43.
42.
Bread Maker Use and Care Guide
Cheezy Garlic Roll Dough
9 rolls
24 rolls
Egg, room temperature plus
1
1
enough Water 80°F/27°C to equal
1 cup
1
1
⁄
3
cups
Oil
2 TBL
3 TBL
Sugar
1
⁄
3
cup
1
⁄
2
cup
Salt
1 tsp
1
1
⁄
2
tsp
Bread Flour
3
1
⁄
2
cups
4
1
⁄
2
cups
RED STAR
®
Active Dry Yeast
1
1
⁄
4
tsp
2 tsp
or
RED STAR
®
QUICK•RISE
™
Yeast
1 tsp
1
1
⁄
4
tsp
or
Bread Machine Yeast
1 tsp
1
1
⁄
4
tsp
Program: DOUGH
Topping
Parmesan Cheese
1
⁄
3
cup
2
⁄
3
cup
Garlic, minced
1
1
⁄
2
TBL
2 TBL
Butter, melted
3 TBL
1
⁄
4
cup
Method
1. Place on a lightly floured surface. Divide into pieces and shape.
2. Combine cheese and garlic. Dip pieces in melted butter and then in cheese-garlic mixture. Place
coated side up in a greased baking pan, drizzle any remaining topping over rolls.
3. Cover and let rise in a warm place 1 hour or until double in size.
4. Bake at 325°F/163°C for 35-40 minutes, or until done.
Pita Pocket Dough
20 pita pockets
Water 80°F/27°C
1
1
⁄
3
cups
Olive Oil
8 tsp
Sugar
4 tsp
Salt
1
1
⁄
4
tsp
Bread Flour
2 cups
Whole Wheat Flour
1
1
⁄
3
cups
RED STAR
®
Active Dry Yeast
2
1
⁄
2
tsp
or
RED STAR
®
QUICK•RISE
™
Yeast
1
3
⁄
4
tsp
or
Bread Machine Yeast
1
3
⁄
4
tsp
Program: DOUGH
Method
1. Place on a lightly floured surface. Divide into 10 pieces and shape each piece into a smooth ball.
2. Place 5 balls on a large baking sheet. Place the remaining five balls on another baking sheet. Let
rise about 20 minutes. With fingertips flatten each ball into a 6 inch circle.
3. Bake at 500°F/260°C for 5 minutes until puffed and tops begin to brown.
4. Cut each in half to form 2 pockets.
French Bread Dough
(Italian Loaf, French Rolls and French Twists)
9 rolls
Water 80°F/27°C
1
1
⁄
4
cups
Sugar
1 TBL
Salt
1 tsp
Bread Flour
3
1
⁄
2
cups
RED STAR
®
Active Dry Yeast
1 TBL
or
RED STAR
®
QUICK•RISE
™
Yeast
2 tsp
or
Bread Machine Yeast
2 tsp
Program: DOUGH
Glaze
Water
2 TBL
Salt
1
⁄
2
tsp
Method
1. Place on a lightly floured surface. Roll into a 12 x 18 rectangle. Starting with the longest side, roll
up tightly, pressing the seams to seal and tapering each end.
2. Place the loaf on a greased baking sheet, cover and let rise in a warm place for 40 minutes or
until double in size.
3. With a knife, cut three diagonal slashes across top of the loaf. Combine the glaze ingredients;
brush the loaf.
4. Bake at 400°F/205°C for 20 to 25 minutes, or until done.
Variations
ITALIAN LOAF
Method
1. Use recipe above. Place on a lightly floured surface and shape the dough into one large round
ball.
2. Place the loaf on a greased baking sheet, cover and let rise in a warm place for 40 minutes or
until double in size.
3. With a knife, cut three diagonal slashes across top of the loaf. Combine the glaze ingredients;
brush over loaf. Sprinkle loaf with sesame seeds, poppy seeds, caraway seeds or cracked wheat.
4. Bake at 400°F/205°C for 20 to 25 minutes or until done.
FRENCH ROLLS
Method
1. Use recipe above. Place on a lightly floured surface and divide dough into 12 pieces and shape
into a ball. Pinch the ends of each roll and taper slightly.
2. Place the loaves on a greased baking sheet, cover and let rise in a warm place for 40 minutes or
until double in size.
3. With a knife, cut diagonal slashes across top of the loaf. Combine the glaze ingredients; brush
over loaves.
4. Bake at 400°F/205°C for 15 to 20 minutes or until done.
FRENCH TWISTS
Method
1. Use recipe above. Place on a lightly floured surface and divide dough into 18 pieces. Roll into 14
inch ropes.
2. Fold each rope in half and twist, starting at fold.
3. Place on greased baking sheet and brush with 1/3 cup of melted butter. Cover and let rise in a
warm place until double in size.
4. Brush with glaze.
5. Bake at 400°F/205°C for 12 to 15 minutes or until done.
