WestBend 41063 Instruction Manual - Page 24

FOR BREAD STICKS: Divide dough into 4 equal pieces. Divide each piece into 6 portions. 1. Roll each piece into a rope 8 inches long. Place onto greased cookie sheets, 1 inch apart. 2. Brush with egg white/water mixture and sprinkle with sesame seeds, poppy seeds, garlic salt, grated Parmesan cheese or other topping. Cover and let rise until double in size. For drier bread sticks, reduce oven temperature to 300ºF after 10 minutes of baking and bake 25 to 30 minutes longer. Makes 2 dozen. FOLLOW THESE INSTRUCTIONS FOR THE RECIPE ON THIS PAGE BREAD SELECT SETTING TO USE: Dough 1. Add warm milk and egg to pan. 2. Add bread flour, 3 tablespoons sugar and salt to pan. Tap pan to settle dry ingredients, then level ingredients, pushing some of the mixture into corners. Place butter into corners of pan. 3. Make a well in center of dry ingredients; add yeast. Lock pan into bread maker. 4. Program for DOUGH. Start bread maker. When done, remove pan from bread maker. Place dough on floured surface. Knead dough about 1 minute, then let rest 15 minutes. 5. Roll dough into a rectangle, about 15 x 10-inches. Spread ⅓ cup softened butter over dough to within 1 inch of edges. Then sprinkle ⅓ cup sugar, the cinnamon, nutmeg and chopped nuts evenly over dough. See Diagram 1. Roll dough up tightly on long side. Press edges to seal and form into a 12-inch long, evenly shaped roll. See Diagram 2. With a knife or 8-inch long piece of thread or dental floss, cut roll into 1-inch pieces. See Diagram 3. (If using thread or dental floss, slide under roll and criss cross ends to cut neatly through dough.) Place rolls into a greased 13 x 9-inch baking pan. See Diagram 4. Cover and let rise in warm, draft-free place until double in size, about 30 to 45 minutes. Bake in preheated 375ºF oven for 20 to 25 minutes or until golden brown. Cool in pan on rack for 10 to 15 minutes, then drizzle with powdered sugar icing made by combining 1 cup powdered sugar with 1 to 2 tablespoons milk and ½ teaspoon vanilla. Blend until smooth. If too thin or thick, add more powdered sugar or milk, respectively, until desired consistency is reached. Cut apart and remove from pan CINNAMON ROLLS Makes 12 large rolls. 6½ ounces(¾cup + 1 Tbsp.) 1 3 cups 3 tablespoons ½ teaspoon 4 tablespoons 2 teaspoons -or1½ teaspoons FILLING: ⅓ cup ⅓ cup 2 teaspoons ½ teaspoon ½ cup INGREDIENTS Milk, 80-90ºF Egg, large Bread Flour Sugar Salt Butter or Margarine Active Dry Yeast -orBread Machine/ Fast Rise Yeast Butter or Margarine, softened Sugar Ground Cinnamon Ground Nutmeg, optional Chopped Nuts 24