Zojirushi BBCC-Q20 - Manual (Page 27)

DOUGHS
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Cinnamon-Raisin
Rolls
Cinnamon-Raisin
Swirl Loaf
Bread Sticks
CINNAMON-RAISIN ROLLS
Prepare Butter-Rich Roll & Bread Dough.
1. Turn dough onto lightly floured board. Divide
dough in half.
2. Roll each half into a 8 X 9 inch rectangle.
Spread surface with 1/4 cup butter, thinly
sliced.
3. Sprinkle surface with 1/4 cup brown sugar, 1
teaspoon cinnamon. Then sprinkle 1/3 cup
raisins over dough.
4. Start with 8-inch side and roll dough jelly-roll
style, pinch seam to seal. With seam side
down, cut in (8) 1-inch pieces.
5. Place on a greased baking sheet 2 inches
apart. Cover lightly with damp towel; allow to
rise in warm place until doubled, about 40
minutes.
6. Bake at 375 degrees 10 to 15 minutes.
Makes 16 rolls.
CINNAMON-RAISIN SWIRL LOAF
Prepare Butter-Rich Roll & Bread Dough.
1. On a lightly floured surface, roll a quarter of
the dough into a 8 X 5 inch rectangle. Melt 2
tablespoon butter or margarine. Brush over
dough.
2. Sprinkle dough with a mixture of 1/4 cup
sugar and 1 teaspoon ground cinnamon. Then
sprinkle 1/3 cup raisins over dough.
3. Beginning with long side of dough, roll up
jelly-roll style. Seal ends by pinching edges of
dough together with fingertips.
4. Place dough in a greased 5 -1/2 X 3 inch loaf
pan or on a large baking sheet.
5. Allow to stand 15 minutes. Repeat using
remaining dough if desired.
6. Bake at 375 degrees 30 to 40 minutes or until
golden brown.
7. When loaf is cool, glaze with a mixture of 2/3
cup sifted powdered sugar and 1 Tablespoon
milk.
Makes 4 loaves.
BREAD STICKS
Prepare Butter-Rich Roll & Bread Dough.
1. Turn dough onto a lightly floured board and
shape dough into a ball, divide into 32 equal
pieces for 16-inch sticks. Roll each piece of
dough into thin 16-inch ropes. Arrange ropes
about 1-inch apart on oiled baking sheet.
Allow to rise 30 minutes.
2. Brush with 1 beaten egg white and 1
Tablespoon water. Sprinkle with poppy or
sesame seeds or coarse salt if desired.
3. Bake at 400 degrees 10 to 15 minutes.