| 1 | package active dry yeast |
| 3 | cups bread flour |
| 2 | tablespoons gluten |
| 2 | tablespoons sugar |
| 1 | teaspoon salt |
| 1/8 | teaspoon baking soda |
| 1/3 | cup instant nonfat dry milk |
| 1/3 | cup almonds, toasted and chopped |
| 1 | egg |
| 2 | tablespoons vegetable oil |
| 1 | teaspoon vanilla |
| 4 | ounces bananas, 1 medium-sliced |
| 10 | frozen strawberries, thawed w/liquid |
| 1/3 | cup pineapple, crushed, drained |
| 1/3 | cup pineapple juice, heated |
| 1/2 | cup chocolate chip |
| 4 | maraschino cherries, drained and chopped |
Place all ingredients, except for chocolate chips and cherries, in bread machine according to manufacturer's directions. Use the following settings:
2 pound
white-light crust
When add in beepers sounds, add in chocolate chips and cherries
Nutrition Facts
Amount Per Serving:
Calories 5252 - Calories from Fat 915
Percent Total Calories From: Fat 17%, Protein 8%, Carbohydrate 74%
Totals and Percent Daily Values (2000 calories): Fat 102g, Saturated Fat 26g, Cholesterol 220mg, Sodium 2845mg, Total Carbohydrate 973g, Dietary Fiber 49g, Sugars 0g, Protein 111g, Vitamin A 3942 units, Vitamin C 2366 units, Calcium 0 units, Iron 67 units
| 3/4 | cup milk, slightly warmed |
| 6 | tablespoons butter or margarine, softened |
| 1 | egg, slightly beaten |
| 3 | cups bread flour |
| 1/4 | cup sugar |
| 1 | teaspoon salt |
| 1 1/2 | teaspoons yeast |
| |
Measure into bread machine in order recommended by manufacturer. Select the dough cycle. When the dough cycle is complete, remove dough and shape as desired, or refrigerate up to 24 hours. If refrigerate set out for about 25 minutes to an hour before using. Cover rolls with a damp cloth and allow to raise in a warm place 20 minutes, or until doubled in size. Bake in preheated 400° oven for 15-20 minutes. Brush tops with butter
Nutrition Facts
Amount Per Serving:
Calories 247 - Calories from Fat 78
Percent Total Calories From: Fat 32%, Protein 10%, Carbohydrate 58%
Totals and Percent Daily Values (2000 calories): Fat 9g, Saturated Fat 5g, Cholesterol 42mg, Sodium 319mg, Total Carbohydrate 36g, Dietary Fiber 0g, Sugars 0g, Protein 6g, Vitamin A 316 units, Vitamin C 0 units, Calcium 0 units, Iron 2 units
| Ingredients for 1 1/2 pounds of dough | |
| 3/4 | cup milk |
| 1 | egg |
| 3 | tablespoons margarine or butter, cut up |
| 1 | tablespoon water |
| 3 | cups bread flour |
| 1/4 | cup sugar |
| 3/4 | teaspoon salt |
| 1 1/4 | teaspoons active dry yeast, or bread machine yeast |
| Filling Ingredients for 1 1/2 lbs: | |
| 1/4 | cup margarine or butter, melted |
| 1/4 | cup sugar |
| 2/3 | cup flaked coconut, toasted |
| Powdered Sugar Glaze | |
| Additional toasted coconut for sprinkling | |
| | |
| Ingredients for 2 lbs. of Dough: | |
| 1 | cup milk |
| 1 | egg |
| 1/4 | cup margarine or butter, cut up |
| 1 | tablespoon water |
| 4 | cups bread flour |
| 1/3 | cup sugar |
| 1 | teaspoon salt |
| 1 1/2 | teaspoons active dry yeast, or bread machine yeast |
| Ingredients for filling: | |
| 3 | tablespoons butter or margarine |
| 1/3 | cup sugar |
| 3/4 | cup flaked coconut, toasted |
| Powdered Sugar Glaze | |
| additional toasted coconut for topping |
Follow manufacturer's directions for dough cycle. When cycle ends, punch dough down. Cover and let rest 10 minutes. For Filling: Stir together sugar and melted butter.
