Sweet Rolls, Breads, and Coffee Cakes
Basic Sweet Dough
This is a standard sweet dough that can be used in any recipe in this chapter.
SMALL RECIPE
MILK ¼ cup
WATER ¼ cup
EGG 1
BUTTER OR MARGARINE 3 tablespoons
SUGAR ¼ cup
SALT 1 teaspoon
ALL-PURPOSE FLOUR 2 cups
RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons
MEDIUM RECIPE
MILK 3⁄8 cup
WATER 3⁄8 cup
EGG 1
BUTTER OR MARGARINE 4 tablespoons
SUGAR 1⁄3 cup
SALT 1 teaspoon
ALL-PURPOSE FLOUR 3 cups
RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons
LARGE RECIPE
MILK 3⁄8 cup
WATER 3⁄8 cup
EGG 2
BUTTER OR MARGARINE 6 tablespoons
SUGAR ½ cup
SALT 2 teaspoons
ALL-PURPOSE FLOUR 4 cups
RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons
1. Place dough ingredients in bread pan, select Dough setting, and press Start.
2. When the dough has risen long enough, the machine will beep. Turn off bread machine, remove bread pan, and turn out dough onto a lightly floured countertop or cutting board.
3. Follow directions for specific recipe.
BAKE CYCLE: Dough
NUTRITIONAL INFORMATION PER SERVING (1⁄12 OF RECIPE)
Calories 169 / Fat 3.7 grams / Carbohydrates 29.3 grams / Protein 4.1 grams / Fiber 1 gram / Sodium 235 milligrams / Cholesterol 18.1 milligrams
Basic Not-So-Sweet Dough
This dough is not quite as sweet and rich as the Basic Sweet Dough. It can be used in any recipe in this chapter.
SMALL RECIPE
WATER ½ cup
EGG 1
BUTTER OR 2 tablespoons
SUGAR 1 tablespoon
SALT 1 teaspoon
ALL-PURPOSE FLOUR 2 cups
NONFAT DRY MILK POWDER 1 tablespoon
RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons
MEDIUM RECIPE
WATER ¾ cup
EGG 1
BUTTER OR 3 tablespoons
SUGAR 2 tablespoons
SALT 1 teaspoon
ALL-PURPOSE FLOUR 3 cups
NONFAT DRY MILK POWDER 2 tablespoons
RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons
LARGE RECIPE
WATER 7⁄8 cup
EGG 2
BUTTER OR 4 tablespoons MARGARINE
SUGAR 2 tablespoons
SALT 2 teaspoons
ALL-PURPOSE FLOUR 4 cups
NONFAT DRY MILK POWDER 2 tablespoons
RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons
1. Place dough ingredients in bread pan, select Dough setting, and press Start.
2. When the dough has risen long enough, the machine will beep. Turn off bread machine, remove bread pan, and turn out dough onto a lightly floured countertop or cutting board.
3. Follow directions for specific recipe.
BAKE CYCLE: Dough
NUTRITIONAL INFORMATION PER SERVING (1⁄12 OF RECIPE)
Calories 151 / Fat 2.9 grams / Carbohydrates 26.4 grams / Protein 4.1 grams / Fiber .9 gram / Sodium 223 milligrams / Cholesterol 17.9 milligrams
Basic Buttermilk Sweet Dough
This is a rich sweet dough that can be used interchangeably with the other basic sweet doughs in this chapter.
SMALL RECIPE
BUTTERMILK 5⁄8 cup
EGG 1
BUTTER OR MARGARINE 3 tablespoons
SUGAR 3 tablespoons
SALT 1 teaspoon
ALL-PURPOSE FLOUR 2 cups
BAKING SODA ¼ teaspoon
RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons
MEDIUM RECIPE
BUTTERMILK 7⁄8 cup
EGG 1
BUTTER OR MARGARINE 4 tablespoons
SUGAR ¼ cup
SALT 1 teaspoon
ALL-PURPOSE FLOUR 3 cups
BAKING SODA ¼ teaspoon
RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons
LARGE RECIPE
BUTTERMILK 7⁄8 cup
EGG 2
BUTTER OR MARGARINE 6 tablespoons
SUGAR 6 tablespoons
SALT 2 teaspoons
ALL-PURPOSE FLOUR 4 cups
BAKING SODA ½ teaspoon
RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons
1. Place dough ingredients in bread pan, select Dough setting, and press Start.
2. When the dough has risen long enough, the machine will beep. Turn off bread machine, remove bread pan, and turn out dough onto a lightly floured countertop or cutting board.
3. Follow directions for specific recipe.
BAKE CYCLE: Dough
NUTRITIONAL INFORMATION PER SERVING (1⁄12 OF RECIPE)
Calories 170 / Fat 3.8 grams / Carbohydrates 29 grams / Protein 4.5 grams / Fiber .9 gram / Sodium 266 milligrams / Cholesterol 18.4 milligrams
Basic 100% Whole Wheat Sweet Dough
If you prefer whole wheat doughs, this can be used in any recipe of your choice in this chapter.
SMALL RECIPE
MILK ¼ cup
WATER ¼ cup
EGG 1
BUTTER OR MARGARINE 3 tablespoons
DARK BROWN SUGAR 3 tablespoons
SALT ½ teaspoon
WHOLE WHEAT FLOUR 2 cups
RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons
MEDIUM RECIPE
MILK 3⁄8 cup
WATER 3⁄8 cup
EGG 1
BUTTER OR MARGARINE 4 tablespoons
DARK BROWN SUGAR ¼ cup
SALT 1 teaspoon
WHOLE WHEAT FLOUR 3 cups
RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons
LARGE RECIPE
MILK ¼ cup
WATER 5⁄8 cup
EGG 2
BUTTER OR MARGARINE 6 tablespoons
DARK BROWN SUGAR 6 tablespoons
SALT 1 teaspoon
WHOLE WHEAT FLOUR 4 cups
RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons
1. Place dough ingredients in bread pan, select Dough setting, and press Start.
2. When the dough has risen long enough, the machine will beep. Turn off bread machine, remove bread pan, and turn out dough onto a lightly floured countertop or cutting board.
3. Follow directions for specific recipe.
BAKE CYCLE: Dough
NUTRITIONAL INFORMATION PER SERVING (1⁄12 OF RECIPE)
Calories 150 / Fat 3.9 grams / Carbohydrates 26.6 grams / Protein 5 grams / Fiber 3.9 grams / Sodium 237 milligrams / Cholesterol 18.1 milligrams
Basic Whole Wheat Sweet Dough
The combination of whole wheat and all-purpose flours make this a lighter version of the 100% whole wheat sweet dough. Use it in your choice of recipes in this chapter.
SMALL RECIPE
MILK ¼ cup
WATER ¼ cup
EGG 1
BUTTER OR MARGARINE 3 tablespoons
DARK BROWN SUGAR 3 tablespoons
SALT ½ teaspoon
WHOLE WHEAT FLOUR 1 cup
ALL-PURPOSE FLOUR 1 cup
RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons
MEDIUM RECIPE
MILK 3⁄8 cup
WATER 3⁄8 cup
EGG 1
BUTTER OR MARGARINE 4 tablespoons
DARK BROWN SUGAR ¼ cup
SALT 1 teaspoon
WHOLE WHEAT FLOUR 1½ cups
ALL-PURPOSE FLOUR 1½ cups
RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons
LARGE RECIPE
MILK 3⁄8 cup
WATER ½ cup
EGG 2
BUTTER OR MARGARINE 6 tablespoons
DARK BROWN SUGAR 6 tablespoons
SALT 1 teaspoon
WHOLE WHEAT FLOUR 2 cups
ALL-PURPOSE FLOUR 2 cups
RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons
1. Place dough ingredients in bread pan, select Dough setting, and press Start.
2. When the dough has risen long enough, the machine will beep. Turn off bread machine, remove bread pan, and turn out dough onto a lightly floured countertop or cutting board.
3. Follow directions for specific recipe.
BAKE CYCLE: Dough
NUTRITIONAL INFORMATION PER SERVING (1⁄12 OF RECIPE)
Calories 161 / Fat 3.8 grams / Carbohydrates 27.7 grams / Protein 4.6 grams / Fiber 2.4 grams / Sodium 237 milligrams / Cholesterol 18.1 milligrams
Coconut Pecan Rolls
These are easy to make and a big hit with friends—our favorite combination. The surprise ingredient is canned coconut-pecan cake frosting!
DOUGH
SMALL
SWEET DOUGH OF YOUR CHOICE, such as Buttermilk Sweet Dough
MEDIUM
SWEET DOUGH OF YOUR CHOICE, such as Buttermilk Sweet Dough
LARGE
SWEET DOUGH OF YOUR CHOICE, such as Buttermilk Sweet Dough
1. Place dough ingredients in bread pan, select Dough setting, and press Start.
2. When the dough has risen long enough, the machine will beep. Turn off bread machine, remove bread pan, and turn out dough onto a lightly floured countertop or cutting board. Gently roll and stretch dough into a 20-inch rope.
