TR888 1183 Recipe Book
TR888 1183 Recipe Book
TR888 1183 Recipe Book
Cookbook
61218
Table of Contents
Welcome to Bread Making . . . . . . . . . . . . . . . . .3 Helpful Hints For Bread And Dough. . . . . . . .4 Bread Introduction . . . . . . . . . . . . . . . . . . . . . . .9 Bread Recipes . . . . . . . . . . . . . . . . . . . . . . . . .10 Day Old Bread Uses . . . . . . . . . . . . . . . . . . . .19 Fast Bake Breads . . . . . . . . . . . . . . . . . . . . . .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 Filling & Fudge Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . .60 Helpful Hints for Puddings/ Pie Fillings . . . . . . . . . . . . . . . . . . . . . . . . . . .61 Pudding/Pie Filling Recipes . . . . . . . . . . . . . .62 Helpful Hints for Fudge . . . . . . . . . . . . . . . . .65 Fudge Recipes . . . . . . . . . . . . . . . . . . . . . . . .66 Recipe Index . . . . . . . . . . . . . . . . . . . . . . . . . . .70
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Sincerely,
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reaches the appropriate consistency. On the other hand, if the mixture is too dry to form a ball or forms more than one ball, add 1 teaspoon of water and allow it to absorb. Add more water if necessary. Provided you have used all of the ingredients specified in the recipe, measured the ingredients properly and have a good dough ball, you should achieve a successful loaf of bread. If the dough ball is dry, it may cause the bread machine to fall off the counter top. Any damage to your bread machine as a result of falling from the counter will not be covered under warranty.
allow it to come to room temperature before using it this takes about 15 minutes. If you have any doubt regarding the activity of the yeast, you may use one of the following tests to determine its strength. Each test calls for a different amount of yeast as a base ingredient. This gives you more bread choices once the test is complete. To test for one package (24 teaspoons) of Red Star Active Dry or Quick Rise Yeast, use a liquid measuring cup and fill it to the 2 cup level with 110F/27C - 115F/46C water. Stir in 1 teaspoon granulated sugar and 1 package (24 teaspoons) Red Star Active Dry or QuickRise Yeast. Leave your stirring spoon in the cup. Set a timer for 10 minutes. As the yeast absorbs liquid, it will begin to activate and rise to the surface. If at the end of the 10 minutes the yeast has multiplied to the 1 cup mark, it is very active. The yeast mixture may be used in your Breadman Corner Bakery and Dessert Maker in a recipe that calls for 24 teaspoons of yeast. Remember to adjust your recipe for the 2 cup of water and 24 teaspoons of yeast used in the test. The sugar does not need to be adjusted. To test for 12 teaspoons of Red Star Active Dry or QuickRise Yeast, use a liquid mea-
suring cup and fill it to the 4 cup level with 110F/27C - 115F/46C water. Stir in 1 teaspoon granulated sugar and 12 teaspoons Red Star Active Dry or QuickRise Yeast. Leave your stirring spoon in the cup. Set a timer for 10 minutes. As the yeast absorbs liquid, it will begin to activate and rise to the surface. If at the end of 10 minutes the yeast has multiplied to the 2 cup mark, it is very active. The yeast mixture may be used in your Breadman Corner Bakery and Dessert Maker in a recipe that calls for 12 teaspoons of yeast. Remember to adust your recipe for the 4 cup of water and 12 teaspoons of yeast used in the test. The sugar does not need to be adjusted.
kneaded, gluten becomes elastic and gives the bread better structure. In contrast, all-purpose flour, milled from a combination of soft and hard wheat, becomes elastic too easily for use in a bread machine and quickly loses the ability to stretch well. As a result, bread made from all-purpose flour will be small and dense. Several well-known mills now market bread flour. It is labeled bread flour on the package and is available at grocery stores. Wheat is the only grain that contains the type of protein that becomes elastic when kneaded. Other flours, such as rye, barley, oats, soy, rice and buckwheat, add flavor and fiber to breads but do not add structure to the dough. Therefore, wheat flour is essential as a base when making bread. Vital wheat gluten is produced by processing white flour one more step. White flour contains both protein and starch, and mills now can remove most of the starch leaving only the protein (gluten). When gluten is added to recipes containing whole grain flours, it
5.
improves the volume and shape of the loaf significantly. Many grocery stores stock gluten in the flour section. Health food and nutrition centers also carry this item. Flour is best kept in an airtight container. If you are storing the flour for a long period of time, you may want to keep it in the freezer, as the refrigerator tends to dry it out. Whole grain wheat flours, which have a higher oil content, will become rancid much more quickly than white flour and should always be kept in the freezer. Be sure, however, to allow all flours to return to room temperature before placing in the machine.
Place the eggs (room temperature) in a liquid measuring cup. Slowly add warm liquid (80F/27C) to measuring cup until you have reached the total amount called for in the recipe.
Yield
egg, room temp. + enough water 80F/27C to =
1 pound
1 p cup
6.
equal proportions. Liquid milk (80F/27C) may be 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 in equal proportions. Reduce the liquid by the same amount. Brown sugar may be substituted for white sugar in equal proportions. Yeast needs sugar, no artificial sweetener should be used. Salt: Salt-free recipes are not successful. Dietetically sodium free (less than 5 mg sodium per serving) or low salt (less than 2 the sodium of table salt) may be used in equal amounts. The bread will have a coarser texture. Eggs: Liquid egg substitutes may be used as directed on the carton. Two egg whites may be substituted for one whole egg. Remember, all egg products must be at room temperature.
yeast from activating until the machine starts to mix. Also, be sure to reduce the amount of water by 1 teaspoon for a 1 pound loaf, 2 teaspoons for a 12 pound loaf and 1 tablespoon for a 2 pound loaf. Do not use eggs or any perishable foods with the Delayed Setting.
Substitutes
It is common to experiment with ingredient substitution. The following substitutions have been found to be acceptable. However, results may vary significantly. If you would like to try other substitutions, there are several helpful hint books available from retail stores to assist you. However, results are not guaranteed. Milk: Coffee creamer, non-dairy creamer or dry buttermilk may be substituted for dry milk in
High Altitude
High elevations may make the dough rise faster. First, try the recipe as it is printed. If you find the results are unsuccessful, decrease your yeast 4 teaspoon at a time. You may also have to increase the water. Start with 2 tablespoons and increase
7.
it if necessary. The addition of gluten will also help the structure of the bread. The recommended amount is 1 teaspoon per cup of flour.
Freezing Dough
At the end of the dough program, you may remove the dough and freeze it for baking at a
later time. Form the dough into the desired shape and immediately freeze for one hour to harden. Remove from the freezer and wrap in plastic wrap. Next, place it in a plastic bag and seal. Dough can be kept in the freezer for up to four weeks. Thaw the dough in a plastic bag in the refrigerator overnight or for several hours. Unwrap and place on baking container. Cover and let stand in warm, draft free place until double the original size. Because the dough is not room temperature, you will find it takes longer than usual to rise. Bake according to recipe instructions.
8.
Bread
Bread...As Easy As 1-2-3
1. Add ingredients to the bread pan in the order listed. Place the bread pan in the bread machine. 2. Close the lid. Select the desired setting. Press START. 3. When the program is complete, remove bread bread pan from the bread machine using oven mitts. Invert and shake to remove the loaf. Allow loaf to cool, standing upright on a wire rack before slicing. We suggest starting your bread making with the White Bread recipe on page 10. Follow each step carefully. These steps have been written to eliminate the most common errors in bread machine baking and may be helpful for any recipe.
9.
