Palsonic PAB3600 Owners Manual - Page 27

RECIPES RASPBERRY BRAID HOT CROSS BUNS JEWISH CHALLAH LOAF 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 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. 1 Fig. 2 Ingredient Large Ingredient Large Milk 1 1/4 cups Water 1 cup Butter 1/4 cup Skim Milk Powder 3 tbsp. Sugar 1/3 cup Butter 1/4 cup Egg (beaten) 1 Large Sugar 1/4 cup Salt 1 tsp. Salt 1 1/2 tsp. White Flour 3 1/2 cups Eggs (beaten) 2 Cinnamon 1 tsp. White Flour 3 1/2 cups Ground Cloves 1/2 tsp. (1) Dry Yeast 1 1/2 tsp. Nutmeg 1/4 tsp. Use Setting 9 Raisins (1) Dry Yeast Use Setting 1 cup 3 tsp. 9 METHOD 1 Measure ingredients into baking pan. 2 Insert baking pan securely into unit, close lid. METHOD 3 Select appropriate bread setting. 1 Measure ingredients into baking pan. 4 Push start button. 2 Insert baking pan securely into unit, close lid. 5 The Breadmaker will beep 3 times &the display 3 Select dough setting. will fresh "END" when dough is ready. 4 Push start button. 6 Remove dough from pan and divide dough into 6 5 The Breadmaker will beep 3 times & the display equal portions. will fresh "END" when dough is ready. 7 Roll, with palm of hands into long smooth strips. 6 Remove dough from pan and divide into 12 pieces. The pieces should be thick in the middle and 7 Shape into round, slightly flattened buns. gradually tapered towards the ends. 8 Place 2" apart on greased baking sheets. 8 Braid the 6 dough strips. 9 Cover and let rise 30 minutes or until double. 9 Place on a lightly greased baking sheet. 10 Combine (and brush on buns) 1 slightly beaten egg 10 Cover and let rise 30 minutes. with 1 tbsp, water. 11 Brush with egg yolk. 11 Slash top of bun to form a cross. 12 Bake at 375°C (190°C) for 30-35 minutes 12 Bake at 375°C (190°C) for 16 -18 minutes. 13 Drizzle "cross" while hot, with icing sugar glaze Yield: Makes 1 loaf. consisting of: 3/4 cup sifted icing sugar. 1 tbsp. milk 2 drops almond flavouring. Yield: Makes 12 buns ENGLISH MUFFINS Ingredient Milk Egg (beaten) Shortening Sugar Salt White Flour (1) Dry Yeast Use Setting Large 1 cup 2 2 tbsp. 2 tbsp. 1 tsp. 3 cups 2 tsp. 9 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