Toastmaster TBR15CAN - Manual (Page 45)

45. 44. Bread Maker Use and Care Guide
Challah Bread Dough
regular large
Egg(s), room temperature plus 1 2
enough Water 80°F/27°C to equal 3 ⁄
4
cup 1 1 ⁄
2
cups
Oil 2 TBL 1 ⁄
4
cup
Sugar 1 1 ⁄
2
TBL 2 TBL
Salt 1 tsp 2 tsp
Bread Flour 2 cups 4 1 ⁄
2
cups
RED STAR ® Active Dry Yeast 1 tsp 2 tsp
or
RED STAR
® QUICK•RISE ™ Yeast 3 ⁄
4
tsp 1 1 ⁄
4
tsp
or
Bread Machine Yeast
3 ⁄
4
tsp 1 1 ⁄
4
tsp
Program: DOUGH
Glaze
Egg Yolk(s), beaten
1 2
Water 1 TBL 1 TBL
Topping
Poppy Seeds
1 tsp 1 1 ⁄
2
TBL
Method
1. Place on a lightly floured surface. Divide into thirds, making 3 (10 inch long for regular, 13 inch
long for large) ropes with tapered ends. Pinch ropes together at one end, braid together. Pinch
together at other end and secure braid.
2. Transfer braided dough to greased baking sheet; cover and let rise in a warm place for 1 hour or
until double in size.
3. Combine glaze ingredients and brush onto braid. Sprinkle with poppy seeds and bake at
350°F/177°C for 25 minutes, or until done.
Refreshing Roll Dough
18 rolls 24 rolls
Water 80°F/27°C 1 cup 1 1 ⁄
2
cups
Oil 1 ⁄
4
cup 1 ⁄
3
cup
Brown Sugar 1 ⁄
3
cup 1 ⁄
2
cup
Salt 1 tsp 1 1 ⁄
2
tsp
Bread Flour 3 1 ⁄
2
cups 4 1 ⁄
2
cups
RED STAR ® Active Dry Yeast 1 1 ⁄
2
tsp 2 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
Topping
Orange Peel, grated
2 TBL 1 ⁄
4
cup
Sugar 1 ⁄
2
cup 3 ⁄
4
cup
Butter, melted 1 ⁄
2
cup 3 ⁄
4
cup
Method
1. Place on a lightly floured surface. Divide into pieces and shape.
2.
Combine orange peel and sugar. Dip pieces in melted butter and then in orange peel-sugar
mixture.
3. Place coated side up in greased baking pan. Drizzle any remaining topping over rolls. Cover and
let rise in a warm place 1 hour or until double in size.
4. Bake at 350°F/177°C for 20-30 minutes, or until done. Serve warm.