Hamilton Beach 840056500 manual Dinner Pan Rolls, Onion Herb Bread, Bran Raisin Muffins

In a small bowl, whisk together 1 egg white and 1 tablespoon cold water. Brush loaves with this mixture to produce a shiny, crisp crust. Bake in 350°F oven for 50 minutes.

Dinner Pan Rolls

1⁄2 cup warm water	1⁄4 cup sugar
1 package active dry yeast	1 egg
1⁄2 cup warm milk	11⁄2	teaspoon salt
1⁄4 cup vegetable oil	31⁄2	to 4 cups all-purpose flour

In a large mixing bowl, dissolve yeast in warm water. Add milk, oil, sugar, egg, salt, and 2 cups flour. Mix on Speed 5 or 6 until blended. Add 1 more cup flour and mix. Add remaining flour as needed until a ball of dough forms and is slightly sticky to the touch. Place dough in greased bowl and cover with a towel. Let rise 45 minutes. Punch dough down and pat into a greased 9x13-inch pan. Using a sharp knife, cut almost through dough into squares. Brush cuts with melted butter. Let rise until double in size, about 1 hour. Bake at 400°F for 20 to 25 minutes.

Onion Herb Bread

2 packages active dry yeast	3 tablespoons sugar
1⁄2 cup warm water	1 teaspoon salt
2 tablespoons vegetable oil	1⁄2 teaspoon dried dillweed
1⁄2 cup finely chopped onion	1⁄4 teaspoon ground sage
12⁄3 cups milk	3⁄4 cup yellow cornmeal
2 tablespoons dried parsley flakes	4 cups whole wheat flour

In a small bowl, dissolve yeast in water. In a small pan, saute onion in oil until tender. In a large mixing bowl, combine onion, milk, parsley, sugar, salt, dillweed, sage, and yeast. Stir to mix. Add cornmeal and 3 cups of the flour. Mix on Speed

5 or 6. Ad enough of remaining flour until dough forms a smooth ball that is slightly sticky to the touch. Place dough in large, greased bowl. Cover and let rise until double in size. Punch down dough then divide in half. Shape into 2 loaves. Cover and let rise about 40 minutes or until double in size. Bake at 350°F for 45 minutes.

Bran Raisin Muffins

1⁄2 cup vegetable shortening		1 teaspoon salt
1⁄2 cup sugar		2 cups buttermilk
1⁄2 cup dark brown sugar		(or see substitute below)
2 eggs		5 cups bran flakes
21⁄2	cups all-purpose flour	1 cup raisins
21⁄2	teaspoons baking soda

(To make a substitute for 2 cups buttermilk, put 2 tablespoons lemon juice or vinegar in a 2 cup measure. Fill to 2 cups with milk.)

In a large bowl, using beaters, cream together shortening and sugars on Speed

4 or 5. Add eggs and blend. Stir together flour, baking soda, and salt. Alternately add flour mixture and buttermilk to mixture in mixing bowl. Beat on Speed 6 or 7. Reduce to Speed 1 and add bran flakes and raisins. Stir until mixed. Spoon into greased muffin pans. Bake at 400°F for 20 minutes. Yield: 2 dozen.

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