White Bread
Size of Loaf water 80F/27C oil sugar salt dry milk bread flour active dry yeast Program QuickRise yeast Insta Program 1 pound p cup + 1 TBL 1 TBL 12 TBL 1 tsp 1 TBL 24 cups 14 tsp 2 tsp 2 pounds 12 cups 2 TBL 2 TBL 2 tsp 2 TBL 4 cups 12 tsp 22 tsp
7. Place the pan into the bread machine. Close the lid. 8. Select BASIC PROGRAM, press BAKING to select crust color desired, and set timer to delay, or press START for immediate start. 9. At the end of the first knead process, check the dough ball. It should be slightly tacky to the touch. At this time, push down any 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 bake process or at any time during the warm process. CAUTION: The oven cavity, bread pan, kneading blade and bread will be very hot. Use oven mitts. 11. Turn bread pan upside down and shake several times to release the bread. If the bread loaf does not remove from pan easily, allow it to set on a heat resistant surface. Do not use metal utensils inside the bread pan or machine. Remove the kneading blade and allow loaf to cool standing upright on wire rack approximately 20 minutes 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 cleaning. Clean bread pan after each use. Do not immerse the bread pan in water (See cleaning instructions.) Clean inside of bread maker after each use. (Note: The Basic Recipe & Method for the White Bread recipe are similar for all breads listed in the cookbook.)
10.
1 pound
p cup 1 TBL 12 TBL 1 tsp 1 TBL 2 cup 2 cups 1p tsp
Add at beep
cinnamon raisins walnuts p tsp 3 cup 3 cup 14 tsp l cup l cup
*Any variety (Note: Substituting applesauce for oil in other recipes may not produce good results.)
French Bread
1 pound
p cup 1 TBL 1 tsp 12 TBL 1 TBL 24 cups 1p tsp
2 pounds
13 cups 2 TBL 12 tsp 4 cup 3 TBL 4 cups 1 TBL
Size of Loaf water 80F/27C oil sugar salt bread flour active dry yeast Program
Add at beep
dried fruit bits nutmeg 3 cup 1 tsp 1 cup 12 tsp
11.
Buttermilk Bread
Size of Loaf cultured buttermilk 80F/27C oil honey salt baking soda bread flour active dry yeast Program 11/2 pounds 1 cup 3 TBL 3 TBL 12 tsp 4 tsp 34 cups 12 tsp 2 pounds 12 cups 4 cup 4 cup 2 tsp 2 tsp 44 cups 1p tsp
2 pounds
13 cups p cup 3 cup 12 tsp 3 TBL 4 cups 2 3/4 tsp
Pumpernickel Bread
Size of Loaf
water 80F/27C oil molasses salt dry milk cocoa powder instant coffee granules caraway seeds rye flour whole wheat flour bread flour active dry yeast Program
Seed Bread
2 pounds
1l cups 2 TBL 4 cup 2 tsp 2 TBL 4 cup 2 tsp 2 TBL 12 cups 2 cup 2p cups 24 tsp
Size of Loaf
water 80F/27C oil honey salt bread flour oatmeal, quick or regular gluten sunflower seeds sesame seeds poppy seeds anise seeds active dry yeast Program
2 pounds
1 cup + 2 TBL 1 TBL 3 TBL 1 tsp 3 cups 3 cup 4 tsp 4 cup 2 TBL 2 TBL 2 tsp 24 tsp
12.
Pesto Bread
Size of Loaf
water 80F/27C prepared pesto 80F/27C salt sugar whole wheat flour bread flour active dry yeast Program QuickRise yeast Insta Program
Size of Loaf
water 80F/27C oil sugar salt dry milk bread flour dried Italian seasoning active dry yeast Program QuickRise yeast Insta Program
1 pound
p cup + 2 TBL 4 tsp 1 TBL 1 tsp 1 TBL 24 cups 1 tsp 14 tsp 2 tsp
2 pounds
13 cups 3 TBL 2 TBL 1 tsp 2 TBL 43 cups 4 tsp 12 tsp 2p tsp
Dill Bread
Size of Loaf
water 80F/27C cottage cheese oil sugar salt dry milk bread flour dried dill weed dried minced onion active dry yeast Program QuickRise yeast Insta Program
2 pounds
p cup 1 cup 2 TBL 3 TBL 12 tsp 2 TBL 44 cups 1 TBL 1 TBL 12 tsp 22 tsp
13.
Jalapeo Bread
1 pound
1 cup 2 tsp 3 TBL 1 tsp 1 TBL 1 cup 13 cups 2 cup 1p tsp
2 pounds
13 cups 1 TBL 3 cup 2 tsp 2 TBL 2 cups 24 cups l cup 22 tsp
Size of Loaf
water 80F/27C oil whole kernel corn, well drained jalapeo peppers, sliced - well drained sugar salt bread flour corn meal cilantro, dried active dry yeast Program QuickRise yeast Insta Program
1 pound
2 cup 12 TBL 2 cup 2 TBL 1 TBL 2 tsp 2 cups 3 cup 1 tsp 12 tsp 2 tsp
2 pounds
1 cup + 1 TBL 3 TBL 1 cup 4 cup 2 TBL 12 tsp 4 cups l cup 2 TBL 2 tsp 1 TBL
Potato Bread
2 pounds
14 cups + 2 TBL 3 TBL 24 tsp 4 cup + 2 TBL 3 TBL 4 cups 1 TBL
1 pound
p cups + 3 TBL 2 TBL 12 tsp 4 cup 2 TBL 2p cups 24 tsp
Size of Loaf
water 80F/27C oil salt sugar dry milk instant potato flakes bread flour active dry yeast Program QuickRise yeast Insta Program
2 pounds
14 cups 3 TBL 2 tsp 3 TBL 3 TBL 4 cup 4 cups 2 tsp 1 TBL
14.
Corn Bread
Size of Loaf
egg, room temp. + enough water 80F/27C to = oil sugar salt dry milk bread flour corn meal active dry yeast Program
2 pounds
2 12 cups 4 cup 4 cup 2 tsp 2 cup 4 cups 2 cup 2 tsp
Size of Loaf water 80F/27C sugar salt bread flour active dry yeast Program
Size of Loaf
water 80F/27C oil molasses salt dry milk rye flour whole wheat flour bread flour caraway seeds active dry yeast Program
2 pounds
1l cups 2 TBL 4 cup 2 tsp 2 TBL 12 cups 2 cup 3 cups 2 TBL 34 tsp
Add at beep
semi-sweet chocolate chips (Note: This is a very moist, dense bread.)
15.
1 cup
1 pound
p cup 1 TBL 1 tsp 2 TBL 1 TBL 4 cup 1p cups 1 tsp
2 pounds
12 cups 2 TBL 2 tsp 3 TBL 3 TBL 2 cups 2 cups 2 tsp
2 pounds
1 1 cup p cup 2 TBL 24 tsp 2 TBL 4 cups 12 TBL 2 TBL 24 tsp 34 tsp
2 pounds
14 cups 12 TBL 4 cup 12 tsp 2 TBL p cup p cup 22 cups 12 TBL 4 tsp 22 tsp
16.
17.
Sourdough Starter
active dry yeast water 110F/43C bread flour sugar 24 tsp 2 cups 32 cups 1 TBL
18.
*Use any one of the following: dried spaghetti sauce seasoning, dry ranch dressing, Italian herb seasoning, garlic powder or garlic salt. Amounts may be adjusted to your taste.
Method
Drain pineapple, reserve juice. Add enough water to juice to equal 1 cup. Mix cornstarch and sugar, add juice and margarine and heat until thick. Pour over pineapple and bread, toss lightly to mix. Bake at 350F/177C for 35 minutes.
Method
Melt butter and add seasoning. Place bread on baking sheet and lightly brush with butter mixture. Bake at 350F/177C for 10 - 15 minutes or until brown. Allow to cool, breaking into bite size pieces.
