TR888 1183 Recipe Book

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    TheCorner BakeryBread & Dessert MakerCookbook

    61218

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    2.

    Welcome to Bread Making . . . . . . . . . . . . . . . . .3

    Helpful Hints For Bread And Dough. . . . . . . .4

    Bread Introduction . . . . . . . . . . . . . . . . . . . . . . .9

    Bread Recipes . . . . . . . . . . . . . . . . . . . . . . . . .10

    Day Old Bread Uses . . . . . . . . . . . . . . . . . . . .19

    Fast BakeBreads . . . . . . . . . . . . . . . . . . . . . .20

    Dough Introduction . . . . . . . . . . . . . . . . . . . . .24

    Helpful Hints for Dough . . . . . . . . . . . . . . . .25

    Dough Recipes . . . . . . . . . . . . . . . . . . . . . . . .26

    Butter Introduction . . . . . . . . . . . . . . . . . . . . . .36

    Helpful Hints for Butter . . . . . . . . . . . . . . . .37

    Butter Recipes . . . . . . . . . . . . . . . . . . . . . . . .38

    Desserts Introduction . . . . . . . . . . . . . . . . . . . .42

    Helpful Hints for All Desserts . . . . . . . . . . . .43

    High Altitude Adjustments . . . . . . . . . . . . .46

    Cake Introduction . . . . . . . . . . . . . . . . . . . . . .47

    Helpful Hints for Cakes . . . . . . . . . . . . . . . . .48

    Cake Recipes . . . . . . . . . . . . . . . . . . . . . . . . .49

    Cheesecake Introduction . . . . . . . . . . . . . . . . .55

    Helpful Hints for Cheesecakes . . . . . . . . . . .56

    Cheesecake Recipes . . . . . . . . . . . . . . . . . . . .58

    Pudding, Pie Fill ing & Fudge

    Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . .60

    Helpful Hints for Puddings/

    Pie Fillings . . . . . . . . . . . . . . . . . . . . . . . . . . .61

    Pudding/Pie Filling Recipes . . . . . . . . . . . . . .62

    Helpful Hints for Fudge . . . . . . . . . . . . . . . . .65

    FudgeRecipes . . . . . . . . . . . . . . . . . . . . . . . .66

    Recipe Index . . . . . . . . . . . . . . . . . . . . . . . . . . .70

    Table of Contents

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    3.

    Dear Breadman Customer:

    Welcome to the Breadman family of happy bread bakers! Were sure youll find machine bread making to be a rewarding and tasty experience.

    Please be sure to take a few minutes to read the Use and Care Guide carefully and completely. While bread machines take a lot of the work out ofmaking homemade bread, they do require a bit of effort to achieve the best results. Make sure you are following the directions closely to ensuresuccess every time and pay particular attention to the section called Helpful Hints for Bread & Dough. If you follow the guidance offered inthese pages, you can avoid many of the most common difficulties. To assist you even more, our home economists, with help from their colleaguesat Red Star Yeast & Products, have spent many hours in our test kitchens developing bread and dough recipes and suggestions for correctingcommon problems that may occur from time to time. Please refer to the Checklist near the very back of the Use and Care Guide for this trou-bleshooting information.

    Most people find that once they have become accustomed to the process of machine bread making, they can turn out wonderful loaves in ever-increasing numbers and they also find that their friends and family will be happy to take any extras off their hands!

    Breadman welcomes your comments and discoveries! Please write to us c/o The Test Kitchen, Breadman Inc., 1801 North Stadium

    Boulevard, Columbia, Missouri 65202.

    Thank you for deciding to join the Breadman family. We look forward to being a part of your bread making for many years to come. Happybaking!

    Sincerely,

    Marilyn Wise

    Manager Consumer Education & Product Testing

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    Use standard measuring spoons and level witha straight edge of a knife.

    Measurement Conversion Chart

    12 tsp =2TBL3 tsp = 1 TBL2TBL = 12 tsp2 TBL =8 cup4 TBL =4 cup5 TBL + 1 tsp =3 cup8 TBL =2 cup

    12 TBL =p

    cup16 TBL = 1 cupa cup =4 cup + 2 TBLb cup =2 cup + 2 TBLc cup =p cup + 2 TBL

    Dough Ball: Necessary For A SuccessfulLoaf Of Bread

    Liquid amounts called for in a recipe may needto be adjusted slightly because different cli-mates and seasons result in a wide variety of

    humidity levels. You may want to check thedough ball half way through the first kneadingcycle. At this point, the ball should be round,smooth-textured, soft and slightly tacky to thetouch.

    If it does not form a ball and is more like a bat-ter, add 1 tablespoon of flour at a time until it

    4.

    It is recommended that you read the followinginformation before you shop for your ingredi-ents. Your machine will bake up to a 2 poundloaf of fresh bread containing approximately 4cups of flour. All ingredients except liquidsmust be at room temperature and liquidsshould be approximately 80F/27C (baby bot-tle temperature) unless otherwise noted.Always place the ingredients in the bread panin the order listed in the recipe: liquids, dryingredients and then yeast. Some ingredient

    amounts are the same for different size loaves,this is correct.

    Measuring The Correct Way

    Be sure to measure accurately for success. Evenslight measuring inaccuracies can make a bigdifference in your results. Measure each ingredi-ent precisely before placing it into the bread pan.

    When you are measuring liquids, use a clearglass or plastic liquid measuring cup. To ensureaccuracy, set the measuring cup on the countertop and read the measurement at eye level.

    To measure your flour, spoon it lightly into astandard dry ingredient measuring cup and levelit with a straight edge. Also, do not shake thecup or tap it on the counter top. Do not scoopthe flour with the measuring cup as this tendsto pack more flour than the recipes call for.

    Helpful Hints For Bread And Dough

    reaches the appropriate consistency. On theother hand, if the mixture is too dry to form aball or forms more than one ball, add 1 tea-spoon of water and allow it to absorb. Addmore water if necessary.

    Provided you have used all of the ingredientsspecified in the recipe, measured the ingredientsproperly and have a good dough ball, youshould achieve a successful loaf of bread. If thedough ball is dry, it may cause the breadmachine to fall off the counter top. Any damage

    to your bread machine as a result of falling fromthe counter will not be covered under warranty.

    Yeast:The Number One Ingredient

    Red Star Active Dry Yeast was used in thedevelopment of all the bread recipes listed inthis cookbook. However, Red Star QuickRise

    Yeast may also be used. Amounts used do notneed to be varied when substituting one for theother. When using bread machine yeast, followthe package instructions.

    A 4-oz package of Red Star Yeast containsapproximately 24 level teaspoons of yeast.When the yeast is exposed to oxygen, moistureor warmth, the activity of it deteriorates.

    Therefore, it is recommended to store yeast inan airtight container, refrigerating or freezingit. Measure out the amount you need and

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    suring cup and fill it to the4

    cup level with110F/27C - 115F/46C water. Stir in 1 tea-spoon granulated sugar and 12 teaspoons RedStar Active Dry or QuickRiseYeast. Leaveyour stirring spoon in the cup. Set a timer for10 minutes. A s the yeast absorbs liquid, it willbegin to activate and rise to the surface. If atthe end of 10 minutes the yeast has multipliedto the2 cup mark, it is very active. The yeastmixture may be used in your BreadmanCorner Bakery and Dessert Maker in a recipe

    that calls for 12 teaspoons of yeast. Rememberto adust your recipe for the4 cup of water and12 teaspoons of yeast used in the test. Thesugar does not need to be adjusted.

    Flour: Bread Flour Is Essential ForBread Recipes

    All types of flour are affected by many factors,such as milling grades, moisture content,length of storage and manufacturing processes.Adjustments to the recipes may need to be

    made to compensate for climate changes indifferent regions to ensure an excellent loaf.

    Bread flour is a definite necessity. Milled fromhard winter or spring wheat, it has a higherprotein content that makes it more durablethan all-purpose flour. The protein, whenmixed with liquid, becomes gluten. When

    5.

    allow it to come to room temperature beforeusing it this takes about 15 minutes.

    If you have any doubt regarding the activity ofthe yeast, you may use one of the followingtests to determine its strength. Each test callsfor a different amount of yeast as a base ingre-dient. This gives you more bread choices oncethe test is complete.

    To test for one package (24 teaspoons) of RedStar Active Dry or Quick RiseYeast, use a

    liquid measuring cup and fill it to the2

    cuplevel with 110F/27C - 115F/46C water.Stir in 1 teaspoon granulated sugar and 1package (24 teaspoons) Red Star Active Dryor QuickRiseYeast. Leave your stirringspoon in the cup. Set a timer for 10 minutes.As the yeast absorbs liquid, it will begin toactivate and rise to the surface. If at the end ofthe 10 minutes the yeast has multiplied to the1 cup mark, it is very active.

    The yeast mixture may be used in yourBreadman Corner Bakery and Dessert Makerin a recipe that calls for 24 teaspoons of yeast.Remember to adjust your recipe for the2 cupof water and 24 teaspoons of yeast used in thetest. The sugar does not need to be adjusted.

    To test for 12 teaspoons of Red Star ActiveDry or QuickRiseYeast, use a liquid mea-

    kneaded, gluten becomes elastic and gives thebread better structure. In contrast, all-purposeflour, milled from a combination of soft andhard wheat, becomes elastic too easily for usein a bread machine and quickly loses the abil-ity to stretch well.

    As a result, bread made from all-purpose flourwill be small and dense. Several well-knownmills now market bread flour. It is labeledbread flour on the package and is available atgrocery stores.

    Wheat is the only grain that contains the typeof protein that becomes elastic when kneaded.Other flours, such as rye, barley, oats, soy, riceand buckwheat, add flavor and fiber to breadsbut do not add structure to the dough. There-fore, wheat flour is essential as a base whenmaking bread.

    Vital wheat gluten is produced by processingwhite flour one more step. White flour con-tains both protein and starch, and mills now

    can remove most of the starch leaving only theprotein (gluten). When gluten is added torecipes containing whole grain flours, it

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    Liquids: Activate The Yeast And Bind TheDough

    In this cookbook, the term liquid refers to allwet ingredients used in the recipe. When yeastis used in a bread machine, it is very importantthat the liquid temperature is 80F/27C.With this temperature, the yeast activatesgradually to accommodate the program of themachine. When higher temperatures are used,the yeast activates too quickly and the doughbecomes too warm.

    Eggs are also considered part of the total liquidamount. Eggs should be at room temperature.When you remove them from the refrigerator,place egg in shell in a bowl of warm water.

    After warming egg to room temperature, placeegg in measuring cup and add enough liquid80F/27C to equal whatever total measure-ment the recipe calls for. For example:

    Yield 1 pound

    egg, room temp. + enough 1water 80F/27C to = p cup

    6.

    improves the volume and shape of the loaf sig-nificantly. Many grocery stores stock gluten inthe flour section. Health food and nutritioncenters also carry this item.

