WHITE BREAD
575o6 cups alf._pm_o_ flora " I cup miIk
_A cap sugar 1 cup water
2 teaspoons saR */_cup butter or margarine
2 packages active @ yeast Oil
In 3-quart mixing bowl mix 2 cups of flour, sugar, salt and yeast, lrn I _quart saucepan add
milk, water and butler; heat over Iow heat un_iI very wam_ (120 %130_'F) Butter does not
need m melt, Gradually add liquid to flour mixture, beating with dectnc mixer at medium
spee& Add I cup of'the l_emaiuing flour, Beat at high speed ff_r 2 minums Sgr in additional
1½ cups flour m make a sgff dough. Turn dough ontu light b, floured sur_lce. Knead ungl
smooth and elastic, about 8 m I 0 minutes, adding additional flour as necessary Place dough
ht a greased bo_l, mm dough m coat. Cover bowl tightly, let d_ in Cunvectkm Mode with
mmperature control knob _t m left edge of 150_F (Nr shouN be warm, no_ hot) until
doubl_, alxmt I hour. Remove dough from oven and punch down. Divide dough in hail
Roll out each half to a rectangle; rot! up tightly Place in two g_ased 9 x 5 x 3 -inch loaf pans.
Brash top _ffloaves with oil. _t rise in oven until doubled, about 1 hour. Then bake in oven
at 300°F for 30 to 40 minutes or until loaves sotmd ho_low when tapped. Makes 2 h_aves.
RYE BREAD
t package active dU yeast I taNespoon caraway seeds
_A cup wren water (105% 115°F) 2 teaspc_ms salt
3 tahtespoons honey Cam mea_
2 cups N1 propose lk_ur I egg white
t cup rye flour 1 taNespoon wmer
2 taNespoons melted butter or margarine
In a 3 qua_ mixing bowl, dissMve yeast in warm water and stir in honey. Se_ aside. N
another tx_wI mix together all-purpose flour and _2¢eflonr. Add 1 cup uf flour mixture, butter,
caraway seeds and salt to yeast mixture, beating with electric sN×er at medium spe_xL Add l
cup of the remmning flour. Beat at Ngh speed for 2 minutes. Stir in remaining flu_o_rmixture
to make a stiff dough. Turn dough Ohm Iighfly floured a_rface. Knead anfiI stunt% and
elastic, about 8 m 10 minutes, adding additional all pu_ose flour as n_essary. Naee dough
in gpcased bowl; turn dough to coat. Cover bowi tightty. Let _se in Convection Mode with
temperature control knob _t to left edge of 150°F (Nr Nmutd be wam_, not hot) until
doubled, abou_ 1 haul Remove dough from oven and punch down Shape into |oaf and place
on csx_kie sheet sprinkJed with _m meal. Brash top of loat with oil_ Le_ ri_ anti1 douNed,
about I hour_ Then bake in oven at 3(K_W for 20 minutes In small bowl mix together egg
white and water. BruN_ on 1hal Bake I0 to 20 minntes kruger or unfii loaf _nnds hollow
when tapped, _v_2_es 1 loaf.
BLUEBERRY MUFFINS
2 cups all purpose flour :_4cnp sugar
2 teaspoons baking powder 1 teaspoon salt
3 e_s ½cup milk
t cup blueberries, washed and drained _a:_cup vegetable oil
Preheat in Convectimt Mode at 325°F for five minutes Grease lg medium mar fin cups
(234-inch diameler). In 2 oqum mixh_g bowI combine flour, sugar, baki_g powder and salt. In
scp_ate bowl ben eggs. To eggs, add milk a_d vegetabie oil Ben togethe, until we_i mixed.
Quickly add egg mixture to flour° Stir unit1 just mixed, about 10 to 15 strokes Fold in
blueberries. Fill muffin c_ps _!_Nll. Bake fur I5 minums or until wooden pick ir_serted in
muf*in comes out clean. Makes about 12 muf fins,
DESSERTS
POUND CAKE DELUXE
zy_ cups alhpurpose flour 2 cups sugar
i V_ teaspoons baking powder 4 eggs
_,_ teaspoon salt 1 teaspoon vanilla
1 cup butter or margarit_e, snftened t cup rain
Grease and lightly flour 9 x 5 x 3-inch ha[ pan or Bundt pan. In small bowt mix flo_r,
baking powder and salL 1,_3-quar_ _xing tx_wl with electric mixer at high speed, beat butter
aid sugar until fluff3,. Beat in eggs, one at a time, beating welI after each addition Beat 2
minutes more at high spee& Beat in vanilla. Gradaaiiy add flour mixture, alternately win
rniN, Turn into prepared pan, Bake in Convection Mode at 27Y_F lot I hour or until cake
spfit_gs b_:k whet_ lightly touched. Makes 1 Nmnd cake.
1P_cups grahan cracker crumbs 3 eggs
_¢ cup suga:r I teasptsm t_nonjui_
9_ cup bu_teror margarine, melted 2 tablespoons N1parlx_ flour
3 packages (8 oz each) cream cheese I teasp_:m vaNlla
1 cup sugar t cup heavy cream
In >qua_ mixi*g bowl combi_u crumbs, _/_cup sugar and melmd hinter. Press crumbs ohm
bnttom at_dhaKway up the side of a 9-inch springff_rmpan. Set aside, in 5-qua_ mixing
bowl with dectfic mixer at medium speed, blend cream cheese and ! cap sugar unti_light
and tluf_}',about 2 minutes Add eggs one at a time, _ating well after each addiOon Blend
in remaining ingr_ents. Pour hater into pr_ared pan and bake in Cnnvection },{[odeat
275°F fur I hour and 15 minums. Remove from oven C<u_lat morn mmperatare, about I
hour. RelNgerate several hours before serving. Makes I (9dacha cheesec_e
CHOCOLATE, CHOCOLATE CAKE
I package (t8% oz) chocolate _/a cup salad oil
cake mix _k cup water
1 package (4 ½ nz 0 ins_nt chncolam 4 eggs
pudding and pie Nling I package (6 oz) semi°
1 contNner (8 ozJ _mr cream sweet chc<olate morsels
Grease 10oinch Bandt or angel f_d cake pan, Ia 3 _qum afixing tx)wl place NI ingj'edienks
except ch_x:ola[e morsels. BeN win an electric mixer on low speed until ingrcdiems a_
moistened; t_n beat on high sp_d for 5 minums. Stir in chocolate mor_ls Turn batter into
prepared pan Bake in Convection Mode at 300<'F for I hour or until cake pulls away f>,'}rn
side ofpa_ Makes I Bund_ cake.
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