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BREAD RECIPES
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Bread Recipes
Shaping Variations
Butter-Rich Roll &
Bread Dough
SHAPING VARIATIONS:
Thick Crust Pizza: With lightly floured
hands, press dough into a greased 12 inch
pizza pan forming a high edge. Brush crust
with oil and let stand as method directs. Spoon
tomato sauce or pizza sauce over dough, top
with desired toppings and cheese. Bake for 20
to 30 minutes or until filling is bubbly and
crust is golden.
Thin Crust Pizza: With lightly floured hands,
shape dough into a ball. Divide dough in half.
Press each half of dough into a greased 12 inch
pizza pan forming a 1 inch edge. Brush crust
with oil and let stand as method directs. Spoon
tomato sauce or pizza sauce over dough, top
with desired toppings and cheese. Bake for 20
to 30 minutes or until filling is bubbly and
crust is golden.
Crusty Rolls: Onto a lightly floured surface,
shape dough into a ball. Divide into quarters
and cut each quarter into 4 pieces. Shape each
piece into a flattened oval and place shaped
rolls 3 inches apart on a greased baking sheet.
Slash tops of rolls with a sharp knife. Continue
as method directs. Bake for 20 to 25 minutes.
Breadsticks: Follow shaping and baking
directions given for “Butter-Rich Roll and
Bread Dough” breadsticks variation.
Soft Pretzels: Follow shaping and baking
directions given for “Butter-Rich Roll and
Bread Dough” soft pretzels variation.
BUTTER-RICH ROLL &
BREAD DOUGH
Designed for the “DOUGH” setting, this extra-
rich dough can be used to make sweet rolls or
breads that you shape and bake conventionally.
Use this mildly sweet dough as the basis for
sweet rolls or dinner breads – see shaping
variations below.
1 cup milk
1/2 cup butter or margarine, softened
1/4 cup sugar
2 large eggs, lightly beaten
3/4 teaspoon salt
4 cups strong white bread flour
1 teaspoon active dried yeast
Egg Glaze:
1 beaten egg
1 tablespoon water
Method
Into baking pan pou r milk and butter, add
sugar, eggs and salt. Measure flour into pan
and sprinkle yeas t over flour. Insert pan
securely into unit and close lid. Select
“DOUGH” setting and press
“START”. The
“COMPLETE” light will flash when dough is
finish.
Preheat your oven to 375˚F/175˚C for all the
following variations. Remove pan from unit
and pull out kneading rod. Turn dough out
onto lightly floured surface. Choose shaping
method below to shape dough. For “Egg
Glaze” beat together egg an d water. Brush
generously over shaped loaves or rolls. Cover
dough and let stand for 15 minutes. Bake as
directed in each shaping variation until golden
brown. Immediat ely remove from pans and
cool on racks. Makes about 24 rolls, 2 small 8
x 4 inch loaves or 24 breadsticks.