    Flour is best kept in an airtight container. Ifyou are storing the flour for a long period oftime, you may want to keep it in the freezer, asthe refrigerator tends to dry it out. Wholegrain wheat flours, which have a higher oilcontent, will become rancid much morequickly than white flour and should always be

    kept in the freezer. Be sure, however, to allowall flours to return to room temperature beforeplacing in the machine.

    Fat: Dough Enhancer A nd Conditioner

    Recipes in this cookbook call for vegetable oil.You may substitute in equal proportions solidshortening, real butter or margarine. Dividethem into small pieces before placing in thebread pan. There is no noticeable difference inflavor but the crust may be crispier with real

    butter. Margarine tends to make the crust a lit-tle tougher. Light and whipped margarines donot work well.

    Place the eggs (room temperature) in a liquidmeasuring cup. Slowly add warm liquid(80F/27C) to measuring cup until you havereached the total amount called for in therecipe.

    Cinnamon and Garlic: Not True Friends OfYeast

    In the past, cinnamon and sugar were sprin-kled on dough before it was rolled up jelly-rollfashion.

    Adding it to the dough in a bread machine,however, presents a problem. Cinnamon reactswith bread dough just as a meat tenderizerreacts with meat. It breaks down the structure.Although it smells wonderful as it is baking,some of the flavor is dissipated in the bakingprocess. Do not add more than what is listedin the recipe.

    Garlic inhibits yeast activity. Again, do notadd more than the quantity listed in the

    recipe. For more garlic flavor, use a spread forthe bread rather than adding it to the dough.

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    equal proportions. Liquid milk (80F/27C) maybe substituted for water in equal proportions.

    The dry milk may then be eliminated altogether.The loaf will be slightly smaller.

    Sugar:Honey may be substituted for sugar inequal proportions. Reduce the liquid by thesame amount. Brown sugar may be substitutedfor white sugar in equal proportions. Yeastneedssugar,no artificial sweetener should be used.

    Salt:Salt-free recipes are not successful.Dietetically sodium free (less than 5 mg sodiumper serving) or low salt (less than 2 the sodiumof table salt) may be used in equal amounts.

    The bread will have a coarser texture.

    Eggs:Liquid egg substitutes may be used asdirected on the carton. Two egg whites may besubstituted for one whole egg. Remember, allegg products must be at room temperature.

    Fruits and Vegetables

    When adding fruits or vegetables to recipes, do

    not exceed the amount listed. These products,if used in excessive amounts, may inhibit therising of the bread.

    Using Delay Timer

    If you are going to use the delay timer, makesure the yeast is added last, on top of the flourand away from all liquids. This will keep the

    7.

    Salt: Regulates Yeast Activity

    Salt is necessary to control the activity ofyeast, disciplining it to work slowly andsteadily. Without salt, yeast acts too rapidly.Salt also strengthens the structure of thedough. If too little or no salt is used, the breadwill rise rapidly and then fall. The texture mayalso be course and/or uneven.

    Sugar: Food For Yeast

    Sugar is the favorite food of yeast, but too

    much sugar will cause the yeast to overreact.The loaf of bread will be small and dense.Dried fruits also contribute sugar to the breaddough. For best results, do not add any morethan is specified in each recipe. In addition,avoid the use of artificial sweeteners becausethe yeast cannot react with them.

    Substitutes

    It is common to experiment with ingredientsubstitution. The following substitutions havebeen found to be acceptable. However, resultsmay vary significantly. If you would like to tryother substitutions, there are several helpfulhint books available from retail stores to assistyou. However, results are not guaranteed.

    Milk:Coffee creamer, non-dairy creamer or drybuttermilk may be substituted for dry milk in

    yeast from activating until the machine starts tomix. Also, be sure to reduce the amount ofwater by 1 teaspoon for a 1 pound loaf, 2 tea-spoons for a 12 pound loaf and 1 tablespoon fora 2 pound loaf. Do not use eggs or any perish-able foods with the Delayed Setting.

    Bread Mixes and other Recipe Books

    Use mixes labeled for up to 2 pound loaves. Forbest results, use theBasic or Insta Program.Even though there are a wide variety of recipesfor bread and dough offered here, you may belooking for one that is not included in thiscookbook. Bread machine helpful hints andrecipe books are available at book and retailstores. They offer a wide variety of recipes.Refer to Basic Features in the Use and CareGuide, for the best bread program to use forother recipes. Minor adjustments may be neces-sary for best results.

    High Altitude

    High elevations may make the dough rise faster.First, try the recipe as it is printed. If you find theresults are unsuccessful, decrease your yeast4teaspoon at a time. You may also have to increasethe water. Start with 2 tablespoons and increase

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    later time. Form the dough into the desired

    shape and immediately freeze for one hour toharden. Remove from the freezer and wrap inplastic wrap. Next, place it in a plastic bag andseal. Dough can be kept in the freezer for up tofour weeks. Thaw the dough in a plastic bag inthe refrigerator overnight or for several hours.Unwrap and place on baking container. Coverand let stand in warm, draft free place untildouble the original size. Because the dough isnot room temperature, you will find it takeslonger than usual to rise. Bake according torecipe instructions.

    8.

    If Additional Assistance is Needed

    Remember Breadman has a staff ofconsumer relations representatives is alsoavailable to help you. You will find them to bea knowledgeable and friendly resource when-ever you need them. Please feel free to contactthem by:

    Telephone:(800) 947-3744

    Mail:

    Breadman Inc.Consumer Relations1801 North Stadium BoulevardColumbia, Missouri 65202Hours: 8:00 a.m. - 5:30 p.m. CST

    Email:[email protected]

    Expert help is also available fromRed Star

    Yeast (1-800-445-4746).

    it if necessary. The addition of gluten will alsohelp the structure of the bread. The recom-mended amount is 1 teaspoon per cup of flour.

    Freezing Baked Breads and Rolls

    When freezing breads and rolls, allow them tocool before wrapping in plastic wrap. Placethem in a plastic bag and seal it. Bread may befrozen for up to six weeks. When you thaw,partially open the wrapping to allow the mois-ture to escape gradually for best results.

    Freezing DoughAt the end of the dough program, you mayremove the dough and freeze it for baking at a

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    9.

    BreadBread...As Easy As 1-2-3

    1. Add ingredients to the bread pan in the order listed. Place thebread pan in the bread machine.

    2. Close the lid. Select the desired setting. PressSTART.3. When the program is complete, remove bread bread pan from the

    bread machine using oven mitts. Invert and shake to remove theloaf. Allow loaf to cool, standing upright on a wire rack beforeslicing.

    We suggest starting your bread making with the White Bread recipe onpage 10. Follow each step carefully. These steps have been written toeliminate the most common errors in bread machine baking and may behelpful for any recipe.

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    10.

    7. Place thepan into the bread machine. Close the lid.8. SelectBASIC PROGRAM, pressBAKING to select crust color

    desired, and set timer to delay, or pressSTART for immediatestart.

    9. At the end of the first knead process, check the dough ball. Itshould be slightly tacky to the touch. At this time, push downany dough or flour that may be on the sides of the pan.

    10. Use oven mitts to carefully remove the bread pan at end of bakeprocess or at any time during the warm process.

    CAUTION: The oven cavity, bread pan, kneading blade and breadwill be very hot. Use oven mitts.

    11. Turn bread pan upside down and shake several times to releasethe bread. If the bread loaf does not remove from pan easily, allow

    it to set on a heat resistant surface. Do not use metal utensilsinside the bread pan or machine. Remove the kneading blade andallow loaf to cool standing upright on wire rack approximately 20minutes before cutting.

    12. When the bread has completely cooled, approximately 1 hour,store in an air tight container.

    13. Unplug bread maker and allow to cool completely before clean-ing. Clean bread pan after each use.Do not immerse the breadpan in water (See cleaning instructions.) Clean inside of breadmaker after each use.

    (Note: The Basic Recipe & Method for the White Bread recipe are similarfor all breads listed in the cookbook.)

    White BreadSize of Loaf 1 pound 2 pounds

    water 80F/27C p cup + 1 TBL 12 cups

    oil 1 TBL 2 TBLsugar 12TBL 2 TBLsalt 1 tsp 2 tspdry milk 1 TBL 2 TBLbread flour 24 cups 4 cupsactive dry yeast 14 tsp 12 tspProgram

    QuickRise yeast 2 tsp 22 tspInsta Program

    Basic Recipe & Method

    1. Remove the bread pan from the bread maker. Attach the knead-ing blade onto the shaft. Make sure all ingredients, except water,are at room temperature.

    2. Use a liquid measuring cup to measure the water (80F/27C) andpour into the bread pan.

    3. Use a measuring spoon to measure the oil and add to the breadpan.

    4. Use a measuring spoon to measure the sugar, salt and dry milk;level off with the straight edge of a knife and add to the bread

    pan.5. Lightly spoon bread flour into a dry measuring cup, level off with

    the straight edge of a knife and add to the bread pan.6. Carefully measure yeast with a measuring spoon; level off with the

    straight edge of a knife and add to the bread pan. If using delaytimer, make sure yeast is on top of bread flour, away from liquids.

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    11.

    Fat Free White BreadSize of Loaf 1 pound 2 pounds

    water 80F/27C p cup + 1 TBL 12 cups

    applesauce* 1 TBL 2 TBLsugar 12TBL 2 TBLsalt 1 tsp 2 tspdry milk 1 TBL 2 TBLbread flour 24 cups 4 cupsactive dry yeast 14 tsp 12 tspProgram

    QuickRise yeast 2 tsp 22 tspInsta Program

    *A ny variety(Note: Substituting applesauce for oil in other recipes may not produce goodresults.)

    Cinnamon Raisin BreadSize of Loaf 1 pound 2 poundswater 80F/27C p cup 12 cup + 1 TBL

    oil 1 TBL 2 TBLsugar 12TBL 2 TBLsalt 1 tsp 12 tspdry milk 1 TBL 2 TBLoatmeal, quick or regular 2 cup 1 cupbread flour 2 cups 34 cupsactive dry yeast 1p tsp 2tspProgram

    Add at beepcinnamon p tsp 14 tspraisins 3 cup l cupwalnuts 3 cup l cup

    French BreadSize of Loaf 1 pound 2 pounds

    water 80F/27C p cup + 2 TBL 13 cup + 1 TBLoil 2 TBL 2 TBLsugar 1 TBL 1 TBL + 1 tspsalt 1 tsp 2 tspbread flour 24 cups 4cupsactive dry yeast 14 tsp 12 tspProgram

    Dried Fruit BreadSize of Loaf 1 pound 2 poundswater 80F/27C p cup 13 cupsoil 1 TBL 2 TBLsalt 1 tsp 12 tspbrown sugar 12TBL 4 cupdry milk 1 TBL 3 TBLbread flour 24 cups 4 cupsactive dry yeast 1p tsp 1 TBLProgram

    Add at beepdried fruit bits 3 cup 1 cupnutmeg 1 tsp 12 tsp

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    12.

