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Ingredients
- 1 c. Lowfat milk, fresh lowfat milk recipe
- 1 c. Water, dry lowfat milk recipe
- 1/4 c. Sugar, both
- 1 lrg Egg, beaten - both
- 2 Tbsp. Butter, both
- 3/4 tsp Salt, both
- 4 c. Bread flour, both
- 1 Tbsp. Dry lowfat milk, opt for dry Lowfat milk rec
- 1 1/2 tsp Dry yeast, both Egg glaze
- 1 lrg Egg, beaten
- 1 Tbsp. Water
Directions
- Select Dough setting When complete, remove dough. Choose shaping method.
- Cover dough, let stand for 15 minutes. Bake as directed in each shaping variation till golden.
- Egg Glaze: Beat together egg and water. Brush generously over shapped loaves or possibly rolls prior to baking.
- Traditional Loaf: On a lighly-floured surface, divide dough in half, shape each half into loaf shape. Place in 2 greased 8x4 in loaf pans. Brush w/ egg glaze, if you like. Cover dough, let stand for 15 minutes. Bake at 375F for 25-35 minutes.
- Makes 2 loaves.
- Pan Rolls: On a lighly-floured surface, shape dough into a ball. Divide dough into equal quarters. Cut each quarter into 6 pcs. shape each piece into a ball. Place each ball in muffin c.. Brush w/ egg glaze, if you like. Cover dough, let stand for 15 minutes. Bake at 375F, 25-35 minutes.
- Makes24 rolls.
- Cloverleaf Rolls: On a lightly-floured surface, shape dough into a ball.
- Divide into quarters. Divide each quarter into 6 pcs. Cut each piece into 3 sections. Shape each into a ball. Place 3 balls together in each muffin c.. Brush w/ egg glaze, if you like. Cover dough, let stand for 15 minutes. Bake at 375F, 25-35 minutes.
- Makes 24 rolls.
- Cinnamon-Raisin Rolls: Turn dough out onto a lightly-floured board. Roll out into a 12x14 inch rectangle. Spread surface with 1/3 c. butter, thinly sliced. Sprinkle surface w/ 1/3 c. brown sugar, 1 1/2 tsp. cinnamon.
- Then sprinkle 1/2 c. raisins over dough. Start w/ 12-in side, roll dough jelly-roll style, healthy pinch seam to seal. W/ seam side down, cut in (12) 1-inch pcs. Place on a greased baking sheet 2 inches apart. Cover lightly w/ damp towel, allow to rise in hot place till doubled, about 40 minutes. Bake 375F 10-15 minutes.
- Makes12 rolls.
- Cinnamon-Raisin Swirl Loaf: On a lightly-floured surface, roll half of the dough to a 12x8 inch rectangle. Heat 3 Tbsp. butter. Brush over dough. Sprinkle dough w/ a mix of 1/3 c. sugar and 1 1/2 tsp. grnd cinnamon. Then sprinkle 1/2 c. raisins over dough. Beginning w/ long side of dough, roll up jelly roll-style. Seal ends by pinching edges of dough together w/ fingertips. Place dough in a greased 9x5 inch loaf pan or possibly on a large baking sheet. Allow to stand 15 minutes. Repeat using remaining dough if you like. Bake at 375F 30-40 or possibly till golden. When loaf is cold, glaze w/ mix of 1 c. sifted powdered sugar and 1 1/2 Tbsp. lowfat milk.
- Makes 2loaves.
- 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. Roll each piece of dough into thin 16-inch ropes. Arrange ropes about 1 inch apart on oiled baking sheet. Allow to rise 30 minutes. Brush w/ egg glaze, if you like.
- Bake at 400F 10-15 minutes.
- Makes 24 breadsticks.
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