Bread recipes – Zojirushi DC199B User Manual

Page 8

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BREAD RECIPES

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Bread Recipes

Shaping Variations

Hearty Oatmeal
Loaf

Granary Loaf

HEARTY OATMEAL LOAF

1-1/3 cups water

5 tablespoons butter or margarine

2-2/3 tablespoons sugar

2 teaspoons salt

1-1/3 cups oats

2-2/3 cups strong white bread flour

6 tablespoons dried milk powder

1 teaspoon active dried yeast

Method

Into baking pan pour water, margarine, sugar

salt, oats and flour. Sprinkle yeast over flour.

Insert pan securely into unit and close lid.

Select “BASIC WHITE BREAD” setting and

press “START”. The “COMPLETE” light will

flash when bread is done.

Using oven gloves, remove pan from unit and

pull out kneading rod. Turn loaf onto cooling

rack. Slice when cool.

SHAPING VARIATIONS

Traditional Loaf: With lightly floured hands, divide dough in half and shape each half into loaf shape.

Place in 2 greased 8 x 4 inch loaf pans. Continue as method directs. Bake for 25 to 3 minutes. Makes 2

loaves.

Pan Rolls: On a lightly floured surface, shape dough into a ball. Divide into quarters. Cut each quarter

into 6 pieces. Shape each piece into a ball and place one ball in each section of a greased bun sheet.

Continue as method directs. Bake for 20 to 25 minutes. Makes 24 rolls.

Cloverleaf Rolls: On a lightly floured surface, shape dough into a ball, divide into quarters. Divide

each quarter into 6 pieces and cut each piece into 3 sections, shape each into a ball with palms of hands.

Place 3 balls together in each section of a greased bun sheet. Repeat with remaining dough. Continue as

method directs. Bake for 20 to 25 minutes. Makes 24.

Breadsticks: On a lightly floured surface shape dough into a ball, divide into quarters. Divide each

quarter into 6 pieces and roll each piece between palms of hands to make ropes about 6 to 8 inches long.

Continue as method directs. Sprinkle glazed ropes with sesame seeds if desired. Bake for 12 to 15

minutes. Makes 24.

Cinnamon-Raisin Swirl Loaf: On a lightly floured surface roll half of the sweet dough to a 12 x 8 inch

rectangle. Melt 3 tablespoons butter or margarine and brush over dough. Sprinkle dough with a mixture

of 1/3 cup sugar and 1-1/2 teaspoons ground cinnamon, then sprinkle 1/2 cup raisins over dough.

Beginning with long side of dough, roll up jelly-roll style. Seal ends by pinching edges of dough

together with fingertips. Place dough in a greased 9 x 5 inch loaf pan or on a large baking sheet.

Continue as method directs. Bake for 30 to 40 minutes or until deep golden brown. When loaf is cool,

glaze with a mixture of 1 cup sifted icing sugar and 1-1/2 tablespoons milk. Makes 1 loaf.

Cinnamon-Raisin Rolls: Follow directions for shaping and filling “Cinnamon-Raisin Swirl Loaf”. After

rolling up dough and sealing dough, slice crosswise into 12 slices. Place slice cut side down in a greased

9 inch round cake pan. Continue as method directs. Bake for 20 to 25 minutes. Turn rolls out and frost

as for “Cinnamon” Loaf.

Soft Pretzels: On a lightly floured surface shape dough into a ball and divide into quarters. Cut each

quarter of dough into 3 pieces. Roll each piece between palms of hands to make ropes about 10 inches

long. Bring ends of one rope together to make a circle, twist the back across opposite side or circle.

GRANARY LOAF

1-1/8 cups water

1 teaspoon salt

1 tablespoon butter or margarine

1 tablespoon sugar

3 cups malted granary flour