Specialty Breads
Whole Wheat Hamburger and Hot Dog Buns
These are definitely 5-star hamburger buns. You’ll never go back to the store-bought version once you’ve tried these.
SMALL RECIPE
WATER 5⁄8 cup
EGG 1
SALT ½ teaspoon
SHORTENING 3 tablespoons
SUGAR 3 tablespoons
ALL-PURPOSE FLOUR 11⁄3 cups
WHOLE WHEAT FLOUR 2⁄3 cup
RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons
MEDIUM RECIPE
WATER 1 cup
EGG 1
SALT ¾ teaspoon
SHORTENING ¼ cup
SUGAR ¼ cup
ALL-PURPOSE FLOUR 2 cups
WHOLE WHEAT FLOUR 1 cup
RED STAR BRAND ACTIVE DRY YEAST 3 teaspoons
LARGE RECIPE
WATER 11⁄8 cups
EGG 2
SALT 1 teaspoon
SHORTENING 6 tablespoons
SUGAR 6 tablespoons
ALL-PURPOSE FLOUR 22⁄3 cups
WHOLE WHEAT FLOUR 11⁄3 cups
RED STAR BRAND ACTIVE DRY YEAST 4 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.
For the Small Recipe
With a sharp knife, divide dough into 7 pieces for hamburger buns or 8 pieces for hot dog buns.
For the Medium Recipe
With a sharp knife, divide dough into 10 pieces for hamburger buns or 12 pieces for hot dog buns.
For the Large Recipe
With a sharp knife, divide dough into 14 pieces for hamburger buns or 16 pieces for hot dog buns.
3. Grease a baking sheet. Roll pieces of dough into balls and flatten for hamburger buns or shape into 6-inch rolls for hot dog buns. Place on prepared baking sheet. 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 400°F. Bake for 12 to 15 minutes until golden brown. Remove from oven and cool on cake racks. When ready to use, split buns in half horizontally. These will keep in a plastic bag in the freezer for 3 to 4 weeks.
BAKE CYCLE: Dough
Small recipe yields 7 hamburger or 8 hot dog buns
Medium recipe yields 10 hamburger or 12 hot dog buns
Large recipe yields 14 hamburger or 16 hot dog buns
NUTRITIONAL INFORMATION PER HAMBURGER BUN
Calories 206 / Fat 6.1 grams / Carbohydrates 32.9 grams / Protein 5.1 grams / Fiber 2.4 grams / Sodium 168 milligrams / Cholesterol 30.4 milligrams
NUTRITIONAL INFORMATION PER HOT DOG BUN
Calories 179 / Fat 5.8 grams / Carbohydrates 27.3 grams / Protein 4.4 grams / Fiber 2 grams / Sodium 142 milligrams / Cholesterol 26.6 milligrams
Onion Rolls
The distinctive taste of freshly sautéed onions makes these rolls infinitely better than anything bought in a package. They’re dynamite with sliced deli meats, cheese, and mustard.
DOUGH
SMALL RECIPE
BUTTER OR MARGARINE 3 tablespoons
MINCED FRESH ONION ½ cup
WATER ½ cup
EGG 1
SUGAR 1 teaspoon
SALT ¾ teaspoon
NONFAT DRY MILK POWDER 1½ tablespoons
ALL-PURPOSE FLOUR 2 cups
RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons
MEDIUM RECIPE
BUTTER OR MARGARINE 4 tablespoons
MINCED FRESH ONION ¾ teaspoon
WATER ¾ cup
EGG 1
SUGAR 1½ teaspoons
SALT 1 teaspoon
NONFAT DRY MILK POWDER 2 tablespoons
ALL-PURPOSE FLOUR 3 cups
RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons
LARGE RECIPE
BUTTER OR MARGARINE 6 tablespoons
MINCED FRESH ONION 1 cup
WATER ¾ cup
EGG 2
SUGAR 2 teaspoons
SALT 1½ teaspoons
NONFAT DRY MILK POWDER 3 tablespoons
ALL-PURPOSE FLOUR 4 cups
RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons
1. In a small skillet over medium heat, melt butter then add onion. Sauté onion about 10 minutes until tender but not browned.
2. Remove pan from heat and allow onion to cool slightly.
For the Small Recipe
Reserve 2 tablespoons of the onion mixture. Place remaining onion mixture and the rest of dough ingredients in bread pan, select Dough setting, and press Start.
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. Gently roll and stretch dough into a 12-inch rope. With a sharp knife, divide dough into 7 pieces.
For the Medium Recipe
Reserve ¼ cup of the onion mixture. Place remaining onion mixture and the rest of dough ingredients in bread pan, select Dough setting, and press Start.
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. Gently roll and stretch dough into a 12-inch rope. With a sharp knife, divide dough into 10 pieces.
For the Large Recipe
Reserve 6 tablespoons of the onion mixture. Place remaining onion mixture and the rest of dough ingredients in bread pan, select Dough setting, and press Start.
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. Gently roll and stretch dough into a 12-inch rope. With a sharp knife, divide dough into 14 pieces.
3. Grease a large baking sheet. Roll each piece of dough into a ball and then flatten slightly. Place rolls on prepared sheet.
TOPPING
SMALL RECIPE
EGG 1
SALT ½ teaspoon
MEDIUM RECIPE
EGG 1
SALT ½ teaspoon
LARGE RECIPE
EGG 1
SALT ½ teaspoon
4. In a small bowl, beat together egg and salt for the topping. Brush egg mixture over each roll. Spread approximately 1 teaspoon of reserved onion mixture on each roll.
5. Let rise in a warm oven about 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.)
6. Preheat oven to 375°F. Bake for 20 minutes until rolls are golden and onion is brown. Remove from oven and place on racks to cool.
BAKE CYCLE: Dough
Small recipe yields 7 rolls
Medium recipe yields 10 rolls
Large recipe yields 14 rolls
NUTRITIONAL INFORMATION PER ROLL
Calories 193 / Fat 4.9 grams / Carbohydrates 31 grams / Protein 5.7 grams / Fiber 1.3 grams / Sodium 394 milligrams / Cholesterol 42.8 milligrams
Special Ed-ible Pretzels
For years, Linda’s Special Ed students have made these incredible soft, doughy pretzels once a week for the high school faculty and staff. They’ve now perfected a touch and technique that far surpass the skills of those who taught them. So, if your first batches fall short of perfection, we know some very patient kids who would encourage you not to give up hope. For all of us, determination and practice are the keys to success.
