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Download West Bend AUTOMATIC BREAD MAKER Specifications
Transcript
BASIC DINNER ROLLS/BREAD STICKS Make this basic dough and shape into your favorite dinner rolls, such as cloverleaf, crescent and parker or even bread sticks for fun! Makes between 2 and 3 dozen rolls depending on shape made. Freeze any left-over rolls for another time. INGREDIENTS WATER, 75-85°°F BUTTER or MARGARINE BREAD FLOUR SUGAR DRY MILK SALT ACTIVE DRY YEAST - or BREAD MACHINE/ FAST RISE YEAST SOFTENED BUTTER or SLIGHTLY BEATEN EGG WHITE 8 ounces (1 cup) 3 tablespoons 3 cups 3-1/2 teaspoon 2 tablespoons 1 teaspoon 2 teaspoon - or 1-1/2 teaspoon SEE NEXT PAGE FOR SHAPING DIRECTIONS FOLLOW THESE INSTRUCTIONS FOR BOTH RECIPES ON THIS PAGE SELECT SETTING TO USE: dough (9) 4. Program for dough setting. Program timer if being used. Turn bread maker on. When done, unlock pan from bread maker. Place dough onto floured surface. Let rest 15 minutes. 1. Add water and butter to pan. 2. Add all dry ingredients, except yeast to pan. Tap pan to settle dry ingredients, than level ingredients, pushing some of the mixture into the corners 5. Finish as desired, following shaping directions on page 27. Place on greased baking pans or sheets, cover and let rise in warm, draft-free place until double in size, about 45 minutes to 1 hour. Brush with butter or slightly beaten egg white and bake in preheated 350°f oven for 15 minutes or until golden brown. Serve warm. 3. Make a well in center of dry ingredients; add yeast. Lock pan into bread maker. WHEAT DINNER ROLLS Recipe combines whole wheat and bread flour for a light textured, yet hearty dinner roll that’s sure to please. Shape in cloverleaf or four-leaf clover rolls. Make 1-1/2 dozen. 8-1/2 ounces (1 cup + 1 Tbsp) 3 tablespoons 1-1/2 cups 1-1/2 cups 3-1/2 tablespoons 2 tablespoons 1 teaspoon 2 teaspoon - or 1-1/2 teaspoon INGREDIENTS WATER, 75-85°°F BUTTER or MARGARINE BREAD FLOUR WHOLE WHEAT FLOUR BROWN SUGAR, packed DRY MILK SALT ACTIVE DRY YEAST - or BREAD MACHINE/ FAST RISE YEAST SOFTENED BUTTER or MARGARINE 22 SEE NEXT PAGE FOR SHAPING DIRECTIONS