--1 1/2 lb.: roll dough into a 12-inch circle. Spread with filling and sprinkle with coconut. Cut into 12 wedges. Starting at wide end of each wedge, loosely roll toward the point. Place rolls, points down in a greased 13x9x2-inch pan.
--2 lb.: divide the dough in half and roll into 10-inch circles and cut in 8 wedges. Place in a greased 15x10x1-inch baking pan.
--Cover and let rise in a warm place about 30 minutes or until nearly doubled. Bake in a 350° oven for 20-25 minutes., or until golden brown. Cool in pan on wire rack for 2 minutes. Invert to remove from pan; turn right side up. Cool slightly. Drizzle rolls with Glaze. Sprinkle with additional coconut.
Nutrition Facts
Amount Per Serving:
Calories 483 - Calories from Fat 133
Percent Total Calories From: Fat 28%, Protein 8%, Carbohydrate 65%
Totals and Percent Daily Values (2000 calories): Fat 15g, Saturated Fat 6g, Cholesterol 37mg, Sodium 411mg, Total Carbohydrate 78g, Dietary Fiber 0g, Sugars 0g, Protein 9g, Vitamin A 485 units, Vitamin C 0 units, Calcium 0 units, Iron 3 units
| 2 to 1 | tablespoon olive oil |
| 1/4 | large yellow onion, finely chopped |
| 2 | 8 oz. cans tomato sauce |
| 1 | clove garlic, pressed, or 1/2 t. garlic powder |
| 1 | teaspoon dried oregano, or marjoram leaves |
| Salt and freshly ground pepper, to taste | |
| |
Heat the oil in a large skillet over medium heat and saute the onion until soft and the edges begin to brown. Add the tomato sauce, garlic, oregano, and salt and pepper to taste. Bring to a low boil and adjust heat to low. Simmer, uncovered, for 15 minutes. Remove from the heat and cool. Leave the onion chunky or use an immersion blender to puree. The sauce will keep in the refrigerator for 3 days, and in the freezer for up to 1 month
Nutrition Facts
Amount Per Serving:
Calories 342 - Calories from Fat 149
Percent Total Calories From: Fat 44%, Protein 8%, Carbohydrate 48%
Totals and Percent Daily Values (2000 calories): Fat 17g, Saturated Fat 2g, Cholesterol 0mg, Sodium 2752mg, Total Carbohydrate 41g, Dietary Fiber 4g, Sugars 0g, Protein 7g, Vitamin A 4552 units, Vitamin C 65 units, Calcium 0 units, Iron 4 units
| 1 1/2 | cups water |
| 4 | cups bread flour |
| 3 | tablespoons sugar |
| 2 | tablespoons powdered milk |
| 1 1/2 | teaspoons salt |
| 2 | tablespoons butter |
| 2 1/2 | teaspoons bread machine yeast |
| |
Place all of the ingredients in your machines fully assembled pan..in the order recommended for your machine. Select the dough or manual cycle and press start.
Once the dough cycle is finished, remove the dough to a floured surface. Knead the dough for a few minutes to remove any trapped air. If the dough is sticky, knead in some flour. Only do this if dough sticks to your fingers.
2. Shape the dough in a smooth ball and dust lightly with flour.
3. Using a bench knife. a dough knife or a sharp knife divide the dough into quarters.
4. Divide the dough quarters in half. This will give you 8 dough chunks. This is as far as I go in dividing the dough as I get 8 good sized buns. However, if you want 12 smaller buns, divide each dough quarter in thirds. This will give you 12 dough chunks.
Whichever size you choose try to make them as close in size as possible.
5. Next, take the ball of dough in your hands and start pulling and tucking the edges under and to the middle of the dough. Keep doing this until you have a nice smooth round ball of dough. Then turn the dough ball over and pinch the ends together to seal the flaps of dough. Place the dough ball on a floured surface and repeat with the remaining dough balls.
6. Using the palm of your hand, flatten the dough ball to about 3/4 of an inch thick. Repeat this with the other dough balls.