    Pumpernickel BreadSize of Loaf 2 poundswater 80F/27C 1l cupsoil 2 TBLmolasses 4 cupsalt 2 tspdry milk 2 TBLcocoa powder 4 cupinstant coffee granules 2 tspcaraway seeds 2 TBL

    rye flour 12

    cupswhole wheat flour 2 cupbread flour 2p cupsactive dry yeast 24 tspProgram

    Peanut Butter Honey BreadSize of Loaf 2 poundswater 80F/27C 13 cups

    peanut butter, any style p cuphoney 3 cupsalt 12 tspdry milk 3 TBLbread flour 4 cupsactive dry yeast 2 3/4 tspProgram

    Buttermilk BreadSize of Loaf 11/2 pounds 2 pounds

    cultured buttermilk 1 cup 12 cups

    80F/27Coil 3 TBL 4 cuphoney 3 TBL 4 cupsalt 12 tsp 2 tspbaking soda 4 tsp 2 tspbread flour 34 cups 44 cupsactive dry yeast 12 tsp 1p tspProgram

    Seed BreadSize of Loaf 2 poundswater 80F/27C 1 cup + 2 TBLoil 1 TBLhoney 3 TBLsalt 1 tspbread flour 3 cupsoatmeal, quick 3 cupor regular gluten 4 tspsunflower seeds 4 cup

    sesame seeds 2 TBLpoppy seeds 2 TBLanise seeds 2 tspactive dry yeast 24 tspProgram

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    13.

    Italian Herb BreadSize of Loaf 1 pound 2 poundswater 80F/27C p cup + 2 TBL 13 cups

    oil 4 tsp 3 TBLsugar 1 TBL 2 TBLsalt 1 tsp 1 tspdry milk 1 TBL 2 TBLbread flour 24 cups 43 cupsdried Italian seasoning 1 tsp 4 tspactive dry yeast 14 tsp 12 tspProgram

    QuickRise yeast 2 tsp 2p tspInsta Program

    Pesto BreadSize of Loaf 2 poundswater 80F/27C 13 cups

    prepared pesto 80F/27C3

    cupsalt 12 tspsugar 2 TBLwhole wheat flour 14 cupsbread flour 3 cupsactive dry yeast 2 tspProgram

    QuickRise yeast 1 TBLInsta Program

    Dill BreadSize of Loaf 2 poundswater 80F/27C p cupcottage cheese 1 cupoil 2 TBLsugar 3 TBLsalt 12 tspdry milk 2 TBL

    bread flour 44 cupsdried dill weed 1 TBLdried minced onion 1 TBLactive dry yeast 12 tspProgram

    QuickRise yeast 22 tspInsta Program

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    14.

    Jalapeo BreadSize of Loaf 1 pound 2 poundswater 80F/27C 2 cup 1 cup + 1 TBL

    oil 12TBL 3 TBLwhole kernel corn, 2 cup 1 cupwell drained

    jalapeo peppers, 2 TBL 4 cupsliced - well drained

    sugar 1 TBL 2 TBLsalt 2 tsp 12 tspbread flour 2 cups 4 cupscorn meal 3 cup l cupcilantro, dried 1 tsp 2TBLactive dry yeast 12 tsp 2 tspProgram

    QuickRise yeast 2 tsp 1 TBLInsta Program

    Whole Wheat BreadSize of Loaf 1 pound 2 poundswater 80F/27C p cups + 3 TBL 14 cups + 2 TBLoil 2 TBL 3 TBL

    salt 12

    tsp 24

    tspbrown sugar 4 cup 4 cup + 2 TBLdry milk 2 TBL 3 TBLwhole wheat flour 2p cups 4 cupsactive dry yeast 24 tsp 1 TBLProgram

    Hearty Nut BreadSize of Loaf 1 pound 2 poundswater 80F/27C 1 cup 13 cups

    oil 2 tsp 1 TBLhoney 3 TBL 3 cupsalt 1 tsp 2 tspdry milk 1 TBL 2 TBLwhole wheat flour 1 cup 2 cupsbread flour 13 cups 24 cupswalnuts 2 cup l cupactive dry yeast 1p tsp 22 tspProgram

    Potato BreadSize of Loaf 2 poundswater 80F/27C 14 cupsoil 3 TBL

    salt 2 tspsugar 3 TBLdry milk 3 TBLinstant potato flakes 4 cupbread flour 4 cupsactive dry yeast 2 tspProgram

    QuickRise yeast 1 TBLInsta Program

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    15.

    Caraway Rye BreadSize of Loaf 2 poundswater 80F/27C 1l cupsoil 2 TBLmolasses 4 cupsalt 2 tspdry milk 2 TBLrye flour 12 cupswhole wheat flour 2 cup

    bread flour 3 cupscaraway seeds 2 TBLactive dry yeast 34 tspProgram

    Corn BreadSize of Loaf 1 pound 2 poundsegg, room temp. + enough 1 2

    water 80F/27C to =p

    cup +1 TBL 12

    cupsoil 2 TBL 4 cupsugar 2 TBL 4 cupsalt 1 tsp 2 tspdry milk 4 cup 2 cupbread flour 2 cups 4 cupscorn meal 4 cup 2 cupactive dry yeast 12 tsp 2 tspProgram

    Double Chocolate BreadSize of Loaf 2 poundsegg, room temp. + enough 1water 80F/27C to = 3/4 cup + 2 TBL

    sour cream 80F/27C 2 cupoil 1 TBLsalt 12 tspsugar 4 cupbread flour 4 cups

    cocoa powder 3 TBLactive dry yeast 22 tspProgram

    Add at beepsemi-sweet chocolate chips 1 cup

    (Note: This is a very moist, dense bread.)

    French Variation BreadSize of Loaf 1 pound 2 pounds

    water 80F/27C p cup + 2 TBL 12 cups

    sugar 1 TBL 2 TBLsalt 1 tsp 2 tspbread flour 24 cups 43 cupsactive dry yeast 14 tsp 2 tspProgram

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    16.

    White Wheat BreadSize of Loaf 1 pound 2 poundswater 80F/27C p cup 12 cups

    oil 1 TBL 2 TBLsalt 1 tsp 2 tspbrown sugar 2 TBL 3 TBLdry milk 1 TBL 3 TBLwhole wheat flour 4 cup 2 cupsbread flour 1p cups 2 cupsactive dry yeast 1 tsp 2 tspProgram

    Sour Cream, Onion & Chives BreadSize of Loaf 2 poundsegg, room temp. + enough 1water 80F/27C to = 1 cup

    sour cream 80F/27C p cupoil 2 TBLsalt 24 tspsugar 2 TBLbread flour 4 cupsdehydrated onions 12TBL

    chives, dried 2 TBLactive dry yeast 24 tspProgram

    QuickRise yeast 34 tspInsta Program

    Onion Rye BreadSize of Loaf 2 poundswater 80F/27C 14 cupsoil 12TBLmolasses 4 cupsalt 12 tspdry milk 2 TBLrye flour p cupwhole wheat flour p cupbread flour 22 cupsdehydrated onions 12TBLcaraway seeds 4 tspactive dry yeast 22 tspProgram

    Honey Oatmeal BreadSize of Loaf 1 pound 11/2 poundswater 80F/27C 1 cup 12 cups

    oil 1 TBL 12

    TBLhoney 4 cup 6 TBLsalt 1 tsp 12 tspoatmeal, quick or regular 2 cup p cupbread flour 24 cups 32 cupsactive dry yeast 1 tsp 12 tspProgram

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    17.

    Tomato Herb BreadSize of Loaf 2 poundswater 80F/27C p cup + 1 TBL

    oil 2 TBLlow sodium vegetable juice 80F/27C 2 cupsalt 14 tspsugar 2 TBLdry milk 2 TBLcilantro leaves, dried 2 tsporegano leaves, dried 1 tspgarlic powder 1 tspbread flour 4 cupssun dried tomatoes, snipped, 2 cup

    unsalted and dried, not packed in oil

    active dry yeast 2 tspProgram

    QuickRise yeast 1 TBLInsta Program

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    Sourdough Starteractive dry yeast 24 tspwater 110F/43C 2 cups

    bread flour 32

    cupssugar 1 TBL

    Sourdough French BreadSize of Loaf 1 pound 2 pounds

    water 80F/27C 2 cup + 1 TBL p cup + 2 TBLstarter* p cup 14 cupssugar 2 tsp 4 tspsalt 12 tsp 22 tspbread flour 24 cups 4 cups

    active dry yeast 12 tsp 1 TBLProgram

    *Only use starter recipe above.

    Basic Recipe & Method

    In a 4 quart glass container, dissolve yeast in water 110F/43C; letstand 5 minutes, add flour and sugar. Stir with plastic or wooden spoon

    until blended. Mixture will be thick; remaining lumps will dissolve dur-ing fermentation process. Cover loosely with plastic wrap and let standin warm place for 5 days, stirring 3 times a day. The starter will riseand fall during the fermentation period and become thinner as itstands. A temperature of 80-85F/27-30C is best for the sour flavorto develop. An ideal place to store starter is on the counter next toyour range or refrigerator. When the starter is developed, it is bubblyand may have a yellow liquid layer on top; stir before using. It may beused for baking or placed in the refrigerator to use later, cover loosely.

    To use starter, measure the amount specified in the recipe. When refriger-ated, let container of starter come to room temperature before measuring

    about 4 hours. If baking in the morning, leave the starter out overnight.

    Replenish with 1 cup flour,l cup warm water 110F/43C and 1 tea-spoon sugar. Stir until blended; some lumps may remain. Cover looselyand let stand in warm place for 10 to 12 hours or overnight. The starterwill rise and become bubbly. Stir, then place in refrigerator to store.

    Stir in 1 teaspoon sugar to keep it active if the starter is not usedevery week.

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    19.

    Breaded Pineapplechunked pineapple 1 (15-oz) cancornstarch 2 TBLsugar 2 cupbutter 4 cupwhite bread, 1 inch cubes 2 cups

    Method

    Drain pineapple, reserve juice. Add enough water to juice to equal 1cup. Mix cornstarch and sugar, add juice and margarine and heat until

    thick. Pour over pineapple and bread, toss lightly to mix. Bake at350F/177C for 35 minutes.

    Day Old Bread Uses

    Crunchy Bread Snacksbread, sliced2 inch thick 8 slicesbutter, melted 4 cupdry seasoning mix* 4 tsp

    *Use any one of the following: dried spaghetti sauce seasoning, dryranch dressing, Italian herb seasoning, garlic powder or garlic salt.Amounts may be adjusted to your taste.

    Method

    Melt butter and add seasoning. Place bread on baking sheet and lightlybrush with butter mixture. Bake at 350F/177C for 10 - 15 minutes oruntil brown. Allow to cool, breaking into bite size pieces.

    Bread Puddingbread, 1 inch cubes 12 cupsvanilla cook & serve pudding & pie filling 1 (3-oz) boxcinnamon 1 tspmilk, liquid 2 cups

    MethodMix all ingredients in a microwave-safe one quart casserole. Cookuncovered in microwave on high for 7 minutes or until boiling stiroccasionally during the last half of cooking. Or, bake in oven at350F/177C for 30 minutes stir halfway through cooking time. Servewarm or cold.