TOPPING
SMALL
CANNED COCONUT-PECAN CAKE FROSTING 1 cup
CHOPPED PECANS 1⁄3 cup
MEDIUM
CANNED COCONUT-PECAN CAKE FROSTING one 16-ounce can
CHOPPED PECANS ½ cup
LARGE
CANNED COCONUT-PECAN CAKE FROSTING 2 cups
CHOPPED PECANS 2⁄3 cup
For the Small Recipe
Spread frosting for the topping on bottom of an 8- or 9-inch round cake pan; sprinkle pecans evenly on top. With a sharp knife, divide dough into 9 pieces.
For the Medium Recipe
Spread frosting for the topping on bottom of a 9 × 13 × 2-inch pan or two 8- or 9-inch round cake pans; sprinkle pecans evenly on top. With a sharp knife, divide dough into 12 pieces.
For the Large Recipe
Spread frosting for the topping on bottom of two 8- or 9-inch round cake pans; sprinkle pecans evenly on top. With a sharp knife, divide dough into 18 pieces.
3. Roll each piece of dough into a ball and place in prepared pan(s).
4. Cover and let rise in a warm oven 30 to 45 minutes until doubled in size. (Hint: To warm oven slightly, turn oven on Warm setting for 1 minute, then turn it off and place covered dough in oven to rise. Remove pan from oven before preheating.)
5. Preheat oven to 350°F. Bake for 25 to 30 minutes until brown.
6. Remove from oven, invert onto serving dish, and serve warm.
BAKE CYCLE: Dough
Small recipe yields 9 rolls
Medium recipe yields 12 rolls
Large recipe yields 18 rolls
NUTRITIONAL INFORMATION PER ROLL
Calories 358 / Fat 7.1 grams / Carbohydrates 53.1 grams / Protein 4.9 grams / Fiber 1.3 grams / Sodium 348 milligrams / Cholesterol 18.4 milligrams
Jim’s Cinnamon Rolls
Nothing can top the aroma and warm, sweet stickiness of cinnamon rolls, fresh from the oven. What you’ll also love about these luscious, light rolls is that the machine does half the work; cinnamon rolls are no longer a major production. The first time Lois made these, her husband, Jim, emphatically declared them his favorite recipe—high praise from one who had been completely noncommittal about our breads until then!
DOUGH
SMALL
SWEET DOUGH OF YOUR CHOICE, such as Basic Sweet Dough
MEDIUM
SWEET DOUGH OF YOUR CHOICE, such as Basic Sweet Dough
LARGE
SWEET DOUGH OF YOUR CHOICE, such as Basic Sweet Dough
1. Place dough ingredients in bread pan, select Dough setting, and press Start.
2. When the dough has risen long enough, the machine will beep. Turn off bread machine, remove bread pan, and turn out dough onto a lightly floured countertop or cutting board.
GLAZE
SMALL
MELTED BUTTER OR MARGARINE 3 tablespoons
DARK BROWN SUGAR 1⁄3 cup
MEDIUM
MELTED BUTTER OR MARGARINE 5 tablespoons
DARK BROWN SUGAR ½ cup
LARGE
MELTED BUTTER OR MARGARINE 6 tablespoons
DARK BROWN SUGAR 2⁄3 cup
For the Small Recipe
Pour melted butter for the glaze into one 9-inch round or square cake pan; sprinkle with brown sugar. With a rolling pin, roll dough into an 8 × 14-inch rectangle.
For the Medium Recipe
Pour melted butter for the glaze into one 9 × 13 × 2-inch pan or two 8- or 9-inch round or square cake pans; sprinkle with brown sugar. With a rolling pin, roll dough into a 9 × 18-inch rectangle.
For the Large Recipe
Pour melted butter for the glaze into two 9-inch round or square cake pans; sprinkle with brown sugar. Divide dough in half. With a rolling pin, roll each ball of dough into an 8 × 14-inch rectangle.
FILLING
SMALL RECIPE
MELTED BUTTER OR MARGARINE 1 tablespoon
GRANULATED SUGAR 1 tablespoon
GROUND CINNAMON 1½ teaspoons
DARK BROWN SUGAR 1 tablespoon
RAISINS (OPTIONAL) 1⁄3 cup
MEDIUM RECIPE
MELTED BUTTER OR MARGARINE 1 tablespoon
GRANULATED SUGAR 2 tablespoons
GROUND CINNAMON 1 tablespoon
DARK BROWN SUGAR 2 tablespoons
RAISINS (OPTIONAL) ½ cup
LARGE RECIPE
MELTED BUTTER OR MARGARINE 2 tablespoons
GRANULATED SUGAR 2 tablespoons
GROUND CINNAMON 1 tablespoon
DARK BROWN SUGAR 2 tablespoons
RAISINS (OPTIONAL) 2⁄3 cup
3. Brush melted butter for the filling on the dough. In a small bowl, combine granulated sugar, cinnamon, brown sugar, and raisins; sprinkle over dough. Starting with long edge, roll up dough; pinch seams to seal. With a knife, lightly mark roll into 1½-inch sections. Slide a 12-inch piece of dental floss or heavy thread underneath. By bringing the ends of the floss up and crisscrossing them at the top of each mark, you can cut through the roll by pulling the strings in opposite directions.
Place rolls cut side up in prepared pan(s), flattening them slightly.* Cover and let rise in a warm oven 30 to 45 minutes until doubled. (Hint: To warm oven slightly, turn oven on Warm setting for 1 minute, then turn it off and place covered dough in oven to rise. Remove pan from oven to preheat.)
4. Preheat oven to 350°F. Bake 25 to 30 minutes until golden brown. Remove from oven and immediately invert rolls onto a large platter or serving dish. Serve warm.
BAKE CYCLE: Dough
Small recipe yields 9 rolls
Medium recipe yields 12 rolls
Large recipe yields 18 rolls
NUTRITIONAL INFORMATION PER ROLL
Calories 302 / Fat 10.6 grams / Carbohydrates 48.1 grams / Protein 4.4 grams / Fiber 1.4 grams / Sodium 274 milligrams / Cholesterol 44.7 milligrams
*The rolls can be covered with foil at this point and refrigerated overnight or frozen for 1 month. Before baking, allow rolls to thaw completely and rise in a warm oven for at least 30 minutes.
Mini Cinnamon Rolls
These cinnamon rolls are the perfect addition to a buffet brunch; they’re just the right size and there are plenty to go around.
DOUGH
SMALL
SWEET DOUGH OF YOUR CHOICE, such as Basic Sweet Dough
MEDIUM
SWEET DOUGH OF YOUR CHOICE, such as Basic Sweet Dough
LARGE
SWEET DOUGH OF YOUR CHOICE, such as Basic Sweet Dough
1. Place dough ingredients in bread pan, select Dough setting, and press Start.
2. When the dough has risen long enough, the machine will beep. Turn off bread machine, remove bread pan, and turn out dough onto a lightly floured countertop or cutting board. Shape dough into a log.
FILLING
SMALL RECIPE
MELTED BUTTER OR MARGARINE 2 tablespoons
GRANULATED SUGAR ¼ cup
GROUND CINNAMON 1½ teaspoons
MEDIUM RECIPE
MELTED BUTTER OR MARGARINE 3 tablespoons
GRANULATED SUGAR 1⁄3 cup
GROUND CINNAMON 2 teaspoons
LARGE RECIPE
MELTED BUTTER OR MARGARINE ¼ cup
GRANULATED SUGAR ½ cup
GROUND CINNAMON 1 tablespoon
For the Small Recipe
Brush one 9-inch round or square cake pan with a little of the melted butter for the filling. With a rolling pin, roll dough into a 20 × 8-inch rectangle.
For the Medium Recipe
Brush two 9-inch round or square cake pans with a little of the melted butter for the filling. With a sharp knife, divide dough in half. With a rolling pin, roll each piece into a 20 × 5-inch rectangle.
For the Large Recipe
Brush three 9-inch round or square cake pans with a little of the melted butter for the filling. With a sharp knife, divide dough into thirds. With a rolling pin, roll each piece into a 20 × 8-inch rectangle.
3. Brush each rectangle of dough with the rest of the melted butter for the filling. In a small bowl, combine sugar and cinnamon; sprinkle mixture over dough. Starting with long edge, roll up dough tightly; pinch seams to seal. With a knife, lightly mark each roll into 24 pieces. Slide a 12-inch piece of dental floss or heavy thread underneath. By bringing the ends of the floss up and crisscrossing them at the top of each mark, you can cut through the roll by pulling the strings in opposite directions.
Place rolls cut side up in prepared pan(s), flattening them slightly.* Cover and let rise in a warm oven 30 to 45 minutes until doubled. (Hint: To warm oven slightly, turn oven on Warm setting for 1 minute, then turn it off and place covered dough in oven to rise. Remove pan from oven to preheat.)
4. Preheat oven to 350°F. Bake 20 to 25 minutes until brown. Remove from oven, turn out onto plate(s), then invert rolls onto serving dishes. Allow rolls to cool slightly.