Bread Pudding
bread, 1 inch cubes vanilla cook & serve pudding & pie filling cinnamon milk, liquid 12 cups 1 (3-oz) box 1 tsp 2 cups
Method
Mix all ingredients in a microwave-safe one quart casserole. Cook uncovered in microwave on high for 7 minutes or until boiling stir occasionally during the last half of cooking. Or, bake in oven at 350F/177C for 30 minutes stir halfway through cooking time. Serve warm or cold.
19.
White Bread
Size of Loaf 110-115F/43-46C oil sugar salt dry milk bread flour QuickRise yeast Program 11/2 pound 14 cups 22 TBL 2 TBL 12 tsp 12 TBL 3 cups 52 tsp 2 pounds 12 cups + 3 TBL 1/4 cup 3 TBL 2 tsp 2 TBL 4 cups 6p tsp
20.
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 release the bread. Do not use metal utensils inside the bread pan or bread maker. Remove the kneading blade and allow loaf to cool, standing 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 cleaning. Clean bread pan after each use. Do not immerse the bread pan in water (See cleaning instructions.) Clean inside of bread maker after each use. (Note: The Basic Recipe & Method for the Fast Bake White Bread recipe are similar for all Fast Bake breads listed in the cookbook.)
French Bread
Size of Loaf water 110-115F/43 - 46C oil sugar salt bread flour QuickRise yeast Program 2 pounds 12 cups + 2 TBL 3 TBL 12 TBL 12 tsp 43 cups 6 tsp
2 pounds
12 cups + 2 TBL 3 TBL 1 cup 4 cup 12 TBL 12 tsp 43 cups 1 TBL 6 tsp
21.
Potato Bread
11/2 pounds
14 cups + 1 TBL 7 tsp 32 TBL 12 tsp 12 TBL 32 cups 1 tsp 2 cup 2 cup 6p tsp
Size of Loaf
water 110-115F/43-46C oil sugar salt dry milk white pepper instant potato buds green onion tops, chopped bread flour QuickRise yeast Program
2 pounds
14 cups + 3 TBL 3 TBL 2 TBL 2 tsp 4 cup 4 tsp 2 cup 2 TBL 4 cups 6p tsp
Italian Bread
2 pounds
12 cups + 1 TBL 6 TBL 22 TBL 2 tsp 3 TBL 44 cups 1 cup 6p tsp
Size of Loaf
water 110-115F/43-46C oil sugar salt dry milk dried Italian seasoning bread flour QuickRise yeast Program
2 pounds
12 cups + 1 TBL 2 TBL 4 cup 2 tsp 2 TBL 1 TBL 4 cups 6p tsp
22.
*Any variety (Note: Substituting applesauce for oil in other recipes may not produce good results.)
23.
Dough
Dough...As Easy As 1-2-3
1. Add ingredients to the pan in the order listed. Refer to page 4 for measuring information. Place the bread pan in the bread machine. 2. Close the lid. Select the DOUGH setting. Press START. 3. Remove the dough from the bread pan when the bread machine beeps eight times. Follow shaping and baking instructions.
24.
12 rolls
1 p cup 2 TBL 2 TBL 2 tsp 2 cups 1 tsp
18 rolls
1 1 cup + 1 TBL 3 TBL 3 TBL 1 tsp 34 cups 12 tsp
24 rolls
1 13 cups 4 cup 4 cup 12 tsp 4 cups 2 tsp
Lightly Floured
Sprinkle enough flour onto work area so that the dough can be handled without sticking.
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.
Shaping Rolls
Cloverleaf Rolls Shape into 2-inch balls. Place 3 balls in each muffin tin and let rise until double in size. Crisscross Rolls Shape into balls, setting two aside. Combine the balls and roll into a 8-inch thick square. Cut strips 8-inch wide and 2 inches long. Place one strip across the top of each ball. Repeat this process placing the second strip in the opposite direction across the top of each ball. Traditional Rolls Shape into balls. For pull apart rolls, place dough balls with sides touching. For individual rolls, place dough balls 2 inches apart.
25.
Method
1. With oiled hands, evenly press dough into a greased 9-inch x 13inch pan. Using your fingertips, make indentations in the dough. 2. Cover, let rise in a warm place for 20 minutes or until double in size. 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 cook until onions are soft but not brown approximately 5 minutes. 4. Spoon topping mixture evenly over dough. Sprinkle with remaining ingredients. 5. Bake at 400F/205C for 20 minutes or until done.
1 loaf
1 cup 3 cup 2 tsp 1 tsp 3 cups 1 tsp 12 tsp
Garlic-cheese topping
olive oil dried oregano garlic, finely minced Parmesan cheese, grated salt 4 cup 12 tsp 4 cup 3 cup 4 tsp 4 cup 12 tsp 1 cup 3 cup 4 cup 4 tsp
Greek-style topping
olive oil dried oregano onion, thinly sliced feta cheese, crumbled black olives, sliced, drained salt
26.
12 rolls
p cup 1 TBL 2 TBL 2 tsp 1 TBL 14 cups 1 cup 12 tsp
Yield
cultured buttermilk 80F/27C oil honey salt bread flour whole wheat flour wheat germ baking soda active dry yeast Program
12 rolls
1 cup 3 TBL 12 TBL 1 tsp p cup 13 cups 3 cup 4 tsp 1p tsp
18 rolls
12 cups 4 cup 2 TBL 12 tsp 14 cups 2 cups 2 cup 4 tsp 2 tsp
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.
Brush on rolls
butter, 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 melted butter. 3. Bake at 350F/177C for 15-20 minutes or until done.
27.
Variations 1 loaf
14 cups 1 TBL 1 tsp 32 cups 1 TBL French Onion Bread: Add 4 cup dehydrated onion to dough recipe and shape according to method. French Loaf: Instead of step #1, shape the dough into one large round ball. Continue steps 2 and 3. Bake at 400F/205C 20 - 25 minutes or until done. (Tip: If desired, brush with glaze and sprinkle loaves, before baking, with one of the following: sesame seeds, poppy seeds, caraway seeds or cracked wheat.) French Roll: Instead of step #1, divide into 12 pieces. Pinch together the ends of each roll and taper slightly. Continue steps 2 and 3. Bake at 400F/205C for 15 - 20 minutes or until done.
Glaze
water salt 2 TBL 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 seams to seal and tapering each end. 2. Place the loaf on a greased baking sheet, cover and let rise in 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.
28.
18 rolls
1 1 cup 2 TBL 3 cup 1 tsp 32 cups 12 tsp
Yield
water 80F/27C olive oil sugar salt bread flour whole wheat flour active dry yeast Program
20 pita pockets
13 cups 8 tsp 4 tsp 14 tsp 2 cups 13 cups 22 tsp
Topping
Parmesan cheese, grated garlic, finely minced butter, melted 2 cup 12 TBL 3 TBL l cup 2 TBL 4 cup
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 five balls on another baking sheet. Let rise about 20 minutes. With fingertips flatten each ball into a 6 inch circle. 3. Bake at 500F/260C for 5 minutes or until puffed and tops begin to brown. 4. Cut each in half to form 2 pockets.
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-inch baking dish. Cover and let rise in a warm place 1 hour or until double in size. 3. Bake at 325F/163C for 35-40 minutes or until done.
29.
