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steady stream. After dough is formed process
until well mixed, about 40 seconds. Dough will
be soft and may stick to sides of bowl. This is
normal. Place dough in a floured food storage
bag and seal the top. Let rise until doubled in
size, about 1 hour.
Lightly spray a 9 or 10-inch round baking pan
with vegetable oil cooking spray. Punch dough
down and shape into 12 balls. Place, barely
touching, in circles in the baking pan. Spray
a sheet of plastic wrap with cooking spray,
cover and let rise 45 minutes. The rolls will
double in size.
About 10 minutes before rolls double, preheat
the oven to 350° F. Brush rolls with egg glaze
and bake until golden brown, about 15 – 20
minutes. Serve rolls warm with butter and jam.
Makes 12 rolls.
CORN BREAD
This bread is delicious hot from the oven with
soups, stews and chili. Excellent also for Corn
Bread Stuffing.
Nonstick cooking spray
1 cup yellow cornmeal (6 ounces, 170g)
1 cup all-purpose flour (5 ounces, 140g)
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup (240ml) milk, whole, lowfat
or fat free
1 large egg
1/4 cup (60 ml) unsalted butter, melted
Preheat oven to 425°F (220°C) and spray
8" x 8" (20 x 20cm) baking pan.
Insert metal blade. Put first 5 ingredients in
work bowl and process to combine, about
5 seconds. Stir remaining ingredients together
and add to work bowl. Pulse to combine, about
4 to 6 times.
Pour batter into prepared pan and bake in pre-
heated oven until a cake tester comes out
clean, about 20 to 25 minutes.
Makes 8 to 10 servings.
ZUCCHINI BREAD
This moist, flavorful loaf is a good lunchbox or
teatime treat.
Nonstick cooking spray
1 medium zucchini (about 7 ounces total,
200g), trimmed and cut to fit feed
tube vertically
1-1/4 cups sugar (8-3/4 ounces, 250g)
2 large eggs
2/3 cup (160ml) vegetable oil
1-1/2 cups all-purpose flour
(7-1/2 ounces, 115g)
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon allspice
1/2 teaspoon cloves
1/2 teaspoon cinnamon
Preheat oven to 350°F (175°C) and place rack
in center. Spray and flour loaf pan 8-1/2" x
4-1/2" x 2-1/2" (22 x 11 x 6.5cm).
Insert shredding disc, pack zucchini in feed
tube vertically and shred, using light pressure.
Remove and reserve. Wipe bowl dry.
Insert metal blade. Put sugar, eggs and oil in
bowl and process for 1 minute. Put flour, salt,
baking soda, baking powder, spices and
zucchini on top and just until flour disappears.
DO NOT OVERPROCESS OR BREAD WILL
BE TOUGH.
Transfer batter to pan and bake for about 45
to 50 minutes, or until cake tester comes out
clean. Cool on wire rack.
Makes one loaf.
APRICOT BRAN MUFFINS
Golden brown and full of vitamins and fiber,
these are both delicious and good for you.
Nonstick cooking spray
1 cup pitted apricots
(5 ounces total, 140g)
1 cup all-purpose flour (5 ounces, 140g)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
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