SMALL RECIPE
WATER ¾ cup
OIL 1½ tablespoons
SUGAR 2 teaspoons
ALL-PURPOSE FLOUR 2 cups
RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons
WATER 10 cups
BAKING SODA 2½ tablespoons
COARSE SALT to taste
MEDIUM RECIPE
WATER 1 cup
OIL 2 tablespoons
SUGAR 1 tablespoon
ALL-PURPOSE FLOUR 3 cups
RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons
WATER 10 cups
BAKING SODA 2½ tablespoons
COARSE SALT to taste
LARGE RECIPE
WATER 1¼ cups
OIL 3 tablespoons
SUGAR 4 teaspoons
ALL-PURPOSE FLOUR 4 cups
RED STAR BRAND ACTIVE DRY YEAST 2½ teaspoons
WATER 10 cups
BAKING SODA 2½ tablespoons
COARSE SALT to taste
1. Place first five 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 an oiled countertop or cutting board. Gently roll and stretch dough into a 12-inch rope.
For the Small Recipe
Heavily grease a large baking sheet. With a sharp knife, divide dough into 4 or 5 equal pieces.
For the Medium Recipe
Heavily grease 1 or 2 large baking sheets. With a sharp knife, divide dough into 6 or 7 equal pieces.
For the Large Recipe
Heavily grease 2 large baking sheets. With a sharp knife, divide dough into 8 to 10 equal pieces.
3. Gently roll and stretch each piece into a 14-inch rope. Shape into a pretzel by bringing both ends of the rope up toward the top and crossing them (forming something that looks like a bunny’s head with ears). Twist those “ears” once, then bring them toward you to rest on the base of the pretzel (the bunny’s “chin”), pressing them down slightly. Set aside on the oiled countertop, cover with a cotton dish towel, and let rise until almost doubled, about 20 minutes.
4. Meanwhile, in a 3- or 4-quart nonreactive pot, combine the water and the baking soda. Bring to a boil over high heat, then reduce heat to a gentle simmer.
5. Preheat oven to 425°F.
6. Being careful not to deflate the pretzel, gently lift one onto a slotted spatula and lower into the simmering water. After 20 seconds, turn it over in the water. After another 20 seconds, remove from water with slotted spatula. (With a little experience, you can simmer 2 or 3 at a time.) Allow to drain on a clean broiler pan or cake rack.
7. Place pretzels on prepared baking sheet(s); sprinkle with coarse salt to taste.
8. Bake for 15 to 20 minutes until golden brown. Remove from oven and immediately remove pretzels from baking sheet(s); place on racks to cool. These are best served warm, the same day; they do not keep well.
BAKE CYCLE: Dough
Small recipe yields 4 or 5 pretzels
Medium recipe yields 6 or 7 pretzels
Large recipe yields 8 to 10 pretzels
NUTRITIONAL INFORMATION PER PRETZEL
Calories 238 / Fat 4.4 grams / Carbohydrates 42.7 grams / Protein 5.8 grams / Fiber 1.7 grams / Sodium 845 milligrams / Cholesterol 0 milligrams
Cocktail Rye Loaves
These are soft, flavorful, small loaves—perfect for hors d’oeuvres. Slice thinly, spread with pâté, and enjoy.
SMALL RECIPE
WATER 7⁄8 cup
SHORTENING 2 teaspoons
DARK BROWN SUGAR 1 tablespoon
SALT 1 teaspoon
BREAD FLOUR 11⁄3 cups
RYE FLOUR 2⁄3 cup
CARAWAY SEEDS 1 teaspoon
RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons
CORNMEAL small handful
MEDIUM RECIPE
WATER 11⁄8 cups
SHORTENING 1 tablespoon
DARK BROWN SUGAR 1½ tablespoons
SALT 1½ teaspoons
BREAD FLOUR 2 cups
RYE FLOUR 1 cup
CARAWAY SEEDS 1½ teaspoons
RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons
CORNMEAL small handful
LARGE RECIPE
WATER 1½ cups
SHORTENING 4 teaspoons
DARK BROWN SUGAR 2 tablespoons
SALT 2 teaspoons
BREAD FLOUR 22⁄3 cups
RYE FLOUR 11⁄3 cups
CARAWAY SEEDS 2 teaspoons
RED STAR BRAND ACTIVE DRY YEAST 2½ teaspoons
CORNMEAL small handful
1. Place all ingredients except cornmeal 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.
3. Shape dough into a log. Dust a baking sheet with cornmeal.
For the Small Recipe
With a sharp knife, divide dough into 2 pieces.
For the Medium Recipe
With a sharp knife, divide dough into 3 pieces.
For the Large Recipe
With a sharp knife, divide dough into 4 pieces.
4. Roll each piece into a narrow 12-inch-long loaf. Place on prepared baking sheet and with a sharp knife, slash the dough down the center from one end to the other.
5. Cover and let rise in a warm oven 10 minutes. (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 375°F. Bake for 20 to 25 minutes until golden brown.
7. Remove from oven and cool on rack.
BAKE CYCLE: Dough
Small recipe yields 2 loaves
Medium recipe yields 3 loaves
Large recipe yields 4 loaves
NUTRITIONAL INFORMATION PER SERVING (1⁄14 OF RECIPE)
Calories 107 / Fat 1.3 grams / Carbohydrates 20.8 grams / Protein 2.7 grams / Fiber 1.7 grams / Sodium 230 milligrams / Cholesterol 0 milligrams
Shareen’s Whole Wheat Pita Bread
We find ourselves making these whole wheat pitas quite often. Their wholesome goodness, relatively few calories, and ease of preparation make them a pleasant, light alternative to the heavier whole-grain breads. Linda’s niece Shareen rates these pitas as her all-time favorite. They’re so delicious, she likes eating them plain.
SMALL RECIPE
WATER 7⁄8 cup
OIL 2 teaspoons
SUGAR 1 teaspoon
SALT 1 teaspoon
WHOLE WHEAT FLOUR 2 cups
RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons
MEDIUM RECIPE
WATER 11⁄8 cups
OIL 1 tablespoon
SUGAR 1½ teaspoons
SALT 1 teaspoon
WHOLE WHEAT FLOUR 3 cups
RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons
LARGE RECIPE
WATER 1¾ cups
OIL 4 teaspoons
SUGAR 2 teaspoons
SALT 2 teaspoons
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. Gently roll and stretch dough into a 12-inch rope.
For the Small Recipe
With a sharp knife, divide dough into 6 pieces.
For the Medium Recipe
With a sharp knife, divide dough into 8 pieces.
For the Large Recipe
With a sharp knife, divide dough into 12 pieces.
3. Roll each piece into a smooth ball. With a rolling pin, roll each ball into a 6- to 7-inch circle. Set aside on lightly floured countertop; cover with a cotton dish towel. Let pitas rise about 30 minutes until slightly puffy.