12 rolls
1 1 cup 4 cup 3 cup 1 tsp 32 cups 12 tsp`
Yield
egg, room temp. + enough water 80F/27C to = oil sugar salt bread flour active dry yeast Program
regular
1 p cup 2 TBL 12 TBL 1 tsp 2 cups 1 tsp
large
1 1 cup + 1 TBL 3 TBL 2 TBL 12 tsp 34 cups 12 tsp
Topping
butter, melted orange peel, grated sugar 2 cup 2 TBL 2 cup p cup 4 cup p cup
Glaze
egg yolk, beaten water 1 1 TBL 1 1 TBL
Topping
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.
poppy seeds
1 tsp
1 TBL
Method
1. Place dough on a lightly floured surface. Divide into thirds, making 3 (10-inch regular, 13-inch large) ropes with tapered ends. Pinch ropes together at one end, braid together. Pinch together at other 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 until done.
30.
Pretzel Dough
Yield
water 80F/27C egg yolk, room temperature* oil sugar salt white pepper bread flour active dry yeast Program *Reserve egg white for glaze.
Yield
water 80F/27C oil sugar salt dry milk bread flour active dry yeast Program
1 thick or 2 thin
p cup 1 TBL 1 TBL 2 tsp 1 TBL 24 cups 1 tsp
2 thick or 4 thin
1l cups 2 TBL 2 TBL 1 tsp 2 TBL 42 cups 2 tsp
Method
1 1 TBL 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.
Glaze
egg white water
Toppings (optional)
kosher salt, sesame seeds
Method
1. On a lightly floured surface cut dough into pieces. Roll each piece into 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 glaze and sprinkle with topping (optional). Bake at 375F/190C for 15-20 minutes or until done.
Variation
Pepperoni Pretzel: Add 1 cup sliced pepperoni and 2 tablespoons Parmesan cheese to dough ingredients. Follow method for completion.
31.
Bagel Dough
12 bagels
1 1 cup 2 TBL 1 TBL 12 tsp 2 cup 22 cups 1 cup 24 tsp
Yield
water 80F/27C sugar salt bread flour active dry yeast Program
8 bagels
1 cup 12 TBL 1 tsp 3 cups 24 tsp
Glaze
egg, beaten 1
Toppings (optional)
poppy seeds, sesame seeds
Method
1. Place on a lightly floured surface. Divide into pieces. Roll each into a smooth ball, making a hole in the center of each with thumbs. Gently pull to make a one inch hole. 2. Place on a greased baking sheet. Cover and let rise in a warm place for 1 hour or until double in size. 3. In a 3-quart saucepan, bring to a boil 2 quarts water and 2 tablespoons sugar. Place a few bagels at a time in boiling water. Simmer 3 minutes, turning once. Remove with slotted spoon and put back on greased baking sheet. 4. Brush with egg and sprinkle with choice of toppings. Bake at 400F/204C for 20-25 minutes or until done; cool on a wire rack.
Method
1. Place on a lightly floured surface. Divide into pieces. Roll each into a smooth ball, making a hole in the center of each with thumbs. Gently pull to make a one inch hole. 2. Place on a greased baking sheet. Cover and let rise in a warm place for 1 hour or until double in size. 3. In a 3-quart saucepan, bring to a boil 2 quarts water and 2 tablespoons sugar. Place a few bagels at a time in boiling water. Simmer 3 minutes turning once. Remove with slotted spoon 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; cool on a wire rack.
32.
Method
1. Place on a lightly floured surface. Roll into a 15-inch x 10-inch rectangle. Spread filling over dough within 2-inch of edges. Starting with longest side, roll dough up tightly, pressing edges to seal. 2. Place roll, seam-side down, on a greased baking sheet and join the ends to form a ring; pinch to seal. With a knife, make cuts 12 inches apart from the outside edge to within one inch of the inside edge. Turn each section on its side so filling shows. 3. Cover and let rise in a warm place 1 hour or until almost double in size. 4. Uncover and bake at 375F/190C for 20-25 minutes or until done. 5. Combine the first three glaze ingredients, adding only enough milk for drizzling consistency. Drizzle over the warm coffee cake. Decorate with almonds and cherries. Serve warm.
1 coffee cake
1 cup 1 TBL 12 TBL p tsp 1 TBL 34 cups 12 tsp
Filling
cream cheese, room temperature sugar maraschino cherries, chopped milk, liquid almond extract 8 oz 2 TBL 2 cup 1 TBL 2 tsp 2 cup 1 TBL 1-2 TBL 2 TBL 2 TBL
Glaze
powdered sugar sour cream milk, liquid almonds, sliced cherries
33.
Yield
water 80F/27C oil sugar salt whole wheat flour bread flour active dry yeast Program
2 thin crusts
1 cup 2 TBL 1 TBL 1 tsp 1 cup 12 cups 24 tsp
Filling
butter, softened sugar cinnamon walnuts, finely chopped raisins 3 cup 4 cup 2 TBL 4 cup 4 cup 2 cup 3 TBL 2 tsp
Method
1. (Sprinkle each pan with 1 tablespoon of cornmeal if desired.) Place dough on a lightly floured surface. Divide in half and press onto a 12-inch pizza pan, raising edges. Generously prick dough with a fork. For one 12-inch thick crust, do not divide. 2. Bake 400F/205C for 10-12 minutes or until edges of crust begin to turn a light golden brown. Remove, add toppings and return to oven to bake an additional 15-20 minutes.
Glaze
powdered sugar milk, liquid vanilla extract
Method
1. On a lightly floured surface, roll dough into a 12-inch x 6-inch rectangle and spread with butter. Combine remaining filling ingredients 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 about 2-inch apart and let stand in a warm 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.
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Yield
water 80F/27C shortening salt all-purpose flour* Program *For best results, all-purpose flour must be used.
2 crusts
2 cup 1 cup 4 tsp 24 cups
Method
Filling
butter, softened sugar cinnamon pecans, chopped 2 cup 3 cup 1 TBL 2 cup p cup p cup 1. Start dough program, allow to mix 6 - 10 minutes or until thoroughly blended. Press STOP button to cancel program when display 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 lightly floured surface to put on top of pie. Prick bottom with fork. 5. Bake at 425F/218C for 20 minutes or until done.
Topping
butter, melted brown sugar
Method
1. On a lightly floured surface roll into a 12-inch x 16-inch rectangle and spread with butter. Combine remaining filling ingredients and sprinkle over dough. Roll up tightly, jelly-roll style, starting with the longest side, and cut into one inch slices. 2. Combine topping mixture and spread into a 13-inch x 9-inch baking dish. Place slices on mixture and let rise in a warm place for 1 hour or until double in size. 3. Bake at 350F/177C for 35 minutes or until done. Invert onto a heat-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 of time and elbow grease, making butter in your Breadman Corner Bakery Bread & Dessert Maker is now as easy as 1-2-3. Make the butter first, add the additional ingredients, cover tightly and store in the refrigerator. 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 bread right away, it is not necessary to wash the interior of the bread pan. The bread dough will absorb the butter during the knead or bake process. Do not immerse the pan; refer to cleaning instructions. Hand wash the lid with mild soap and water and dry thoroughly.
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Tips
Heavy whipping cream or heavy cream will produce the most butter. Light whipping cream and whipping cream (30-36% butter fat) will churn into a smaller amount of butter and you may have to repeat part of the butter program. Stop the program when butter chunks are formed. Half and half or other lower-fat dairy products without the words whipping or cream in the name will not churn into butter. The average refrigerated life of salted or unsalted butter is several weeks; up to nine months if frozen. All butter is made from fresh sweet cream. The choice of salted or unsalted butter is a matter of personal preference, but many cooks prefer unsalted butter for baking. For salted butter, add 4 teaspoon salt to 2 cup butter.