ICING
SMALL RECIPE
CONFECTIONERS’ SUGAR ½ cup
MILK OR CREAM 1½ to 2 teaspoons
VANILLA EXTRACT ¼ teaspoon
MEDIUM RECIPE
CONFECTIONERS’ SUGAR 1 cup
MILK OR CREAM 3 to 4 teaspoons
VANILLA EXTRACT ½ teaspoon
LARGE RECIPE
CONFECTIONERS’ SUGAR 1 cup
MILK OR CREAM 3 to 4 teaspoons
VANILLA EXTRACT ½ teaspoon
5. Meanwhile, in a small bowl, combine confectioners’ sugar, milk, and vanilla for the icing, using enough milk to make the icing thin enough to drizzle on the rolls. Once the rolls have cooled slightly, drizzle with icing and serve.
BAKE CYCLE: Dough
Small recipe yields 24 rolls
Medium recipe yields 48 rolls
Large recipe yields 72 rolls
NUTRITIONAL INFORMATION PER ROLL
Calories 56 / Fat 1.3 grams / Carbohydrates 10 grams / Protein 1.1 grams / Fiber .3 grams / Sodium 65 milligrams / Cholesterol 4.5 milligrams
*The rolls can be covered with foil at this point and refrigerated overnight or frozen for 1 month. Before baking, allow rolls to thaw completely and rise in a warm oven for at least 30 minutes.
Caramel Sticky Buns
These rolls bake in a thick, syrupy sea of sugar. They’ll appeal only to the truly serious sweet-treat lover—a person who can eat brown sugar straight from the box. These buns should be eaten fresh out of the oven because they really don’t keep well.
DOUGH
SMALL
SWEET DOUGH OF YOUR CHOICE, such as Basic Sweet Dough
MEDIUM
SWEET DOUGH OF YOUR CHOICE, such as Basic Sweet Dough
LARGE
SWEET DOUGH OF YOUR CHOICE, such as Basic Sweet Dough
1. Place dough ingredients in bread pan, select Dough setting, and press Start.
2. When the dough has risen long enough, the machine will beep. Turn off bread machine, remove bread pan, and turn out dough onto a lightly floured countertop or cutting board.
TOPPING
SMALL RECIPE
MELTED BUTTER OR MARGARINE 2 tablespoons
DARK BROWN SUGAR ½ cup
LIGHT OR DARK CORN SYRUP ¼ cup
MEDIUM RECIPE
MELTED BUTTER OR MARGARINE 2 tablespoons
DARK BROWN SUGAR ¾ cup
LIGHT OR DARK CORN SYRUP 3⁄8 cup
LARGE RECIPE
MELTED BUTTER OR MARGARINE ¼ cup
DARK BROWN SUGAR 1 cup
LIGHT OR DARK CORN SYRUP ½ cup
For the Small Recipe
Brush one 9-inch round or square cake pan with melted butter for the topping. Sprinkle brown sugar over the bottom of the pan. Pour corn syrup over the sugar. With a rolling pin, roll each piece into a 12 × 10-inch rectangle.
For the Medium Recipe
Brush one 9 × 13 × 2-inch pan or two 9-inch round or square cake pans with melted butter for the topping. Sprinkle brown sugar over the bottom of the pan(s). Pour corn syrup over the sugar. With a rolling pin, roll each piece into an 18 × 10-inch rectangle.
For the Large Recipe
With a sharp knife, divide dough in half. Brush two 9-inch round or square cake pans with melted butter for the topping. Sprinkle brown sugar over the bottom of the pans. Pour corn syrup over the sugar. With a rolling pin, roll each piece into a 12 × 10-inch rectangle.
FILLING
SMALL RECIPE
MELTED BUTTER OR MARGARINE 1 tablespoon
DARK BROWN SUGAR ¼ cup
GROUND CINNAMON 1 teaspoon
RAISINS ¼ cup
MEDIUM RECIPE
MELTED BUTTER OR MARGARINE 1 tablespoon
DARK BROWN SUGAR 1⁄3 cup
GROUND CINNAMON 1 teaspoon
RAISINS 1⁄3 cup
LARGE RECIPE
MELTED BUTTER OR MARGARINE 2 tablespoons
DARK BROWN SUGAR ½ cup
GROUND CINNAMON 2 teaspoons
RAISINS ½ cup
3. Brush each piece of dough with melted butter for the filling. In a small bowl, combine brown sugar, cinnamon, and raisins; sprinkle mixture over dough. Starting with long edge, roll up dough tightly; pinch seams to seal. With a knife, lightly mark each roll into 1-inch sections. Slide a 12-inch piece of dental floss or heavy thread underneath. By bringing the ends of the floss up and crisscrossing them at the top of each mark, you can cut through the roll by pulling the strings in opposite directions.
Place rolls cut side up in prepared pan(s), flattening them slightly. Cover and let rise in a warm oven 30 to 45 minutes until doubled. (Hint: To warm oven slightly, turn oven on Warm setting for 1 minute, then turn it off and place covered dough in oven to rise. Remove pan from oven to preheat.)
4. Preheat oven to 325°F. Bake about 45 minutes until brown. Remove from oven and invert onto serving platter. Leave pan on top of rolls 1 to 2 minutes, allowing topping to drip out of pan. Serve warm.
BAKE CYCLE: Dough
Small recipe yields 12 rolls
Medium recipe yields 18 rolls
Large recipe yields 24 rolls
NUTRITIONAL INFORMATION PER BUN
Calories 201 / Fat 3.9 grams / Carbohydrates 39.3 grams / Protein 2.9 grams / Fiber .8 gram / Sodium 189 milligrams / Cholesterol 12 milligrams
Orange Coconut Sweet Rolls
The orange and coconut combine to make these exotic rolls memorable. Serve proudly to your guests.
DOUGH
SMALL
SWEET DOUGH OF YOUR CHOICE, SUCH AS Buttermilk Sweet Dough
MEDIUM
SWEET DOUGH OF YOUR CHOICE, SUCH AS Buttermilk Sweet Dough
LARGE
SWEET DOUGH OF YOUR CHOICE, SUCH AS Buttermilk Sweet Dough
1. Place dough ingredients in bread pan, select Dough setting, and press Start.
2. When the dough has risen long enough, the machine will beep. Turn off bread machine, remove bread pan, and turn out dough onto a lightly floured countertop or cutting board. Shape dough into a log.
FILLING
SMALL RECIPE
MELTED BUTTER OR MARGARINE 1 tablespoon
FLAKED SWEETENED COCONUT ½ cup
GRANULATED SUGAR ¼ cup
GRATED ORANGE RIND of 2 medium oranges
MEDIUM RECIPE
MELTED BUTTER OR MARGARINE 2 tablespoons
FLAKED SWEETENED COCONUT 1 cup
GRANULATED SUGAR ½ cup
GRATED ORANGE RIND of 3 medium oranges
LARGE RECIPE
MELTED BUTTER OR MARGARINE 3 tablespoons
FLAKED SWEETENED COCONUT 1½ cups
GRANULATED SUGAR ¾ cup
GRATED ORANGE RIND of 4 medium oranges
3. In a small bowl, combine coconut, sugar, and grated orange rind for the filling; set aside.
For the Small Recipe
Grease one 9-inch round or square cake pan. With a rolling pin, roll dough into a 12 × 8-inch rectangle.
For the Medium Recipe
Grease two 9-inch round or square cake pans. With a sharp knife, divide dough in half. With a rolling pin, roll each piece into a 12 × 8-inch rectangle.
For the Large Recipe
Grease three 9-inch round or square cake pans. With a sharp knife, divide dough into thirds. With a rolling pin, roll each piece into a 12 × 8-inch rectangle.
4. Brush each rectangle of dough with melted butter for the filling; sprinkle filling mixture evenly on top. Starting with long edge, roll up dough tightly; pinch seams to seal. With a knife, lightly mark each roll into 1-inch sections. Slide a 12-inch piece of dental floss or heavy thread underneath. By bringing the ends of the floss up and crisscrossing them at the top of each mark, you can cut through the roll by pulling the strings in opposite directions.
Place rolls cut side up in prepared pan(s), flattening them slightly. Cover and let rise in a warm oven 30 to 45 minutes until doubled. (Hint: To warm oven slightly, turn oven on Warm setting for 1 minute, then turn it off and place covered dough in oven to rise. Remove pan from oven to preheat.)
5. Preheat oven to 350°F. Bake 30 minutes until golden. Remove from oven, turn out onto plate(s), then invert rolls onto serving dishes. Allow rolls to cool slightly.
ICING
SMALL RECIPE
CONFECTIONERS’ SUGAR ½ cup
ORANGE JUICE 1 to 2 teaspoons
MEDIUM RECIPE
CONFECTIONERS’ SUGAR 1 cup
ORANGE JUICE 3 to 4 teaspoons
LARGE RECIPE
CONFECTIONERS’ SUGAR 1 cup
ORANGE JUICE 5 to 6 teaspoons
6. Meanwhile, in a small bowl, combine the sugar and orange juice for the icing, adding enough orange juice to make the icing thin enough to drizzle. When rolls have cooled slightly, drizzle with icing and serve.
