Preparation / Directions:
Use the basic recipe (medium loaf size) that I sent earlier...making for
sweet dough. You may put one egg in your measuring cup and fill with milk
to
equal 2/3 cup total for a richer dough. Add: 1 1/2 tsp. ground
cardamon...or cinnamon...or your favorite "sweet" spice. When dough
cycle
is finished, take out and roll into a rectangle no thicker than 1/4 inch.
Spread filling evenly over dough to about 1/2 inch from the edge.
Roll up jelly roll style. Make sure that you seal the ends and the seam
when you are done rolling it. Transfer to well greased baking sheet and
let
rise until doubled...1/2 hour to 2 hours.
If you want a great looking breakfast bread...before final rising...
Roll it into an oblong, about 29 x 11 inches. Be sure to have your board
well floured so that it will not stick, and you can handle it easily.
Bring
the two ends of the roll together using a little water for to make them
hold. Place the ring on WELL greased baking sheet. Take scissors, held
perpendicularly to the roll, cut gashes about 1 to 2 inches apart from
the
outer edges of the ring, to within 1/2 inch of the inner part and 1/2
inch
from the bottom. As you cut, turn each partially cut slice flat, pulling
it
out a bit. This may take practice, but eating the failures is still
great
fun! The slices may be cut 1/2 to 3/4 inch wide and one slice turned
toward
outer rim, the other twisted and turned toward the inner rim. Make an
egg
wash and brush on the dough part only, being careful not to cover the
filling part. Cover the cut ring with a damp cloth. Let rise for about
half an hour until doubled.
Preheat the oven to 400 degrees. Bake about 25 minutes. Thump on the
bottom for a hollow sound to test for doneness.
A great basic dough for all kinds of filled specialties. Feel free to
play
with this one changing it to enhance the filling that you use. You can
add
herbs, spices, garlic and/or onion powder...on and on.
Basic Dough--setting for dough
Dough Medium Large
yeast 1 tsp. 1 1/2 tsp.
nonfat dried mild 2 TBS. 3 TBS.
Whole wheat flour 2/3 cup 1 cup
Bread flour 1 1/3 cup 2 cups
Sugar 2/3 tsp. 1 tsp.
(for sweeter dough use 3 TBS. sugar for large size)
Salt 1/3 tsp. 1/2 tsp.
Vegetable Oil 2 tsp. 1 TBS.
(use butter when making sweeter dough...I like olive oil for
other fillings)
Water 2/3 cup 1 cup
(watch the first knead cycle for a while to adjust liquid/flour
ratio as
many things will affect this)
Let’s start with filled rolled recipes. When dough cycle is finished, take
out and roll into a rectangle no thicker than 1/4 inch.
Spread filling evenly over dough to about 1/2 inch from the edge.
Roll up jelly roll style. Make sure that you seal the ends and the seam
when you are done rolling it. Transfer to well greased baking sheet and
let
rise until doubled...1/2 hour to 2 hours.
Bake in standard oven at 350 degrees for 20 to 25 minutes. Thump on the
bottom for a hollow sound to test for doneness.
Some fillings:
Mix together:
Medium Large
3/4 lb. 1 lb.
cooked breakfast sausage-browned and crumbled-cooled
1/2 lb. 3/4 lb.
grated sharp cheese of your choice--I like sharp cheddar or mozzarella
1 1
egg slightly beaten (this holds the filling together after baking)
Optional:
10 oz. 10 oz.
package of thawed frozen CHOPPED spinach with water squeezed out well
1/2 cup 3/4 cup
sliced and sautéed onion
Now play with this one using Italian spices...and tomato
paste...olives...etc.
for an Italian roll.
FOCACCIA
Use the same dough adding basil or rosemary (1 tsp. medium, or 1 1/2 tsp.
large.)
Remove from machine and press into well greased pizza or baking pan using
your fingers. Spread olive oil over the top. Let rise 30 minutes or
so.
Punch holes almost through to the bottom in the dough.
Mix:
Garlic powder 1/4 tsp. 1/2 tsp.
Olive oil 3 TBS. 1/4 cup
Basil or rosemary 1 TBS. 1 1/2 TBS.
coarse ground salt 1 1/2 tsp. 2 tsp.
Spread mixture over dough. Bake 175 degrees for 30 minutes or until
done.
Add any other toppings you choose
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