12
CINNAMON ROLLS
Topping
9 rolls
6 TBL butter, melted
1
⁄
4
cup sugar
1
1
⁄
2
TBL cinnamon
1
⁄
4
cup raisins
1
⁄
4
cup walnuts
Glaze
1
⁄
4
cup powdered sugar
1
1
⁄
2
TBL milk
1
⁄
4
tsp vanilla extract
Temperature: 350°F/177°C
Bake Time: 20-25 minutes
Combine sugar and cinnamon, set
aside.
Roll dough into a 9x12-inch
rectangle on a lightly floured
surface. Spread melted butter over
dough. Sprinkle with sugar
cinnamon mixture, raisins and nuts.
Roll up tightly, jelly-roll style,
starting with the longest side and
cutting into 1-inch slices. Place in a
greased 9x9-inch baking pan.
Cover and let rise in a warm place
1 hour or until double in size. Bake
as directed.
Mix glaze ingredients until smooth
and drizzle over top of baked
cinnamon rolls.
FOCCACIA BREAD
2
1
⁄
2
-3 cups bread flour
1 tsp salt
2 tsp sugar
1 tsp dry Italian seasoning
1
1
⁄
2
tsp active dry yeast
1 cup water
1
⁄
3
cup olive oil
Temperature: 400°F/205°C
Bake Time: 15-20 minutes
Insert dough hooks and mix all dry
ingredients together except
1
⁄
2
cup of flour on Speeds 1-2 for
30 seconds.
Heat water and oil to 120°-130°F/
49°-54°C. Continue mixing on
Speeds 5-6 and drizzle liquid
slowly into dry mixture until mixed,
2-3 minutes. Continue to mix
another 2-3 minutes. Gradually add
the remaining flour to form a soft,
slightly tacky, dough ball for
2-4 minutes. Continue kneading for
another 10 minutes. Perform the
dough stretch test.
Spray large bowl with a non-stick
spray. Place dough in bowl and turn
to coat on all sides. Cover and let
rise in warm place 1 hour or until
double in size.
Press dough evenly into a
9x13-inch greased pan. Make
indentations in the dough using
your fingertips.
Cover and let rise in a warm place
for 20 minutes or until double in
size. Prepare a topping. Garlic-
Cheese or Greek Style, while the
dough is rising
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