West Bend L4805 manual Raised Doughnuts, Vegetable Shortening, Bagels

Page 51

RAISED DOUGHNUTS

There is nothing better than a fresh, homemade doughnut, slightly warm and lightly sugared. Well worth the time to make. Recipe makes 1½ dozen.

 

INGREDIENTS

7 ounces (¾ cup + 2 Tbsp.)

MILK, 95°F/35°C

2½ ounces (⅓ cup)

WATER, 95°F/35°C

1

EGG, large

3½ cups

ALL PURPOSE or BREAD FLOUR

¼ cup

SUGAR

1 teaspoon

SALT

4 tablespoons

VEGETABLE SHORTENING

2 teaspoons

BREAD MACHINE/FAST RISE YEAST

 

VEGETABLE OIL, for frying donuts

BREAD SELECT SETTING TO USE: Dough

1.Add warm milk, lukewarm water and egg to bread pan.

2.Add flour, sugar and salt to pan. Tap pan to settle dry ingredients, then level ingredients, pushing some of the mixture into corners. Place shortening into corners of pan.

3.Make a well in center of dry ingredients; add yeast. Lock pan into bread maker.

4.Program for DOUGH. Start bread maker. When done, remove pan from bread maker. Place dough onto floured surface. Let rest 15 minutes.

5.Roll dough into rectangle, about ⅜ to ½-inch thick. Cut with doughnut cutter. Leave on counter to rise, covered. Knead together scraps of dough, let rest 10 minutes and re-roll. Cut into doughnuts. Let doughnuts rise, covered, in warm, draft-free place for 30 to 45 minutes or until double in size.

6.Fry 3 to 4 doughnuts at a time in 3 inches of vegetable oil, preheated to 375° F. Turn doughnuts over as they rise to the surface. Fry 2 to 3 minutes until golden brown on both sides. Remove and place on paper towel to drain. Continue frying doughnuts. Frost or sugar as desired.

**For best results, use FAST RISE or BREAD MACHINE YEAST for lighter, fluffier doughnuts. If Active Dry Yeast is used, additional rising time may be necessary. Use 3 teaspoons active dry yeast for this recipe.

BAGELS

Homemade bagels are fun to make and are great fresh from the oven. Makes 8 large bagels or 16 bagelettes.

 

INGREDIENTS

9 ounces (1 cup + 2 Tbsp.)

WATER, 95°F/35°C

3 cups

ALL PURPOSE or BREAD FLOUR

2 tablespoons

SUGAR

1½ teaspoons

SALT

1½ tablespoons

BUTTER or MARGARINE

2 teaspoons

ACTIVE DRY YEAST

---or---

---or---

1½ teaspoons

BREAD MACHINE/FAST RISE YEAST

3 quarts

WATER

1 tablespoon

SUGAR

 

POPPY or SESAME SEEDS for garnish

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Contents Important Safeguards Automatic Bread & Dough MakerStore Only ‘QUICK Start STEPS’ for Making a Recipe in this Book Other Tips to Keep in Mind When Using Your Bread Maker Page Page Page Page Page Page Bread Select Button Bread Select Settings Time to complete in Hours and MinutesClean Before Using HOW to USE - Basic Steps in Making Bread Page Page Page Can be removed Clean After Each USEBasic Whole Dough Specialty WheatSpecial Notes Bake Special NoteTroubleshooting Guide Problem Possible CauseSolution Possible Cause Dark crust setting used ProblemProblem Possible Cause Problem Possible Cause Solution Sugar OLD Fashioned White BreadIngredients Bread FlourALL Purpose or Country White BreadDRY Milk Potato BreadEGG Bread Butter or MargarineOatmeal Bread Dill Weed Honey Oatmeal BreadHoney Dill BreadClassic RYE Bread Garlic BreadDried Parsley Flakes Garlic PowderDijon Style Mustard Dijon RYE BreadVegetable OIL MolassesDried Onion SOUP/RECIPE MIX Pumpernickel RYE BreadDried Onion Soup Bread Buttermilk 95F/35CGround Nuts Pumpkin NUT BreadEvaporated Milk Canned PumpkinFrench Bread MULTI-GRAIN Bread MULTI-GRAIN French BreadGrain Cereal Available at health Food storesItalian Seasoning Italian HerbGrated Parmesan CheeseGround Cinnamon CinnamonRaisins Cinnamon Oatmeal Raisin BreadShredded Sharp Cheese BreadWhole Wheat Bread Setting Half Whole Wheat Bread 100% Whole Wheat BreadWhole Wheat OAT Bran Bread Cracked Wheat BreadCracked Wheat CerealBread Machin Buttermilk Wheat BreadBUTTERMILK, 95F/35C Baking SodaDough Setting WHEAT’N Yogurt BreadPlain Nonfat Yogurt ½ teaspoons Basic Dinner ROLLS/BREAD SticksTeaspoon Tablespoons Butter or Margarine TeaspoonsFor FOUR-LEAF Clover Rolls Slightly Beaten EGG WhiteFor Parker House Rolls For Cloverleaf RollsFor Bread Sticks Wheat Dinner Rolls½ tablespoons Brown SUGAR, packed Teaspoon Pizza Dough RYE Dinner RollsBread MACHINE/ Fast Rise Yeast Coarse SALT, Optional½ teaspoon Whole Wheat Pizza Dough½ ounces ¾ cup + 1 Tbsp Water 95F/35C Tablespoons ¼ cupsRosemary Leaves FocacciaOlive OIL Grated Parmesan CheeseCroissants ButterCold BUTTER, sliced thin Page Melted Cinnamon RollsFilling ⅓ cupRaised Doughnuts Vegetable ShorteningBagels Coarse Salt Soft PretzelsRowlands@alliedcoffee.com Service@factoryoutletappliance.com
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