4. Position oven rack in middle of oven; preheat oven to 500°F. Place 2 or 3 pitas on a wire cake rack. Place cake rack directly on oven rack; bake pitas 4 to 5 minutes until puffed and tops begin to brown. Remove from oven and immediately place pitas in a sealed brown paper bag or cover with a damp cotton dish towel until soft.
5. Once the pitas are softened, either cut in half, or split open the top edge for half or whole pitas. They can be stored in a plastic bag for several days or in the freezer for 1 to 2 months.
BAKE CYCLE: Dough
Small recipe yields 6 pitas
Medium recipe yields 8 pitas
Large recipe yields 12 pitas
NUTRITIONAL INFORMATION PER PITA
Calories 172 / Fat 2.6 grams / Carbohydrates 33.5 grams / Protein 6.4 grams / Fiber 5.9 grams / Sodium 269 milligrams / Cholesterol 0 milligrams
TIPS FOR SUCCESS
1. The pitas puff up during baking owing to steam, so avoid using too much flour while rolling them out. Keep the unrolled balls covered to prevent them from drying out.
2. Those that don’t puff up perfectly during baking were probably torn or creased in handling. Handle the pitas with care while rolling and transferring from counter to cake rack.
3. Avoid overbaking—they’ll turn crisp and brittle. You’ll end up with something resembling a tortilla chip rather than pita bread.
4. Don’t give up if your pitas don’t all turn out perfectly the first time. With a little practice and patience, you’ll be turning out pita bread like a pro!
Peppy’s Pita Bread
Be sure and peek in the oven while these bake. It’s like magic, watching the dough puff up into little balloons! The result is pita bread that far surpasses anything you can buy in the market.
SMALL RECIPE
WATER ¾ cup
OIL 2 teaspoons
SUGAR 1 teaspoon
SALT 1 teaspoons
ALL-PURPOSE FLOUR 2 cups
RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons
MEDIUM RECIPE
WATER 11⁄8 cups
OIL 1 tablespoon
SUGAR 1½ teaspoons
SALT 1 teaspoons
ALL-PURPOSE FLOUR 3 cups
RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons
LARGE RECIPE
WATER 13⁄8 cups
OIL 4 teaspoons
SUGAR 2 teaspoons
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. Gently roll and stretch dough into a 12-inch rope.
For the Small Recipe
With a sharp knife, divide dough into 6 pieces.
For the Medium Recipe
With a sharp knife, divide dough into 8 pieces.
For the Large Recipe
With a sharp knife, divide dough into 12 pieces.
3. Roll each piece into a smooth ball. With a rolling pin, roll each ball into a 6- to 7-inch circle. Set aside on lightly floured countertop; cover with a cotton dish towel. Let pitas rise about 30 minutes until slightly puffy.
4. Position oven rack in middle of oven; preheat oven to 500°F. Place 2 or 3 pitas on a wire cake rack. Place cake rack directly on oven rack; bake pitas 4 to 5 minutes until puffed and tops begin to brown. Remove from oven and immediately place pitas in a sealed brown paper bag or cover with a damp cotton dish towel until soft.
5. Once the pitas are softened, either cut in half or split open the top edge for half or whole pitas. They can be stored in a plastic bag for several days or in the freezer for 1 to 2 months.
BAKE CYCLE: Dough
Small recipe yields 6 pitas
Medium recipe yields 8 pitas
Large recipe yields 12 pitas
NUTRITIONAL INFORMATION PER PITA
Calories 190 / Fat 2.2 grams / Carbohydrates 36.6 grams / Protein 5 grams / Fiber 1.4 grams / Sodium 268 milligrams / Cholesterol 0 milligrams
TIPS FOR SUCCESS: See here.
Christin’s Oatmeal Pita Bread
As we experimented with various breads for this chapter, baking pita bread for the first time was probably one of our biggest thrills. We laughed at how they puffed up in the oven; we thought we’d created a true culinary oddity. When they turned out to be as good as, if not better than, any pita bread we’d ever eaten, we were ecstatic! So if you feel like having some fun in your kitchen, try making these chewy oatmeal pita pockets. Invite friends or family to join you; young children, in particular, are quite impressed.
SMALL RECIPE
OLD-FASHIONED ROLLED OATS ½ cup
WATER 7⁄8 cup
OIL 1 tablespoon
SUGAR 1 teaspoon
SALT 1 teaspoon
ALL-PURPOSE FLOUR 2 cups
RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons
MEDIUM RECIPE
OLD-FASHIONED ROLLED OATS 1 cup
WATER 1¼ cups
OIL 1½ tablespoons
SUGAR 1½ teaspoons
SALT 1 teaspoon
ALL-PURPOSE FLOUR 3 cups
RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons
LARGE RECIPE
OLD-FASHIONED ROLLED OATS 1¼ cups
WATER 15⁄8 cups
OIL 2 tablespoons
SUGAR 2 teaspoons
SALT 1½ 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. Gently roll and stretch dough into a 12-inch rope.
For the Small Recipe
With a sharp knife, divide dough into 7 pieces.
For the Medium Recipe
With a sharp knife, divide dough into 10 pieces.
For the Large Recipe
With a sharp knife, divide dough into 14 pieces.
3. Roll each piece into a smooth ball. With a rolling pin, roll each ball into a 6- to 7-inch circle. Set aside on lightly floured countertop; cover with a cotton dish towel. Let pitas rise about 30 minutes until slightly puffy.
4. Position oven rack in middle of oven; preheat oven to 500°F. Place 2 or 3 pitas on a wire cake rack. Place cake rack directly on oven rack; bake pitas 4 to 5 minutes until puffed and tops begin to brown. Remove from oven and immediately place pitas in a sealed brown paper bag or cover with a damp cotton dish towel until soft.
5. Once the pitas are softened, either cut in half or split open the top edge for half or whole pitas. They can be stored in a plastic bag for several days or in the freezer for 1 to 2 months.
BAKE CYCLE: Dough
Small recipe yields 7 pitas
Medium recipe yields 10 pitas
Large recipe yields 14 pitas
NUTRITIONAL INFORMATION PER PITA
Calories 189 / Fat 2.9 grams / Carbohydrates 34.7 grams / Protein 5.3 grams / Fiber 2 grams / Sodium 214 milligrams / Cholesterol 0 milligrams
TIPS FOR SUCCESS: See here.
