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Multipurpose Bread Dough




Source of Recipe


Flora's recipe hideout,


Recipe Link: http://www.floras-hideout.com/recipes/mxp/favor/42.html

List of Ingredients




1 cup milk -- fresh milk recipe
1 cup water -- dry milk recipe
1/4 cup sugar -- both
1 large egg -- beaten - both
2 tablespoons butter -- both
3/4 teaspoon salt -- both
4 cups bread flour -- both
1 tablespoon dry milk -- opt for dry milk rec
1 1/2 teaspoons dry yeast -- both
EGG GLAZE
1 large egg -- beaten
1 tablespoon water

Recipe



Select Dough setting
When complete, remove dough. Choose shaping method.
Cover dough, let stand for 15 min. Bake as directed in each shaping
variation until golden brown.

Egg Glaze:
Beat together egg and water. Brush generously over shapped loaves
or rolls prior to baking.

Traditional Loaf:
On a lighly-floured surface, divide dough in half, shape each
half into loaf shape. Place in 2 greased 8x4 in loaf pans.
Brush w/ egg glaze, if desired. Cover dough, let stand for 15
min. Bake at 375F for 25-35 min. Makes 2 loaves.

Pan Rolls:
On a lighly-floured surface, shape dough into a ball. Divide
dough into equal quarters. Cut each quarter into 6 pieces.
shape each piece into a ball. Place each ball in muffin cups.
Brush w/ egg glaze, if desired. Cover dough, let stand for
15 min. Bake at 375F, 25-35 min.
Makes 24 rolls.

Cloverleaf Rolls:
On a lighly-floured surface, shape dough into a ball. Divid into
quarters. Divide each quarter into 6 pieces. Cut each piece
into 3 sections. Shape each into a ball. Place 3 balls together
in each muffin cup. Brush w/ egg glaze, if desired. Cover dough,
let stand for 15 min. Bake at 375F, 25-35 min.
Makes 24 rolls.

Cinnamon-Raisin Rolls:
Turn dough out onto a lightly-floured board. Roll out into a
12x14 inch rectangle. Spread surface with 1/3 cup butter, thinly
sliced. Sprinkle surface w/ 1/3 cup brown sugar, 1 1/2 teaspoons
cinnamon. Then sprinkle 1/2 cup raisins over dough. Start w/
12-in side, roll dough jelly-roll style, pinch seam to seal.
W/ seam side down, cut in (12) 1-inch pieces. Place on a greased
baking sheet 2 inches apart. Cover lightly w/ damp towel, allow
to rise in warm place until doubled, about 40 min. Bake 375F
10-15 min.
Makes 12 rolls.

Cinnamon-Raisin Swirl Loaf:
On a lighly-floured surface, roll half of the dough to a 12x8
inch rectangle.
Melt 3 tablespoons butter. Brush over dough. Sprinkle dough
w/ a mix of 1/3 cup sugar and 1 1/2 teaspoons ground cinnamon.
Then sprinkle 1/2 cup rasins over dough. Beginning w/ long
side of dough, roll up jelly roll-style. Seal ends by pinching
edges of dough together w/ fingertips. Place dough in a greased
9x5 inch loaf pan or on a large baking sheet. Allow to stand
15 min. Repeat using remaing dough if desired. Bake at 375F
30-40 or until golden brown. When loaf is cool, glaze w/ mix
of 1 cup sifted powdered sugar and 1 1/2 tablespoon milk.
Makes 2 loaves.

Bread Sticks:
Turn dough out onto a lightly-floured board and shape dough into
a ball, divide into 24 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 min. Brush
w/ egg glaze, if desired. Bake at 400F 10-15 min.
Makes 24 breadsticks.