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    20.

    Fast Bake BreadsThe Fast Bake program, with hotter rise and bake temperatures, is

    convenient for baking a hot, fresh loaf of bread in under an hour. Thelonger bread programs, with lower rise and bake temperatures, will bakea taller, more developed loaf of bread. And remember, you can alwaysuse the delay feature for the longer programs.

    As a result of the increased temperatures during the rise and bakeprocess, the loaf of bread produced from this program may have a dark,crisp crust with a split on the top side of the loaf.

    We suggest starting your Fast Bake bread baking with this WhiteBread Recipe. Follow each step carefully, noticing the water tempera-tures must be 110-115F/43-46C and that QuickRise, Rapid

    Rise, Bread Machine or Instant Active Dry yeast must be used.

    White BreadSize of Loaf 11/2 pound 2 pounds

    110-115F/43-46C 14 cups 12 cups + 3 TBL

    oil 22

    TBL 1/4 cupsugar 2 TBL 3 TBLsalt 12 tsp 2 tspdry milk 12TBL 2 TBLbread flour 3 cups 4 cupsQuickRise yeast 52 tsp 6p tspProgram

    Basic Recipe & Method

    1. Remove the bread pan from the bread maker. Attach the knead-

    ing blade onto the shaft. Have all ingredients ready. Make sure allingredients, except water, are at room temperature.2. Use a liquid measuring cup to measure the water 110-115F/43-

    46C and pour into the bread pan.3. Use a measuring spoon to measure the oil and add to the bread

    pan.4. Use a measuring spoon to measure the sugar, salt and dry milk;

    level off with the straight edge of a knife and add to the breadpan.

    5. Lightly spoon bread flour into a dry measuring cup; level off withthe straight edge of a knife and add to the bread pan.

    6. Carefully measure QuickRise

    yeast with a measuring spoon;level off with the straight edge of a knife and add to the breadpan.

    7. Place the bread pan into the bread maker. Close the lid.8. Press theFAST BAKE button and pressSTART.9. At the beep during the kneading process (:53), check the dough

    ball. It should be sticky to the touch. At this time, push down anydough or flour that may be on the sides of the pan.

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    French BreadSize of Loaf 2 pounds

    water 110-115F/43- 46C 12 cups + 2 TBL

    oil 3 TBLsugar 12TBLsalt 12 tspbread flour 43 cupsQuickRise yeast 6 tspProgram

    Pepperoni Pizza BreadSize of Loaf 2 poundswater 110-115F/43-46C 12 cups + 2 TBLoil 3 TBLpepperoni, thin sliced 1 cupParmesan cheese, grated 4 cupsugar 12TBLsalt 12 tspbread flour 43 cupsdried pizza seasoning 1 TBLQuickRise yeast 6 tspProgram

    10. When the beeper sounds the bread has finished baking.11. Use oven mitts to carefully remove the bread pan.

    CAUTION: The oven cavity, bread pan, kneading blade and bread

    will be very hot. Use oven mitts.

    12. Turn bread pan upside down and shake several times to releasethe bread. Do not use metal utensils inside the bread pan or breadmaker. Remove the kneading blade and allow loaf to cool, stand-ing upright on wire rack approximately 20 minutes before cutting.

    13. When the bread has completely cooled, approximately 1 hour,store in an air tight container.

    14. Unplug bread maker and allow to cool completely before clean-ing. Clean bread pan after each use.Do not immerse the breadpan in water (See cleaning instructions.) Clean inside of bread

    maker after each use.(Note: The Basic Recipe & Method for the Fast Bake White Bread recipeare similar for all Fast Bake breads listed in the cookbook.)

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    22.

    Potato BreadSize of Loaf 2 poundswater 110-115F/43-46C 14 cups + 3 TBL

    oil 3 TBLsugar 2 TBLsalt 2 tspdry milk 4 cupwhite pepper 4 tspinstant potato buds 2 cupgreen onion tops, chopped 2 TBLbread flour 4 cupsQuickRise yeast 6p tspProgram

    Cinnamon Raisin Nut BreadSize of Loaf 11/2 poundswater 110-115F/43- 46C 14 cups + 1 TBL

    oil 7 tspbrown sugar 32TBLsalt 12 tspdry milk 12TBLbread flour 32 cupscinnamon 1 tspraisins 2 cupwalnuts 2 cupQuickRise yeast 6p tspProgram

    Honey Granola BreadSize of Loaf 2 poundswater 110-115F/43-46C 12 cups + 1 TBLoil 6 TBLhoney 22TBLsalt 2 tspdry milk 3 TBL

    bread flour 44

    cupsgranola cereal 1 cupQuickRise yeast 6p tspProgram

    Italian BreadSize of Loaf 2 poundswater 110-115F/43-46C 12 cups + 1 TBLoil 2 TBLsugar 4 cupsalt 2 tspdry milk 2 TBL

    dried Italian seasoning 1 TBLbread flour 4 cupsQuickRise yeast 6p tspProgram

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    23.

    Fat Free BreadSize of Loaf 2 pounds

    water 80F/27C 12 cups

    applesauce* 2 TBLsugar 3 TBLsalt 2 tspdry milk 2 TBLbread flour 48 cupsQuickRise yeast 6p tspProgram

    *A ny variety(Note: Substituting applesauce for oil in other recipes may not produce goodresults.)

    White Wheat BreadSize of Loaf 2 pounds

    water 110-115F/43- 46C 12 cups + 3 TBLoil 3 TBLsugar 4 cupsalt 2 tspdry milk 2 TBLbread flour 32 cupswhole wheat flour 2 cupsQuickRise yeast 6 tspProgram

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    Dough

    Dough...As Easy As 1-2-3

    1. Add ingredients to the pan in the order listed. Refer topage 4 for measuring information. Place the bread pan in thebread machine.

    2. Close the lid. Select theDOUGH setting. PressSTART.3. Remove the dough from the bread pan when the bread machine

    beeps eight times. Follow shaping and baking instructions.

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    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 toapply glaze. Bake as directed.

    Egg Yolk Glaze For a shiny golden crust, mix 1 slightly beaten egg oregg yolk with 1 TBL water or milk.

    Egg White Glaze For a shiny, chewy crust, mix 1 slightly beaten eggwhite with 1 TBL water.

    Lightly Floured

    Sprinkle enough flour onto work area so that the dough can be handledwithout sticking.

    Shaping Rolls

    Cloverleaf Rolls Shape into2-inch balls. Place 3 balls in each muf-fin tin and let rise until double in size.

    Crisscross Rolls Shape into balls, setting two aside. Combine the

    balls and roll into a8-inch thick square. Cut strips8-inch wide and 2inches long. Place one strip across the top of each ball. Repeat thisprocess placing the second strip in the opposite direction across the topof each ball.

    Traditional Rolls Shape into balls. For pull apart rolls, placedough balls with sides touching. For individual rolls, place doughballs 2 inches apart.

    Helpful Hints for Dough

    Dinner Roll DoughYield 12 rolls 18 rolls 24 rollsegg, room temp. + 1 1 1enough water80F/27C to = p cup 1 cup + 1 TBL 13 cups

    oil 2 TBL 3 TBL 4 cupsugar 2 TBL 3 TBL 4 cupsalt 2 tsp 1 tsp 12 tspbread flour 2 cups 34 cups 4 cupsactive dry yeast 1 tsp 12 tsp 2 tspProgram

    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 350F/177C for 15 - 25 minutes or until done.

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    Focaccia Bread DoughYield 1 loafwater 80F/27C 1 cupolive oil 3 cupsugar 2 tspsalt 1 tspbread flour 3 cupsdried Italian seasoning 1 tspactive dry yeast 12 tspProgram

    Garlic-cheese toppingolive oil 4 cupdried oregano 12 tsp

    garlic, finely minced 4 cupParmesan cheese, grated 3 cupsalt 4 tsp

    Greek-style toppingolive oil 4 cupdried oregano 12 tsponion, thinly sliced 1 cupfeta cheese, crumbled 3 cupblack olives, sliced, drained 4 cup

    salt4

    tsp

    Method

    1. With oiled hands, evenly press dough into a greased 9-inch x 13-inch pan. Using your fingertips, make indentations in the dough.

    2. Cover, let rise in a warm place for 20 minutes or until double insize. While the dough is rising, select the topping and prepare.3. In a skillet, heat oil.

    For Garlic-cheese topping stir in oregano and garlic immediately remove from heat.For Greek topping Stir in oregano and onions cookuntil onions are soft but not brown approximately 5 minutes.

    4. Spoon topping mixture evenly over dough. Sprinkle withremaining ingredients.

    5. Bake at 400F/205C for 20 minutes or until done.

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    Wheat Dinner Roll DoughYield 12 rolls 18 rollswater 80F/27C p cup 12 cupsoil 1 TBL 2 TBLbrown sugar 2 TBL 4 cupsalt 2 tsp 1 tspdry milk 1 TBL 2 TBLbread flour 14 cups 22 cupswhole wheat flour 1 cup 2 cupsactive dry yeast 12 tsp 2 tspProgram

    Method

    1. Place on a lightly floured surface. Divide into pieces and shape.2. Place on greased baking sheet. Cover and let rise in a warm

    place for 30 minutes or until double in size.3. Bake at 350F/177C for 25-30 minutes or until done.

    Buttermilk Roll DoughYield 12 rolls 18 rollscultured buttermilk 1 cup 12 cups80F/27Coil 3 TBL 4 cuphoney 12TBL 2 TBLsalt 1 tsp 12 tspbread flour p cup 14 cupswhole wheat flour 13 cups 2 cupswheat germ 3 cup 2 cupbaking soda 4 tsp 4 tspactive dry yeast 1p tsp 2 tspProgram

    Brush on rollsbutter, melted 2 TBL 3 TBL

    Method

    1. Place on 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 meltedbutter.

    3. Bake at 350F/177C for 15-20 minutes or until done.

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    French Bread DoughYield 1 loafwater 80F/27C 14 cupssugar 1 TBLsalt 1 tspbread flour 32 cupsactive dry yeast 1 TBLProgram

    Glazewater 2 TBLsalt 2 tsp

    Method

    1. Place on a lightly floured surface. Roll into a large rectangle.Starting with the longest side, roll up tightly, pressing the seamsto seal and tapering each end.

    2. Place the loaf on a greased baking sheet, cover and let risein a warm place 40 minutes or until double in size.

    3. With a knife, cut three diagonal slashes across top of the loaf.Combine the glaze ingredients and brush the loaf generously.Bake at 400F/205C for 20 - 25 minutes or until done.

    Variations

    French Onion Bread: Add4 cup dehydrated onion to dough recipe andshape according to method.

    French Loaf: Instead of step #1, shape the dough into one large roundball. Continue steps 2 and 3. Bake at 400F/205C 20 - 25 minutes oruntil done.

    (Tip: If desired, brush with glaze and sprinkle loaves, before baking, withone of the following: sesame seeds, poppy seeds, caraway seeds or crackedwheat.)