Lavosh (Armenian Flatbread)
This recipe produces a thin, semicrisp cracker bread that is popular in Eastern European countries. You can soften the cracker by wrapping it in damp cotton dish towels for an hour or so. When it is bendable, spread with a curry mayonnaise and add layers of meat, tomato, cucumber, and lettuce, all sliced paper thin. Roll it up, cut it into 4-inch-wide sandwiches, and you have a fabulous and unusual late-night snack for a card party.
SMALL RECIPE
WATER ¾ cup
SHORTENING 3 tablespoons
SUGAR 2 teaspoons
SALT 1 teaspoon
ALL-PURPOSE FLOUR 2 cups
RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons
MILK 2 tablespoons
SESAME SEEDS to taste
MEDIUM RECIPE
WATER 1 cup
SHORTENING ¼ cup
SUGAR 1 tablespoon
SALT 1½ teaspoons
ALL-PURPOSE FLOUR 3 cups
RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons
MILK 3 tablespoons
SESAME SEEDS to taste
LARGE RECIPE
WATER 1¼ cups
SHORTENING 6 tablespoons
SUGAR 4 teaspoons
SALT 2 teaspoons
ALL-PURPOSE FLOUR 4 cups
RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons
MILK ¼ cup
SESAME SEEDS to taste
1. Place all ingredients except milk and sesame seeds 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. Shape dough into a log. Grease 2 baking sheets or pizza pans. Preheat oven to 400°F.
For the Small Recipe
With a sharp knife, divide dough into either 3 pieces for large crackers or 8 pieces for small crackers.
For the Medium Recipe
With a sharp knife, divide dough into either 4 pieces for large crackers or 10 pieces for small crackers.
For the Large Recipe
With a sharp knife, divide dough into either 6 pieces for large crackers or 16 pieces for small crackers.
4. With a rolling pin, roll each piece into a circle that is paper thin. To pick up and move the dough, wrap it around the rolling pin, then gently unroll it onto prepared baking sheets or pizza pans. With a fork, prick the surface of each cracker several times. Brush crackers with milk and sprinkle sesame seeds on top.
5. Bake 10 to 12 minutes until lightly browned.
6. Remove from oven; cool crackers on wire rack. Once cooled, wrap in foil and store at room temperature.
BAKE CYCLE: Dough
Small recipe yields 3 large or 8 small crackers
Medium recipe yields 4 large or 10 small crackers
Large recipe yields 6 large or 16 small crackers
NUTRITIONAL INFORMATION PER SMALL CRACKER
Calories 190 / Fat 5.6 grams / Carbohydrates 30.1 grams / Protein 4.2 grams / Fiber 1.1 grams / Sodium 323 milligrams / Cholesterol .2 milligram
Soft Bread Sticks
These thick and chewy breadsticks belong in a tall glass on a checkered tablecloth with a big bowl of minestrone soup and “Volare” playing in the background.
DOUGH
SMALL RECIPE
WATER ¾ cup
EGG YOLK 1
OLIVE OIL 1½ tablespoons
SUGAR 1 tablespoon
SALT 1½ teaspoons
ALL-PURPOSE FLOUR 2 cups
RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons
MEDIUM RECIPE
WATER 1 cup
EGG YOLK 1
OLIVE OIL 2 tablespoons
SUGAR 1½ tablespoons
SALT 2 teaspoons
ALL-PURPOSE FLOUR 3 cups
RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons
LARGE RECIPE
WATER 1¼ cups
EGG YOLK 2
OLIVE OIL 3 tablespoons
SUGAR 2 tablespoons
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 heavily floured countertop or cutting board.
3. Gently roll and stretch dough into a 20-inch rope. Grease 2 baking sheets. Preheat oven to 350°F.
For the Small Recipe
With a sharp knife, divide dough into 24 pieces. (Hint: First cut the dough into 12 equal pieces, then cut each of those in half.)
For the Medium Recipe
With a sharp knife, divide dough into 32 pieces. (Hint: First cut the dough into 8 equal pieces, then cut each of those into 4 small pieces.)
For the Large Recipe
With a sharp knife, divide dough into 48 pieces. (Hint: First cut the dough into 12 equal pieces, then cut each of those into 4 small pieces.)
4. Roll each piece of dough into an 8-inch stick;* place on prepared baking sheets.
TOPPING
SMALL RECIPE
EGG WHITE 1
WATER 1 tablespoon
SESAME SEEDS, POPPYSEEDS, OR COARSE SALT to taste
MEDIUM RECIPE
EGG WHITE 1
WATER 1 tablespoon
SESAME SEEDS, POPPYSEEDS, OR COARSE SALT to taste
LARGE RECIPE
EGG WHITE 1
WATER 1 tablespoon
SESAME SEEDS, POPPYSEEDS, OR COARSE SALT to taste
5. In a small bowl, combine egg white with water for the topping and brush egg mixture over each bread stick. Sprinkle with sesame seeds, poppyseeds, or salt, according to your preference.
6. Bake for 20 to 25 minutes. Remove from oven; remove bread sticks from pans and cool on cake racks.
7. Once cool, store at room temperature in plastic bags. They will stay fresh for 3 to 4 days.
BAKE CYCLE: Dough
Small recipe yields 24 bread sticks
Medium recipe yields 32 bread sticks
Large recipe yields 48 bread sticks
NUTRITIONAL INFORMATION PER BREAD STICK
Calories 55 / Fat 1.1 grams / Carbohydrates 9.6 grams / Protein 1.5 grams / Fiber .4 gram / Sodium 135 milligrams / Cholesterol 6.7 milligrams
*For crisper, thinner bread sticks, roll dough into 16-inch sticks.
Teddy Bears
These rolls are great sellers at bake sales, cute for parties, and a special treat for young children. Each one has its own personality; it’s fun to give them names. You can use any white or whole-grain bread dough.
DOUGH
SMALL
BREAD DOUGH OF YOUR CHOICE,
such as DeDe’s Buttermilk Bread
MEDIUM
BREAD DOUGH OF YOUR CHOICE,
such as DeDe’s Buttermilk Bread
LARGE
BREAD DOUGH OF YOUR CHOICE,
such as DeDe’s Buttermilk Bread
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 into 4 pieces.
For the Medium Recipe
With a sharp knife, divide dough into 6 pieces.
For the Large Recipe
With a sharp knife, divide dough into 8 pieces.
3. Grease a large baking sheet. Taking 1 piece of dough, with a sharp knife, divide it in half. Roll 1 of the halves into a smooth ball; place on cookie sheet for bear’s body. Divide the other half in half again. Roll 1 of those pieces into another smooth ball; place on cookie sheet for the bear’s head. Divide remaining piece of dough into 6 small pieces. Roll each one into a tiny ball and place on the cookie sheet for the bear’s 2 ears, arms, and legs. (You can pinch off a very tiny piece of dough from one of them and roll it into a small nose for the bear’s head.) Repeat these steps with the remaining dough.
