RASPBERRY BRAID
METHOD
1 Measure ingredients into baking pan.
2 Insert baking pan securely into unit, close lid.
3 Select dough setting.
4 Push start button.
5 The Breadmaker will beep 3 times & the display
will fresh "END" when dough is ready.
6 Remove dough from pan & on a lightly floured
surface, divide dough in half.
7 Roll each half into a 14" x 8" rectangle.
8 Spread 1/4 cup raspberry jam down (lengthwise)
centre third of each rectangle.
9 Make diagonal cuts from the outer edges one inch
apart and three inches long. (See fig. 1)
11 Fold alternate strips of dough over filling.
(See fig. 2)
11 Place on greased baking sheets.
12 Brush with melted and cooled butter.
13 Let rise 30 minutes.
14 Brush with an egg yolk and 1 tbsp. water mixture.
15 Combine until crumbly:
2 tbsp. soft butter
2 tbsp. brown sugar
1/3 cup flour
1/4 tsp. Nutmeg
16 Sprinkle half over each dough.
17 Sake at 350°F (175°C) for 30-35 minutes
Yield: Makes 2 braids.
Fig. 2
HOT CROSS BUNS
METHOD
1 Measure ingredients into baking pan.
2 Insert baking pan securely into unit, close lid.
3 Select dough setting.
4 Push start button.
5 The Breadmaker will beep 3 times & the display
will fresh "END" when dough is ready.
6 Remove dough from pan and divide into 12 pieces.
7 Shape into round, slightly flattened buns.
8 Place 2" apart on greased baking sheets.
9 Cover and let rise 30 minutes or until double.
10 Combine (and brush on buns) 1 slightly beaten egg
with 1 tbsp, water.
11 Slash top of bun to form a cross.
12 Bake at 375°C (190°C) for 16 -18 minutes.
13 Drizzle "cross" while hot, with icing sugar glaze
consisting of:
3/4 cup sifted icing sugar.
1 tbsp. milk
2 drops almond flavouring.
Yield: Makes 12 buns
JEWISH CHALLAH LOAF
METHOD
1 Measure ingredients into baking pan.
2 Insert baking pan securely into unit, close lid.
3 Select appropriate bread setting.
4 Push start button.
5 The Breadmaker will beep 3 times &the display
will fresh "END" when dough is ready.
6 Remove dough from pan and divide dough into 6
equal portions.
7 Roll, with palm of hands into long smooth strips.
The pieces should be thick in the middle and
gradually tapered towards the ends.
8 Braid the 6 dough strips.
9 Place on a lightly greased baking sheet.
10 Cover and let rise 30 minutes.
11 Brush with egg yolk.
12 Bake at 375°C (190°C) for 30-35 minutes
Yield: Makes 1 loaf.
ENGLISH MUFFINS
METHOD
1 Measure ingredients into baking pan.
2 Insert baking pan securely into unit, close lid.
3 Select dough setting.
4 Push start button.
5 The Breadmaker will beep 3 times & the display
will fresh "END" when dough is ready.
6 Remove dough from pan and roll to 1/4" thick.
7 Cut into 3" circles.
8 Place on cornmeal sprinkled baking sheets.
9 Brush with water and sprinkle with corn meal.
10 Cover and let rise 30 minutes.
11 Preheat an ungreased grill to 350°F (175°C).
12 Grill 6-7 minutes on each side or until golden brown.
Yield: Makes 20 muffins.
(1) See page 15 for additional Dry Yeast Information.
* All of the recipes in this book have been tested with
your Breadmaker. If the result IS not satisfied,
ingredients adjustment may be needed (particularly
yeast & water). For details, please refer to the "Baking
Tips for Yeast Bread" on page 33-34.
26
RECIPES
Ingredient
Water
Egg (beaten)
Butter
Sugar
Salt
White Flour
(1) Dry Yeast
Use Setting
Large
1 1/4 cups
1
2 tbsp
1/4 cup
3/4 tsp.
3 2/3 cups
2 tsp.
9
Large
1 cup
3 tbsp.
1/4 cup
1/4 cup
1 1/2 tsp.
2
3 1/2 cups
1 1/2 tsp.
9
Ingredient
Water
Skim Milk Powder
Butter
Sugar
Salt
Eggs (beaten)
White Flour
(1) Dry Yeast
Use Setting
Large
1 1/4 cups
1/4 cup
1/3 cup
1 Large
1 tsp.
3 1/2 cups
1 tsp.
1/2 tsp.
1/4 tsp.
1 cup
3 tsp.
9
Ingredient
Milk
Butter
Sugar
Egg (beaten)
Salt
White Flour
Cinnamon
Ground Cloves
Nutmeg
Raisins
(1) Dry Yeast
Use Setting
Large
1 cup
2
2 tbsp.
2 tbsp.
1 tsp.
3 cups
2 tsp.
9
Ingredient
Milk
Egg (beaten)
Shortening
Sugar
Salt
White Flour
(1) Dry Yeast
Use Setting
Fig. 1