    French Roll: Instead of step #1, divide into 12 pieces. Pinch togetherthe ends of each roll and taper slightly. Continue steps 2 and 3. Bakeat 400F/205C for 15 - 20 minutes or until done.

    French Twists(use French Bread Dough recipe)Method

    1. Place on a lightly floured surface. Divide into 18 equal pieces.Roll into 14 inch long ropes.

    2. Fold each rope in half and twist, starting at fold.3. Place on a greased baking sheet and brush with3 cup of

    melted butter. Cover and let rise in a warm place untildouble in size.

    4. Brush with glaze and bake at 400F/205C for 12 - 15 minutes oruntil done.

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    Cheesy Garlic Roll DoughYield 18 rolls 24 rollsegg, room temp. + enough 1 1water 80F/27C to = 1 cup 13 cups

    oil 2 TBL 3 TBLsugar 3 cup 2 cupsalt 1 tsp 12 tspbread flour 32 cups 42 cupsactive dry yeast 12 tsp 2 tspProgram

    ToppingParmesan cheese, grated 2 cup l cupgarlic, finely minced 12TBL 2 TBL

    butter, melted 3 TBL 4 cup

    Method

    1. Place on a lightly floured surface. Divide into pieces and shape.2. Combine cheese and garlic. Dip pieces in melted butter and then

    in cheese-garlic mixture. Place in greased 9-inch x 13-inchbaking dish. Cover and let rise in a warm place1 hour or until double in size.

    3. Bake at 325F/163C for 35-40 minutes or until done.

    Pita Pocket DoughYield 20 pita pocketswater 80F/27C 13 cupsolive oil 8 tspsugar 4 tspsalt 14 tspbread flour 2 cupswhole wheat flour 13 cupsactive dry yeast 22 tspProgram

    Method

    1. Place on a lightly floured surface. Divide into 10 pieces. Shape

    each piece into a smooth ball.2. Place 5 balls on a large baking sheet. Place the remaining fiveballs on another baking sheet. Let rise about 20 minutes. Withfingertips flatten each ball into a 6 inch circle.

    3. Bake at 500F/260C for 5 minutes or until puffed and topsbegin to brown.

    4. Cut each in half to form 2 pockets.

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    Refreshing Roll DoughYield 12 rolls 18 rollsegg, room temp. + enough 1 1water 80F/27C to = 1 cup 12 cups

    butter 4 cup 3 cupbrown sugar 3 cup 2 cupsalt 1 tsp 12 tspbread flour 32 cups 42 cupsactive dry yeast 12 tsp 2 tspProgram

    Toppingbutter, melted 2 cup p cuporange peel, grated 2 TBL 4 cup

    sugar 2 cup p cup

    Method

    1. Place on a lightly floured surface. Divide into pieces and shape.2. Mix together topping ingredients, dip pieces in mixture,

    coating well.3. Place in greased 9-inch x 13-inch baking dish, cover and let rise

    in a warm place 1 hour or until double in size.4. Bake at 350F/177C for 20-30 minutes or until done. Serve

    warm.

    Challah Braid DoughYield regular largeegg, room temp. + enough 1 1water 80F/27C to = p cup 1 cup + 1 TBL

    oil 2 TBL 3 TBLsugar 12TBL 2 TBLsalt 1 tsp 12 tspbread flour 2 cups 34 cupsactive dry yeast 1 tsp 12 tspProgram

    Glazeegg yolk, beaten 1 1water 1 TBL 1 TBL

    Toppingpoppy seeds 1 tsp 1 TBL

    Method

    1. Place dough on a lightly floured surface. Divide into thirds, mak-ing 3 (10-inch regular, 13-inch large) ropes with tapered ends.Pinch ropes together at one end, braid together. Pinch together atother end and secure braid.

    2. Transfer braided dough to greased baking sheet; cover and

    let rise in a warm place 1 hour or until double in size.3. Combine glaze ingredients and brush onto braid. Sprinkle with

    poppy seeds and bake at 375F/190C for 25 minutes or untildone.

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    Pizza Crust DoughYield 1 thick or 2 thin 2 thick or 4 thinwater 80F/27C p cup 1l cupsoil 1 TBL 2 TBLsugar 1 TBL 2 TBLsalt 2 tsp 1 tspdry milk 1 TBL 2 TBLbread flour 24 cups 42 cupsactive dry yeast 1 tsp 2 tspProgram

    Method

    1. Place on a lightly floured surface. Divide and press onto a

    12-inch pizza pan, raising edges.2. Spread pizza sauce over the dough and sprinkle with toppings.3. Bake 425F/218C for 20 minutes or until crust is golden

    brown around edges.

    Pretzel DoughYield 16 pretzelswater 80F/27C 14 cupsegg yolk, room temperature* 1

    oil 1 TBLsugar 2 TBLsalt 1 tspwhite pepper 8 tspbread flour 32 cupsactive dry yeast 1 TBLProgram

    *Reserve egg white for glaze.

    Glaze

    egg white 1water 1 TBL

    Toppings (optional)kosher salt, sesame seeds

    Method

    1. On a lightly floured surface cut dough into pieces. Roll each pieceinto a 16-inch rope. Cross the ends of the rope to make a loop;twist the crossed ends once and fold across the loop.

    2. Place on a greased baking sheet 12 inches apart. Brush with glazeand sprinkle with topping (optional). Bake at 375F/190C for15-20 minutes or until done.

    Variation

    Pepperoni Pretzel: Add 1 cup sliced pepperoni and 2 tablespoonsParmesan cheese to dough ingredients. Follow method for completion.

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    Bagel DoughYield 8 bagelswater 80F/27C 1 cupsugar 12TBL

    salt 1 tspbread flour 3 cupsactive dry yeast 24 tspProgram

    Glazeegg, beaten 1

    Toppings (optional)sesame seeds, poppy seeds, cracked wheat dry cereal or dehydrated

    onions

    Method

    1. Place on a lightly floured surface. Divide into pieces. Roll eachinto a smooth ball, making a hole in the center of each withthumbs. Gently pull to make a one inch hole.

    2. Place on a greased baking sheet. Cover and let rise in a warmplace for 1 hour or until double in size.

    3. In a 3-quart saucepan, bring to a boil 2 quarts water and 2 table-spoons sugar. Place a few bagels at a time in boiling water.

    Simmer 3 minutes, turning once. Remove with slotted spoon andput back on greased baking sheet.

    4. Brush with egg and sprinkle with choice of toppings. Bake at400F/204C for 20-25 minutes or until done; cool on a wire rack.

    Banana Wheat Bagel DoughYield 12 bagelsegg, room temp. + enough 1water 80F/27C to = 1 cup

    oil 2 TBLhoney 1 TBLsalt 12 tspbanana, mashed 2 cupwhole wheat flour 22 cupsbread flour 1 cupactive dry yeast 24 tspProgram

    Glaze

    egg white, beaten 1water 1 TBL

    Toppings (optional)poppy seeds, sesame seeds

    Method

    1. Place on a lightly floured surface. Divide into pieces. Roll eachinto a smooth ball, making a hole in the center of each withthumbs. Gently pull to make a one inch hole.

    2. Place on a greased baking sheet. Cover and let rise in awarm place for 1 hour or until double in size.

    3. In a 3-quart saucepan, bring to a boil 2 quarts water and 2tablespoons sugar. Place a few bagels at a time in boilingwater. Simmer 3 minutes turning once. Remove with slottedspoon and put back on greased baking sheet.

    4. Brush with egg white and sprinkle with choice of toppings.Bake at 400F/204C for 20-25 minutes or until done; coolon a wire rack.

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    Almond Cherry Coffee Cake DoughYield 1 coffee cakewater 80F/27C 1 cupoil 1 TBL

    sugar 12TBLsalt p tspdry milk 1 TBLbread flour 34 cupsactive dry yeast 12 tspProgram

    Fillingcream cheese, room temperature 8 ozsugar 2 TBL

    maraschino cherries, chopped 2 cupmilk, liquid 1 TBLalmond extract 2 tsp

    Glazepowdered sugar 2 cupsour cream 1 TBLmilk, liquid 1-2 TBLalmonds, sliced 2 TBLcherries 2 TBL

    Method

    1. Place on a lightly floured surface. Roll into a 15-inch x 10-inchrec-tangle. Spread filling over dough within2-inch of edges. Startingwith longest side, roll dough up tightly, pressing edges to seal.

    2. Place roll, seam-side down, on a greased baking sheet and join theends to form a ring; pinch to seal. With a knife, make cuts 12inches apart from the outside edge to within one inch of theinside edge. Turn each section on its side so filling shows.

    3. Cover and let rise in a warm place 1 hour or until almost doublein size.

    4. Uncover and bake at 375F/190C for 20-25 minutes or untildone.

    5. Combine the first three glaze ingredients, adding only enoughmilk for drizzling consistency. Drizzle over the warm coffee cake.Decorate with almonds and cherries. Serve warm.

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    Cinnamon Roll DoughYield 16 rollsegg, room temp. + enough 1water 80F/27C to = 1 cup

    oil 3 TBLsugar 3 cupsalt 1 tspbread flour 32 cupsactive dry yeast 12 tspProgram

    Fillingbutter, softened 3 cupsugar 4 cup

    cinnamon 2 TBLwalnuts, finely chopped 4 cupraisins 4 cup

    Glazepowdered sugar 2 cupmilk, liquid 3 TBLvanilla extract 2 tsp

    Method

    1. On a lightly floured surface, roll dough into a 12-inch x 6-inchrec-tangle and spread with butter. Combine remaining filling ingredi-ents and sprinkle over butter. Roll up tightly, jelly-roll style,starting with the longest side, and cutting into 1-inch slices.

    2. Place in greased baking pan about2-inch apart and let stand in awarm place for 1 hour or until double in size.

    3. Bake at 350F/177C for 25-30 minutes or until done.4. Mix glaze ingredients until smooth and drizzle over top.

    Whole Wheat Pizza Crust DoughYield 2 thin crustswater 80F/27C 1 cupoil 2 TBL

    sugar 1 TBLsalt 1 tspwhole wheat flour 1 cupbread flour 12 cupsactive dry yeast 24 tspProgram

    Method

    1. (Sprinkle each pan with 1 tablespoon of cornmeal if desired.)

    Place dough on a lightly floured surface. Divide in half and pressonto a 12-inch pizza pan, raising edges. Generously prick doughwith a fork. For one 12-inch thick crust, do not divide.

    2. Bake 400F/205C for 10-12 minutes or until edges of crust beginto turn a light golden brown. Remove, add toppings and return tooven to bake an additional 15-20 minutes.

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    Pie Crust DoughYield 2 crustswater 80F/27C 2 cupshortening 1 cup

    salt 4 tspall-purpose flour* 24 cupsProgram

    *For best results, all-purpose flour must be used.

    Method

    1. Start dough program, allow to mix 6 - 10 minutes or until thor-oughly blended. PressSTOP button to cancel program when dis-play reads :53.