TOPPING
SMALL RECIPE
EGG, LIGHTLY BEATEN 1
RAISINS 12
MEDIUM RECIPE
EGG, LIGHTLY BEATEN 1
RAISINS 18
LARGE RECIPE
EGG, LIGHTLY BEATEN 2
RAISINS 24
4. Brush each bear with egg. Place raisins for eyes and belly button.
5. Let rise slightly in warm oven 10 minutes. (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 375°F. Bake for 15 minutes until golden brown. Remove from oven; remove bears from pan and cool on cake rack.
BAKE CYCLE: Dough
Small recipe yields 4 bears
Medium recipe yields 6 bears
Large recipe yields 8 bears
NUTRITIONAL INFORMATION PER BEAR
Calories 297 / Fat 2.9 grams / Carbohydrates 59.3 grams / Protein 7.9 grams / Fiber 2.1 grams / Sodium 569 milligrams / Cholesterol 35.5 milligrams
English Muffins
Your friends and family will marvel over your cooking skills when you present a plate of these for their enjoyment. (There’s no need to tell them how truly simple they are to bake.) You’ll appreciate the humble, fresh taste of these English muffins if you’ve ever tried some of the packaged varieties.
SMALL RECIPE
WATER ½ cup
EGG 1
OIL 2 tablespoons
MALT VINEGAR 2 teaspoons
SUGAR 2 teaspoons
SALT 1 teaspoon
BREAD FLOUR 2 cups
RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons
CORNMEAL as needed
MEDIUM RECIPE
WATER ¾ cup
EGG 1
OIL 3 tablespoons
MALT VINEGAR 1 tablespoon
SUGAR 1 tablespoon
SALT 1 teaspoon
BREAD FLOUR 3 cups
RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons
CORNMEAL as needed
LARGE RECIPE
WATER ¾ cup
EGG 2
OIL ¼ cup
MALT VINEGAR 4 teaspoons
SUGAR 4 teaspoons
SALT 1½ teaspoons
BREAD FLOUR 4 cups
RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons
CORNMEAL as needed
1. Place all ingredients except cornmeal 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. With a rolling pin, roll dough out to a 3⁄8-inch thickness. Using a 3-inch muffin cutter (or a cleaned 8-ounce pineapple can with both top and bottom removed), cut out muffins. Reroll the scraps one time and cut out 2 or 3 more muffins.
4. Place muffins on a baking sheet sprinkled with cornmeal. Turn muffins to coat both sides with cornmeal. Cover and let rise on countertop until almost doubled, 30 to 60 minutes.
5. Heat an ungreased griddle or electric frying pan to medium-high (375°F). Very gently place muffins on griddle and cook for 5 minutes, then reduce heat to low (275°F) and cook 10 minutes more. Increase the heat again to medium-high, gently turn the muffins, and repeat the cooking process, reducing the heat again after 5 minutes.
6. Remove muffins from griddle and cool on cake racks. Split in half with a fork, toast, and serve with butter. Any leftovers can be frozen in a plastic bag.
BAKE CYCLE: Dough
Small recipe yields 8 or 9 muffins
Medium recipe yields 10 to 12 muffins
Large recipe yields 14 to 16 muffins
NUTRITIONAL INFORMATION PER MUFFIN
Calories 155 / Fat 4.1 grams / Carbohydrates 25 grams / Protein 3.9 grams / Fiber .9 gram / Sodium 184 milligrams / Cholesterol 17.7 milligrams
Cinnamon, Whole Wheat, and Raisin English Muffins
One of these muffins, with its whole-grain nutty flavor, cinnamon-and-raisin sweetness, and full-bodied texture, makes a very satisfying morning meal.
SMALL RECIPE
MILLER’S BRAN 2 tablespoons
MILK 3⁄8 cup
WATER 3⁄8 cup
HONEY 1½ tablespoons
SALT ½ teaspoon
WHOLE WHEAT FLOUR 11⁄3 cups
BREAD FLOUR 2⁄3 cup
BAKING SODA ½ teaspoon
GROUND CINNAMON 1 teaspoon
RAISINS ¼ cup
RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons
CORNMEAL as needed
MEDIUM RECIPE
MILLER’S BRAN 3 tablespoons
MILK ½ cup
WATER ½ cup
HONEY 2 tablespoons
SALT 1 teaspoon
WHOLE WHEAT FLOUR 2 cup
BREAD FLOUR 1 cup
BAKING SODA ½ teaspoon
GROUND CINNAMON 1 teaspoon
RAISINS 1⁄3 cup
RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons
CORNMEAL as needed
LARGE RECIPE
MILLER’S BRAN ¼ cup
MILK ¾ cup
WATER 7⁄8 cup
HONEY 3 tablespoons
SALT 1 teaspoon
WHOLE WHEAT FLOUR 22⁄3 cups
BREAD FLOUR 11⁄3 cups
BAKING SODA 1 teaspoon
GROUND CINNAMON 2 teaspoons
RAISINS ½ cup
RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons
CORNMEAL as needed
1. Place all ingredients except cornmeal 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. With a rolling pin, roll dough out to a 3⁄8-inch thickness. Using a 3-inch muffin cutter (or a cleaned 6½-ounce tuna can with both top and bottom removed), cut out muffins. Reroll the scraps one time and cut out 2 or 3 more muffins.
4. Place muffins on a baking sheet sprinkled with cornmeal. Turn muffins to coat both sides with cornmeal. Cover and let rise on countertop until almost doubled, 30 to 60 minutes.
5. Heat an ungreased griddle or electric frying pan to medium-high (375°F). Very gently place muffins on griddle and cook for 5 minutes, then reduce heat to low (275°F) and cook 10 minutes more. Increase the heat again to medium-high, gently turn the muffins, and repeat the cooking process, reducing the heat again after 5 minutes.
6. Remove muffins from griddle and cool on cake racks. Split in half with a fork, toast, and serve with butter. Any leftovers can be frozen in a plastic bag.
BAKE CYCLE: Dough
Small recipe yields 8 or 9 muffins
Medium recipe yields 10 to 12 muffins
Large recipe yields 14 to 16 muffins
NUTRITIONAL INFORMATION PER MUFFIN
Calories 136 / Fat .7 gram / Carbohydrates 30 grams / Protein 4.6 grams / Fiber 3.4 grams / Sodium 185 milligrams / Cholesterol .4 milligram
Focaccia
Focaccia is a flat, rustic Italian herb bread that travels beautifully in a picnic basket along with some sliced cold cuts, an antipasto tray, and a bottle of good Italian red wine. This savory loaf also makes a great appetizer.
