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Herbed Pumpkin
Bread (bread machine)
1 1/2 Pound Loaf
3/4 cup canned pumpkin (not pie filling)
1/2 cup skim milk -- warmed
1 Egg Beaters® 99% egg substitute
2 tablespoons canola oil
3 cups bread flour
3 tablespoons brown sugar
1 teaspoon salt
1/2 teaspoon basil -- dried
1/4 teaspoon rosemary -- crushed
1 1/2 teaspoons yeast -- fast rise
-or-
2 teaspoons active dry yeast
Add ingredients to your Bread Machine pan in the order given. This recipe
can be used with the regular or rapid bake cycles. - source unknown
Holiday Dinner Rolls
Bread Machine Cycle: Dough/manual cycle
Rich and buttery, these versatile rolls are a welcome addition to holiday
meals. Try them with roast turkey at Thanksgiving or hearty oyster stew served
for a festive New Year's Eve supper. This recipe also makes superb Brioche
to serve at breakfast with caf‚ au lait or hot cocoa.
FOR 1 POUND RECIPE:
1/4 cup plus 1 tablespoon plus 1 teaspoon water
2 large eggs
3 tablespoons butter or margarine, cut up
3/4 teaspoon salt
2 1/4 cups bread flour
2 tablespoons sugar
1 1/2 teaspoons FLEISCHMANN'S Bread Machine Yeast
1 large egg, lightly beaten
1 tablespoon sugar
FOR 1 1/2 POUND RECIPE:
1/2 cup plus 1 tablespoon plus 1 teaspoon water
3 large eggs
1/4 cup butter or margarine, cut up
1 teaspoon salt
3 1/2 cups bread flour
3 tablespoons FLEISCHMANN'S Bread Machine Yeast
2 teaspoons
1 large egg, lightly beaten
1 tablespoon sugar
Add water, 2 [3] eggs, butter, salt, bread flour, 2 tablespoons [3 tablespoons]
sugar, and yeast to bread machine pan in the order suggested by manufacturer.
Select dough/manual cycle.
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. Shape into
rolls as desired - see tip below.
Cover and let rise in a warm, draft-free place until almost doubled in size,
20 to 30 minutes.
Combine lightly beaten egg and 1 tablespoon sugar; brush onto tops.
Bake at 375 degrees F for 12 to 14 minutes or until done.
Makes 12 [18] rolls.
HOW TO SHAPE ROLLS:
Shape versatile Holiday Dinner Rolls into your choice of the following:
Knots:
Divide dough into 3 portions. Divide each portion into 4 [6] equal pieces.
Roll each piece into a 9-inch rope. Tie loose knot in the center of each
rope.
Cloverleaf Rolls:
Divide dough into 3 portions. Divide each portion into 4 [6] equal pieces.
Divide each again into 3 equal pieces; roll each piece into ball, making
36 [54] balls. Place 3 balls in each section of 12 [18] greased 2 1/2 inch
muffin pan cups.
Rosettes:
Divide dough into 3 portions. Divide each portion into 4 [6] equal pieces.
Roll each piece into a 12-inch rope. Tie loose know in center of each rope.
Bring bottom end up and tuck into center of roll; wrap top end around and
tuck under roll.
Brioche (French Breakfast rolls):
Divide dough into 4 equal portions. Divide 1 portion into 12 [18] equal pieces.
Form each piece into smooth ball. Divide remaining 3 portions into 4 [6]
pieces each, making a total of 12 [18] pieces. Form each piece into a smooth
ball. Place large balls in greased 3-inch fluted individual brioche pans
or 2 1/2-inch muffin pans. With thumb, make a deep indentation in the center
of each large ball; brush with water. Press the small balls into indentations.
Source: Fleishmann's Yeast;
Fleischmann's
Yeast Bread Machine
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