WestBend 41067 Instruction Manual - Page 28

dough ••• CINNAMON ROLLS These can be made the night before, refrigerated and baked in the morning. Rolls must sit at room temperature at least 30 minutes before baking. Makes 12 large rolls. DOUGH: INGREDIENTS Step 1 8 ounces (1 cup) 1 4 tablespoons 3'/3 cups 3 tablespoons 72 teaspoon 2 teaspoons -or1'/2 teaspoons FILLING: '/4 cup 1/4 cup 2 teaspoons 1/2 teaspoon '/3 cup MILK, 75-85°F EGG, large BUTTER or MARGARINE BREAD FLOUR SUGAR SALT ACTIVE DRY YEAST -or- BREAD MACHINE/ FAST RISE YEAST BUTTER or MARGARINE, melted SUGAR GROUND CINNAMON GROUND NUTMEG, optional CHOPPED NUTS Step 2 Step 3 Step 4 El Add ingredients for dough to bread pan in order listed, making well in center of dry ingredients for yeast. DO NOT ADD FILLING INGREDIENTS. Program for dough setting. Turn on. When done, unlock pan and place dough on floured surface. Knead 1 minute, then let rest 15 minutes. Roll dough into a rectangle, about 15 x 10 inches. Spread 1/ 4 cup melted butter over dough to within 1 inch of edges. Then evenly sprinkle V4 cup sugar, the cinnamon, nutmeg and chopped nuts over dough. B Roll dough tightly on long side. Press edges to seal and form into a 12-inch long, evenly shaped roll. El With a knife or 8-inch long piece of thread or dental floss, cut roll into 1-inch pieces. (If using thread or dental floss, slide under roll and criss-cross ends to cut neatly through dough.) El Place rolls into a greased 13- by 9-inch baking pan. Cover and let rise in warm, draft-free place until double in size, 30 to 45 minutes. Bake in preheated 375°F 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 teaspoon vanilla. Blend until smooth. If too thin or thick, add more powdered sugar or milk. Cut apart and remove from pan. dough ■■■TRADITIONAL FRENCH BREAD 0 DOUGH: INGREDIENTS 10 ounces (174 cups) 1 tablespoon 3'/2 cups 11/2 teaspoons 1 V4teaspoons 2 teaspoons -or11/2 teaspoons TOPPING: 1 1 teaspoon WATER, 75-85°F BUTTER or MARGARINE BREAD FLOUR SUGAR SALT ACTIVE DRY YEAST -or- BREAD MACHINE/ FAST RISE YEAST EGG WHITE, slightly beaten WATER POPPY or SESAME SEEDS Shape dough into traditional french bread shape and bake in your own oven. Makes 1 large loaf. El Add ingredients for dough to bread pan in order listed, making well in center of dry ingredients for yeast. Program for dough and timer, if being used. Turn on. When done, turn off, unlock pan and place dough on floured surface. Knead about 1 minute, then let rest 15 minutes. B Roll into a 15- by 12-inch rectangle. Roll tightly from long side, seal and taper ends. Place seam side down on greased baking sheet sprinkled with cornmeal. Cover and let rise in warm, draft-free place for 45 to 55 minutes or until double in size. El With sharp knife, make 3- or 4 14/ -inch deep diagonal cuts on top of loaf. Combine egg white with water and brush mixture on top of loaf. Sprinkle with poppy or sesame seeds or leave plain. Bake in preheated 375 °F oven for 40 minutes or until golden brown. Cool slightly before slicing.