Basic Sweet Dough

INGREDIENTS:

SMALL BATCH

1/2 cup Water

1 large Egg

2 Tbsp. Butter or margarine

2 cups All-Purpose or bread flour

1 tsp. Salt

1/4 cup Sugar

1-1/2 Tbsp. Skim milk powder

1 tsp. Quick-rise or bread machine yeast

LARGE BATCH

1 cup Water

1 large Eggs

1/4 cup Butter or margarine

4 cups All-Purpose or bread flour

2 tsp. Salt

1/2 cup Sugar

3 Tbsp. Skim milk powder

2 tsp. Quick-rise or bread machine yeast

NOTE:

Be sure to add ingredients to the pan in the order that they are listed.

DIRECTIONS:

Select #9 DOUGH setting. Press START button. When complete, remove dough, cover and let rest 5 minutes. Use for the following recipes (see below).

TIP: Make large batch and then use to make 2 different recipes or double the recipes and freeze one batch.

TIP: Prepared dough may be kept in refrigerator for a few hours: bring to room temperature before shaping.

TIP: When letting the dough rise, cover loosely with plastic wrap, wax paper or a clean tea towel.

Cinnamon Rolls:

Use SWEET DOUGH from small or 1/2 large batch. Mix 2/3 cup brown sugar, 2 tsp. cinnamon, and 1/4 cup softened butter or margarine together. On a lightly floured surface roll dough into 12 x 9 inch rectangle. Spread mixture on the dough. If desired, sprinkle 1/3 cup raisins or chopped pecans over the top. Roll up from the long side jelly-roll style; pinch edges together to seal. Cut into 12 slices and place cut side up in large greased muffin tins. Cover and let rise in a warm place until almost doubled in size, about 30-40 minutes. Bake at 375° for 20 minutes or until done. Remove and cool upside down.

Peanut Butter Swirls

Use SWEET DOUGH from small or 1/2 large batch. Mix 1/2 cup chunky peanut butter, 1/3 cup brown sugar and 3 Tbsp. milk together. Prepare dough as directed for cinnamon rolls, substituting this filling. Continue as directed above. Mix 1/2 tsp. cinnamon and 2 Tbsp. sugar together. When rolls are baked, brush with 1 Tbsp. melted butter or margarine and sprinkle with cinnamon mixture.

Spiced Granola Buns

Make small batch sweet dough with 1/2 whole wheat flour, brown sugar and add 1/2 tsp. each cinnamon and nutmeg to the flour. Mix 1/4 cup liquid honey, 2/3 cup granola or tossed oats*, 1/3 cup raisin, 14 chopped nuts, 2 Tbsp. melted butter or margarine and 1 tsp. cinnamon together. Prepare dough as directed for cinnamon rolls, substituting this filling.Continue as direct above.

Hot Cross Buns

Make small batch sweet dough using brown sugar and add 1/8 tsp. each nutmeg and cloves or allspice, 1/2 tsp. cinnamon to the ingredients. At the fruit/nut beep add 1/4 cup raisins or currants, grated rind of a lemon or 2 Tbsp. chopped glacé peel. When the dough is complete, remove to slightly floured surface. Cover and let rest 5 minutes. Shape into 12 smooth balls. Place on a greased baking sheet. Cover and let rise in a warm place* until almost doubled in size, about 40 minutes. If desired, cut a cross on top of each bun with a sharp knife. Brush with egg glaze (see Egg Glaze in side panel). Bake at 375° for 10-15 minutes. Cool on wire racks. Spoon sugar glaze (see Sugar Glaze in side panel) on buns in the form of a cross.

* See “Manual” in side panel for “rising tips”.

*For toasted oats, place in a shallow ba=king pan and bake in 350° oven until brown.

Bagels – Super Chef Bread Maker Recipe

SMALL

¾ cup Water

2 cups All-Purpose or bread flour

1 tsp. Salt

2 tsp. Sugar

1/2 tsp. Quick-rise or bread machine yeast.

1 Tbsp. Poppy, caraway or sesame seeds * (Optional)

LARGE

1-1/2 cups Water

4 cups All-purpose or bread flour

2 tsp. Salt

1 Tbsp. Sugar

1 tsp. Quick-rise or bread machine yeast

2 Tbsp. Poppy, caraway or sesame seeds * (Optional)

NOTE:

Be sure to add ingredients to the pan in the order that they are listed.

DIRECTIONS:

Select #9 DOUGH cycle. Press START. When it is complete, remove to lightly floured surface and cover and let rise 5 minutes. Shape dough ino 8 balls for small batch and 15 for large batch; make a hole in the center of each ball with your thumbs, about the size of a quarter. Place on greased baking sheet; cover and let rise in a warm place ** about 20 minutes. Fill a large, deep saucepan with water and 1 Tbsp. sugar and bring to a boil. Force holes open again if they begin to close. Cook bagels in water for about 30 seconds each side; brush with egg glaze (see egg glaze in side panel) and sprinkle with seeds, if desired. Bake at 400° for 25-30 minutes or until browned. Serve warm

TIP: Bagels are best eaten the same day.