    2. Divide in half.3. Place half of dough into pie pan.4. Using fingertips, spread dough evenly onto bottom and sides

    of pie dish. Repeat for second crust or roll out on a lightlyfloured surface to put on top of pie. Prick bottom with fork.

    5. Bake at 425F/218C for 20 minutes or until done.

    Sticky Breakfast Bun DoughYield 12 bunsegg, room temp. + enough 1water 80F/27C to = 1cup + 2 TBL

    oil 4 cupsugar 3 cupsalt 1 tspbread flour 32 cupsactive dry yeast 12 tspProgram

    Fillingbutter, softened 2 cupsugar 3 cup

    cinnamon 1 TBLpecans, chopped 2 cup

    Toppingbutter, melted p cupbrown sugar p cup

    Method

    1. On a lightly floured surface roll into a 12-inch x 16-inch rectan-gle and spread with butter. Combine remaining filling ingredientsand sprinkle over dough. Roll up tightly, jelly-roll style, startingwith the longest side, and cut into one inch slices.

    2. Combine topping mixture and spread into a 13-inch x 9-inchbaking dish. Place slices on mixture and let rise in a warm placefor 1 hour or until double in size.

    3. Bake at 350F/177C for 35 minutes or until done. Invert onto aheat-proof tray.

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    Butter

    Butter...As Easy As 1-2-3

    Although the old-fashioned churning method used to require a lot oftime and elbow grease, making butter in your Breadman CornerBakery Bread & Dessert Maker is now as easy as 1-2-3. Make the butterfirst, add the additional ingredients, cover tightly and store in the refrig-erator. This will allow the additional ingredients to enhance the flavor

    of the butter while your bread is baking.A small amount of butter will be left in the bread pan. If making breadright away, it is not necessary to wash the interior of the bread pan. Thebread dough will absorb the butter during the knead or bake process. Donot immerse the pan; refer to cleaning instructions. Hand wash the lidwith mild soap and water and dry thoroughly.

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    Tips

    Heavy whipping cream or heavycream will produce the most butter.Light whipping cream and whippingcream (30-36% butter fat) will churninto a smaller amount of butter andyou may have to repeat part of thebutter program. Stop the programwhen butter chunks are formed. Halfand half or other lower-fat dairyproducts without the wordswhipping or cream in the name

    will not churn into butter. The average refrigerated life of salted

    or unsalted butter is several weeks; upto nine months if frozen.

    All butter is made from fresh sweetcream. The choice of salted or unsaltedbutter is a matter of personal preference,but many cooks prefer unsalted butter forbaking. For salted butter, add4 teaspoonsalt to2 cup butter.

    Basic Recipe & Method

    1. Make sure your bread machine and panare at room temperature. Attach thekneading blade onto the shaft of thepan. Pour in 1 cup (236 ml) of cold,heavy whipping cream or heavy cream(containing at least 36% butter fat or 5grams of fat per tablespoon). Place lid onpan. Insert pan into bread machine andclose lid.

    2. Select butter program, pressSTART.Halfway through the cycle, the mixture

    may resemble whipped cream and thenbegin to separate. The bread machinewill beep when the cycle is complete.

    3. Pour off buttermilk and save (see UsingButtermilk). To rinse butter, remove lidand add 1 cup cold water, replace lid anddrain water into sink. Repeat. This willrinse off any remaining buttermilk andassist in hardening the butter. Removebutter with a rubber spatula. Yieldsapproximately2 cup. Flavor before

    refrigerating.

    Using Buttermilk

    Buttermilk is the liquid left after churning but-ter. Most of the fat goes into the butter, notthe milk. I t may be used in any recipe callingfor milk such as shakes, soups, sauces, pancakesor waffles. Refrigerate until ready to use.

    If you want to use this buttermilk to increasecalcium and protein in a bread recipe, it may besubstituted for any or all of the water. The breadwill be shorter and more dense. The buttermilkshould be scalded before using, to improve its

    baking quality. Pour into sauce pan and heat to200F/94C, then allow to cool to 80F/27C.

    Todays buttermilk sold in grocery stores is a cul-tured product rather than a by-product of churn-ing cream into butter. Cultured buttermilk ismade from fresh low-fat or skim milk with theaddition of nonfat dry milk solids, salts andother ingredients. It also has a special bacterialculture added which produces the characteristi-cally tart flavor. There is a cultured ButtermilkBread recipe in the bread recipe section.

    Helpful Hints for Butter

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    38.

    Flavored ButtersTo make flavored butters, prepare plain butter as directed. Place but-ter into a deep bowl and beat in ingredients with a electric mixer until

    well blended. Serve with fish, meat, poultry, vegetables, bagels, crackersor bread.

    Special thanks to the following organizations for their assistance:

    American Dairy Association, St. Louis District Dairy CouncilandMid-American Dairymen Incorporated.

    Cheese ButtersCheesabutterbutter 2 cup

    dried Italian herb seasoningp

    tspgarlic powder 2 tsppepper 2 tspCheddar cheese, shredded 1 cuplemon juice p tsp

    Bleu Cheese Butterbutter 2 cupbleu cheese, crumbled 12-ozWorcestershire sauce 2 tsp

    Feta Cheese Butterbutter 2 cupfeta cheese, crumbled 12-ozWorcestershire sauce 2 tsp

    Cheesy Olive Butterbutter 2 cuponion, minced 1 tspCheddar cheese, shredded 2 cupstuffed green olives, chopped p cup

    Fresh Herb ButtersBasil Garlic Butterbutter 2 cupfresh basil, chopped OR 2 tspdried basil 2 tspgarlic powder 8 tspground black pepper 8 tspsalt 4 tsp

    Basil Spinach Butter

    butter2

    cupfresh basil, finely chopped 2 TBLfresh spinach, finely chopped 2 TBLground black pepper 4 tspgarlic powder 4 tspsalt 4 tsp

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    39..

    Spicy Lemon Chive Butterbutter 2 cupfresh chives, minced OR 2 TBLdried chives 2 TBLfresh parsley, minced OR 2 TBLdried parsley 12 tsplemon juice 2 tspground red pepper 8 tspsalt 4 tsp

    Rosemary Butterbutter 2 cupfresh rosemary, chopped OR 12TBLdried rosemary 4 tsp

    fresh thyme, chopped OR 12TBLdried thyme 12 tspsalt 8 tsp

    Garlic Sage Butterbutter 2 cupfresh sage, chopped 1 TBLgarlic cloves, minced OR 2 Lgdried minced garlic 4 tspsalt 4 tsp

    Lemon Oregano Butterbutter 2 cuplemon juice 4 cupfresh oregano, chopped OR 2 TBLdried oregano 1 tspsalt 2 tspground black pepper 8 tsp

    Cilantro Butterbutter 2 cupfresh cilantro, chopped 2 TBLsalt 4 tsp

    Lemon Dill Butterbutter 2 cupfresh dill, chopped OR 2 TBLdried dill 2 tsplemon juice 1 tsp

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    40.

    Breakfast Flavor ButtersOrange Marmalade Butterbutter 2 cuporange marmalade 3 TBL

    Maple Butterbutter 2 cuppure maple syrup 4 cup

    Praline Butterbutter 2 cuppecans, finely chopped 2 TBL

    maple extract8

    tspbrown sugar 2 TBLvanilla 4 tsp

    Lemon Walnut Butterbutter 2 cuplemon juice 1 tsplemon peel, grated 2 tspwalnuts, chopped 2TBLsugar 1 tsp

    Cinnamon Butterbutter 2 cupsugar 1 tspcinnamon 4 tsp

    Honey Butterbutter 2 cuphoney 4 cup

    Strawberry Butterbutter 2 cupstrawberry jam 3 TBL

    Apple Butterbutter 2 cupcinnamon 4 tsphoney or molasses 1 tspnutmeg 4 tspapplesauce 2 TBL

    Apple Spice Butterbutter 2 cupapple pie spice 4 tsppowdered sugar 4 tsp

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    41.

    Full Flavor ButtersGarlic Butterbutter 2 cupgarlic salt 4 tsp

    garlic powder 4 tsp

    Onion Butterbutter 2 cuponion salt 2 tsponion powder 2 tsp

    Jalapeo Butter

    butter2

    cupjalapeo peppers, 2 TBLchopped and drainedlemon juice 1 tsp

    Beer Butterbutter 2 cupbeer 2 cupseasoned salt 4 tsp

    Red Bell Pepper Butterbutter 2 cupred bell pepper, chopped 1lemon juice 12TBLdried tarragon 2 tspdried thyme 4 tspsalt 8 tspground white pepper 8 tsp

    Lime Butterbutter 2 cuplime juice 2 tsplime peel, grated 1 tsp

    Lemon Butterbutter 2 cuplemon juice 2 tsplemon peel, grated 1 tsp

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    42.

    Desserts

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    serrated knife and start on the outer edge, work-ing your way towards the center. Cheesecakes

    need to be chilled before cutting; use a thin,sharp knife, warmed first with hot water. Do notuse water to warm the knife when cuttingchocolate it will discolor the cheesecake.

    The puddings will yield eight generous servings,pie fillings will fill a 8-inch to 9-inch pie dish,and the candy will fill a 9-inch x 13-inch pan.

    The toppings for these desserts are not made inthe Bread & Dessert Maker. They should be pre-pared following the instructions with the recipe.

    At 1:48 remaining, the bread machine willbeep twice. At this time, to assist the machinein picking up unmixed ingredients adhering tothe pan, use a plastic or rubber spatula andpush down along the sides and bottom cornersof the pan. Be careful to stay around the outeredges of the pan because the kneading bladewill continue to turn during this time.

    At 1:20 remaining, the bread machine willbeep 4 times. Some recipes have additional

    ingredients to be added at this time. The spe-cial instructions to prepare them are listedbelow the ingredients, follow them closely forbest results.

    The dessert program cannot be delayed. For asuccessful dessert, stirring at 1:48 is essential.

    43.

    Be sure to carefully read the Use and CareGuide, as well as the hints at the beginning of

    each of the different recipe sections. The firstrecipe in each section also includes step bystep instructions to get you started.

    These recipes have been specifically formu-lated for your Corner BakeryBread & DessertMaker. Do not increase or decrease the size ofthe recipe. If you increase the recipe, it maynot bake thoroughly or may overflow into theinner case. I f you decrease the size, it may notmix and will over cook. Do not be alarmed

    that the desserts do not fill up the whole panlike your loaf of bread. The moist, dense cakeswill range from 3 inches to 5 inches tall with apound cake-like texture. Refer to the Use andCare Guide for general measuring instructions.

    Make plans several hours ahead to make yourdessert for your meal especially if you wantcheesecake so you will have your pan freefor a fresh loaf of bread. After cooking yourdessert, allow your machine to cool down 30

    minutes before making bread.Cakes will yield 8 - 10 servings each dependinghow they are cut. They may be cut into pie-shaped pieces, cut into thirds sideways andlengthwise, or cut down the middle and slicedinto 1-inch thick pieces. For regular cakes, use a

    In addition, the majority of these recipes con-tain perishable ingredients which could spoil if

    the delay timer is used.