BAKE CYCLE: Dough
Small recipe yields 12 rolls
Medium recipe yields 24 rolls
Large recipe yields 36 rolls
NUTRITIONAL INFORMATION PER ROLL
Calories 139 / Fat 3.6 grams / Carbohydrates 24.5 grams / Protein 2.4 grams / Fiber .9 gram / Sodium 153 milligrams / Cholesterol 9.2 milligrams
Gooey Orange Rolls
As their name implies, these rolls have a piquant citrus flavor and a bubbly orange sauce. They make an out-of-the-ordinary Sunday brunch treat, one worth repeating for a whole month of Sundays!
DOUGH
SMALL
SWEET DOUGH OF YOUR CHOICE, such as Basic Sweet Dough
MEDIUM
SWEET DOUGH OF YOUR CHOICE, such as Basic Sweet Dough
LARGE
SWEET DOUGH OF YOUR CHOICE, such as Basic Sweet Dough
1. Place dough ingredients in bread pan, select Dough setting, and press Start.
2. When the dough has risen long enough, the machine will beep. Turn off bread machine, remove bread pan, and turn out dough onto a lightly floured countertop or cutting board.
TOPPING
SMALL RECIPE
FROZEN ORANGE JUICE CONCENTRATE one 6-ounce can
SUGAR ½ cup
BUTTER OR MARGARINE 4 tablespoons
GRATED ORANGE RIND 2 teaspoons
MEDIUM RECIPE
FROZEN ORANGE JUICE CONCENTRATE one 6-ounce can
SUGAR ½ cup
BUTTER OR MARGARINE 4 tablespoons
GRATED ORANGE RIND 2 teaspoons
LARGE RECIPE
FROZEN ORANGE JUICE CONCENTRATE one 12-ounce can
SUGAR 1 cup
BUTTER OR MARGARINE 8 tablespoons
GRATED ORANGE RIND 4 teaspoons
3. In a small saucepan, combine orange juice and sugar for the topping. Cook on medium heat until sugar dissolves. Add butter and grated orange rind; stir. Cook until the butter melts.
For the Small Recipe
Pour the topping into a 9-inch square or round cake pan. With a rolling pin, roll dough into a 9-inch square.
For the Medium Recipe
Pour the topping into a 9 × 13 × 2-inch square cake pan. With a rolling pin, roll dough into a 12-inch square.
For the Large Recipe
With a sharp knife, divide dough in half. Pour the topping into two 9-inch square or round cake pans. With a rolling pin, roll each piece of dough into a 9-inch square.
FILLING
SMALL RECIPE
SUGAR 3 tablespoons
GROUND CINNAMON ¾ teaspoon
GROUND CLOVES 1 pinch
GRATED ORANGE RIND 2 teaspoons
MEDIUM RECIPE
SUGAR ¼ cup
GROUND CINNAMON 1 teaspoon
GROUND CLOVES 1⁄8 teaspoon
GRATED ORANGE RIND 2 teaspoons
LARGE RECIPE
SUGAR 6 tablespoons
GROUND CINNAMON 1½ teaspoons
GROUND CLOVES 1⁄8 teaspoon
GRATED ORANGE RIND 4 teaspoons
4. In a small bowl, combine sugar, cinnamon, cloves, and grated orange rind for the filling; sprinkle evenly over dough. Starting at one edge, roll up dough tightly; pinch seam to seal. With a knife, lightly mark each roll into 1-inch sections. Slide a 12-inch piece of dental floss or heavy thread underneath. By bringing the ends of the floss up and crisscrossing them at the top of each mark, you can cut through the roll by pulling the strings in opposite directions.
Place rolls cut side up in prepared pan(s), flattening them slightly. Cover and let rise in a warm oven 30 to 45 minutes until doubled. (Hint: To warm oven slightly, turn oven on Warm setting for 1 minute, then turn it off and place covered dough in oven to rise. Remove pan from oven to preheat.)
5. Preheat oven to 400°F. Bake for 15 to 20 minutes until brown. Remove from oven and immediately invert pan onto a serving platter. Serve warm.
BAKE CYCLE: Dough
Small recipe yields 9 rolls
Medium recipe yields 12 rolls
Large recipe yields 18 rolls
NUTRITIONAL INFORMATION PER ROLL
Calories 267 / Fat 6.6 grams / Carbohydrates 47.6 grams / Protein 4.5 grams / Fiber 1.2 grams / Sodium 282 milligrams / Cholesterol 18.1 milligrams
Cinnamon Bubble Coffee Cake
We love this cinnamon-sugar extravagance hot out of the oven, served with a cup of freshly brewed coffee—the perfect way to start a weekend!
DOUGH
SMALL
SWEET DOUGH OF YOUR CHOICE, such as Basic Not-So-Sweet Dough
MEDIUM
SWEET DOUGH OF YOUR CHOICE, such as Basic Not-So-Sweet Dough
LARGE
SWEET DOUGH OF YOUR CHOICE, such as Basic Not-So-Sweet Dough
1. Place dough ingredients in bread pan, select Dough setting, and press Start.
2. When the dough has risen long enough, the machine will beep. Turn off bread machine, remove bread pan, and turn out dough onto a floured countertop or cutting board.
For the Small Recipe
Brush an 8½ × 4½ × 2½-inch loaf pan with a little of the melted butter needed for the topping. Gently roll and stretch dough into a 20-inch rope. With a sharp knife, divide dough into 40 pieces and then roll each piece into a ball. (Hint: First cut dough into 10 equal pieces, then cut each of those into 4 small pieces.)
For the Medium Recipe
Brush a 9-inch ring mold with a little of the melted butter needed for the topping. Gently roll and stretch dough into a 24-inch rope. With a sharp knife, divide dough into 60 pieces and then roll each piece into a ball. (Hint: First cut dough into 12 equal pieces, then cut each of those into 5 small pieces.)
For the Large Recipe
Brush two 8½ × 4½ × 2½-inch loaf pans with a little of the melted butter needed for the topping. Cut dough in half. Gently roll and stretch each piece of dough into a 20-inch rope. With a sharp knife, divide each rope into 40 pieces and then roll each piece into a ball. (Hint: First cut dough into 10 equal pieces, then cut each of those into 4 small pieces.)
TOPPING
SMALL RECIPE
MELTED BUTTER OR MARGARINE ¼ cup
DARK BROWN SUGAR ¾ cup
GROUND CINNAMON 1 teaspoon
MEDIUM RECIPE
MELTED BUTTER OR MARGARINE ¼ cup
DARK BROWN SUGAR ¾ cup
GROUND CINNAMON 1 teaspoon
LARGE RECIPE
MELTED BUTTER OR MARGARINE ½ cup
DARK BROWN SUGAR 1½ cups
GROUND CINNAMON 2 teaspoons
3. In a small bowl, combine brown sugar and cinnamon for the topping; sprinkle ¼ cup of sugar mixture into each of the prepared pan(s). Dip each piece of dough into remaining melted butter, then roll it in the remaining sugar mixture. Place the sugar-coated pieces in the pan(s) in layers.
4. Cover and let rise in a warm oven 30 to 45 minutes until doubled in size. (Hint: To warm oven slightly, turn oven on Warm setting for 1 minute, then turn it off, and place covered dough in oven to rise. Remove pan from oven before preheating.)
5. Preheat oven to 350°F. Bake for 25 to 30 minutes until brown.
6. Remove from oven, turn out onto a plate(s), then invert onto serving platter(s), and serve warm.
BAKE CYCLE: Dough
Small recipe yields 1 coffee cake
Medium recipe yields 1 coffee cake
Large recipe yields 2 coffee cakes
NUTRITIONAL INFORMATION PER SERVING (1⁄12 OF CAKE)
Calories 228 / Fat 5.8 grams / Carbohydrates 40 grams / Protein 4.2 grams / Fiber 1 gram / Sodium 276 milligrams / Cholesterol 17.9 milligrams
Orange Bubble Loaf
Serve this attractive coffee cake at a holiday brunch or on Christmas morning for a surefire crowd pleaser. To eat, pull off sugary, orange-crusted rounds of sweet bread, one at a time.
DOUGH
SMALL
SWEET DOUGH OF YOUR CHOICE, such as Basic Not-So-Sweet Dough
GRATED LEMON RIND 1 teaspoon
MEDIUM
SWEET DOUGH OF YOUR CHOICE, such as Basic Not-So-Sweet Dough
GRATED LEMON RIND 1 teaspoon
LARGE
SWEET DOUGH OF YOUR CHOICE, such as Basic Not-So-Sweet Dough
GRATED LEMON RIND 2 teaspoons
1. Place dough ingredients, including the grated lemon rind, in bread pan, select Dough setting, and press Start.
2. When the dough has risen long enough, the machine will beep. Turn off bread machine, remove bread pan, and turn out dough onto a floured countertop or cutting board.
