Hamilton Beach 63225 - Manual (Page 27)

90 Minute Pan Bread
1 ⁄
2
cup (125 ml) warm water,
100 to 110ºF (38 to 43ºC)
2 .25-ounce (8 g each) packages
active dry yeast
2 ⁄
3
cup (150 ml) warm milk
1 ⁄
4
cup (60 ml) sugar
Pour water into mixing bowl. Add yeast and let dissolve for 5 minutes. Add
milk, sugar, butter salt, and egg. Using dough hook attachment mix ingredients
on setting 2, then add 3 cups (750 ml) flour. Add additional flour if necessary to
make a sticky soft dough. Knead on setting 4 for 3 minutes. Cover and let rise
in a warm place for 30 minutes.
Preheat oven to 400ºF (200ºC). Stir dough then place in a greased 9x13-inch
(33x23x5 cm) baking pan. Push dough to edges of pan. Let rise in warm place
30 minutes. Bake for 15 to 20 minutes until golden brown. Remove from oven
and brush top with melted butter. Makes 20 servings.
Simple Yeast Rolls
1 cup (250 ml) warm water,
100 to 110ºF (38 to 43ºC)
.25-ounce (8 g) package active dry yeast
1 ⁄
4
cup (60 ml) butter, melted and cooled
Pour water into mixing bowl. Add yeast and let dissolve for 5 minutes. Add butter,
sugar, salt and egg. Using dough hook mix on speed 2 for about 30 seconds. Add 3
cups (750 ml) of the flour and mix on speed 4 about 2 minutes. Add additional flour if
necessary to make a soft dough. Cover and let rise in warm place about 1 hour.
Preheat the oven to 350ºF (180ºC). Stir down the dough and dump onto lightly
floured surface. Divide the dough into 4 equal portions, then divide each portion
into 4 golf ball sized balls. Place the 16 balls in a greased 9x13-inch (33x23x5
cm) baking pan. Let rise in a warm place about 30 minutes. Bake 25 to 30 min-
utes. Makes 16 rolls.
Soft Yeast Biscuit Rolls
.25-ounce (8 g) package active dry yeast
1 ⁄
4
cup (60 ml) warm water,
100 to 110ºF (38 to 43ºC)
4 cups (1 L) flour
3 tablespoons (45 ml) sugar
Preheat oven to 400ºF (200ºC). Dissolve yeast in water and set aside. Place flour,
sugar, baking powder, baking soda and salt in mixing bowl. Using dough hook
attachment, stir dry ingredients on setting 2. Add shortening and increase speed to
setting 4. Mix about 1 minute. Add dissolved yeast and continue to mix. Slowly add
buttermilk. Mix on setting 4 about 1 minute. Dump the dough onto lightly floured
surface and sprinkle dough with additional flour. Gently roll dough to
1 ⁄
2
-inch (1 cm)
thickness. Cut with round biscuit cutter. Place dough with sides touching on baking
sheet. Bake 15 to 20 minutes. Makes 16 to 20 biscuits.
1 ⁄
4
cup (60 ml) butter, room temperature
1 teaspoon (5 ml) salt
1 egg
3
1 ⁄
2
to 4 cups (875 ml to 1 L) flour
1 tablespoon (15 ml) butter, melted
3 tablespoon (45 ml) sugar
1 teaspoon (5 ml) salt
1 egg
3 to 3
1 ⁄
2
cups (750 to 875 ml) flour
2 teaspoons (10 ml) baking powder
1 teaspoon (5 ml) baking soda
1 teaspoon (5 ml) salt
2 ⁄
3
cup (150 ml) vegetable shortening
1 1 ⁄
4
cups (310 ml) buttermilk
Dinner Rolls
Check our Web site for more recipes.
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