BRAN ROLLS
•1 Cup Water
•½ Cup Butter
•1 Egg
•¹/3 Cup Sugar
•¾ Tsp. Salt
•½ Cup Bran Flakes
•1½ Cup Bread Flour
•1½ Cup Whole Wheat Flour
•2¼ Tsp. Dry Yeast
•1 Egg White, Beaten and set aside for baking
PRETZELS NORMAL
•1 Cup Water
•1½ Cup Bread Flour
•½ Tsp. Sugar
•¼ Tsp. Salt
•1 Tsp. Dry Yeast
•1 Egg, Slightly Beaten and Set Aside
•Sea Salt
Use PROGRAM 8: DOUGH
Take the dough from the Bread Pan, cover and set aside for 10 minutes.
Divide dough into 14 pieces and roll on floured surface into long, thing rolls.
Tie rolls into individual knots. Pinch the ends and tuck into the bottom of the knots.
Place knots onto greased baking sheets.
Cover and let rise, unrefrigerated, until volume doubles.
Brush egg white mixture onto knots.
Bake in preheated 375˚ F oven for
LARGE
•1¼ Cup Water
•2 Cups Bread Flour
•¾ Tsp. Sugar
•½ Tsp. Salt
•¾ Packet Dry Yeast
•1 Egg, Slightly Beaten and Set Aside
•Sea Salt
Use PROGRAM 8: DOUGH Remove dough from Bread Pan.
Divide the dough into pieces and form a long, thin roll out of each piece of dough. Form the dough into pretzel shapes and lay them on a greased baking sheet.
Brush the egg mixture onto the pretzels and sprinkle coarse sea salt on top.
Bake in preheated 400˚ F for
ENGLISH
24