Using Buttermilk
Buttermilk is the liquid left after churning butter. Most of the fat goes into the butter, not the milk. It may be used in any recipe calling for milk such as shakes, soups, sauces, pancakes or waffles. Refrigerate until ready to use. If you want to use this buttermilk to increase calcium and protein in a bread recipe, it may be substituted for any or all of the water. The bread will be shorter and more dense. The buttermilk should be scalded before using, to improve its baking quality. Pour into sauce pan and heat to 200F/94C, then allow to cool to 80F/27C. Todays buttermilk sold in grocery stores is a cultured product rather than a by-product of churning cream into butter. Cultured buttermilk is made from fresh low-fat or skim milk with the addition of nonfat dry milk solids, salts and other ingredients. It also has a special bacterial culture added which produces the characteristically tart flavor. There is a cultured Buttermilk Bread recipe in the bread recipe section.
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Flavored Butters
To make flavored butters, prepare plain butter as directed. Place butter into a deep bowl and beat in ingredients with a electric mixer until well blended. Serve with fish, meat, poultry, vegetables, bagels, crackers or bread. Special thanks to the following organizations for their assistance: American Dairy Association, St. Louis District Dairy Council and Mid-American Dairymen Incorporated.
Cheese Butters
Cheesabutter
butter dried Italian herb seasoning garlic powder pepper Cheddar cheese, shredded lemon juice 2 cup p tsp 2 tsp 2 tsp 1 cup p tsp
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Cinnamon Butter
butter sugar cinnamon 2 cup 1 tsp 4 tsp
Maple Butter
butter pure maple syrup 2 cup 4 cup
Honey Butter
butter honey 2 cup 4 cup
Praline Butter
butter pecans, finely chopped maple extract brown sugar vanilla 2 cup 2 TBL 8 tsp 2 TBL 4 tsp
Strawberry Butter
butter strawberry jam 2 cup 3 TBL
Apple Butter
butter cinnamon honey or molasses nutmeg applesauce 2 cup 4 tsp 1 tsp 4 tsp 2 TBL
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Onion Butter
butter onion salt onion powder 2 cup 2 tsp 2 tsp
Lime Butter
butter lime juice lime peel, grated 2 cup 2 tsp 1 tsp
Jalapeo Butter
butter jalapeo peppers, chopped and drained lemon juice 2 cup 2 TBL 1 tsp
Lemon Butter
butter lemon juice lemon peel, grated 2 cup 2 tsp 1 tsp
Beer Butter
butter beer seasoned salt 2 cup 2 cup 4 tsp
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Desserts
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Dessert Ingredients
All-Purpose Flour: All-purpose flour is best for general baking needs. It is a blend of wheat which is lower in protein content than bread flour, and it is perfect for desserts. Bread flour is not recommended because it will result in a tough cake. Butter or Margarine: Real butter has a wonderfully rich flavor that margarine will never match. Nevertheless, in all of these recipes, margarine can be substituted for butter. Do not use reduced fat or fat-free products. Chocolate Chips and Almond Bark: Using real chocolate chips is recommended because the taste and texture is less wax-like. Do not substitute one type of chocolate for another in the dessert recipes and do not use reduced fat or no-fat chocolate. To melt chocolate chips or flavored almond bark, a microwave works well. Start the process with dry equipment, as water will cause chocolate to stiffen. To melt in a microwave oven, place in a microwave-safe bowl. Using high power, set the microwave for 20 seconds at a time, stirring after each 20 second interval until melted. In the vanilla fudge recipe, other flavors of almond bark such as butterscotch may be substituted.
Cream Cheese: Use regular cream cheese because it has a lower water content than low fat or no-fat cream cheese. This, combined with a higher fat content, produces a creamier texture. Do not substitute Neufchtel, cottage cheese or ricotta cheese. To soften the cream cheese, remove the foil and place on a microwave-safe plate. Microwave on high 12 2 minutes, mixing with a fork every 30 seconds until smooth, add to pan. Do not freeze cream cheese - the texture becomes crumbly after thawing, thus resulting in a grainy feel and appearance. Eggs: Eggs in the shell may be placed in warm water for 15 minutes to bring to room temperature. Since Large eggs were used when creating all of these recipes, you must do so also to achieve good results. Do not use the Egg Replacer called for in the pie fillings/puddings in any other dessert recipes. Do not substitute eggs for Egg Replacer in the pie fillings or puddings because real eggs will curdle in these recipes. The only pie filling/pudding recipe that calls for real eggs is the Lemon Pie Filling. Because of the special steps involved in this pie, the eggs do not curdle. Do not use liquid egg substitute such as Egg Beaters in any dessert recipe. Egg Replacer: Egg Replacer is a powdered culinary substitute for eggs found in the health food section of most grocery or health food
stores. It should be packed down when measuring. In some cases this has been used instead of eggs because eggs will curdle in a pie filling or pudding during the cooking process. Egg Replacer is not the same as a liquid egg substitute - it does not contain any egg product (yolk or white). If you are unable to purchase this product locally, you may call Ener-G Foods, Inc. at (800) 331-5222 for more information. Leavening Agents: Baking powder and baking soda are both leavening agents that help batter rise, resulting in a lighter dessert. Some recipes call for both. Liquids: The water, milk or any other liquid called for in these recipes must be at 80F/27C, similar to baby bottle temperature. Use a microwave to warm. Nuts: Nuts are interchangeable in all recipes almonds, walnuts or pecans, you decide! You may substitute in equal amounts in any dessert recipe. Almonds are used frequently in the dessert recipes listed here. Toasting them brings out the flavor and crunch that people like and is surprisingly easy to do. Place the almonds evenly on a cookie sheet or baking pan and bake for 8-10 minutes at 350F/177C, stirring occasionally. For the microwave, place the almonds evenly on a glass pie plate and cook 5-7 minutes on high, stirring every minute until crisp. When cooking almonds in the microwave, they will not brown like those
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toasted in the oven but will still be crunchy and have a toasted flavor. Prepackaged Puddings: Some recipes call for boxed pudding mix. Although there is a specified weight amount beside the measurement, as long as the brand you use is approximately the same, it will work. Real Extracts and Artificial/Imitation Flavorings: Real extracts are made by dissolving the essential oils of ingredients, such as almonds, oranges, lemons and vanilla beans, in an alcohol base. Real extract has a stronger, richer and more desirable taste than artificial/imitation flavoring. If you are out of a real extract and do not want to make a special trip to the store, substitute an artificial/imitation flavoring or vanilla in its place in equal amounts. Do not omit, decrease or increase
the total flavoring amount in any recipe. Alteration of liquids will result in an overbaked or under-cooked dessert. Sugar: Use granulated sugar unless otherwise directed. When brown sugar is called for, pack it down when measuring. Whipped Toppings: Recipes listed here always use powdered whipped topping mix, which is designed to be mixed with liquids. It comes in different sizes depending on the brand and is found in the gelatin section of your favorite grocery store. The sizes range from 1.3 to 1.75 ounces; it makes no difference which you choose. Do not use frozen whipped toppings because they tend to run after thawing and when mixed with other ingredients.
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At 6,000-6,500 feet, the following adjustments are recommended if these ingredients are in the recipe: increase water or milk decrease baking powder decrease sugar baking soda may require a slight reduction 1 TBL 4 tsp 2 TBL
increase water or milk decrease baking powder decrease sugar baking soda may require a slight reduction
If the recipe calls for a one layer Jiffy cake mix, follow the high altitude directions listed on the mix.
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Cake
Cake...As Easy As 1-2-3
1. Add ingredients to the pan in the order listed. Place the pan in the machine. 2. Close the lid. Select the DESSERT setting. Press START. When the bread machine beeps, stir and add ingredients according to recipe directions. 3. When program is complete, immediately remove pan from the machine using oven mitts. Using a rubber spatula, loosen the cake from the sides of the pan. Turn pan upside down and shake in an up-and-down motion to release the cake. Allow to cool on a cooling 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 shorter than the average 3 to 5 inches.