For the Small Recipe
Brush an 8½ × 4½ × 2½-inch loaf pan with a little of the melted butter needed for the glaze.
For the Medium Recipe
Brush a 10-inch ring mold with a little of the melted butter needed for the glaze.
For the Large Recipe
Brush two 8½ × 4½ × 2½-inch loaf pans with a little of the melted butter needed for the glaze. Cut dough in half.
GLAZE
SMALL RECIPE
MELTED BUTTER OR MARGARINE ¼ cup
SUGAR ½ cup
GRATED ORANGE RIND 3 tablespoons
MEDIUM RECIPE
MELTED BUTTER OR MARGARINE ¼ cup
SUGAR ½ cup
GRATED ORANGE RIND 3 tablespoons
LARGE RECIPE
MELTED BUTTER OR MARGARINE ½ cup
SUGAR 1 cup
GRATED ORANGE RIND 6 tablespoons
3. In a small bowl, combine remaining melted butter, sugar, and grated orange rind for the glaze. Pinch off small pieces of dough about the size of acorns, and roll into balls. Roll each in the glaze and then place in prepared pan(s). Cover and let rise in a warm oven 30 to 45 minutes until doubled in size. (Hint: To warm oven slightly, turn oven on Warm setting for 1 minute, then turn it off and place covered dough in oven to rise. Remove pan from oven before preheating.)
4. Preheat oven to 350°F. Bake for 30 minutes until golden. Remove from oven, turn out onto plate(s), and then invert onto serving platter(s). Serve warm.
BAKE CYCLE: Dough
Small recipe yields 1 coffee cake
Medium recipe yields 1 coffee cake
Large recipe yields 2 coffee cakes
NUTRITIONAL INFORMATION PER SERVING (1⁄12 OF MEDIUM COFFEE CAKE)
Calories 212 / Fat 7.2 grams / Carbohydrates 33.3 grams / Protein 3.6 grams / Fiber .9 gram / Sodium 237 milligrams / Cholesterol 15.5 milligrams
Whole Wheat Fruit Roll
A strong whole wheat flavor makes this coffee cake different and surprising. If you omit the icing and use fruit-sweetened (sugarless) preserves, this coffee cake will fall into the “great taste, no guilt” category.
DOUGH
SMALL
WHOLE WHEAT SWEET DOUGH OF YOUR CHOICE, such as Basic Whole Wheat Sweet Dough
MEDIUM
WHOLE WHEAT SWEET DOUGH OF YOUR CHOICE, such as Basic Whole Wheat Sweet Dough
LARGE
WHOLE WHEAT SWEET DOUGH OF YOUR CHOICE, such as Basic Whole Wheat Sweet Dough
1. Place dough ingredients in bread pan, select Dough setting, and press Start.
2. When the dough has risen long enough, the machine will beep. Turn off bread machine, remove bread pan, and turn out dough onto a floured countertop or cutting board. Shape dough into a log.
For the Small Recipe
Grease a 10 × 15 × 1-inch jelly roll pan or large baking sheet. With a rolling pin, roll dough into a 12 × 8-inch rectangle. With a knife, lightly score the dough lengthwise, dividing it into thirds.
For the Medium Recipe
Grease a 10 × 15 × 1-inch jelly roll pan or large baking sheet. With a rolling pin, roll dough into a 14 × 10-inch rectangle. With a knife, lightly score the dough lengthwise, dividing it into thirds.
For the Large Recipe
Grease two 10 × 15 × 1-inch jelly roll pans or two large baking sheets. Divide dough in half with a sharp knife. With a rolling pin, roll each piece of dough into a 12 × 8-inch rectangle. With a knife, lightly score the dough lengthwise, dividing it into thirds.
FILLING
SMALL RECIPE
ANY FLAVOR FRUIT PRESERVES 1 cup
MEDIUM RECIPE
ANY FLAVOR FRUIT PRESERVES 1½ cups
LARGE RECIPE
ANY FLAVOR FRUIT PRESERVES 2 cups
3. For the filling, spread preserves lengthwise down the center third of the dough. With a sharp knife, cut strips at 1-inch intervals down each side of the dough, from the edge to the filling. Alternately, cross the strips over the filling.
4. Cover and let rise in a warm oven for 1 hour. (Hint: To warm oven slightly, turn oven on Warm setting for 1 minute, then turn it off and place covered dough in oven to rise. Remove pan from oven to preheat.)
5. Preheat oven to 350°F. Bake for 25 minutes. Remove from oven, place on serving platter(s), and allow to cool slightly.
ICING
SMALL RECIPE
CONFECTIONERS’ SUGAR ½ cup
MILK 2½ teaspoons
MEDIUM RECIPE
CONFECTIONERS’ SUGAR ½ cup
MILK 2½ teaspoons
LARGE RECIPE
CONFECTIONERS’ SUGAR 1 cup
MILK 5 teaspoons
6. Meanwhile, in a small bowl, combine sugar and milk for the icing, adding enough milk to make the icing thin enough to drizzle on the coffee cake. Once the coffee cake has cooled slightly, drizzle icing on top and serve.
BAKE CYCLE: Dough
Small recipe yields 1 coffee cake
Medium recipe yields 1 coffee cake
Large recipe yields 2 coffee cakes
NUTRITIONAL INFORMATION PER SERVING (1⁄12 OF CAKE)
Calories 279 / Fat 4 grams / Carbohydrates 58.8 grams / Protein 5.3 grams / Fiber 4.3 grams / Sodium 242 milligrams / Cholesterol 18.1 milligrams
Celia and Ginny’s Raspberry-Cream Coffee Cake with Almonds
Every year, Linda’s Aunt Celia and Cousin Ginny made an award-winning raspberry jam from hand-picked Oregon raspberries. Of course, its goodness was enhanced by memories of many happy family breakfasts at their table. Thoughts of those times and that special jam inspired this coffee cake, which rates all the superlatives—simply scrumptious, incredibly edible, and outrageously delicious!
DOUGH
SMALL RECIPE
WATER ½ cup
EGG 1
BUTTER OR MARGARINE, SOFTENED ½ cup
SUGAR 1 tablespoon
SALT ¼ teaspoon
ALL-PURPOSE FLOUR 2 cups
RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons
MEDIUM RECIPE
WATER ¾ cup
EGG 1
BUTTER OR MARGARINE, SOFTENED 2⁄3 cup
SUGAR 1½ tablespoons
SALT ½ teaspoon
ALL-PURPOSE FLOUR 3 cups
RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons
LARGE RECIPE
WATER ¾ cup
EGG 2
BUTTER OR MARGARINE, SOFTENED 1 cup
SUGAR 2 tablespoons
SALT ½ teaspoon
ALL-PURPOSE FLOUR 4 cups
RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons
1. Place dough ingredients in bread pan, select Dough setting, and press Start.
2. When the dough has risen long enough, the machine will beep. Turn off bread machine, remove bread pan, and turn out dough onto a floured countertop or cutting board. Shape dough into a log.
For the Small Recipe
With a sharp knife, divide dough in half. With a rolling pin, roll each half into a 9-inch square. Gently place 1 of the squares in an ungreased 9-inch square pan.
For the Medium Recipe
With a sharp knife, divide dough in half. With a rolling pin, roll each half into a 9 × 13-inch rectangle. Gently place 1 of the rectangles in an ungreased 9 × 13 × 2-inch pan.
For the Large Recipe
With a sharp knife, divide dough into 4 pieces. With a rolling pin, roll each piece into a 9-inch square. Gently place a square in each of 2 ungreased 9-inch square pans.
FILLING
SMALL RECIPE
RASPBERRY JAM 3 tablespoons
CREAM CHEESE, SOFTENED 8 ounces
EGG 1
SUGAR ½ cup
MEDIUM RECIPE
RASPBERRY JAM 5 tablespoons
CREAM CHEESE, SOFTENED 11 ounces
EGG 1
SUGAR 2⁄3 cup
LARGE RECIPE
RASPBERRY JAM 6 tablespoons
CREAM CHEESE, SOFTENED 16 ounces
EGG 2
SUGAR 1 cup
TOPPING
SMALL RECIPE
SLICED ALMONDS ¼ cup
SUGAR 1 tablespoon
MEDIUM RECIPE
SLICED ALMONDS 1⁄3 cup
SUGAR 1½ tablespoons
LARGE RECIPE
SLICED ALMONDS ½ cup
SUGAR 2 tablespoons
3. Spread the raspberry jam over dough in the pan.
4. In a medium bowl, combine the cream cheese, egg(s), and sugar; beat with an electric mixer until well blended. With a spatula, carefully spread cream cheese mixture over the layer of jam. Place the other piece of dough on top of the cream cheese layer. Sprinkle the almonds and sugar over all.
5. Cover and let rise in a warm oven for 20 to 30 minutes until almost doubled. (Hint: To warm oven slightly, turn oven on Warm setting for 1 minute, then turn it off and place covered dough in oven to rise. Remove pan from oven to preheat.)