DOUGH
SMALL RECIPE
WATER ¾ cup
OLIVE OIL 1 tablespoon
SALT ½ teaspoon
ALL-PURPOSE FLOUR 2 cups
DRIED OREGANO 1 teaspoon
RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons
MEDIUM RECIPE
WATER 1 cup
OLIVE OIL 1½ tablespoons
SALT 1 teaspoon
ALL-PURPOSE FLOUR 3 cups
DRIED OREGANO 2 teaspoons
RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons
LARGE RECIPE
WATER 13⁄8 cups
OLIVE OIL 2 tablespoons
SALT 1 teaspoon
ALL-PURPOSE FLOUR 4 cups
DRIED OREGANO 2 teaspoons
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
Oil a 12- or 14-inch pizza pan. With your hands, gently stretch and press dough to fit evenly into pan.
For the Medium Recipe
Oil a 10 × 15 × 1-inch jelly-roll pan. With your hands, gently stretch and press dough to fit evenly into pan.
For the Large Recipe
With a sharp knife, cut dough in half. Oil two 12- or 14-inch pizza pans. With your hands, gently stretch and press dough to fit evenly into pans.
3. 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 400°F.
TOPPING
SMALL RECIPE
OLIVE OIL 2 tablespoons
GARLIC CLOVE, MINCED 1
FRESHLY GRATED PARMESAN CHEESE 1⁄3 cup (1½ ounces)
CHOPPED FRESH PARSLEY 3 tablespoons
MEDIUM RECIPE
OLIVE OIL 3 tablespoons
GARLIC CLOVE, MINCED 1
FRESHLY GRATED PARMESAN CHEESE ½ cup (2 ounces)
CHOPPED FRESH PARSLEY ¼ cup
LARGE RECIPE
OLIVE OIL ¼ cup
GARLIC CLOVE, MINCED 2
FRESHLY GRATED PARMESAN CHEESE 2⁄3 cup (3 ounces)
CHOPPED FRESH PARSLEY 6 tablespoons
5. With 2 fingers, poke holes all over the dough. In a medium bowl, combine oil and garlic; drizzle over top of dough. Sprinkle with cheese and parsley.
6. Bake for 25 to 30 minutes. Remove from oven; cool on cake rack or cut into squares and serve warm.
7. Once cool, wrap in plastic. The focaccia will stay fresh for 2 to 3 days stored at room temperature.
BAKE CYCLE: Dough
Small recipe yields 1 loaf
Medium recipe yields 1 loaf
Large recipe yields 2 loaves
NUTRITIONAL INFORMATION PER 1 SERVING (1⁄12 OF LOAF)
Calories 176 / Fat 6.4 grams / Carbohydrates 24.3 grams / Protein 4.8 grams / Fiber 1.1 grams / Sodium 242 milligrams / Cholesterol 2.6 milligrams
Sausage and Pepper Bread
Planning on hosting a Super Bowl party? Here’s a hearty, savory sandwich loaf to serve at halftime with a big pot of homemade soup.
DOUGH
SMALL
BREAD DOUGH OF YOUR CHOICE, such as Egg Bread
MEDIUM
BREAD DOUGH OF YOUR CHOICE, such as Egg Bread
LARGE
BREAD DOUGH OF YOUR CHOICE, such as Egg Bread
1. Place dough ingredients in bread pan, select Dough setting, and press Start.
FILLING
SMALL RECIPE
HOT ITALIAN SAUSAGE 1 pound
BUTTER OR MARGARINE 3 tablespoons
GARLIC CLOVE, MINCED 1
EGG, BEATEN 1
DRIED OREGANO ½ teaspoon
DRIED BASIL ½ teaspoon
GRATED MOZZARELLA CHEESE 1 cup (4 ounces)
FINELY CHOPPED RED OR GREEN BELL PEPPER 2⁄3 cup
MEDIUM RECIPE
HOT ITALIAN SAUSAGE 1½ pounds
BUTTER OR MARGARINE 4 tablespoons
GARLIC CLOVE, MINCED 1
EGG, BEATEN 1
DRIED OREGANO 1 teaspoon
DRIED BASIL 1 teaspoon
GRATED MOZZARELLA CHEESE 1½ cups (6 ounces)
FINELY CHOPPED RED OR GREEN BELL PEPPER 1 cup
LARGE RECIPE
HOT ITALIAN SAUSAGE 2 pounds
BUTTER OR MARGARINE 6 tablespoons
GARLIC CLOVE, MINCED 2
EGG, BEATEN 2
DRIED OREGANO 1 teaspoon
DRIED BASIL 1 teaspoon
GRATED MOZZARELLA CHEESE 2 cups (8 ounces)
FINELY CHOPPED RED OR GREEN BELL PEPPER 11⁄3 cups
2. Meanwhile, remove casings from sausages and discard. In a small skillet over medium heat, brown the sausage, crumbling it as it cooks. When brown, remove from pan and drain well on paper towels; set aside to cool.
3. In a small saucepan over low heat, melt butter and stir in garlic; set aside.
4. 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. Grease a large baking sheet or jelly-roll pan.
For the Small Recipe
With a rolling pin, roll dough into a 9 × 12-inch rectangle.
For the Medium Recipe
With a rolling pin, roll dough into a 9 × 18-inch rectangle.
For the Large Recipe
With a sharp knife, cut dough in half. With a rolling pin, roll each piece of dough into a 9 × 12-inch rectangle.
5. Brush top of dough with half of the garlic butter. Combine sausage, egg, oregano, basil, cheese, and bell pepper; spread over dough. Starting with the long edge, roll up; pinch seam and ends to seal. Place seam side down on prepared pan. Brush entire surface of roll with remaining garlic butter.
6. Preheat oven to 375°F. Bake for 30 to 40 minutes until brown. Remove from oven and allow to cool for 2 minutes.
7. Slice into 3-inch pieces and serve warm.
BAKE CYCLE: Dough
Small recipe yields 4 slices
Medium recipe yields 6 slices
Large recipe yields 8 slices
NUTRITIONAL INFORMATION PER SLICE
Calories 853 / Fat 47.4 grams / Carbohydrates 61.9 grams / Protein 41.4 grams / Fiber 2.2 grams / Sodium 1941 milligrams / Cholesterol 211 milligrams
Max’s Clogging Bread
A good friend brought us this recipe and we adapted it for the bread machine. Now the book just wouldn’t be complete without it. Share a bottle of wine and a loaf of this aromatic bread with friends and soon everyone will feel like clogging the taps right off their shoes, just like our friend Max!