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Layered Cakes
To make a layered cake, insert toothpicks halfway up each side of the cake to guide for straight cutting. Use a long, sharp knife to slice through the layer. This will require more frosting, so you will need to make 12 times the amount called for in the recipe below each cake. Spread about 3 of the frosting over the first layer. Place second layer on top and use the remaining frosting to cover sides and top of cake.
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Carrot Cake
eggs, room temperature oil carrots, uncooked, grated orange extract salt cinnamon sugar all-purpose flour baking powder baking soda Program 2 Lg 4 cup 1 cup 1 tsp 1/8 tsp 1 tsp p cup p cup + 2 TBL 2 tsp 2 tsp
Frosting
cream cheese, softened butter, softened orange extract powdered sugar pecans, chopped 3-oz 3 TBL 1 tsp 12 cups 4 cup
5. Use a dry measuring cup to measure sugar and level off with the straight edge of a knife. Add to pan. 6. Spoon flour into a dry measuring cup and level off with the straight 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. Press START. 9. When the bread machine beeps twice (1:48), the cake should be stirred. Using a plastic or rubber spatula, scrape down the sides to the bottom of the pan. The kneading blade will continue to turn. The bread machine will beep again at 1:20. For this recipe no further steps are necessary. 10. When the bread machine beeps an additional 8 times, the bake cycle 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 and gently loosen the cake from the sides of the pan. 12. Using oven mitts, carefully turn pan upside down and shake in an up-and-down motion to release the cake. Remove kneading blade from bottom of cake if necessary. 13. Prepare frosting by blending cream cheese, butter and orange extract in a bowl with an electric mixer until creamy. Stir in powdered sugar and pecans until well-blended. Frost cake. Store in refrigerator. 14. Unplug unit before cleaning. Clean pan after each use. Do not immerse 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 similar for all cakes listed in the cookbook.)
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Frosting
canned strawberry pie filling butter, softened 2 TBL 3 TBL 12 cups
Topping
chocolate cook & serve pudding & pie filling mix milk powdered sugar 4 cup p cup 1 cup
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Place warm cake in dish with sides. Immediately prepare glaze. Frosting
milk chocolate chips sour cream 1 cup 3 cup
Glaze
frozen concentrated orange juice, thawed* sugar 4 cup 2 cup 12 tsp 12 tsp 1 tsp
Remove from heat and stir in. Allow to cool 15 minutes. Poke holes in top of warm cake with a toothpick and pour glaze over top.
*Frozen concentrated lemonade, thawed, may be substituted.
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Pound Cake
egg, room temp. + enough milk 80F/27C to = butter, melted vanilla extract vanilla cook & serve pudding & pie filling Jiffy one layer yellow cake mix Program 1 Lg l cup 1 TBL 1 tsp 4 cup 1 pkg
Hummingbird Cake
eggs, room temperature oil banana, mashed pineapple, crushed, well drained pineapple extract vanilla extract all-purpose flour salt sugar cinnamon pecans, chopped baking powder baking soda Program 2 Lg 4 cup 4 cup 2 TBL 2 tsp 1 tsp 14 cups 4 tsp l cup 1 tsp 4 cup p tsp p tsp
Frosting
vanilla cook & serve pudding & pie filling milk powdered sugar 4 cup p cup 1 cup 12 tsp 2 drops
Frosting
cream cheese, softened butter, softened vanilla extract 3-oz 3 TBL 1 tsp 12 cups 3 cup
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Coffee Cake
egg, room temp. + enough milk 80F/27C to = butter, melted maple extract Jiffy one layer yellow cake mix Program 1 Lg l cup 2 TBL 2 tsp 1 pkg
Crumb Filling
butter, melted brown sugar all-purpose flour cinnamon 2 TBL 2 TBL 3 TBL 4 tsp
Mix together and, without stopping the machine, sprinkle evenly over batter at ingredient beep (1:20). The machine will start to bake at 1:15.
Glaze
powdered sugar milk lemon extract 3 cup 3 TBL 2 tsp
Frosting
cream cheese, room temperature butter, softened almond extract powdered sugar 3 TBL 2 TBL 1 tsp 12 cups 4 cup
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Rum Cake
egg, room temp. + enough water 80F/27C to = butter, melted rum extract vanilla cook & serve pudding & pie filling Jiffy one layer yellow cake mix Program 1 Lg l cup 1 TBL 2 tsp 4 cup 1 pkg
Place warm cake in dish with sides. Immediately prepare glaze. Glaze
Caramel Topping
butter brown sugar sugar cornstarch cream vanilla extract 4 cup 4 cup 4 cup 1 TBL 4 cup 1 tsp
butter water
Bring to a boil, stirring constantly until thick. Remove from heat. Stir in. Allow to cool 15 minutes and serve over cake.
Stir in and allow to cool for 15 minutes. Poke holes in top of warm cake with a toothpick and pour glaze over top.
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Cheesecake
Cheesecake...As Easy As 1-2-3
1. Add ingredients to pan in the order listed. Place pan in the machine. 2. Close the lid. Select the DESSERT setting. Press START. At the beeps, stir or add ingredients according to recipe directions. 3. When program is complete, leave pan in machine for one hour to firm 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 cool in the pan on a heat-resistant surface for an additional 1 hour, then place pan in refrigerator uncovered for at least 5 hours or overnight before removing the cheesecake. Use a rubber spatula to loosen the cake from the sides of the pan. Turn pan upside down and shake in an up-and-down motion to release the cheesecake.
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Vanilla Cheesecake
eggs, room temperature vanilla extract lemon extract orange extract cream cheese, softened sugar cornstarch Program 2 Lg 1 TBL 1 tsp 1 tsp 3 (8-oz) pkg p cup 3 TBL
Topping
vanilla flavored almond bark sour cream 4-oz 3 cup
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4.
5. 6.
7.
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plate. Microwave for 12 - 2 minutes on high; mixing with a fork every 30 seconds until smooth 80F/27C. Place in pan. Use a dry measuring cup to measure the sugar; level off with the straight 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. Place the pan into the machine and close the lid. Select DESSERT. Press START. When the bread machine beeps 2 times (1:48), the cheesecake must be stirred. Using a plastic or rubber spatula, scrape down the sides to the bottom of the pan. The kneading blade will continue turning during this time. The bread machine will beep 4 times at 1:20. For this recipe, no further steps are necessary. When the bread machine beeps 8 times (End), the cooking cycle is complete. The display will read End. Allow the cheesecake to remain in the machine for an additional hour. This will help the cheesecake to firm up. At the end of one hour, use oven mitts to carefully remove the pan and place on a flat heat-resistant surface. Use a spatula to gently loosen the cheesecake from the sides of the pan. Allow to cool 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 an up-and-down motion to release the cheesecake. Remove kneading 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 in refrigerator. 12. Unplug unit before cleaning. Clean pan after each use. Do not immerse 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 Vanilla Cheesecake recipe are similar for all cheesecakes listed in the cookbook.)
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Decorations Topping
whipped topping mix milk 80F/27C 1 envelope 4 cup 2 TBL 1 tsp 2 drops strawberries, sliced pineapple tidbits, drained bananas, sliced maraschino cherries whipped cream pecans, chopped chocolate flavor magic shell for drizzling (found in the ice cream section of your favorite grocery store)
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Chocolate Cheesecake
semi-sweet chocolate chips 2/3 cup 2 Lg 2 tsp 3 (8-oz) pkg p cup + 1 TBL 2 TBL + 1 tsp cocoa
Marbled Cheesecake
eggs, room temperature vanilla extract cream cheese, softened sugar cornstarch Program 2 Lg 2 tsp 3 (8-oz) pkg p cup 3 TBL
Marble
semi-sweet chocolate chips 4 cup
Topping
semi-sweet chocolate chips sour cream l cup 3 cup
Melt together. Cool slightly and spread over cake. Store in refrigerator.