6. Preheat oven to 350°F. Bake for 40 to 45 minutes until the filling has set. Remove from oven; serve warm or allow to cool slightly and serve at room temperature.
BAKE CYCLE: Dough
Small recipe yields 1 coffee cake
Medium recipe yields 1 coffee cake
Large recipe yields 2 coffee cakes
NUTRITIONAL INFORMATION PER SERVING (1⁄12 OF CAKE)
Calories 332 / Fat 14.3 grams / Carbohydrates 44.5 grams / Protein 6.9 grams / Fiber 1.3 grams / Sodium 225 milligrams / Cholesterol 63.9 milligrams
Apple Strudel
This recipe is easier than it looks and well worth a try.
DOUGH
SMALL RECIPE
MILK ½ cup
EGG 1
BUTTER OR MARGARINE ½ cup
SUGAR ¼ cup
SALT ½ teaspoon
ALL-PURPOSE FLOUR 2 cups
RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons
MEDIUM RECIPE
MILK ½ cup
EGG 2
BUTTER OR MARGARINE ¾ cup
SUGAR 1⁄3 cup
SALT 1 teaspoon
ALL-PURPOSE FLOUR 3 cups
RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons
LARGE RECIPE
MILK ¾ cup
EGG 2
BUTTER OR MARGARINE 1 cup
SUGAR ½ cup
SALT 1 teaspoon
ALL-PURPOSE FLOUR 4 cups
RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons
1. Place dough ingredients in bread pan, select Dough setting, and press Start.
2. When the dough has risen long enough, the machine will beep. Turn off bread machine, remove bread pan, and turn out dough onto a heavily floured countertop or cutting board.
For the Small Recipe
With a rolling pin, roll dough into one large 16 × 10-inch rectangle or two 8 × 10-inch rectangles.
For the Medium Recipe
With a rolling pin, roll dough into one large 20 × 12-inch rectangle or two 10 × 12-inch rectangles.
For the Large Recipe
With a sharp knife, cut dough in half. With a rolling pin, roll each half into 16 × 10-inch rectangles or divide again and roll into four 8 × 10-inch rectangles.
3. Butter a 10 × 15 × 1-inch jelly-roll pan or large baking sheet with edges (to avoid spillage during baking).
FILLING
SMALL RECIPE
PEELED, CORED, THINLY SLICED GRANNY SMITH APPLES 2 cups
ALL-PURPOSE FLOUR 1 tablespoon
RAISINS 1⁄3 cup
DARK BROWN SUGAR 1⁄3 cup
GROUND CINNAMON 1 teaspoon
MEDIUM RECIPE
PEELED, CORED, THINLY SLICED GRANNY SMITH APPLES 3 cups
ALL-PURPOSE FLOUR 1½ tablespoons
RAISINS ½ cup
DARK BROWN SUGAR ½ cup
GROUND CINNAMON 1 teaspoon
LARGE RECIPE
PEELED, CORED, THINLY SLICED GRANNY SMITH APPLES 4 cups
ALL-PURPOSE FLOUR 2 tablespoons
RAISINS 2⁄3 cup
DARK BROWN SUGAR 2⁄3 cup
GROUND CINNAMON 2 teaspoons
4. In a large bowl, combine apples, flour, raisins, sugar, and cinnamon. Spread mixture on each piece of dough to within 1 inch of the edges. Starting from the long edge, carefully roll up dough; pinch edges and ends to seal. Place strudel-rolls seam side down on prepared pan. Shape into large crescents by curving ends slightly toward each other.
5. Cover and let rise in a warm oven about 45 minutes until doubled in size. (Hint: To warm oven slightly, turn oven on Warm setting for 1 minute, then turn it off and place covered dough in oven to rise. Remove pan from oven before preheating.)
6. Preheat oven to 350°F. Bake for 35 to 40 minutes until brown. Remove from oven and place on rack to cool.
ICING
SMALL RECIPE
CONFECTIONERS’ SUGAR 1⁄3 cup
MILK 2 teaspoons
MEDIUM RECIPE
CONFECTIONERS’ SUGAR ½ cup
MILK 2½ teaspoons
LARGE RECIPE
CONFECTIONERS’ SUGAR 2⁄3 cup
MILK 3 teaspoons
6. In a small bowl, combine the sugar and milk for the icing, adding enough milk to make the icing thin enough to drizzle on the strudel. Once the strudel has cooled, drizzle icing on top and serve.
BAKE CYCLE: Dough
Small recipe yields 1 large or 2 small strudels
Medium recipe yields 1 large or 2 small strudels
Large recipe yields 2 large or 4 small strudels
NUTRITIONAL INFORMATION PER SERVING (1⁄12 OF MEDIUM STRUDEL)
Calories 319 / Fat 10 grams / Carbohydrates 52.8 grams / Protein 5.2 grams / Fiber 2 grams / Sodium 341 milligrams / Cholesterol 36 milligrams
Irene’s Bavarian Coffee Cake
Our friend Irene thought this was the best of all the breads and coffee cakes we asked coworkers to taste-test. Once you make it, you’ll understand why. Not only is it velvety rich and spicy, this coffee cake is amazingly quick and easy to create. We think it could also be served for dessert following a light meal.
DOUGH
SMALL
SWEET DOUGH OF YOUR CHOICE, such as Basic Sweet Dough
MEDIUM
SWEET DOUGH OF YOUR CHOICE, such as Basic Sweet Dough
LARGE
SWEET DOUGH OF YOUR CHOICE, such as Basic Sweet Dough
1. Place dough ingredients in bread pan, select Dough setting, and press Start.
2. When the dough has risen long enough, the machine will beep. Turn off bread machine, remove bread pan, and turn out dough onto a floured countertop or cutting board.
For the Small Recipe
Grease a 9-inch round or square cake pan. With a rolling pin, roll dough into a 9-inch square or circle to fit pan.
For the Medium Recipe
Grease a 9 × 13 × 2-inch pan. With a rolling pin, roll dough into a 9 × 13-inch rectangle.
For the Large Recipe
Grease two 9-inch round or square cake pans. With a sharp knife, divide dough in half. With a rolling pin, roll each piece of dough into a 9-inch square or circle to fit pans.
3. Place dough in prepared pan(s). Cover and let rise in a warm oven 30 to 45 minutes until doubled in size. (Hint: To warm oven slightly, turn oven on Warm setting for 1 minute, then turn it off and place covered dough in oven to rise. Remove pan from oven before preheating.)
TOPPING
SMALL RECIPE
SUGAR ¼ cup
GROUND CINNAMON ¾ teaspoon
HEAVY CREAM 2⁄3 cup
MEDIUM RECIPE
SUGAR 1⁄3 cup
GROUND CINNAMON 1 teaspoon
HEAVY CREAM 1 cup
LARGE RECIPE
SUGAR ½ cup
GROUND CINNAMON 1½ teaspoons
HEAVY CREAM 11⁄3 cups
4. With 2 fingers, punch deep holes all over the dough. In a small bowl, combine sugar and cinnamon; sprinkle mixture evenly over dough. Drizzle cream evenly on top.
5. Preheat oven to 350°F. Bake for 25 to 30 minutes until a tester inserted in the middle of the cake comes out clean. Remove from oven and serve warm.
BAKE CYCLE: Dough
Small recipe yields one 1 coffee cake
Medium recipe yields 1 coffee cake
Large recipe yields 2 coffee cakes
NUTRITIONAL INFORMATION PER SERVING (1⁄12 OF CAKE)
Calories 216 / Fat 9.6 grams / Carbohydrates 28.9 grams / Protein 3.7 grams / Fiber .8 gram / Sodium 192 milligrams / Cholesterol 36.2 milligrams
Aunt Bertha’s Moravian Sugar Cake
This is a treat from the Old Country. When Linda took this coffee cake to work to share at break, Janet, a coworker, took one bite and exclaimed, “It’s Aunt Bertha’s coffee cake!” She was thrilled because it brought back fond memories of a long-lost family recipe. It seemed only fitting to name this in honor of Janet’s aunt Bertha.
DOUGH
SMALL RECIPE
INSTANT POTATO FLAKES 1⁄3 cup
WATER 5⁄8 cup
EGG 1
BUTTER OR MARGARINE 1⁄3 cup
SUGAR 1⁄3 cup
SALT ½ teaspoon
VANILLA EXTRACT ½ teaspoon
ALL-PURPOSE FLOUR 2 cups
RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons
MEDIUM RECIPE
INSTANT POTATO FLAKES ½ cup
WATER 5⁄8 cup
EGG 2
BUTTER OR MARGARINE ½ cup
SUGAR ½ cup
SALT 1 teaspoon
VANILLA EXTRACT 1 teaspoon
ALL-PURPOSE FLOUR 3 cups
RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons
LARGE RECIPE
INSTANT POTATO FLAKES 2⁄3 cup
WATER 7⁄8 cup
EGG 2
BUTTER OR MARGARINE 2⁄3 cup
SUGAR 2⁄3 cup
SALT 1 teaspoon
VANILLA EXTRACT 1 teaspoon
ALL-PURPOSE FLOUR 4 cups
RED STAR BRAND ACTIVE DRY YEAST 2½ teaspoons
1. Place dough ingredients in bread pan, select Dough setting, and press Start.
2. When the dough has risen long enough, the machine will beep. Turn off bread machine, remove bread pan, and turn out dough onto a floured countertop or cutting board.