DOUGH
SMALL RECIPE
WATER ¾ cup
SALT 1 teaspoon
SUGAR 2 teaspoons
ALL-PURPOSE FLOUR 2 cups
FINELY CHOPPED FRESH ONION ¼ cup
RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons
MEDIUM RECIPE
WATER 1 cup
SALT 1½ teaspoons
SUGAR 1 tablespoon
ALL-PURPOSE FLOUR 3 cups
FINELY CHOPPED FRESH ONION 1⁄3 cup
RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons
LARGE RECIPE
WATER 1¼ cups
SALT 2 teaspoons
SUGAR 4 teaspoons
ALL-PURPOSE FLOUR 4 cups
FINELY CHOPPED FRESH ONION ½ cup
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 lightly floured countertop or cutting board.
3. Oil a baking sheet with olive oil. Preheat oven to 400°F.
TOPPING
SMALL
OLIVE OIL, COARSE KOSHER SALT, and DRIED ROSEMARY to taste
MEDIUM
OLIVE OIL, COARSE KOSHER SALT, and DRIED ROSEMARY to taste
LARGE
OLIVE OIL, COARSE KOSHER SALT, and DRIED ROSEMARY to taste
4. Rub some olive oil onto your hands. Place dough on oiled sheet and, with oiled hands, flatten it into a 1-inch-thick circle or oblong shape. Sprinkle with salt and rosemary to taste. With the edge of a clean ruler or the blunt edge of a long knife, make several deep creases spaced 1 inch apart from one side of the loaf to the other. 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. Bake for 20 to 25 minutes until golden. Remove from oven and serve warm with butter.
BAKE CYCLE: Dough
NUTRITIONAL INFORMATION PER SLICE
Calories 112 / Fat 1.3 grams / Carbohydrates 21.7 grams / Protein 2.9 grams / Fiber .9 gram / Sodium 305 milligrams / Cholesterol 0 milligrams
Ham, Broccoli, and Cheese Calzone
With a little imagination, you can create endless variations of this basic recipe. The leftovers (if you’re lucky enough to have any) can be frozen; they’ll come in handy on days when you have to put something on the dinner table in 10 minutes.
DOUGH
SMALL
BREAD DOUGH OF YOUR CHOICE, such as Pizza Dough
MEDIUM
BREAD DOUGH OF YOUR CHOICE, such as Pizza Dough
LARGE
BREAD DOUGH OF YOUR CHOICE, such as Pizza 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 heavily floured countertop or cutting board. Shape dough into a log.
For the Small Recipe
With a sharp knife, divide dough into 6 pieces.
For the Medium Recipe
With a sharp knife, divide dough into 9 pieces.
For the Large Recipe
With a sharp knife, divide dough into 12 pieces.
3. Grease a baking sheet. Preheat oven to 400°F.
FILLING
SMALL RECIPE
FROZEN, CHOPPED BROCCOLI, THAWED AND DRAINED 2 cups
RICOTTA CHEESE 1 cup (8 ounces)
GRATED MOZZARELLA CHEESE 1 cup (4 ounces)
GARLIC CLOVES, MINCED 2
PEPPER to taste
THIN SLICES OF HAM 6
MEDIUM RECIPE
FROZEN, CHOPPED BROCCOLI, THAWED AND DRAINED 3 cups
RICOTTA CHEESE 1½ cups (12 ounces)
GRATED MOZZARELLA CHEESE 1½ cups (6 ounces)
GARLIC CLOVES, MINCED 3
PEPPER to taste
THIN SLICES OF HAM 9
LARGE RECIPE
FROZEN, CHOPPED BROCCOLI, THAWED AND DRAINED 4 cups
RICOTTA CHEESE scant 2 cups (15 ounces)
GRATED MOZZARELLA CHEESE 2 cups (8 ounces)
GARLIC CLOVES, MINCED 4
PEPPER to taste
THIN SLICES OF HAM 12
4. In a medium bowl, combine broccoli, cheeses, garlic, and pepper; set aside.
5. With a rolling pin, roll each piece of dough into into a 6-inch circle. On one half of each circle, place folded slice of ham, then spread ½ cup of broccoli mixture on top of ham. Fold other half of dough over filling. Seal well by pressing edges together with the tines of a fork. Brush each calzone with melted butter (see below).
TOPPING
SMALL RECIPE
MELTED BUTTER OR MARGARINE 2 tablespoons
SPAGHETTI SAUCE 1 cup
FRESHLY GRATED PARMESAN CHEESE to taste
MEDIUM RECIPE
MELTED BUTTER OR MARGARINE 3 tablespoons
SPAGHETTI SAUCE 1½ cups
FRESHLY GRATED PARMESAN CHEESE to taste
LARGE RECIPE
MELTED BUTTER OR MARGARINE 4 tablespoons
SPAGHETTI SAUCE 2 cups
FRESHLY GRATED PARMESAN CHEESE to taste
6. Bake for 30 to 35 minutes until golden brown. Remove from oven. Serve warm with spaghetti sauce and grated Parmesan cheese on the side.
BAKE CYCLE: Dough
Small recipe yields 6 calzone
Medium recipe yields 9 clazone
Large recipe yields 12 calzone
NUTRITIONAL INFORMATION PER CALZONE
Calories 407 / Fat 16.1 grams / Carbohydrates 46.2 grams / Protein 19.5 grams / Fiber 3.6 grams / Sodium 805 milligrams / Cholesterol 28.1 milligrams
Pizza Dough
Now you can have delicious homemade pizza in the wink of an eye! And should you change your mind at the last minute, you can keep the dough in an oiled plastic bag for several days in the refrigerator.
SMALL RECIPE
WATER 5⁄8 to ¾ cup
OLIVE OIL 1½ tablespoons
SALT ½ teaspoon
SUGAR 2 teaspoons
ALL-PURPOSE FLOUR 2 cups
RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons
MEDIUM RECIPE
WATER 7⁄8 to 1 cup
OLIVE OIL 2 tablespoons
SALT 1 teaspoon
SUGAR 1 tablespoon
ALL-PURPOSE FLOUR 3 cups
RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons
LARGE RECIPE
WATER 11⁄8 to 1¼ cups
OLIVE OIL 3 tablespoons
SALT 1 teaspoon
SUGAR 4 teaspoons
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 lightly floured countertop or cutting board. Form dough into a mound and allow it to rest for 10 minutes.
For the Small Recipe
Grease one 14-inch pizza pan. With your hands, gently stretch and press dough to fit evenly into pan. Pinch dough around the edges to form a small rim.
