Butter-Rich Roll and Bread Dough

Posted by swm56 at recipegoldmine.com 11/11/2001 12:59 pm

1 1/3 cups water
1/2 cup butter
6 tablespoons granulated sugar
1 large egg
1 teaspoon salt
4 1/2 cups bread flour
1/4 cup dry milk
2 teaspoons active dry yeast

Egg Glaze
1 egg, lightly beaten
2 teaspoons water

Measure all ingredients into bread pan in order suggested by your manufacturer. When cycle is finished remove dough from pan and shape according to recipe directions. Cover dough, let stand as recipe directs.

Egg glaze: beat together egg and water. Brush generously over shaped loaves or rolls prior to baking. Bake as directed in each recipe until golden brown.

Pan Rolls
Prepare Butter-Rich Roll and Bread Dough. On a lightly floured surface, shape dough into a ball. Divide dough into equal quarters. Cut each quarter into 8 pieces. Shape each piece into a ball. Place on lightly greased or quot;Pammed" cookie sheet. Brush with egg glaze if desired. Cover dough, let stand 15 minutes or until dough rises. Bake at 375 degrees F 10 to 20 minutes.

Makes 32 rolls.

Cinnamon-Raisin Rolls
Prepare Butter-Rich roll recipe. Turn dough onto lightly floured surface. Divide dough in half. Foll each half into an 8 x 9-inch rectangle. Spread surface with 1/4 cup butter, thinly sliced. Sprinkle each rectangle surface with 1/4 cup brown sugar, 1 teaspoon cinnamon. Then sprinkle 1/3 cup raisins over dough. Start with 8 inch side and roll dough jelly-roll style, pinch seam to seal. With seam side down, cut in 8 one-inch pieces. Place on a greased baking sheet 2 inches apart. Cover lightly with damp towel, allow to rise in warm place until doubled, about 40 minutes. Bake at 375 degrees F for 10 to 20 minutes.

Makes 16 rolls.

Cinnamon-Raisin Swirl Loaf
Prepare Butter-Rich Roll and Bread Dough. On a lightly floured surface, roll a quarter of the dough into an 8 x 5-inch rectangle. Melt 2 tablespoons butter or margarine. Brush over dough. Sprinkle dough with a mixture of 1/4 cup sugar and 1 teaspoon ground cinnamon. Then sprinkle 1/3 cup of raisins over dough. Beginning with long side of dough, roll up jellyroll style. Seal ends by pinching edges of dough together with fingertips. Place dough in a greased 5 1/2 x 3 inch loaf pan or on a large baking sheet. Allow to stand 15 minutes. Bake at 375 degrees F for 30 or 40 minutes or until golden brown. When loaf is cool, glaze with a mixture of 2/3 cup sifted powdered sugar and 1 tablespoon milk.

Makes 4 loaves.

*Optional – add 1/4 cup of brown sugar also to cinnamon sugar mix.

*You can make bread sticks, bread loaf or cloverleaf rolls also. Sprinkle salt or sesame seeds on after the egg glaze.

Old World Savory Euro Rye

Posted by swm56 at recipegoldmine.com 10/28/2001 7:17 am

1 1/2 cups bread or all-purpose flour*
1/2 cup coarse-ground rye flour
1 tablespoon wheat germ (or 2 tablespoons graham flour)
2 tablespoons gluten*
1 1/2 teaspoons salt
1 1/2 tablespoons brown sugar**
1 cup all-purpose flour
1 cup water
1 1/2 tablespoons shortening (olive oil or lard)
2 teaspoons yeast

Put all in machine in order recommended by manufacturer. For a real rye flavor add caraway seeds.

*If you use bread flour, omit the gluten. **Or leave out the brown sugar and note that you must add 1 1/2 tablespoons honey on the label.

Multigrain Bread

Posted by swm56 at recipegoldmine.com on 10/28/2001, 7:17 am

Toasted oats impart a wonderful nutty flavor to this wholesome bread.

1 1/3 cups water
2 tablespoons honey
1 tablespoon butter or margarine
1 teaspoon salt
2 cups bread flour
3/4 cup whole wheat flour**
1/3 cup rolled oats, toasted*
3 tablespoons nonfat dry milk powder
3 tablespoons cornmeal
3 tablespoons toasted wheat germ
2 teaspoons bread machine yeast
1 teaspoon plus 1 tablespoon molasses
1 tablespoon plus 1 teaspoon gluten
1 tablespoon flax seed (optional)
1/3 cup sunflower seeds

Add ingredients to bread machine pan in order suggested by the manufacturer.

Recommended cycle: Whole wheat/whole grain or basic/white bread cycle; medium/normal color setting. (If basic/white bread cycle is used, add 1-tablespoon gluten to recipe – see Adding Gluten tip below.) Timed-bake feature can be used.

**I used coarse whole-wheat flour and it came out great.

*To toast the oats, spread a thin layer in a shallow baking pan. Bake at 350 degrees F for 10 to 15 minutes or until light golden brown, stirring often. If you want to toast enough oats for more than one loaf, just freeze the extra oats.

