51.
50.
Bread Maker Use and Care Guide
Soft Pretzel Dough
16 pretzels
Water 80°F/27°C 1
1
⁄4 cups
Egg Yolk, room temperature 1
Oil 1 TBL
Sugar 2 TBL
Salt 1 tsp
White Pepper
1
⁄8 tsp
Bread Flour 3
1
⁄2 cups
RED STAR
®
Active Dry Yeast 1 TBL
or
RED STAR
®
QUICK•RISE
™
Yeast 2 tsp
or
Bread Machine Yeast 2 tsp
Program: DOUGH
Glaze
Egg White 1
Water 1 TBL
Toppings (optional)
Kosher Salt 1 TBL
Sesame Seeds 1 TBL
Method
1. Place dough on a lightly floured surface and cut into pieces. Roll each piece into a 16 inch rope.
Cross the ends of the rope to make a loop; twist the crossed ends once and fold across the loop.
2. Place on a greased baking sheet 1
1
⁄
2 inches apart. Brush with glaze and sprinkle with topping. Let
rise until double in size, about 30 minutes. Bake at 375°F/190°C for 15-20 minutes or until done.
Variation
PEPPERONI PRETZEL DOUGH
Method
1. Add 1 cup thin sliced pepperoni and 2 tablespoons Parmesan cheese to dough ingredients.
2. Follow method above for completion.
Sticky Breakfast Roll Dough
18 Rolls
Egg(s), room temperature plus 1
enough Water 80°F/27°C to equal 1 cup + 2 TBL
Oil
1
⁄4 cup
Sugar
1
⁄3 cup
Salt 1 tsp
Bread Flour 3
1
⁄2 cups
RED STAR
®
Active Dry Yeast 1
1
⁄2 tsp
or
RED STAR
®
QUICK•RISE
™
Yeast 1 tsp
or
Bread Machine Yeast 1 tsp
Program: DOUGH
Add at the beep:
Walnuts or Pecans, chopped
1
⁄2 cup
Filling
Butter, softened
1
⁄2 cup
Sugar
1
⁄3 cup
Cinnamon 1 TBL
Topping
Butter, melted
3
⁄4 cup
Brown Sugar
3
⁄4 cup
Method
1. Place on a lightly floured surface, roll dough into a 12 x 18 inch rectangle for 18 rolls and spread
with butter. Combine remaining filling ingredients and sprinkle over dough. Roll up tightly, jelly-
roll style, starting with the longest side and cut into one inch slices.
2. Combine topping mixture and spread into baking pan. place slices on mixture and let rise in a
warm place for 1 hour or until double in size.
3. Bake at 350°F/177°C for 35 minutes or until done. Invert onto a heat-proof tray.
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