For the Small Recipe
Grease a 9 × 13 × 2-inch pan.
For the Medium Recipe
Grease a 15 × 10 × 1-inch jelly-roll pan or a large, rimmed baking sheet.
For the Large Recipe
Grease two 9 × 13 × 2-inch pans. With a sharp knife, divide dough in half.
3. Place dough in prepared pan(s), gently stretching it and pressing it evenly into the pan(s). Cover and let rise in a warm oven 30 to 45 minutes until doubled in size. (Hint: To warm oven slightly, turn oven on Warm setting for 1 minute, then turn it off and place covered dough in oven to rise. Remove pan from oven before preheating.)
TOPPING
SMALL RECIPE
LIGHT BROWN SUGAR 2⁄3 cup
GROUND CINNAMON 1½ teaspoons
MELTED BUTTER OR MARGARINE 1⁄3 cup
MEDIUM RECIPE
LIGHT BROWN SUGAR 1 cup
GROUND CINNAMON 2 teaspoons
MELTED BUTTER OR MARGARINE ½ cup
LARGE RECIPE
LIGHT BROWN SUGAR 11⁄3 cups
GROUND CINNAMON 1 tablespoon
MELTED BUTTER OR MARGARINE 2⁄3 cup
4. In a small bowl, combine brown sugar and cinnamon for the topping. With 2 fingers, punch deep holes all over the dough. Sprinkle sugar mixture evenly over dough. Drizzle melted butter on top.
5. Preheat oven to 350°F. Bake for 20 to 25 minutes until golden brown. Remove from oven and place on a serving plate.
ICING
SMALL RECIPE
CONFECTIONERS’ SUGAR ½ cup
MILK 3 teaspoons
MEDIUM RECIPE
CONFECTIONERS’ SUGAR ¾ cup
MILK 4 teaspoons
LARGE RECIPE
CONFECTIONERS’ SUGAR 1 cup
MILK 6 teaspoons
6. In a small bowl, combine the sugar and milk for the icing, adding enough milk to make the icing thin enough to drizzle on the coffee cake.
7. Serve coffee cake warm without icing, or allow coffee cake to cool slightly, drizzle icing on top, and serve.
BAKE CYCLE: Dough
Small recipe yields 1 coffee cake
Medium recipe yields 1 coffee cake
Large recipe yields 2 coffee cakes
NUTRITIONAL INFORMATION PER SERVING (1⁄12 OF CAKE)
Calories 362 / Fat 12.7 grams / Carbohydrates 58 grams / Protein 4.8 grams / Fiber 1.2 grams / Sodium 388 milligrams / Cholesterol 35.6 milligrams
Portuguese Sweet Bread
This is a very sweet coffee cake bread with a hint of lemon. It is delightful with afternoon tea.
SMALL RECIPE
INSTANT POTATO FLAKES 2 tablespoons
SWEETENED CONDENSED MILK 3 tablespoons
WATER 1⁄3 to ½ cup
EGG 1
BUTTER OR MARGARINE 3 tablespoons
SUGAR ¼ cup
SALT ½ teaspoon
VANILLA EXTRACT ½ teaspoon
LEMON EXTRACT 1⁄8 teaspoon
BREAD FLOUR 2 cups
GROUND NUTMEG 1 pinch
RED STAR BRAND ACTIVE DRY YEAST 3 teaspoons
EGG WHITE, LIGHTLY BEATEN 1
MEDIUM RECIPE
INSTANT POTATO FLAKES 3 tablespoons
SWEETENED CONDENSED MILK ¼ cup
WATER ½ to 5⁄8 cup
EGG 2
BUTTER OR MARGARINE 4 tablespoons
SUGAR 1⁄3 cup
SALT 1 teaspoon
VANILLA EXTRACT ½ teaspoon
LEMON EXTRACT ¼ teaspoon
BREAD FLOUR 3 cups
GROUND NUTMEG 1 pinch
RED STAR BRAND ACTIVE DRY YEAST 3 teaspoons
EGG WHITE, LIGHTLY BEATEN 1
LARGE RECIPE
INSTANT POTATO FLAKES ¼ cup
SWEETENED CONDENSED MILK 6 tablespoons
WATER 2⁄3 to ¾ cup
EGG 2
BUTTER OR MARGARINE 6 tablespoons
SUGAR ½ cup
SALT 1 teaspoon
VANILLA EXTRACT 1 teaspoon
LEMON EXTRACT ¼ teaspoon
BREAD FLOUR 4 cups
GROUND NUTMEG 1⁄8 teaspoon
RED STAR BRAND ACTIVE DRY YEAST 3½ teaspoons
EGG WHITE, LIGHTLY BEATEN 1
1. Place all ingredients except egg white in bread pan, using the least amount of liquid listed in the recipe. Select Dough setting and press Start.
2. Observe the dough as it kneads. After 5 to 10 minutes, if it appears dry and stiff, or if your machine sounds as if it’s straining to knead it, add more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable ball that is slightly tacky to the touch.
3. When the dough has risen long enough, the machine will beep. Turn off bread machine, remove bread pan, and turn out dough onto a lightly floured countertop or cutting board.
For the Small and Medium Recipes
Grease one 8- or 9-inch pie tin.
For the Large Recipe
Grease two 8- or 9-inch pie tins. With a sharp knife, divide dough in half.
4. Gently roll and stretch each piece of dough into a 30-inch rope of even thickness from one end to the other. Starting at one end and working to the other, gently twist the rope(s). Place one end of the twisted rope of dough in the center of the prepared pie tin(s); carefully coil the rest of the rope around the center, filling the pan.
5. Cover and let rise in a warm oven at least 1 hour until doubled. (Hint: To warm oven slightly, turn oven on Warm setting for 1 minute, then turn it off and place covered dough in oven to rise. Remove pan from oven before preheating.)
6. Preheat oven to 325°F. Brush dough with egg white. Bake for 50 to 60 minutes until brown.
7. Remove from oven, cool on rack in pan. When cool, remove from pan, thinly slice, and serve.
BAKE CYCLE: Dough
Small and medium recipes yield 1 loaf
Large recipe yields 2 loaves
NUTRITIONAL INFORMATION PER SLICE
Calories 169 / Fat 3.9 grams / Carbohydrates 28.3 grams / Protein 4.6 grams / Fiber .9 gram / Sodium 214 milligrams / Cholesterol 32.3 milligrams
Squaw Bread
When dining out, we’ve always enjoyed this sweet whole wheat and rye bread. Don’t overlook the first step. Puree the liquids and sweeteners in the blender before adding them to the bread pan.
SMALL RECIPE
MILK 3⁄8 cup
WATER 3⁄8 to ½ cup
OIL 1½ tablespoons
HONEY 1 tablespoon
RAISINS 1½ tablespoons
DARK BROWN SUGAR 1½ tablespoons
BREAD FLOUR 1 cup
WHOLE WHEAT FLOUR ¾ cup
RYE FLOUR ½ cup
VITAL WHEAT GLUTEN (OPTIONAL) 2 tablespoons
RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons
MEDIUM RECIPE
MILK 5⁄8 cup
WATER 5⁄8 to ¾ cup
OIL 2 tablespoons
HONEY 1½ tablespoons
RAISINS 2 tablespoons
DARK BROWN SUGAR 2 tablespoons
BREAD FLOUR 1½ cups
WHOLE WHEAT FLOUR 1¼ cups
RYE FLOUR ¾ cup
VITAL WHEAT GLUTEN (OPTIONAL) 3 tablespoons
RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons
LARGE RECIPE
MILK 7⁄8 cup
WATER 7⁄8 to 1 cup
OIL 3 tablespoons
HONEY 2 tablespoons
RAISINS 3 tablespoons
DARK BROWN SUGAR 3 tablespoons
BREAD FLOUR 2 cups
WHOLE WHEAT FLOUR 1½ cups
RYE FLOUR 1 cup
VITAL WHEAT GLUTEN (OPTIONAL) 4 tablespoons
RED STAR BRAND ACTIVE DRY YEAST 2½ teaspoons
1. In a blender on high speed, liquefy the milk, water, oil, honey, raisins, and brown sugar. Combine mixture with rest of ingredients in bread pan, select Medium Crust setting then the Whole Wheat cycle and press Start.
2. Observe the dough as it kneads. After 5 to 10 minutes, if it appears dry and stiff, or if your machine sounds as if it’s straining to knead it, add more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable ball that is slightly tacky to the touch.