(Note: Substituting milk chocolate chips for semi-sweet chocolate chips in a cheesecake is not recommended because it will result in a soft cake that is difficult to remove from the pan. However, milk chocolate chips may be used in place of the semi-sweet chocolate chips in the topping for a sweeter flavor.)
Melt chocolate chips. At the ingredient beep (1:20), without stopping the machine, remove approximately 1/3 cup of batter and stir it into the melted chocolate. Spoon the chocolate mixture on top of batter in the bread machine. Cut chocolate through batter with a rubber spatula, thus creating a marbled appearance. The machine will start to bake at 1:15. Topping
semi-sweet chocolate chips sour cream l cup 3 cup
Melt together. Cool slightly and spread over cake. Store in refrigerator.
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Topping
Serve the pie with a whipped topping if you desire. Any extract can be added for extra flavor. Decorate with reserved cookie crumbs. Or, top with coconut or marshmallows and place under broiler to brown.
Storing
All of these pie fillings/puddings must be stored in the refrigerator.
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8. Use a measuring cup to measure the bread cubes. When the bread machine beeps 4 times (1:20), open the lid without stopping the machine and gently stir in the cubed bread. 9. Use a measuring cup to measure raisins. When the bread machine beeps an additional 8 times (End), the cooking cycle is complete. 10. Use oven mitts to carefully remove the pan and pour hot pudding into a heat-resistant bowl. Gently stir in raisins with a wire whisk. 11. Prepare the rum sauce by bringing water, sugar, lemon slice, orange slice, cinnamon stick and clove to a boil for 5 minutes. Remove from heat and strain. Stir in rum and vanilla. Serve over warm bread pudding. Store pudding in refrigerator. 12. Unplug unit before cleaning. Clean pan after each use. Do not immerse 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 Bread Pudding recipe are similar for all Puddings listed in the cookbook.)
Bread Pudding
water 80F/27C orange extract cinnamon Egg Replacer, packed sugar dry milk whipped topping mix Program bread, cubed raisins 4 cups 1 tsp 12 tsp 3 cup 14 cups 13 cups 1 envelope 4 cups 2 cup 2 cup 2 cup 2 slices 1 slice 1 stick (2 inches) 1 4 cup p tsp
Rum Sauce
water sugar lemon, sliced orange, sliced cinnamon stick clove, whole rum vanilla
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Rice Pudding
water instant rice, rinsed 2 cups p cup
Place rice and water in a microwave-safe bowl. Microwave on high for 2 minutes. Remove and allow to stand 2 minutes. Drain and discard water. Place rice in pan. Rinsing the rice will prevent it from being sticky and difficult to serve.
water 80F/27C vanilla extract honey Egg Replacer, packed dry milk whipped topping mix cinnamon salt sugar Program nuts, chopped dried fruit 4 cups 2 tsp 1 TBL 2 cup 13 cups 1 envelope 1 tsp 2 tsp 14 cups 2 cup 2 cup
Heat cream in microwave approximately 2 minutes until hot; small bubbles will form around the edges of the container and a thin film on the top.
eggs, beaten 3 Lg
In a bowl, slowly pour hot cream over the 3 beaten eggs while stirring constantly with a wire whisk. Pour mixture into pan at stir beep (1:48). This traditional southern pie will form a natural crust and topping. You may serve the filling as is, or pour into a prepared pie crust with the natural crust mixed throughout the pie. A graham cracker crust is tasty with this filling. Store in refrigerator.
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In a microwave-safe bowl, sprinkle gelatin over cold water. Let stand 2 minutes and then microwave on high for 40 seconds. Stir and allow to set 2 minutes or until dissolved. Add to pan.
water 80F/27C Egg Replacer, packed sugar coconut dry milk whipped topping mix Program 3 cups 4 cup 1 cup 1 cup 1 cup 1 envelope
In a microwave-safe bowl, sprinkle gelatin over cold water. Let stand 2 minutes and then microwave on high for 40 seconds. Stir and allow to set 2 minutes or until thoroughly dissolved. Add to pan.
milk 80F/27C vanilla extract sugar miniature marshmallows chocolate cook & serve pudding & pie filling Program 2 cups 2 tsp 2 cup 12 cups 1 (3-oz) box
Store in refrigerator.
High Altitude Instructions Prepare as directed but increase the Egg Replacer to a total of 6 tablespoons.
Pour the pie filling out and discard the film from the bottom of the pan. The convenience of not having to stand over the stove to prepare the filling is well worth the extra film at the bottom. Store in refrigerator.
Banana Pudding
water 80F/27C Egg Replacer, packed dry milk banana flavoring sugar whipped topping mix Program banana, cubed 3 cups 4 cup 1 cup 1 TBL 1 cup 1 envelope 2 med
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If you prefer plain chocolate fudge, simply leave out the instant coffee. No other adjustments are necessary. For a unique flavor, try substituting processed cheese in place of the cream cheese. It makes a wonderful fudge.
6. Use a dry measuring cup to measure cocoa powder; level off with the straight edge of a knife and add to the pan. 7. Place the pan into the machine and close the lid. Select DESSERT. Press START. 8. Allow machine to begin mixing. Carefully add remaining powdered sugar one cup at a time, allowing to mix in after each addition. It may be necessary to use a spatula to scrape down the sides to the bottom of the pan. When all of the powdered sugar has been added, close the lid and allow to mix. 9. When the bread machine beeps 2 times (1:48), the fudge must be stirred. Using a plastic or rubber spatula, scrape down the sides to the bottom of the pan. 10. Place milk chocolate chips and nuts in a large heat resistant container. 11. When the bread machine beeps 8 times (End), the cooking cycle is complete. Using oven mitts, immediately remove the pan from the machine and carefully pour over chocolate chips and nuts. The hot candy mixture will melt the chocolate chips when stirred together. Stir until well blended. If you do not immediately remove the pan and blend the two mixtures, the chocolate will begin to set and it will not be possible to blend them together. 12. Pour into a greased 9-inch x 13-inch baking container and allow to set up at room temperature for approximately 3 hours. 13. Unplug unit before cleaning. Clean pan after each use. Do not immerse in water (see cleaning instructions). Clean inside of machine after each use with a damp cloth. (Note: The Basic Recipe & Method for the Mocha Chocolate Fudge recipe are similar for all fudges listed in the cookbook.)
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Vanilla Fudge
powdered sugar 2 lb 1 cup 2 (8-oz) pkg 1 TBL
Allow machine to begin mixing. Add one cup of the remaining powdered sugar at a time, allowing it to mix in after each addition. It may be necessary to use a spatula to scrape down the sides to the bottom of the pan. When all powdered sugar has been added, close the lid and allow to mix.
vanilla flavored almond bark nuts, chopped 24-oz 1 cup
During the last 5 minutes of the cooking cycle, break almond bark into pieces and melt in a large heat resistant container; stir in nuts. When the bread machine beeps 8 times (End), IMMEDIATELY pour hot mixture from pan into melted almond bark; blend well. Put into a 9-inch x 13inch baking container and allow to set.
