Use & Care Manual

41.
40.
Bread Maker Use and Care Guide
41.
Wheat Dinner Roll Dough
9 rolls 24 rolls
Water 80°F/27°C
3
⁄4 cup 1
1
⁄2 cups
Oil 1 TBL 2 TBL
Brown Sugar 2 TBL
1
⁄4 cup
Salt
1
⁄2 tsp 1 tsp
Dry Milk 1 TBL 2 TBL
Bread Flour 1
1
⁄4 cups 2
1
⁄2 cups
Whole Wheat Flour 1 cup 2 cups
RED STAR
®
Active Dry Yeast 1
1
⁄2 tsp 3 tsp
or
RED STAR
®
QUICK•RISE
™
Yeast 1 tsp 1
1
⁄4 tsp
or
Bread Machine Yeast 1 tsp 1
1
⁄4 tsp
Program: DOUGH
Method
1. Place on a lightly floured surface. Divide into pieces and shape.
2. Place in a greased baking pan. Cover and let rise in a warm place for 1 hour or until double in
size.
3. Bake at 350°F/177°C for 25-30 minutes, or until done.
Buttermilk Roll Dough
9 rolls 18 rolls
Cultured Buttermilk, liquid 80°F/27°C 1 cup 1
1
⁄2 cups
Oil 3 TBL
1
⁄4 cup
Honey 1
1
⁄2 TBL 2 TBL
Salt 1 tsp 1
1
⁄2 tsp
Bread Flour
3
⁄4 cup 1
1
⁄4 cups
Whole Wheat Flour 1
1
⁄3 cups 2 cups
Wheat Germ
1
⁄3 cup
1
⁄2 cup
Baking Soda
1
⁄4 tsp
1
⁄4 tsp
RED STAR
®
Active Dry Yeast 1
3
⁄4 tsp 2 tsp
or
RED STAR
®
QUICK•RISE
™
Yeast 1
1
⁄4 tsp 1
1
⁄2 tsp
or
Bread Machine Yeast 1
1
⁄4 tsp 1
1
⁄2 tsp
Program: DOUGH
Topping
Butter, melted 2 TBL 3 TBL
Method
1. Place on a lightly floured surface. Divide into pieces and shape.
2. Place in a greased baking pan. Cover and let rise in a warm place for 1 hour or until double in
size. Brush with melted butter.
3. Bake at 350°F/177°C for 15-20 minutes, or until done.
Focaccia Bread Dough
1 loaf
Water 80°F/27°C 1 cup
Olive Oil
1
⁄3 cup
Sugar 2 tsp
Salt 1 tsp
Bread Flour 3 cups
RED STAR
®
Active Dry Yeast 1
1
⁄2 tsp
or
RED STAR
®
QUICK•RISE
™
Yeast 1 tsp
or
Bread Machine Yeast 1 tsp
Program: DOUGH
Add at the beep:
Dried Italian Seasoning 1 tsp
Garlic-Cheese Topping
Olive Oil
1
⁄4 cup
Dried Oregano 1
1
⁄2 tsp
Garlic, coarsely chopped
1
⁄3 cup
Parmesan Cheese, grated
1
⁄3 cup
Salt
1
⁄4 tsp
Greek Style Topping
Olive Oil
1
⁄4 cup
Onion, thin sliced 1 cup
Dried Oregano 1
1
⁄2 tsp
Feta Cheese, crumbled
1
⁄3 cup
Black Olives, sliced and drained
1
⁄4 cup
Salt
1
⁄4 tsp
Method
1. With oiled hands, evenly press dough into a greased 9 x 13 inch pan. Using your fingertips, make
indentations in the dough.
2. Cover and let rise in a warm place for 30 minutes or until almost double in size. While the dough
is rising, select the topping and prepare.
3. In a skillet, heat olive oil.
For garlic-cheese topping — stir in oregano and garlic then immediately remove from heat.
For Greek topping — add onions and cook until onions are soft but not brown, approximately
5 minutes.
4. Use fingers to press dimples into dough again. Spoon topping mixture evenly over dough.
Sprinkle with remaining ingredients.
5. Bake at 400°F/205°C for 20 minutes or until done.