3. After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing.
CRUST: Medium
BAKE CYCLE: Whole Wheat
OPTIONAL BAKE CYCLES: Standard; Sweet Bread
NUTRITIONAL INFORMATION PER SLICE
Calories 146 / Fat 2.5 grams / Carbohydrates 27.7 grams / Protein 3.9 grams / Fiber 2.7 grams / Sodium 160 milligrams / Cholesterol .4 milligram
Sally Lunn Bread
Here’s an egg bread so sweet it almost tastes like a pound cake. We can picture it on a silver tray with a bowl of strawberries and a pitcher of cream.
SMALL RECIPE
HEAVY CREAM 1⁄8 cup
WATER 1⁄8 to ¼ cup
EGGS 2
SALT ½ teaspoon
BUTTER OR MARGARINE, CUT IN PIECES ¼ cup
SUGAR 3 tablespoons
ALL-PURPOSE FLOUR 2 cups
RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons
MEDIUM RECIPE
HEAVY CREAM ¼ cup
WATER ¼ to 3⁄8 cup
EGGS 3
SALT 1 teaspoon
BUTTER OR MARGARINE, CUT IN PIECES 1⁄3 cup
SUGAR ¼ cup
ALL-PURPOSE FLOUR 3 cups
RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons
LARGE RECIPE
HEAVY CREAM ¼ cup
WATER ¼ to 3⁄8 cup
EGGS 4
SALT 1 teaspoon
BUTTER OR MARGARINE, CUT IN PIECES ½ cup
SUGAR 6 tablespoons
ALL-PURPOSE FLOUR 4 cups
RED STAR BRAND ACTIVE DRY YEAST 2½ teaspoons
1. Place all ingredients in bread pan, using the least amount of liquid listed in the recipe. Select Light Crust setting then the Sweet Bread cycle and press Start.
2. Observe the dough as it kneads. After 5 to 10 minutes, if it appears dry and stiff, or if your machine sounds as if it’s straining to knead it, add more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable ball that is slightly tacky to the touch.
3. After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing.
CRUST: Light
BAKE CYCLE: Sweet Bread
OPTIONAL BAKE CYCLES: Whole Wheat; Standard
NUTRITIONAL INFORMATION PER SLICE
Calories 181 / Fat 7.2 grams / Carbohydrates 24.3 grams / Protein 4.3 grams / Fiber .8 gram / Sodium 218 milligrams / Cholesterol 51.1 milligrams
Margaret’s Buttermilk Raisin Bread
This bread earns rave reviews from all tasters. It’s very moist and tender, and delicious toasted. Our friend Margaret loved it at first taste. In fact, shortly after that, she purchased a bread machine. It really is that good.
SMALL RECIPE
BUTTERMILK 5⁄8 to ¾ cup
EGG 1
BUTTER OR MARGARINE 4 tablespoons
SUGAR 2 tablespoons
SALT 1 teaspoon
BREAD FLOUR 2 cups
BAKING SODA ¼ teaspoon
RAISINS ½ cup
RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons
MEDIUM RECIPE
BUTTERMILK 7⁄8 to 1 cup
EGG 1
BUTTER OR MARGARINE 5 tablespoons
SUGAR 3 tablespoons
SALT 1 teaspoon
BREAD FLOUR 3 cups
BAKING SODA ¼ teaspoon
RAISINS 2⁄3 cup
RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons
LARGE RECIPE
BUTTERMILK 1 to 11⁄8 cups
EGG 2
BUTTER OR MARGARINE 6 tablespoons
SUGAR ¼ cup
SALT 2 teaspoons
BREAD FLOUR 4 cups
BAKING SODA ½ teaspoon
RAISINS 1 cup
RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons
1. Place all ingredients in bread pan, using the least amount of liquid listed in the recipe. Select Light Crust setting, then the Sweet cycle, and press Start.
2. Observe the dough as it kneads. After 5 to 10 minutes, if it appears dry and stiff, or if your machine sounds as if it’s straining to knead it, add more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable ball that is slightly tacky to the touch.
3. After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing.
CRUST: Light
BAKE CYCLE: Sweet
OPTIONAL BAKE CYCLES: Standard; Raisin/Nut
NUTRITIONAL INFORMATION PER SLICE
Calories 167 / Fat 3.8 grams / Carbohydrates 29.5 grams / Protein 4.1 grams / Fiber 1.2 grams / Sodium 237 milligrams / Cholesterol 15.8 milligrams
Raisin Bread
On a hot summer’s evening, a chilled fruit salad and a slice of this delicate bread are perfect together.
SMALL RECIPE
MILK 7⁄8 to 1 cup
BUTTER OR MARGARINE 1 tablespoon
DARK BROWN SUGAR 2 tablespoons
SALT 1 teaspoon
BREAD FLOUR 2 cups
GROUND CINNAMON 1½ teaspoons
GRATED NUTMEG 1 pinch
RAISINS 1⁄3 cup
RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons
MEDIUM RECIPE
MILK 11⁄8 to 1¼ cups
BUTTER OR MARGARINE 2 tablespoons
DARK BROWN SUGAR 3 tablespoons
SALT 1 teaspoon
BREAD FLOUR 3 cups
GROUND CINNAMON 2 teaspoons
GRATED NUTMEG 1 pinch
RAISINS ½ cup
RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons
LARGE RECIPE
MILK 1¾ to 17⁄8 cups
BUTTER OR MARGARINE 2 tablespoons
DARK BROWN SUGAR ¼ cup
SALT 2 teaspoons
BREAD FLOUR 4 cups
GROUND CINNAMON 1 tablespoon
GRATED NUTMEG 1⁄8 teaspoon
RAISINS 2⁄3 cup
RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons
1. Place all ingredients in bread pan, using the least amount of liquid listed in the recipe. Select Light Crust setting, then the Sweet cycle, and press Start.
2. Observe the dough as it kneads. After 5 to 10 minutes, if it appears dry and stiff, or if your machine sounds as if it’s straining to knead it, add more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable ball that is slightly tacky to the touch.
3. After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing.
CRUST: Light
BAKE CYCLE: Sweet
OPTIONAL BAKE CYCLES: Standard; Raisin/Nut
NUTRITIONAL INFORMATION PER SLICE
Calories 147 / Fat 1.8 grams / Carbohydrates 29.2 grams / Protein 3.7 grams / Fiber 1.2 grams / Sodium 185 milligrams / Cholesterol .8 milligram
Oatmeal Spice Bread
Our husbands love this delicious, spicy breakfast bread. Try it toasted and spread with cream cheese. (Note: The small loaf is baked on the Rapid Bake setting.)
SMALL RECIPE
OLD-FASHIONED ROLLED OATS ½ cup
WATER 7⁄8 to 1 cup
OIL 1 tablespoon
DARK BROWN SUGAR 3 tablespoons
SALT 1 teaspoon
BREAD FLOUR 2 cups
GROUND CINNAMON ¾ teaspoon
GRATED NUTMEG ¼ teaspoon
GROUND GINGER ¼ teaspoon
GROUND CLOVES 1⁄8 teaspoon
RAISINS ¼ cup
RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons
MEDIUM RECIPE
OLD-FASHIONED ROLLED OATS 1 cup
WATER 1¼ to 13⁄8 cups
OIL 3 tablespoons
DARK BROWN SUGAR ¼ cup
SALT 1½ teaspoons
BREAD FLOUR 3 cups
GROUND CINNAMON 1 teaspoon
GRATED NUTMEG ½ teaspoon
GROUND GINGER ½ teaspoon
GROUND CLOVES ¼ teaspoon
RAISINS ½ cup
RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons
LARGE RECIPE
OLD-FASHIONED ROLLED OATS 1¼ cups
WATER 1¾ to 17⁄8 cups
OIL ¼ cup
DARK BROWN SUGAR 6 tablespoons
SALT 2 teaspoons
BREAD FLOUR 4 cups
GROUND CINNAMON 1½ teaspoons
GRATED NUTMEG ½ teaspoon
GROUND GINGER ½ teaspoon
GROUND CLOVES ¼ teaspoon
RAISINS ¾ cup
RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons
For the Small Recipe
1. Place all ingredients in bread pan, using the least amount of liquid listed in the recipe. Select Light Crust setting, then the Rapid Bake cycle, and press Start.
For the Medium and Large Recipes
1. Place all ingredients in bread pan, using the least amount of liquid listed in the recipe, select Light Crust setting, and press Start.
2. Observe the dough as it kneads. After 5 to 10 minutes, if it appears dry and stiff, or if your machine sounds as if it’s straining to knead it, add more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable ball that is slightly tacky to the touch.
3. After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing.
CRUST: Light
BAKE CYCLE: Rapid Bake for small recipe; Standard for medium and large recipes
OPTIONAL BAKE CYCLES: Raisin/Nut
NUTRITIONAL INFORMATION PER SLICE
Calories 180 / Fat 3.6 grams / Carbohydrates 33 grams / Protein 4 grams / Fiber 1.8 grams / Sodium 232 milligrams / Cholesterol 0 milligrams