Breadman Bead Maker manual Holiday Stollen, LOW Carb seeded Bread 2 LB

ODUGH

HOLIDAY STOLLEN

Ingredients

2./3 cup milk (80°F – 90°F)

¼ cup water (80°F – 90°F)

1 large egg, at room temperature

3 tbsp. unsalted butter or margarine, cut in pieces

¼ cup sugar

1 tbsp. grated lemon peel

1 tbsp. grated orange peel

½ tsp. salt

3½ cups bread flour

2tsp. active dry or bread machine yeast ½ cup toasted slivered almonds

½ cup candied fruit, diced ½ cup currants

1.Measure ingredients, except candied fruit, currants and almonds into bread pan in order listed.

2..Insert bread pan securely into baking chamber. Close lid. Plug unit into wall outlet.

3.Select Dough. Press the Start button.

4.At “add ingredient” beep, add almonds, currants and candied fruit.

5.The complete signal will sound when dough is done.

6.Using pot holders remove bread pan from baking chamber and place dough on a lightly floured surface.

7.Invert a large mixing bowl over dough and let rest for 10 minutes.

8.On a large baking sheet, roll dough into 14 x 8 inch oval. Fold one long side over the other to within 1-inch of the opposite side. Pinch the edges to seal.

9.Cover and let rise until doubled in size (about 45 minutes).

10.Bake in a preheated oven at 375ºF about 2.5 minutes until golden and fully baked. (Bread will sound hollow when fully baked.)

11.Allow bread to cool on a wire rack until ready to serve (at least 2.0 minutes).

Makes one large loaf

Tip: If desired, frost loaf with confectioners’ sugar frosting and sprinkle with additional toasted slivered almonds.

LOW CARB seeded BREAD (2 LB.)

Ingredients

½cup water (80°F – 90°F)

½cup heavy cream (80°F – 90°F) 1 large egg, at room temperature

½tsp. molasses

¾tsp. salt

¾cup vital wheat gluten ½ cup almond flour

½ cup wheat bran

1/3 cup pumpkin seeds

¼ cup rice protein powder 2 tbsp. flaxseeds

1 tsp. Splenda®*

2 tsp. bread machine yeast

1.Measure ingredients into bread pan in the order listed.

2..Insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet.

3.Select LOW CARB. Press the START button.

4.The complete signal will sound when bread is done.

5.Using pot holders remove bread pan from baking chamber and carefully remove bread from pan. (If kneading paddle remains in bread, remove paddle once bread has cooled.)

6.Allow bread to cool on a wire rack until ready to serve (at least 2.0 minutes).

Makes a 2-lb. loaf

CARB

LOW

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