
. Observe the dough as it kneads. After 5 to 10 minutes, if it appears dry and stiff, or if your machine sounds as if it's straining to knead it, add more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable ball that is slightly tacky to the touch.

3
. After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing.

CRUST:
Light

BAKE CYCLE:
Standard

OPTIONAL BAKE CYCLES:
Whole Wheat; Sweet Bread; Raisin/Nut

NUTRITIONAL INFORMATION PER SLICE

Calories 191 / Fat 6.8 grams / Carbohydrates 28.7 grams / Protein 4.2 grams / Fiber 1.8 grams / Sodium 215 milligrams / Cholesterol 22 milligrams

Dinner Rolls

 

H
OW
TO
S
HAPE
D
INNER
R
OLLS

P
AN
R
OLLS

Grease a 9 × 13 × 2-inch pan or a 9-inch round or square cake pan. Gently roll and stretch dough into a log shape. With a sharp knife, divide dough into the desired number of rolls. Roll each piece into a ball and place close together in pan. Cover and let rise in a warm oven 30 to 45 minutes until doubled. Bake as directed in recipe.

C
LOVERLEAF
R
OLLS

Grease a 12-cup muffin tin. Gently roll and stretch dough into a log shape. With a sharp knife, divide dough into the desired number of rolls. Cut each roll into thirds. Roll each piece of dough into a small ball; place 3 in each greased muffin cup. Cover and let rise in a warm oven 30 to 45 minutes until doubled. Bake as directed in recipe.

For easy cloverleaf rolls, don't cut rolls into thirds. Instead, roll each piece of dough into a ball and place each in a greased muffin cup. With clean scissors dipped in flour, cut the top of each roll in half, then in quarters. Cover and let rise as above.

S
NAILS

Grease a large baking sheet. Stretch dough into a log shape and, with a sharp knife, divide dough into the desired number of rolls. Roll each piece into a 12-inch-long rope. Hold one end of the rope (the center of the snail) in place on the baking sheet. Coil the rest of the rope around the center; tuck the end underneath. Cover and let rise in a warm oven 30 to 45 minutes until doubled. Bake as directed in recipe. (Optional: Before baking, brush rolls with beaten egg, then sprinkle with sesame or poppyseeds.)

B
UTTERHORNS
AND
C
RESCENT
R
OLLS

Grease a large baking sheet. With a sharp knife, divide large dough into quarters; divide medium dough into thirds; or divide small dough in half. Roll each piece into an 8- or 9-inch circle. With a knife or pizza cutter, divide each circle into 8 wedges, as if cutting a pizza. Separate the wedges.

Starting at the wide end, roll up each wedge toward the point. Place on baking sheet with points underneath. For crescent rolls, curve each roll on the baking sheet into a crescent shape by bringing the points slightly toward each other. Cover and let rise in a warm oven 30 to 45 minutes until doubled. Bake as directed in recipe.

P
ARKER
H
OUSE
R
OLLS

Grease a large baking sheet. With a rolling pin, roll out dough to a ¼-inch thickness. With a 2- to 2½-inch biscuit cutter, cut out rolls. Brush each with melted butter. Holding both ends of a clean pen or pencil, press it into each roll slightly off center to make a crease. Fold the larger side over the smaller side; press the edges together lightly. Place on baking sheet. Cover and let rise in a warm oven 30 to 45 minutes until doubled. Bake as directed in the recipe.