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Select Dough setting When complete, remove dough.
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Choose shaping method.
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Cover dough, let stand for 15 min.
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Bake as directed in each shaping variation until golden brown.
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Egg Glaze: Beat together egg and water.
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Brush generously over shapped loaves or rolls prior to baking.
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Traditional Loaf: On a lighly-floured surface, divide dough in half, shape each half into loaf shape.
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Place in 2 greased 8x4 in loaf pans.
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Brush w/ egg glaze, if desired.
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Cover dough, let stand for 15 min.
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Bake at 375F (190C) for 25 to 35 min.
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Pan Rolls: On a lighly-floured surface, shape dough into a ball.
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Divide dough into equal quarters.
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Cut each quarter into 6 pieces.
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shape each piece into a ball.
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Place each ball in muffincups.
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Brush w/ egg glaze, if desired.
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Cover dough, let stand for 15 min.
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Bake at 375F, 25 to 35 min.
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Cloverleaf Rolls: On a lighly-floured surface, shape dough into a ball.
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Divid into quarters.
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Divide each quarter into 6 pieces.
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Cut each piece into 3 sections.
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Shape each into a ball.
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Place 3 balls together in each muffin cup.
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Brush w/ egg glaze, if desired.
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Cover dough, let stand for 15 min.
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Bake at 375F, 25 to 35 min.
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Cinnamon-Raisin Rolls: Turn dough out onto a lightly-floured board.
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Roll out into a 12x14 inch rectangle.
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Spread surface with 13 cup butter, thinly sliced.
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Sprinkle surface w/ 13 cup brown sugar, 1 1/2 teaspoons cinnamon.
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Then sprinkle 1/2 cup raisins over dough.
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Start w/ 12-in side, roll dough jelly-roll style, pinch seam to seal.
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W/ seam side down, cut in (12) 1-inch pieces.
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Place on a greased baking sheet 2 inches apart.
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Cover lightly w/ damp towel, allow to rise in warm place until doubled, about 40 min.
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Bake 375F (190C) 10 to 15 min.
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Cinnamon-Raisin Swirl Loaf: On a lighly-floured surface, roll half of the dough to a 12x8 inch rectangle.
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Melt 3 tablespoons butter.
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Brush over dough.
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Sprinkle dough w/ a mix of 13 cup sugar and 1 1/2 teaspoons ground cinnamon.
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Then sprinkle 1/2 cup rasins over dough.
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Beginning w/ long side of dough, roll up jelly roll-style.
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Seal ends by pinching edges of dough together w/ fingertips.
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Place dough in a greased 9x5 inch loaf pan or on a large baking sheet.
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Allow to stand 15 min.
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Repeat using remaing dough if desired.
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Bake at 375F (190C) 30 to 40 or until golden brown.
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When loaf is cool, glaze w/ mix of 1 cup sifted powdered sugar and 1 1/2 tablespoon milk.
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Bread Sticks: Turn dough out onto a lightly-floured board and shape dough into a ball, divide into 24 equal pieces for 16 inch sticks.
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Roll each piece of dough into thin 16-inch ropes.
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Arrange ropes about 1 inch apart on oiled baking sheet.
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Allow to rise 30 min.
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Brush w/ egg glaze, if desired.
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Bake at 400F (200C) 10 to 15 min.