For the Medium Recipe
Grease one deep-dish or two 12-inch pizza pans. If using two pans, cut dough in half with a sharp knife. With your hands, gently stretch and press dough to fit evenly into pan(s). Pinch dough around the edges to form a small rim.
For the Large Recipe
Grease two 12- or 14-inch pizza pans. With a sharp knife, divide dough in half. With your hands, gently stretch and press dough to fit evenly into pans. Pinch dough around the edges of each to form a small rim.
3. Spread your favorite pizza sauce on top of the dough, then add toppings of your choice, except the cheese. Preheat oven to 450°F.
4. Bake for 15 to 20 minutes. Sprinkle with cheese during the last 5 minutes of baking. When cheese melts, remove from oven, slice into wedges, and serve hot. (Note: For a lighter, chewier crust, reduce the oven temperature to 400°F.)
BAKE CYCLE: Dough
Small recipe yields one thin-crust 14-inch pizza
Medium recipe yields one deep-dish pizza or two 12-inch pizzas
Large recipe yields two 12- or 14-inch pizzas
NUTRITIONAL INFORMATION PER SLICE (1⁄8 OF PIZZA)
Calories 119 / Fat 2.2 grams / Carbohydrates 21.3 grams / Protein 2.9 grams / Fiber .8 gram / Sodium 153 milligrams / Cholesterol 0 milligrams
Croutons
Here’s a basic recipe for easy-to-make croutons with several variations:
Trim crusts from leftover slices of bread. (White, whole wheat, rye, pumpernickel, herb, and vegetable breads are best; the sweeter fruit breads are not compatible with the seasonings.) Spread each slice with softened butter or margarine; cut into ½-inch cubes. Place on a large baking sheet with a rim. Sprinkle with garlic powder and Italian seasoning to taste. Bake in a 350°F oven for 25 to 30 minutes, turning once with a large spatula. Remove from oven, allow to cool in pan, and store in a covered container indefinitely.
VARIATIONS
1. Sprinkle with Parmesan cheese before baking.
2. Omit Italian seasoning; substitute dried dill.
3. Substitute diet margarine for the butter.
4. Omit butter and garlic powder. Place a little minced garlic in some olive oil; drizzle over bread cubes before baking. You can also sprinkle bread cubes with Parmesan cheese before baking.
5. Rather than buttering bread cubes and baking them in the oven, melt some butter in a large skillet; add seasonings and bread cubes. Sauté until golden brown. (Note: This method uses a good deal more butter.)
Chili Burgers
You can make these “burgers” as mild or as spicy as you desire. For a mild flavor, choose plain Monterey Jack cheese; for a little heat, select a mild green chili pepper cheese; for the most intense heat, try jalapeño pepper cheese.
DOUGH
SMALL RECIPE
MILK ¼ cup
WATER ¼ cup
EGG 1
SALT 1 teaspoon
SHORTENING 2 tablespoons
SUGAR 2 tablespoons
ALL-PURPOSE FLOUR 2 cups
RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons
MEDIUM RECIPE
MILK 3⁄8 cup
WATER 3⁄8 to ½ cup
EGG 1
SALT 1½ teaspoons
SHORTENING 3 tablespoons
SUGAR 3 tablespoons
ALL-PURPOSE FLOUR 3 cups
RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons
LARGE RECIPE
MILK 3⁄8 cup
WATER 3⁄8 cup
EGG 2
SALT 2 teaspoons
SHORTENING ¼ cup
SUGAR ¼ cup
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.
FILLING
SMALL RECIPE
GROUND BEEF 1 pound
LARGE ONION, CHOPPED ½ onion
CHILI POWDER 1½ teaspoons
SALT ½ teaspoon
PEPPER ¼ teaspoon
GRATED MONTEREY JACK CHEESE, MILD GREEN CHILI PEPPER CHEESE, OR JALAPEÑO PEPPER CHEESE 1 cup (4 ounces)
15-OUNCE CAN CHILI BEANS, DRAINED 1
MELTED BUTTER OR MARGARINE 2 tablespoons
MEDIUM RECIPE
GROUND BEEF 1 pound
LARGE ONION, CHOPPED ¾ onion
CHILI POWDER 2 teaspoons
SALT ½ teaspoon
PEPPER ¼ teaspoon
GRATED MONTEREY JACK CHEESE, MILD GREEN CHILI PEPPER CHEESE, OR JALAPEÑO PEPPER CHEESE 1½ cups (6 ounces)
15-OUNCE CAN CHILI BEANS, DRAINED 2
MELTED BUTTER OR MARGARINE 2 tablespoons
LARGE RECIPE
GROUND BEEF 2 pounds
LARGE ONION, CHOPPED 1 onion
CHILI POWDER 1 tablespoon
SALT 1 teaspoon
PEPPER ½ teaspoon
GRATED MONTEREY JACK CHEESE, MILD GREEN CHILI PEPPER CHEESE, OR JALAPEÑO PEPPER CHEESE 2 cups (8 ounces)
15-OUNCE CAN CHILI BEANS, DRAINED 2
MELTED BUTTER OR MARGARINE 3 tablespoons
2. Meanwhile, in a large skillet, cook ground beef and onion over medium heat until meat is no longer pink. Drain off all grease. Reduce heat to low, return skillet to heat, and add chili powder, salt, pepper, cheese, and beans. Stir gently until beans are heated through, about 5 minutes. Remove skillet from heat; set aside.
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. Gently roll and stretch dough into a 12-inch rope.
For the Small Recipe
With a sharp knife, divide dough into 12 pieces.
For the Medium Recipe
With a sharp knife, divide dough into 18 pieces.
For the Large Recipe
With a sharp knife, divide dough into 24 pieces.
4. Grease a baking sheet. Preheat oven to 400°F.
5. With a rolling pin, roll each piece into a 5-inch circle. Place 1⁄3 cup of filling mixture in the center of each circle. Pull the edges up to meet in the center and pinch dough together well to seal. Place on prepared baking sheet, sealed side down.
6. Bake for 15 to 20 minutes until brown. Remove from oven and brush with melted butter. Serve warm. These freeze well in a plastic bag for up to 3 months. To reheat, place in a 325°F oven for 30 minutes or microwave on High for 1½ to 2 minutes.
BAKE CYCLE: Dough
Small recipe yields 12 burgers
Medium recipe yields 18 burgers
Large recipe yields 24 burgers
NUTRITIONAL INFORMATION PER BURGER
Calories 304 / Fat 13.8 grams / Carbohydrates 29.3 grams / Protein 15.2 grams / Fiber 4.8 grams / Sodium 556 milligrams / Cholesterol 48.3 milligrams