*Gluten Tip – Some bread machines have a whole wheat or whole grain cycle, which comes in handy when making whole grain breads. If your machine does not have this cycle, try adding gluten to whole wheat, whole grain, and rye bread recipes to improve loaf height, texture, and structure. (If your supermarket does not carry gluten, check with a health food store.)

Nutrition information per serving (1/12 of 1 1/2-pound recipe): calories 154; total fat 2g; saturated fat 1g; cholesterol 3mg; sodium 213mg; total carbohydrate 29g; dietary fiber 2g; protein 5g

Bearnaise Bread

Posted by swm56 at recipegoldmine.com 10/28/2001 7:17 am

The ultimate steak sandwich bread. This is dense bread.

2 1/4 teaspoons yeast
2 1/4 cups plus 1 tablespoon bread flour
3/4 cup whole wheat flour
3 tablespoons wheat germ
1 1/2 tablespoons granulated sugar
1 1/2 teaspoons salt
1 1/2 tablespoons dried tarragon
2 1/4 teaspoons sharp Dijon mustard
1/4 teaspoon ground black pepper
3 tablespoons oil
1 egg
1/4 cup plus 2 tablespoons tarragon vinegar
1 cup water

Add all ingredients in the order suggested by machine manufacturer and process on basic bread.

Pizza Crust

Posted by Robin in MA at recipegoldmine.com

This is a recipe that came with my bread machine (West Bend) which I have slightly modified. I usually double the recipe and make them in 2 cookie sheets with edges. When I first made pizza with this crust my 6 year old son told me it was the best pizza in town! That is really a compliment because he is a VERY picky eater and we have 8 pizza shops in our little town! LOL

3/4 cup water (80 – 90 degrees F)
2 tablespoons vegetable oil
2 cups flour
1/2 teaspoon granulated sugar
1/2 teaspoon salt
2 tablespoons Italian seasoning
2 teaspoons dry active yeast or
    1 1/2 teaspoons bread machine yeast

Select dough setting. Place ingredients in pan as listed making a shallow well in the center for yeast. When dough cycle is complete, remove dough and place on floured surface. Knead about 1 minute then let rest for about 15 minutes.

Roll out dough to fit 12- or 14-inch pizza pan. Place dough in greased pan that has been sprinkled with cornmeal. Press dough into pan, forming an edge. Let dough rise in a warm, draft-free place for 20-25 minutes.

Spread with your favorite pizza sauce, cheese and toppings. Bake in preheated 425 degree F oven for 15-20 minutes or until nicely browned on top. Let rest 5 minutes before cutting. Enjoy!!!

Pita Bread

Posted by FootsieBear at recipegoldmine.com 6/24/01 7:18:20 am

1 1/4 cups water
3 1/2 cups bread flour
1 teaspoon salt
2 tablespoons olive oil
2 teaspoons instant yeast

Place all of the dough ingredients in pan according to manufacturer’s directions. Set on dough cycle. When cycle is finished, remove dough to floured surface and punch down before shaping.

Shape the dough in to a single smooth ball and divide into 8 equal pieces. Shape each piece of dough in to a smooth round ball and then flatten in to a disc about 1-inch thick. Cover the dough with a damp towel and allow to rest for 10 minutes.

Preheat oven to 475 degrees F. Place baking stone or cookie sheet in oven while it’s heating.

Flatten each piece of dough out into a circle that is about 1/4 to 1/3-inch thick.

Using a spray bottle filled with water, spritz the 475 degrees F oven and quickly place the first round of dough on hot cooking sheet or stone. Reduce heat to 450 degrees F and bake for 3 minutes. Remove from oven and let cool on wire rack. Repeat the entire procedure with each piece of bread. If baking surface is large enough, 2 pieces of dough may be baked at the same time as long as they are not touching each other.

Do not wait for the dough to brown as it will dry out too much. The dough after 3 minutes should look like a big balloon and still be white in color.

After the baked pitas have cooled and deflated, cover them with a damp towel. When all pitas are baked and completely cool, place them in a freezer zip-lock bag for storage.

Use within a day or two as they dry out fast. When you cut the pita in half you should have no trouble separating the two sides of the dough to form your pocket.

Loaded Luau Bread

3/4 cup water (see note)
1 tablespoon dry milk (see note)
1 tablespoon butter, cut up
2 1/3 cups bread flour
1/2 teaspoon salt
1 1/2 tablespoons brown sugar
2 tablespoons shredded carrots
1/4 cup flaked, shredded coconut
1/2 cup crushed pineapple
1/3 cup chopped macadamia nuts
2 teaspoons yeast
1/2 teaspoon cinnamon (optional)

** May use regular milk for water and powdered milk.

Drain the pineapple well. Pineapple juice may be substituted for up to 2/3 of the water. Put all ingredients into pan. Select light crust, sweet bread.