Bread Recipes
Shaping Variations
Hearty Oatmeal Loaf
Granary Loaf
BREAD RECIPES
SHAPING VARIATIONS
Traditional Loaf: With lightly floured hands, divide dough in half and shape each half into loaf shape. Place in 2 greased 8 x 4 inch loaf pans. Continue as method directs. Bake for 25 to 3 minutes. Makes 2 loaves.
Pan Rolls: On a lightly floured surface, shape dough into a ball. Divide into quarters. Cut each quarter into 6 pieces. Shape each piece into a ball and place one ball in each section of a greased bun sheet. Continue as method directs. Bake for 20 to 25 minutes. Makes 24 rolls.
Cloverleaf Rolls: On a lightly floured surface, shape dough into a ball, divide into quarters. Divide each quarter into 6 pieces and cut each piece into 3 sections, shape each into a ball with palms of hands. Place 3 balls together in each section of a greased bun sheet. Repeat with remaining dough. Continue as method directs. Bake for 20 to 25 minutes. Makes 24.
Breadsticks: On a lightly floured surface shape dough into a ball, divide into quarters. Divide each quarter into 6 pieces and roll each piece between palms of hands to make ropes about 6 to 8 inches long. Continue as method directs. Sprinkle glazed ropes with sesame seeds if desired. Bake for 12 to 15 minutes. Makes 24.
Soft Pretzels: On a lightly floured surface shape dough into a ball and divide into quarters. Cut each quarter of dough into 3 pieces. Roll each piece between palms of hands to make ropes about 10 inches long. Bring ends of one rope together to make a circle, twist the back across opposite side or circle.
HEARTY OATMEAL LOAF
5tablespoons butter or margarine
2teaspoons salt
6tablespoons dried milk powder
1teaspoon active dried yeast
Method
Into baking pan pour water, margarine, sugar salt, oats and flour. Sprinkle yeast over flour. Insert pan securely into unit and close lid. Select “BASIC WHITE BREAD” setting and press “START”. The “COMPLETE” light will flash when bread is done.
Using oven gloves, remove pan from unit and pull out kneading rod. Turn loaf onto cooling rack. Slice when cool.
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GRANARY LOAF
1 teaspoon salt
1tablespoon butter or margarine
1tablespoon sugar
3cups malted granary flour
1teaspoon active dried yeast
Method
Into baking pan measure water, salt, butter, sugar and flour. Sprinkle yeast over flour. Insert pan securely into unit and close lid. Select “BASIC WHITE BREAD” setting and press “START”. The “COMPLETE” light will flash when bread is done.
Using oven gloves, remove pan from unit and pull out kneading rod. Turn loaf onto cooling rack. Slice when cool.