    Loosening Your Cake

    Use oven mitts to remove the pan from themachine, and then use a thin plastic or rubberspatula to gently loosen the cake from thesides of the pan. Since this is the most likelytime for the dessert to crumble, be careful.

    Loosening Your Cheesecake

    Allow a cheesecake to remain in the Bread &Dessert Maker for 1 hour after the program hasfinished in order to firm it up. Use oven mittsto remove the pan from the machine. Using aplastic or rubber spatula, gently loosen thecheesecake from the sides of the pan. A llow tocool in pan on a heat-resistant surface for 1hour. Place the pan with cheesecake in therefrigerator for 5 hours to allow it to firm up.Remove from the refrigerator, gently loosenthe cheesecake from the sides and turn upsidedown to remove.

    Helpful Hints for All Desserts

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    Cream Cheese:Use regular cream cheesebecause it has a lower water content than lowfat or no-fat cream cheese. This, combinedwith a higher fat content, produces a creamiertexture. Do not substitute Neufchtel, cottage

    cheese or ricotta cheese. To soften the creamcheese, remove the foil and place on amicrowave-safe plate. Microwave on high 12 -2 minutes, mixing with a fork every 30 secondsuntil smooth, add to pan. Do not freeze creamcheese - the texture becomes crumbly afterthawing, thus resulting in a grainy feel andappearance.

    Eggs:Eggs in the shell may be placed in warmwater for 15 minutes to bring to room temper-

    ature. SinceLarge eggs were used when creat-ing all of these recipes, you must do so also toachieve good results. Do not use the EggReplacer called for in the pie fillings/puddingsin any other dessert recipes. Do not substituteeggs for Egg Replacer in the pie fillings or pud-dings because real eggs will curdle in theserecipes. The only pie filling/pudding recipethat calls for real eggs is the Lemon Pie Filling.Because of the special steps involved in thispie, the eggs do not curdle. Do not use liquid

    egg substitute such as Egg Beaters

    in anydessert recipe.

    Egg Replacer: Egg Replacer is a powdered culi-nary substitute for eggs found in the healthfood section of most grocery or health food

    44.

    Dessert Ingredients

    All-Purpose Flour:All-purpose flour is best forgeneral baking needs. It is a blend of wheatwhich is lower in protein content than bread

    flour, and it is perfect for desserts. Bread flouris not recommended because it will result in atough cake.

    Butter or Margarine: Real butter has a wonder-fully rich flavor that margarine will nevermatch. Nevertheless, in all of these recipes,margarine can be substituted for butter. Do notuse reduced fat or fat-free products.

    Chocolate Chips and Almond Bark:Usingreal chocolate chips is recommended because

    the taste and texture is less wax-like. Do notsubstitute one type of chocolate for another inthe dessert recipes and do not use reduced fator no-fat chocolate.

    To melt chocolate chips or flavored almondbark, a microwave works well. Start theprocess with dry equipment, as water willcause chocolate to stiffen. To melt in amicrowave oven, place in a microwave-safebowl. Using high power, set the microwave for20 seconds at a time, stirring after each 20 sec-ond interval until melted.

    In the vanilla fudge recipe, other flavors ofalmond bark such as butterscotch may besubstituted.

    stores. It should be packed down when measur-ing. In some cases this has been used instead ofeggs because eggs will curdle in a pie filling orpudding during the cooking process. EggReplacer is not the same as a liquid egg substi-

    tute - it does not contain any egg product (yolkor white). If you are unable to purchase thisproduct locally, you may call Ener-G Foods, Inc.at (800) 331-5222 for more information.

    Leavening Agents:Baking powder and bakingsoda are both leavening agents that help batterrise, resulting in a lighter dessert. Some recipescall for both.

    Liquids:The water, milk or any other liquidcalled for in these recipes must be at 80F/27C,

    similar to baby bottle temperature. Use amicrowave to warm.

    Nuts: Nuts are interchangeable in all recipes -almonds, walnuts or pecans, you decide! Youmay substitute in equal amounts in any dessertrecipe. Almonds are used frequently in thedessert recipes listed here. Toasting thembrings out the flavor and crunch that peoplelike and is surprisingly easy to do. Place thealmonds evenly on a cookie sheet or baking

    pan and bake for 8-10 minutes at 350F/177C,stirring occasionally. For the microwave, placethe almonds evenly on a glass pie plate andcook 5-7 minutes on high, stirring everyminute until crisp. When cooking almonds inthe microwave, they will not brown like those

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    the total flavoring amount in any recipe.Alteration of liquids will result in an over-baked or under-cooked dessert.

    Sugar:Use granulated sugar unless otherwisedirected. When brown sugar is called for, packit down when measuring.

    Whipped Toppings:Recipes listed here alwaysuse powdered whipped topping mix, which isdesigned to be mixed with liquids. It comes indifferent sizes depending on the brand and isfound in the gelatin section of your favoritegrocery store. The sizes range from 1.3 to 1.75ounces; it makes no difference which youchoose. Do not use frozen whipped toppingsbecause they tend to run after thawing and

    when mixed with other ingredients.

    45.

    toasted in the oven but will still be crunchyand have a toasted flavor.

    Prepackaged Puddings:Some recipes call forboxed pudding mix. A lthough there is a speci-

    fied weight amount beside the measurement,as long as the brand you use is approximatelythe same, it will work.

    Real Extracts and Artificial/ImitationFlavorings:Real extracts are made by dissolv-ing the essential oils of ingredients, such asalmonds, oranges, lemons and vanilla beans,in an alcohol base. Real extract has a stronger,richer and more desirable taste thanartificial/imitation flavoring. If you are out of areal extract and do not want to make a special

    trip to the store, substitute an artificial/imita-tion flavoring or vanilla in its place in equalamounts. Do not omit, decrease or increase

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    46.

    High Altitude AdjustmentsYou may have to make adjustments in the scratch cake recipes if youlive above 3,000 feet. Try smaller amounts first, then make any neces-sary adjustment the next time you bake. Use these guidelines only if

    these ingredients are in the recipe. Cheesecakes, fillings, puddings andcandy need no adjustments at any altitude unless indicated below eachrecipe.

    increase water or milk 1-4 TBLdecrease baking powder 8-4 tspdecrease sugar 1-3 TBLbaking soda may require a slight reduction

    At 6,000-6,500 feet, the following adjustments are recommended ifthese ingredients are in the recipe:

    increase water or milk 1 TBLdecrease baking powder 4 tsp

    decrease sugar 2 TBLbaking soda may require a slight reduction

    If the recipe calls for a one layer Jiffycake mix, follow the high alti-tude directions listed on the mix.

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    47.

    Cake

    Cake...As Easy As 1-2-3

    1. Add ingredients to the pan in the order listed. Place the panin the machine.

    2. Close the lid. Select theDESSERT setting. PressSTART. Whenthe bread machine beeps, stir and add ingredients according torecipe directions.

    3. When program is complete, immediately remove pan from themachine using oven mitts. Using a rubber spatula, loosen the cakefrom the sides of the pan. Turn pan upside down and shake in anup-and-down motion to release the cake. Allow to cool on a cool-ing rack until ready to frost.

    These recipes were developed at sea level. If you live at high altitude,adjustments may be necessary. The finished cake may be slightly shorterthan the average 3 to 5 inches.

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    48.

    Cake Mixes

    A one layer Jiffy

    cake mix will mix and bake perfectly on the dessertcycle. When preparing, use warm water (80F/27C) even though themix directions call for cold water. A dd other ingredients per packagedirections. Jiffycake mix is called for in some of these recipes. Do notbake half of a regular cake by itself or, substitute half of a regular cakefor a Jiffycake mix in these recipes.

    Angel Food Cake Mixes

    If you would like to prepare a boxed, one-step angel food cake mix,pour the water per package directions into the pan and add theentirebox of mix. Then follow these simple instructions: Start machine with-

    out pan inside. A t the stir beep (1:48), without stopping the machine,place the pan securely into the machine. Neither a two-step recipe nora swirl angel food cake will work using this program. When dessert pro-gram is complete, remove pan and rest it on its side until cake is cooledcompletely (approximately 2 hours).

    Angel Food Cake Variation

    For a real variety of flavors, add 1 package of your favorite flavor ofKool-Aid (no sugar added). Dissolve Kool-Aid in water called for inthe cake mix and add to pan. Then add cake mix. No other recipealterations are necessary.

    Storing and Freezing

    Store your cake in an airtight container. Cakes with perishable frostingsor toppings, such as carrot cake with a cream cheese frosting, should bestored in the refrigerator. It is best to freeze cakes unfrosted.

    Layered Cakes

    To make a layered cake, insert toothpicks halfway up each side of thecake to guide for straight cutting. Use a long, sharp knife to slicethrough the layer. This will require more frosting, so you will need tomake 12 times the amount called for in the recipe below each cake.Spread about3 of the frosting over the first layer. Place second layeron top and use the remaining frosting to cover sides and top of cake.

    Helpful Hints for Cakes

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    49.

    Basic Recipe & Method

    1. Remove the pan from the machine. Attach the kneading bladeonto the shaft. Make sure all ingredients are at room temperature.Eggs in the shell may be placed in a bowl of warm water for 15

    minutes to bring to room temperature. Add warm eggs to pan.2. Use a measuring cup to measure oil. Add to pan.3. Measure grated (not chopped) carrots with a dry measuring

    cup do not pack. Place in the pan.4. Use a measuring spoon to measure the orange extract, salt and cinna-

    mon; level off with a straight edge of a knife and add to the pan.

    5. Use a dry measuring cup to measure sugar and level off withthe straight edge of a knife. Add to pan.

    6. Spoon flour into a dry measuring cup and level off with thestraight edge of a knife. Add to pan.

    7. Use a measuring spoon to measure the baking powder and baking

    soda; level off with a straight edge of a knife and add to the pan.8. Place the pan into the machine and close the lid. Select

    DESSERT. PressSTART.9. When the bread machine beeps twice (1:48), the cake should be

    stirred. Using a plastic or rubber spatula, scrape down the sides tothe bottom of the pan. The kneading blade will continue to turn.

    The bread machine will beep again at 1:20. For this recipe no fur-ther steps are necessary.

    10. When the bread machine beeps an additional 8 times, the bakecycle is complete. The display will read End.

    11. Use oven mitts to carefully remove the pan and place on a flat

    heat-resistant surface. Use a thin, rubber or plastic spatula andgently loosen the cake from the sides of the pan.

    12. Using oven mitts, carefully turn pan upside down and shake in anup-and-down motion to release the cake. Remove kneading bladefrom bottom of cake if necessary.

    13. Prepare frosting by blending cream cheese, butter and orangeextract in a bowl with an electric mixer until creamy. Stir in pow-dered sugar and pecans until well-blended. Frost cake. Store inrefrigerator.

    14. Unplug unit before cleaning. Clean pan after each use.Do notimmerse the pan in water (see cleaning instructions). Clean

    inside of machine after each use with a damp cloth.

