Black & Decker B1650 - Manuel (Page 32)

International Holiday Breads
* In U.S., use Bread Flour; in Canada, use either Bread Flour or
All-Purpose Flour.
HOT CROSS BUNS
American Canadian
1-1/3 cups milk 1-1/3 cups
1 egg, beaten 1
1/4 cup butter 1/4 cup
1/3 cup sugar 1/3 cup
1-1/4 tsp. salt 1-1/4 tsp.
4 cups white flour* 3-3/4 cups
1-1/4 tsp. cinnamon 1-1/4 tsp.
1/2 tsp. ground cloves 1/2 tsp.
1/4 tsp. nutmeg 1/4 tsp.
1-1/4 tsp. yeast 1-1/4 tsp.
ADD INGREDIENTS:
3/4 cup raisins 3/4 cup
GLAZE:
3/4 cup icing sugar 3/4 cup
1 tbsp. milk 1 tbsp.
1/4 tsp. almond flavoring 1/4 tsp.
Bake extra to give as gifts to your friends & relatives!
1. Measure first 10 ingredients in the order listed into Baking Pan.
2. Insert Baking Pan into oven chamber,twist to secure.Close lid.
3. Select: Dough/Pasta Setting.
4. Press Start - There will be a 25-minute preheat delay before
mixing begins.
5. Add raisins when “Add Ingredient”signal beeps
6. When cycle is complete, remove dough from machine to a
lightly floured surface. If necessary, knead in enough flour
to make dough easy to handle. Divide dough into 18
pieces. Shape each piece into a round, slightly flattened
bun. Place 2 inches (5 cm) apart on greased baking sheets.
Cover and let rise 30 minutes or until double in volume.
7. Combine 1 slightly beaten egg with 1 tablespoon of water
and brush on buns. With sharp knife, make two cuts 1/4
inch (.64 cm) deep on top of each bun to form a cross.
Bake at 350
o F (177 o C) for 15 to 18 minutes. Remove from
oven and immediately drizzle cross with glaze. Yield :
Makes 18 buns.
Candied pineapple & a half teaspoon of finely grated lemon peel
would give the hot cross buns an interesting flavor.
Dough Recipe
32
American Canadian
1-1/4 cups milk 1-1/4 cups
1 egg, beaten 1
2 tbsp. butter 2 tbsp.
1/4 cup sugar 1/4 cup
3/4 tsp. salt 3/4 tsp.
3-3/4 cups white flour* 3-2/3 cups
1-1/4 tsp. yeast 1-1/4 tsp.
FILLING:
1/2 cup raspberry jam 1/2 cup
2 tbsp. butter, melted - cooled 2 tbsp.
TOPPING:
2 tbsp. butter, soft 2 tbsp.
1/3 cup white flour* 1/3 cup
2 tbsp. brown sugar 2 tbsp.
1/4 tsp. nutmeg 1/4 tsp.
RASPBERRY BRAID
Dough Recipe
1. Measure first 7 ingredients in the order listed into Baking Pan.
2. Insert Baking Pan into oven chamber,twist to secure.Close lid.
3. Select: Dough/Pasta Setting.
4. Press Start - There will be a 25-minute preheat delay before
mixing begins.
5. When cycle is complete, remove dough from machine to
a lightly floured surface. Divide dough in half. Roll each
half into a 14” x 9” (36 cm x 23 cm) rectangle. Spread with
1/4 cup raspberry jam lengthwise down center third of
rectangle. Make diagonal cuts from outer edges one
inch (2.54 cm) apart and three inches (8 cm) long.
Fold alternate strips of dough over filling. Place on
greased baking sheet. Brush with melted, cooled butter.
Cover & let rise 30 minutes or until double in volume.
Sprinkle half of butter, sugar and flour mixture over each
dough braid. Repeat with second half of dough.
(See diagram below)
6. Bake at 350 o F (177 o C) for 30-35 minutes. Yield: Makes
2 braids.