Bread Machine Mix with Recipes
Source of Recipe
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List of Ingredients
20 c Bread flour; (5 lbs)
1 1/4 c Sugar
4 ts Salt
1 c Instant nonfat dry milk.
Recipe
Combine all ingredients in a large bowl. Stir together to
distribute evenly. Put in a large airtight container. Label.
Store in a cool, dry place. Use within 6 to 8 months. Makes
about 22 cups of mix.
Big Soft Pretzels
1 tb Dry yeast
5 c Bread mix; up to six
1 1/2 c -lukewarm water
2 Eggs; beaten TOPPING:
1 Egg; beaten
2 tb Coarse salt
1/2 c Butter; melted
Lightly grease 2 large baking sheets. In a large bowl,
dissolve yeast in lukewarm water. Blend in 2 eggs and
butter. Add 5 cups bread mix. Stir well. Add additional
bread mix to make a soft, but not too sticky dough. Knead
about 5 minutes until dough is smooth. Roll pieces of dough
into ropes about 1/2 inch in diameter and 18 to 24 inches
long. Form into pretzel shapes. For pretzel sticks, cut
dough into 5 to 6 inch lengths. Place on prepared baking
sheets. Preheat oven to 425. Brush tops of pretzels with
beaten egg and sprinkle with coarse salt. Bake immediately
12 to 15 minutes, until brown and crisp. Makes 12 to 15
large pretzels.
Cinnamon Rolls
1 tb Dry yeast
5 c Bread mix
1 1/2 c -lukewarm water
2 Eggs; beaten
1/2 c Butter; melted -SWEET GLAZE-
1 c Powdered sugar; sifted
2 tb Milk; About
1/4 ts Vanilla -CINNAMON SPRINKLE----
2 tb Butter
1/2 c Raisins
1/2 c Brown sugar
1/4 c Nuts: chopped
1 1/2 ts Cinnamon
In a large bowl, dissolve yeast in lukewarm water. Blend in
eggs and butter. Add 5 cups of bread mix. Stir well. Add
additional bread mix to make a soft, but not too sticky
dough. Knead about 5 minutes until dough is smooth. Lightly
butter bowl. Put dough in bowl and turn to butter top. Cover
dough with a damp towel and let rise in a warm place until
doubled in bulk, about 1 hour. Generously grease 2 baking
sheets. Prepare Cinnamon sprinkle. Punch down dough. Let
stand 10 minutes. On a lightly floured surface, roll out
dough to a 12 x 24 rectangle about 1/4 inch thick. Spread
generously with Cinnamon Sprinkle. Roll dough like a jelly
roll and cut with a sharp knife into 24 1 inch slices. Place
on prepared baking sheets. Cover with a damp towel and let
rise in a warm place until doubled in bulk, about 30 to 60
minutes. Preheat oven to 375. Bake 20 to 25 minutes, until
golden brown. Prepare Sweet Glaze, and brush on while rolls
are still warm. Makes about 24 rolls.
CINNAMON SPRINKLE: Melt butter in a small saucepan. Stir in
brown sugar, cinnamon, raisins and nuts.
Sweet Glaze: In a small bowl combine powdered sugar, vanilla
and enough milk to make a thin mixture.
Homemade White Bread
1 tb Yeast
2 tb Vegetable oil
1 c -lukewarm water
3 1/2 c Bread mix
1 Egg; beaten Add to bread machine
Pan Rolls Yield: 24 Servings
2 tb Dry yeast
3 c -lukewarm water
4 Eggs; beaten
1 c Vegetable oil; or -melted butter
10 c Bread mix; up to 6 cups
In a large bowl, dissolve yeast in lukewarm water. Blend in
eggs and oil or margarine. Add 5 cups bread mix. Blend well.
Add additional bread mix to make a soft, but not too sticky
dough. Knead about 5 Minutes until dough is smooth.
Lightly butter bowl. Put dough in bowl and turn to butter
top. Cover dough with a damp towel and let rise in a warm
place until doubled in bulk, about 1 hour. Grease a 13" x
9" baking pan or two 9" round pans. Punch down dough again
until doubled in bulk, about 30 to 40 minutes. Preheat oven
to 375 F. Bake 20 to 25 minutes, until golden brown. Makes
about 24 rolls.
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