    (Note: The Basic Recipe & Method for the Carrot Cake recipe are similarfor all cakes listed in the cookbook.)

    Carrot Cakeeggs, room temperature 2 Lgoil 4 cupcarrots, uncooked, grated 1cup

    orange extract 1 tspsalt 1/8tspcinnamon 1 tspsugar p cupall-purpose flour p cup + 2 TBLbaking powder 2 tspbaking soda 2 tspProgram

    Frostingcream cheese, softened 3-oz

    butter, softened 3 TBLorange extract 1 tsppowdered sugar 12 cupspecans, chopped 4 cup

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    50.

    Strawberry Pound Cakeegg, room temperature 1 Lgcanned strawberry pie filling p cup

    Jiffyone layer white cake mix 1

    Program

    Frostingcanned strawberry pie filling 2 TBLbutter, softened 3 TBLBlend together with electric mixer until creamy.

    powdered sugar 12 cupsStir in and frost cake.

    Chocolate Pudding Cakeegg, room temp. + enough 1 Lgmilk 80F/27C to = l cup

    butter, melted 1 TBL

    chocolate cook & servepudding & pie filling mix 4 cupJiffyone layer Devils Food cake mix 1 pkgProgram

    Toppingchocolate cook & servepudding & pie filling mix 4 cup

    milk p cuppowdered sugar 1 cupBoil and cook until thick. Frost cake.

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    51.

    Chocolate Fudge Cakeeggs, room temperature 2 Lgwater 80F/27C l cupoil 3 cup

    vanilla extract 2 tspall-purpose flour 1 cupcocoa powder 3 cupinstant coffee granules 12TBLsalt 4 tspsugar 1 cupbaking powder p tspbaking soda p tspProgram

    Frosting

    milk chocolate chips 1 cupsour cream 3 cupMelt together. Cool and spread over cake. Store in refrigerator.

    Poppy Seed Pound Cakeeggs, room temp + enough 1 Lg egg +1 Lg yolkmilk 80 F/27C to = p cup

    oil 3 cup

    butter extract 12 tspalmond extract 12 tsporange extract 12 tspall-purpose flour 12 cupssalt 2 tspsugar p cup + 2 TBLpoppy seeds 12TBLbaking powder 1 tspProgram

    Place warm cake in dish with sides. Immediately prepare glaze.

    Glazefrozen concentrated 4 cuporange juice, thawed*

    sugar 2 cupHeat until sugar dissolves.

    butter flavoring 12 tspalmond extract 12 tsporange extract 1 tspRemove from heat and stir in. Allow to cool 15 minutes. Poke holes intop of warm cake with a toothpick and pour glaze over top.

    *Frozen concentrated lemonade, thawed, may be substituted.

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    52.

    Pound Cakeegg, room temp. + enough 1 Lgmilk 80F/27C to = l cup

    butter, melted 1 TBL

    vanilla extract 1 tspvanilla cook & serve 4 cuppudding & pie filling

    Jiffyone layer yellow cake mix 1 pkgProgram

    Frostingvanilla cook & serve 4 cuppudding & pie filling

    milk p cuppowdered sugar 1 cup

    Boil and cook until thick.

    lemon extract 12 tspyellow food coloring 2 dropsStir in and frost cake.

    Hummingbird Cakeeggs, room temperature 2 Lgoil 4 cupbanana, mashed 4 cup

    pineapple, crushed, well drained 2 TBLpineapple extract 2 tspvanilla extract 1 tspall-purpose flour 14 cupssalt 4 tspsugar l cupcinnamon 1 tsppecans, chopped 4 cupbaking powder p tspbaking soda p tspProgram

    Frostingcream cheese, softened 3-ozbutter, softened 3 TBLvanilla extract 1 tspBlend together with electric mixer until creamy.

    powdered sugar 12 cupspecans, chopped 3 cupBlend in and frost cake. Store in refrigerator.

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    53.

    Coffee Cakeegg, room temp. + enough 1 Lgmilk 80F/27C to = l cup

    butter, melted 2 TBLmaple extract 2 tsp

    Jiffyone layer yellow cake mix 1 pkgProgram

    Crumb Fillingbutter, melted 2 TBLbrown sugar 2 TBLall-purpose flour 3 TBLcinnamon 4 tspMix together and, without stopping the machine, sprinkle evenly overbatter at ingredient beep (1:20). The machine will start to bake at 1:15.

    Glazepowdered sugar 3 cupmilk 3 TBLlemon extract 2 tspBlend together and drizzle over warm cake.

    Amaretto Butter Cakeeggs, room temperature 2 Lgoil 4 cupwater 80F/27C 3 cup

    amaretto* 12

    TBLbutter extract 12 tspalmond extract 2 tspsalt 8 tspall-purpose flour 1 cupsugar p cupalmonds, sliced 4 cupbaking powder p tspbaking soda p tspProgram

    *Vanilla may be substituted for amaretto.

    Frostingcream cheese, room temperature 3 TBLbutter, softened 2 TBLalmond extract 1 tsppowdered sugar 12 cupsBlend together with electric mixer until creamy.

    almonds, sliced 4 cupStir in and frost cake. Store in refrigerator.

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    54.

    Rum Cakeegg, room temp. + enough 1 Lgwater 80F/27C to = l cup

    butter, melted 1 TBL

    rum extract 2 tspvanilla cook & serve 4 cuppudding & pie filling

    Jiffyone layer yellow cake mix 1 pkgProgram

    Place warm cake in dish with sides. Immediately prepare glaze.

    Glazebutter 3 TBLwater 3 TBL

    Bring to boil. Remove from heat.

    rum extract 1 tsppowdered sugar p cupStir in and allow to cool for 15 minutes. Poke holes in top of warm cakewith a toothpick and pour glaze over top.

    Apple Loaf Cakeeggs, room temperature 2 Lgoil 4 cupapple, peeled, slice8 inch l cup

    vanilla extract 1 tspall-purpose flour 1 cupsalt 8 tspsugar l cupcinnamon p tspwalnuts, chopped 3 cupbaking soda p tspProgram

    Caramel Toppingbutter 4 cup

    brown sugar 4 cupsugar 4 cupcornstarch 1 TBLcream 4 cupBring to a boil, stirring constantly until thick. Remove from heat.

    vanilla extract 1 tspStir in. Allow to cool 15 minutes and serve over cake.

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    55.

    Cheesecake

    Cheesecake...As Easy As 1-2-3

    1. Add ingredients to pan in the order listed. Place pan in themachine.

    2. Close the lid. Select theDESSERT setting. PressSTART. At thebeeps, stir or add ingredients according to recipe directions.

    3. When program is complete, leave pan in machine for one hour tofirm up. Using oven mitts, remove pan from unit and use a rubber

    spatula to loosen the cake from the sides of the pan. Allow to coolin the pan on a heat-resistant surface for an additional 1 hour,then place pan in refrigerator uncovered for at least 5 hours orovernight before removing the cheesecake. Use a rubber spatula toloosen the cake from the sides of the pan. Turn pan upside downand shake in an up-and-down motion to release the cheesecake.

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    56.

    Make your cheesecake at least a day ahead of time to allow the flavorsto mingle. And, as in all of these recipes, have all of the ingredients at

    room temperature before starting.Graham cracker crust included with Vanilla Cheesecake may be usedon all flavors.

    Cheesecake Storage and Freezing

    As with any dairy product, store cheesecake covered in the refrigerator.Covering the cheesecake may cause condensation to collect on the top;this may produce discoloration in chocolate cakes. If some moisturedoes collect, simply wipe it off with a paper towel. It may be stored forup to a week in the refrigerator. If you want to keep it longer, place it in

    the freezer. A ll of these cakes freeze beautifully and can be kept for upto 2 months. To freeze a cheesecake, remove it from the pan, freeze ituncovered on a tray for at least 6 hours. Next, wrap it in heavy weightfoil or place it in an airtight plastic bag. Then put it back into thefreezer until needed. It is best to freeze the cake without the topping onit. Thaw the unfrosted cake in the refrigerator overnight or at roomtemperature for approximately 3 hours. Cheesecake may also be frozenby the slice using these same steps.

    Helpful Hints for Cheesecakes Vanilla Cheesecakeeggs, room temperature 2 Lgvanilla extract 1 TBLlemon extract 1 tsp

    orange extract 1 tspcream cheese, softened 3 (8-oz) pkgsugar p cupcornstarch 3 TBLProgram

    Toppingvanilla flavored almond bark 4-ozsour cream 3 cup

    Graham Cracker Crust

    graham cracker crumbs 1 cupsugar 1 TBLbutter, melted 2 TBLcream cheese, spreadable 4 cup

    Basic Recipe & Method

    1. Remove the pan from the machine. Attach the kneading blade tothe shaft. Make sure all ingredients are at room temperature. Eggsin the shell may be placed in warm water for 15 minutes to bring

    them to room temperature. Add eggs to the pan.2. Use a measuring spoon to measure the vanilla extract, lemonextract and orange extract; add to the pan.

    3. Remove foil from cream cheese and place on a microwave-safe

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    57.

    plate. Microwave for 12 - 2 minutes on high; mixing with a forkevery 30 seconds until smooth 80F/27C. Place in pan.

    4. Use a dry measuring cup to measure the sugar; level off with thestraight edge of a knife and add to the pan. Measure cornstarch;level off with a straight edge of a knife and add to the pan.

    5. Place the pan into the machine and close the lid. SelectDESSERT. PressSTART.

    6. When the bread machine beeps 2 times (1:48), the cheesecakemust be stirred. Using a plastic or rubber spatula, scrape down thesides to the bottom of the pan. The kneading blade will continueturning during this time. The bread machine will beep 4 times at1:20. For this recipe, no further steps are necessary.

    7. When the bread machine beeps 8 times (End), the cooking cycleis complete. The display will read End. Allow the cheesecake toremain in the machine for an additional hour.This will help thecheesecake to firm up.

    8. At the end of one hour, use oven mitts to carefully remove thepan and place on a flat heat-resistant surface. Use a spatula togently loosen the cheesecake from the sides of the pan. Allow tocool in pan at room temperature for one hour.

    9. Place pan in the refrigerator for 5 hours or overnight to chill.10. Use a spatula to gently loosen the cheesecake from the sides of

    the pan before removing.Turn pan upside down and shake in anup-and-down motion to release the cheesecake. Remove knead-ing blade from bottom of cheesecake if necessary.

    11. Prepare topping by melting almond bark and sour cream together.Cool slightly and spread over cheesecake. Store cheesecake inrefrigerator.

    12. Unplug unit before cleaning. Clean pan after each use.Do notimmerse the pan in water (see cleaning instructions). Cleaninside of machine after each use with a damp cloth.

    (Note: The Basic Recipe & Method for the Vanilla Cheesecake recipe aresimilar for all cheesecakes listed in the cookbook.)

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    58.

    Amaretto Orange Cheesecakeeggs, room temperature 2 Lgalmond extract 22 tspamaretto 1 tspcream cheese, softened 3 (8-oz) pkgsugar p cuporange