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Sincerely,
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Further Reading
Mary Crownover is the author of Cheesecake Extraordinaire (available in hardcover or paperback). To order a hardcover edition, please contact Taylor Publishing Company, 1550 West Mockingbird Lane, Dallas, Texas 75235. They may be reached by telephone at (800) 275-8188. To order a paperback edition, please contact Contemporary Books, Two Prudential Plaza, Chicago, Illinois 60601. They may be reached by telephone at (312) 540-4500. Mary is also the author of Filo Fantastic, published by Taylor Publishing Company, 1550 West Mockingbird Lane, Dallas, Texas 75235. All of these cookbooks may be purchased at book stores across North America. Breadman welcomes your comments and discoveries! Please write us c/o The Test Kitchen, Breadman Inc., 1801 North Stadium Blvd., Columbia, MO 65202.
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Index of Recipes
Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9 Buttermilk Bread . . . . . . . . . . . . . . . . . . . . .12 Caraway Rye Bread . . . . . . . . . . . . . . . . . . . .15 Cinnamon Raisin Bread . . . . . . . . . . . . . . . .11 Corn Bread . . . . . . . . . . . . . . . . . . . . . . . . . .15 Cranberry Bread . . . . . . . . . . . . . . . . . . . . . .13 Dill Bread . . . . . . . . . . . . . . . . . . . . . . . . . . .13 Double Chocolate Bread . . . . . . . . . . . . . . .15 Dried Fruit Bread . . . . . . . . . . . . . . . . . . . . .11 Fat Free White Bread . . . . . . . . . . . . . . . . . .11 French Bread . . . . . . . . . . . . . . . . . . . . . . . . .11 French Variation Bread . . . . . . . . . . . . . . . .15 Hearty Nut Bread . . . . . . . . . . . . . . . . . . . . .14 Honey Oatmeal Bread . . . . . . . . . . . . . . . . .16 Italian Herb Bread . . . . . . . . . . . . . . . . . . . .13 Jalapeo Bread . . . . . . . . . . . . . . . . . . . . . . .14 Onion Rye Bread . . . . . . . . . . . . . . . . . . . . .16 Peanut Butter Honey Bread . . . . . . . . . . . . .12 Pesto Bread . . . . . . . . . . . . . . . . . . . . . . . . . .13 Potato Bread . . . . . . . . . . . . . . . . . . . . . . . . .14 Pumpernickel Bread . . . . . . . . . . . . . . . . . . .12 Seed Bread . . . . . . . . . . . . . . . . . . . . . . . . . .12 Sour Cream, Onion & Chives Bread . . . . . .16 Sourdough French Bread . . . . . . . . . . . . . . .18 Sourdough Starter . . . . . . . . . . . . . . . . . . . . .18 Tomato Herb Bread . . . . . . . . . . . . . . . . . . .17 White Bread . . . . . . . . . . . . . . . . . . . . . . . . .10 White Wheat Bread . . . . . . . . . . . . . . . . . . .16 Whole Wheat Bread . . . . . . . . . . . . . . . . . . .14 Butter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .36 Breakfast Flavor Butters . . . . . . . . . . . . . . . .40 Cheese Butters . . . . . . . . . . . . . . . . . . . . . . .38 Fresh Herb Butters . . . . . . . . . . . . . . . . . . . .38 Full Flavor Butters . . . . . . . . . . . . . . . . . . . .41 Cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .47 Amaretto Butter Cake . . . . . . . . . . . . . . . . .53 Apple Loaf Cake . . . . . . . . . . . . . . . . . . . . . .54 Carrot Cake . . . . . . . . . . . . . . . . . . . . . . . . .49 Chocolate Fudge Cake . . . . . . . . . . . . . . . . .51 Chocolate Pudding Cake . . . . . . . . . . . . . . .50 Coffee Cake . . . . . . . . . . . . . . . . . . . . . . . . .53 Hummingbird Cake . . . . . . . . . . . . . . . . . . .52 Poppy Seed Pound Cake . . . . . . . . . . . . . . . .51 Pound Cake . . . . . . . . . . . . . . . . . . . . . . . . .52 Rum Cake . . . . . . . . . . . . . . . . . . . . . . . . . . .54 Strawberry Pound Cake . . . . . . . . . . . . . . . .50 Cheesecake . . . . . . . . . . . . . . . . . . . . . . . . . . . .55 Amaretto Orange Cheesecake . . . . . . . . . . .58 Banana Split Cheesecake . . . . . . . . . . . . . . .58 Chocolate Cheesecake . . . . . . . . . . . . . . . . .59 Marbled Cheesecake . . . . . . . . . . . . . . . . . . .59 Vanilla Cheesecake . . . . . . . . . . . . . . . . . . . .56 Day Old Bread Uses . . . . . . . . . . . . . . . . . . . . .19 Bread Pudding . . . . . . . . . . . . . . . . . . . . . . . .19 Breaded Pineapple . . . . . . . . . . . . . . . . . . . .19 Crunchy Bread Snacks . . . . . . . . . . . . . . . . .19 Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .24 Almond Cherry Coffee Cake Dough . . . . . .33 Bagel Dough . . . . . . . . . . . . . . . . . . . . . . . . .32 Banana Wheat Bagel Dough . . . . . . . . . . . .32 Buttermilk Roll Dough . . . . . . . . . . . . . . . . .27 Challah Braid Dough . . . . . . . . . . . . . . . . . .30 Cheesy Garlic Roll Dough . . . . . . . . . . . . . .29 Cinnamon Roll Dough . . . . . . . . . . . . . . . . .34 Dinner Roll Dough . . . . . . . . . . . . . . . . . . .25 Focaccia Bread Dough . . . . . . . . . . . . . . . . .26 French Bread Dough . . . . . . . . . . . . . . . . . . .28 French Twists . . . . . . . . . . . . . . . . . . . . . . . . .28
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Pie Crust Dough . . . . . . . . . . . . . . . . . . . . . .35 Pita Pocket Dough . . . . . . . . . . . . . . . . . . . .29 Pizza Crust Dough . . . . . . . . . . . . . . . . . . . . .31 Pretzel Dough . . . . . . . . . . . . . . . . . . . . . . . .31 Refreshing Roll Dough . . . . . . . . . . . . . . . . .30 Sticky Breakfast Bun Dough . . . . . . . . . . . . .35 Wheat Dinner Roll Dough . . . . . . . . . . . . . .27 Whole Wheat Pizza Crust Dough . . . . . . . . .34
Fast Bake Breads . . . . . . . . . . . . . . . . . . . . . . .20 Cinnamon Raisin Nut Bread . . . . . . . . . . . .22 Fat Free Bread . . . . . . . . . . . . . . . . . . . . . . . .23 French Bread . . . . . . . . . . . . . . . . . . . . . . . . .21 Honey Granola Bread . . . . . . . . . . . . . . . . . .22 Italian Bread . . . . . . . . . . . . . . . . . . . . . . . . .22 Pepperoni Pizza Bread . . . . . . . . . . . . . . . . . .21 Potato Bread . . . . . . . . . . . . . . . . . . . . . . . . .22 White Bread . . . . . . . . . . . . . . . . . . . . . . . . .20 White Wheat Bread . . . . . . . . . . . . . . . . . . .23
Pudding, Pie Filling & Fudge . . . . . . . . . . . . . .60 Banana Pudding . . . . . . . . . . . . . . . . . . . . . .64 Bread Pudding . . . . . . . . . . . . . . . . . . . . . . . .62 Chocolate Marshmallow Pie Filling . . . . . . .64 Coconut Pie Filling . . . . . . . . . . . . . . . . . . . .64 Lemon Pie Filling . . . . . . . . . . . . . . . . . . . . .63 Mocha Chocolate Fudge . . . . . . . . . . . . . . . .66 Rice Pudding . . . . . . . . . . . . . . . . . . . . . . . . .63 Vanilla Fudge . . . . . . . . . . . . . . . . . . . . . . . .67
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For more information on Salton, Inc. products, E-mail us at: [email protected] or visit our website: http://www.breadman.com or www.eSalton.com
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