Hamilton Beach 60695 - Manual (Page 8)

8
Dinner Pan Rolls
1 ⁄
2
cup warm water
1 package active dry yeast
1 ⁄
2
cup warm milk
1 ⁄
4
cup vegetable oil
In large mixing bowl, dissolve yeast in warm water. Add milk, oil, sugar, egg, salt,
and 2 cups flour. Using dough hooks, Knead (6) until blended. Add 1 more cup
flour and Knead (6). Add remaining flour as needed until a ball of dough forms
and is slightly sticky to the touch. Place dough in greased bowl and cover with a
towel. Let rise 45 minutes. Punch dough down and pat into a greased 9x13-inch
pan. Using a sharp knife, cut almost through dough into squares. Brush cuts with
melted butter. Let rise until double in size, about 1 hour. Bake at 400°F for 20 to
25 minutes.
Onion Herb Bread
2 packages active dry yeast
1 ⁄
2
cup warm water
2 tablespoons vegetable oil
1 ⁄
2
cup finely chopped onion
1 2 ⁄
3
cups milk
2 tablespoons dried parsley flakes
In a small bowl, dissolve yeast in water. In a small pan, saute onion in oil until
tender. In large mixing bowl, combine onion, milk, parsley, sugar, salt, dill, sage, and
dissolved yeast. Stir to mix. Add cornmeal and 3 cups of the flour. Using dough
hooks, Knead (6) until mixed. Add enough of remaining flour until dough forms a
smooth ball that is slightly sticky to the touch. Place dough in large, greased bowl.
Cover and let rise until double in size. Punch down dough then divide in half.
Shape into 2 loaves. Cover and let rise about 40 minutes or until double in size.
Bake at 350°F for 45 minutes.
Bran Raisin Muffins
1 ⁄
2
cup vegetable shortening
1 ⁄
2
cup sugar
1 ⁄
2
cup dark brown sugar
2 eggs
2
1 ⁄
2
cups all-purpose flour
2 1 ⁄
2
teaspoons baking soda
(To make a substitute for 2 cups buttermilk, put 2 tablespoons lemon juice or
vinegar in a 2 cup measure. Fill to 2 cups with milk.)
In a large bowl, using beaters, Cream (5) together shortening and sugars. Add
eggs and blend. Stir together flour, baking soda, and salt. Alternately add flour
mixture and buttermilk to mixture in mixing bowl then Mix (8). Reduce to Fold (1)
and add bran flakes and raisins. Spoon into greased muffin pans. Bake at 400°F
for 20 minutes. Yield: 2 dozen.
1 ⁄
4
cup sugar
1 egg
1
1 ⁄
2
teaspoon salt
3 1 ⁄
2
to 4 cups all-purpose flour
3 tablespoons sugar
1 teaspoon salt
1 ⁄
2
teaspoon dried dill
1 ⁄
4
teaspoon ground sage
3 ⁄
4
cup yellow cornmeal
4 cups whole wheat flour
1 teaspoon salt
2 cups buttermilk
(or see substitute below)
5 cups bran flakes
1 cup raisins
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