* Don’t add to bread pan; reserve for garnish before baking.

** See Manual (in side panel) for Rising Tips.

Pizza Dough – Super Chef Bread Maker Recipe

INGREDIENTS:

SMALL

¾ cup Water

1 Tbsp. Olive Oil

1 tsp. Salt

1 tsp. Sugar

2 cups All-purpose or bread flour

2 tsp. Quick-rise or bread machine yeast

LARGE

1-½ cups Water

2 Tbsp. Olive oil

2 tsp. Salt

2 tsp. Sugar

4 cups All-Purpose or bread flour

4 tsp. Quick-rise or bread machine yeast

NOTE:

Be sure to add ingredients to the pan in the order that they are listed.

DIRECTIONS:

Select #9 DOUGH cycle. Press START: When it is complete, remove to lightly floured surface and cover with plastic wrap; let sit 5 minutes. Press a small btch or 1/2 large bath into 14 inch pizza pan. Press 2 Tbsp. cornmeal onto surface if desired. Spread with sauce and toppings (see below). Bake at 425º for 20-30 minutes or until crisp and browned on bottom. For a slightly thicker crust, let rise 30 minutes before spreading with sauce, etc.

TOPPINGS:

  • Traditional: 1/2 cup pizza sauce and top with 1/2 cup each sliced pepperoni, mushrooms, peppers, onions and 1 cup shredded Mozzarella cheese.
  • Mexican: 1/2 cup thick salsa, 2 cups chopped yellow and green peppers. Sprinkle with chili powder or minced jalapeno peppers and top with 1 cup shredded Monterey Jack cheese.
  • Pesto: 1/2 cup pesto sauce OR 1/2 cup pizza sauce and 3 Tbsp. pesto sauce. Top with 1 cup each shredded Cheddar and Mozzarella cheese.


Light Wheat Dinner Rolls – Super Chef Bread Maker Recipe

DOUGH ONLY

LARGE BATCH

INGREDIENTS:

½ cup Water

2/3 cup Sour cream

1 large Egg

1-½ cups All-Purpose or bread flour

1-½ cups Whole Wheat flour

1-½ tsp. Salt

2 Tbsp. Sugar

2 tsp. Quick-rise or bread machine yeast

NOTE: Be sure to add ingredients to the pan in the order that they are listed.

DIRECTIONS:

Select #9 DOUGH cycle. Press START. When complete, remove dough; cover and allow to rest for 5 minutes. On a lightly floured surface, divide dough into 12 pieces and shape according to the variations listed below; cover and let rise in a warm place *until doubles in size, about 30 minutes. Bake at 375° for 18-20 minutes. For a softer crust, brush with milk or softened butter or margarine.

TIP: Herbs or seeds can be added to the dough or brush rolls with egg glaze (go to Egg Glazes_BM under GLAZES_BM for instructions) and sprinkle seeds on unbaked rolls.

* See tips on rising in the manual found in the side panel.

VARIATIONS:

Cheezy Dinner Rolls: At the fruit/nut beep, add 1-¼ cups shredded old Cheddar cheese to the dough; after shaping, brush with softened butter or margarine or egg white glaze (see GLAZES in side panel) and sprinkle with additional shredded Cheddar cheese.

Dinner Rolls: Roll each piece into a smooth ball and place in a greased muffin cup.

Clover Leaf Rolls: Divide each of the 12 pieces int 3 pieces, roll into smooth balls and place 3 balls eachin a greased muffin cup.

Parker House Rolls: Roll or pat each pience into a circle; fold in half and place on a lightly greased baking sheet.

Crescent Rolls: Roll the dough into 9 inch circle; cut into 12-16 pie-shaped wedges. Roll up starting at the wide side and place on greased baking sheet, bending into a crescent shape.

Spiral Rolls: Roll each piece into a long rope and shape into a coil; place in a greased muffin cup.

Bow Knots: Roll each piece into a long rope and tie into knot. Place on a greased baking sheet.Garlic Bubble Loaf: Melt 1-4 cup butter or margarine with 1 tsp. garlic powder,. Roll 6 balls of dough in garlic butter and place in 9×5 inch loaf pan. Sprinkle 1 Tbsp. grated Parmesan cheese and 1 tsp. sesame seeds on top. Repeat with remaining balls of dough, forming a second layer. Sprinkle with an additional 1 Tbsp. grated Parmesan cheese and 1 tsp. sesame seeds. Bake at 350°. Remove and cool slightly on a wire rack. Pull apart to serve.