7. For hamburger buns I use the King Arthur hamburger bun pan (5100). It has indentations in it that each flattened disc of dough goes into. It can make six at a time. You can also use a cookie sheet that has been lightly greased.
Cover the pan with a damp light towel and place in a warm place to rise. Allow to rise for 1 hour. *I do not have the hamburger bun pans yet. I have located the source for them, and plan to eventually order them.
8. Once the buns have risen for an hour, brush the tops with melted butter or egg wash (1 egg white + 1 tbsp. water and mix well). Place them in a cold oven. Set the oven to 300 degrees and set a timer for 30 minutes. When the timer goes off, turn the oven up to 400 degrees and set the timer for 15 minutes.
9. When the buns are done baking, remove them from the oven and allow to cool for 30 to 45 minutes before using.
Repeat Steps 6 - 9 with the remaining dough balls if needed
Nutrition Facts
Amount Per Serving:
Calories 192 - Calories from Fat 24
Percent Total Calories From: Fat 13%, Protein 12%, Carbohydrate 76%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 1g, Cholesterol 5mg, Sodium 311mg, Total Carbohydrate 36g, Dietary Fiber 0g, Sugars 0g, Protein 6g, Vitamin A 72 units, Vitamin C 0 units, Calcium 0 units, Iron 2 units
| 1 | cup water |
| 1/4 | cup molasses |
| 2 | tablespoons butter or margarine, softened |
| 3 | cups bread flour |
| 1/2 | cup oats |
| 2 | tablespoons instant nonfat dry milk |
| 1 1/2 | teaspoons salt |
| 2 1/4 | teaspoons bread machine yeast |
| |
Use the sweet bread or Fruit and Nut bread cycle.
Makes a 1 1/2 pound loaf
Nutrition Facts
Amount Per Serving:
Calories 2057 - Calories from Fat 293
Percent Total Calories From: Fat 14%, Protein 12%, Carbohydrate 74%
Totals and Percent Daily Values (2000 calories): Fat 33g, Saturated Fat 16g, Cholesterol 65mg, Sodium 3895mg, Total Carbohydrate 379g, Dietary Fiber 2g, Sugars 0g, Protein 62g, Vitamin A 1265 units, Vitamin C 1 units, Calcium 0 units, Iron 34 units
| 1 1/3 | cups water |
| 1/4 | cup olive oil |
| 2 1/2 | cups whole wheat flour |
| 1 1/2 | teaspoons salt, a little more for a saltier crust |
| 2 1/2 | teaspoons bread machine yeast |
| Essential Tomato-Herb Pizza Sauce |
Place all the ingredients in the pan according to the order in the manufacturer's directions. Program for the Dough or Pizza Dough cycle and press start.
When the machine beeps at the end of the cycle, press stop and unplug the machine. Immediately remove bread pan from the machine, and turn the dough out onto a lightly floured work surface. Divide into the desired number of portions. Flatten each portion into a disc by kneading a few times then folding the edges into the center. Cover with a damp towel on the work surface to rest for 30 minutes until the dough has increased about 20 percent in size.
Roll out and shape the dough as directed in your pizza recipe. Or place the dough in plastic food storage bags and refrigerate up to 24 hours. To use, let rest for 20 minutes at room temperature before rolling out. The dough balls may also be stored in the freezer for up to 3 months; let the dough defrost in the refrigerator overnight before using.
Makes 2 thin 12- to 14- inch, one 14-inch deep dish, four 8-inch, 6 individual, or one 17x11-inch rectangular crust
Nutrition Facts
Amount Per Serving:
Calories 1994 - Calories from Fat 758
Percent Total Calories From: Fat 38%, Protein 10%, Carbohydrate 52%
Totals and Percent Daily Values (2000 calories): Fat 84g, Saturated Fat 12g, Cholesterol 0mg, Sodium 6257mg, Total Carbohydrate 260g, Dietary Fiber 10g, Sugars 0g, Protein 49g, Vitamin A 4552 units, Vitamin C 65 units, Calcium 0 units, Iron 17 units
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