Toastmaster TBR15CAN - Manual (Page 41)

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.