Assessments - 3, GPA: 4
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Facilidade de uso
Cook pineapple juice plus enough water to equal 1 cup, margarine, sugar and cornstarch until thick. Pour over pineapple and bread, toss lightly to mix. Bake at 350°F/177°C for 35 minutes. BREAD PUDDING white bread, 1 inch cubes 1 1/2 cups \ vanilla pudding and pie filling, non-instant 1 3-oz box cinnamon 1 tsp yjnilk, liquid 2 cups J Mix all ingredients in a microwaveable one quart casserole dish. Cook uncovered in microwave on high for 7 minutes or until boiling — stirring occasionally during the last half of cooking, or, place in oven-safe baking container and bake in oven at 350°F/177°C for 30 minutes — stir halfway through cooking time. Serve warm or cold. CRUNCHY BREAD SNACKS bread, sliced 1/2 inch thick 8 slices butter, melted 1/4 cup dry seasoning mix* 4 tsp *use any one of the following: dried spaghetti sauce seasoning, ranch dressing, Italian herb seasoning, or garlic powder or garlic salt. Amounts may be adjusted to your taste. Melt butter and add seasoning. Place bread on baking container and lightly brush butter mixture on bread. Bake at 350°F/177°C 10-15 minutes or until brown. Allow to cool and break into bite size pieces. -40- DOUGH ... AS EASY AS 1 - 2 - 3 1. Add ingredients to the bread pan in the order listed. Refer to page 20 for measuring information. Place the bread pan in the bread machine. 2. Close the lid. Select the DOUGH setting. Press START. 3. Remove the dough from the bread pan when the beeper sounds eight times. Follow shaping and baking instructions. For rolls, shape into balls. Place dough balls sides touching for “pull apart” rolls. For “individual” rolls place dough balls 2 inches apart. HINTS FOR DOUGH If using delayed timer, make sure yeast is on top of flour, away from liquids. If you allow the dough to remain in the bread machine after the cycle is complete, it may over rise and damage the machine. ■ Crust Treatments (use only with dough program) Always allow optimum rising of shaped dough. Use a pastry brush to apply glaze. Bake as directed. /" ' Egg Glaze — shiny golden crust Mix 1 slightly beaten egg with 1 TBL water or milk. Egg Yolk Glaze — shiny golden crust Mix 1 slightly beaten egg yolk with 1 TBL water or milk. Egg White Glaze — shiny, chewy crust Mix 1 slightly beaten egg white with 1 TBL water. '-- ■ Lightly Floured Sprinkle enough flour onto work area so that the dough can be handled without sticking. -41 - DINNER ROLLS f 12 rolls 18 rolls 24 rolls \ egg room temperature plus enough water 80°F/27°C to equal 1 3/4 cup 1 1 cup + 1 TBL 1 1 1/3 cups lemon juice 1 tsp 1 tsp 1 tsp oil 2 TBL 3 TBL 1/4 cup sugar 2 TBL 3 TBL 1/4 cup salt 1/2 tsp 1 tsp 1 1/2 tsp bread flour 2 cups 3 1/4 cups 4 cups active dry yeast 1 tsp 1 1/2 tsp 2 tsp ^program 6 6 6 J Method 1. Place on a lightly floured surface. Divide into pieces and shape. 2. Place on a greased baking sheet. Cover and let rise in a warm place for 30 minutes or until double in size. 3. Bake at 350°F/177C 20-30 minutes, or until done. FOCCACIA BREAD f 1 loaf A water 80°F/27°C 1 cup lemon juice 1 tsp olive oil 1 TBL sugar 1 TBL salt 1 tsp bread flour 3 cups active dry yeast 2 1/4 tsp Topping: olive oil 2 TBL fresh rosemary, finely chopped 1/4 cup fresh chives, finely chopped 1/4 cup garlic, finely chopped 2 TBL ^program 6 J Method 1. Place on a lightly floured surface. Roll and flatten to a 10 inch circle. 2. Place on a greased baking sheet. Brush with olive oil and sprinkle with fresh herbs and garlic. Cover and let rise in a warm place for 30 minutes or until double in size. 3. Bake at 425°F/218C 20-35 minutes, or until done. - 42 - WHEAT DINNER ROLLS f 12 rolls 18 rolls \ water 80°F/27°C 3/4 cup 1 1/2 cups lemon juice 1 tsp 1 tsp oil 1 TBL 2 TBL brown sugar 2 TBL 1/4 cup salt 1/2 tsp 1 tsp dry milk 1 TBL 2 TBL bread flour 1 1/4 cups 2 1/2 cups whole wheat flour 1 cup 2 cups active dry yeast 1 1/2 tsp 2 tsp ^program 6 6 ) Method 1. Place on a lightly floured surface. Divide into pieces and shape. 2. Place on a greased baking sheet. Cover and let rise in a warm place for 30 minutes or until double in size. 3. Bake at 350°F/177C 25-30 minutes, or until done. BUTTERMILK ROLLS f 12 rolls 18 rolls \ cultured buttermilk 80°F/27°C 1 cup 1 1/2 cups lemon juice 1 tsp 1 tsp oil 3 TBL 1/4 cup honey 1 1/2 TBL 2 TBL salt 1 tsp 1 1/2 tsp bread flour 3/4 cup 1 1/4 cups whole wheat flour 1 1/3 cups 2 cups wheat germ 1/3 cup 1/2 cup baking soda 1/4 tsp 1/4 tsp active dry yeast 1 3/4 tsp 2 tsp Brush with: melted butter 2 TBL 3 TBL program 6 6 J Method 1. Place on a lightly floured surface. Divide into pieces and shape. 2. Place on a greased baking sheet. Cover and let rise in a warm place for 30 minutes or until double in size. Brush with melted butter. 3. Bake at 350°F/177C 15-20 minutes, or until done. -43- FRENCH BREAD (Italian Loaf, French Rolls an...
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