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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 minutes.
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Bake as directed in each shaping variation till golden.
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Egg Glaze: Beat together egg and water.
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Brush generously over shapped loaves or possibly 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 you like.
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Cover dough, let stand for 15 minutes.
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Bake at 375F for 25-35 minutes.
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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 pcs.
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shape each piece into a ball.
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Place each ball in muffin c.. Brush w/ egg glaze, if you like.
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Cover dough, let stand for 15 minutes.
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Bake at 375F, 25-35 minutes.
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Makes24 rolls.
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Cloverleaf Rolls: On a lightly-floured surface, shape dough into a ball.
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Divide into quarters.
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Divide each quarter into 6 pcs.
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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 c.. Brush w/ egg glaze, if you like.
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Cover dough, let stand for 15 minutes.
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Bake at 375F, 25-35 minutes.
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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 1/3 c. butter, thinly sliced.
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Sprinkle surface w/ 1/3 c. brown sugar, 1 1/2 tsp.
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cinnamon.
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Then sprinkle 1/2 c. raisins over dough.
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Start w/ 12-in side, roll dough jelly-roll style, healthy pinch seam to seal.
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W/ seam side down, cut in (12) 1-inch pcs.
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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 hot place till doubled, about 40 minutes.
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Bake 375F 10-15 minutes.
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Makes12 rolls.
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Cinnamon-Raisin Swirl Loaf: On a lightly-floured surface, roll half of the dough to a 12x8 inch rectangle.
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Heat 3 Tbsp.
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butter.
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Brush over dough.
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Sprinkle dough w/ a mix of 1/3 c. sugar and 1 1/2 tsp.
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grnd cinnamon.
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Then sprinkle 1/2 c. raisins 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 possibly on a large baking sheet.
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Allow to stand 15 minutes.
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Repeat using remaining dough if you like.
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Bake at 375F 30-40 or possibly till golden.
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When loaf is cold, glaze w/ mix of 1 c. sifted powdered sugar and 1 1/2 Tbsp.
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lowfat 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 pcs 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 minutes.
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Brush w/ egg glaze, if you like.
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Bake at 400F 10-15 minutes.
