Back Of The Box - Bread Recipes

Bread Machine Crusty Homemade Bread Bowls

1 cup water
2 3/4 cups Better for Bread flour
1 tablespoon sugar
1 teaspoon salt
1 1/2 teaspoons bread machine or quick active dry yeast
1 egg yolk
1 tablespoon water

Measure carefully, placing all ingredients except egg yolk and 1 tablespoon water in bread machine pan in the order recommended by the manufacturer.

Select Dough/Manual cycle. Do not use delay cycle. Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface.

Grease outsides of six 10-ounce custard cups. Place cups upside down on ungreased cookie sheet. Divide dough into 6 equal pieces. Roll or pat each piece into 7-inch circle on lightly floured surface. Shape dough circles over outsides of cups. Cover and let rise in warm place 15 to 20 minutes or until slightly puffy.

Heat oven to 375°. Mix egg yolk and 1 tablespoon water; brush gently over bread bowls. Bake 18 to 22 minutes or until golden brown. Carefully lift bread bowls from custard cups--bread and cups will be hot. Cool bread bowls upright on wire rack. Makes 6 bread bowls

Biscuit Sticks

1/3 cup butter or margarine
2 cups Original Bisquick mix
1/2 cup cold water

Heat oven to 425°. In 13x9-inch pan, melt butter in oven. Meanwhile, in medium bowl, stir baking mix and water until soft dough forms. Place dough on surface generously dusted with Bisquick mix; gently roll in Bisquick mix to coat.

Shape into a ball; knead 5 times. Roll dough into 10x6-inch rectangle. Cut in half lengthwise. Cut each half crosswise into 12 sticks, about 3/4 inch wide. Roll each stick in butter in pan. Bake 12 to 15 minutes. Serve hot. Makes 24 sticks

Spinach-Cheese Bread

3 cups Original Bisquick mix
1/4 cup vegetable oil
1 tablespoon caraway seed
3 eggs
1 can (11 oz) condensed Cheddar cheese soup
1 box (9 oz) frozen chopped spinach, thawed, squeezed to drain

Heat oven to 350°. Grease bottom and sides of 9x5-inch loaf pan with shortening. In large bowl, stir together all ingredients except spinach thoroughly; beat with spoon 1 minute. Stir in spinach. Pour into pan.

Bake 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes; remove from pan to cooling rack. Makes 1 loaf

Bread Machine Easy Apple Coffee Cake

2/3 cup water
3 tablespoons butter or margarine, softened
2 cups Better for Bread flour
3 tablespoons granulated sugar
1 teaspoon salt
1 1/2 teaspoons bread machine or quick active dry yeast
1 cup canned apple pie filling
Powdered sugar, if desired

Measure carefully, placing all ingredients except pie filling and powdered sugar in bread machine pan in the order recommended by the manufacturer. Select Dough/Manual cycle. Do not use delay cycle. Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface.

Grease large cookie sheet. Roll dough into 13x8-inch rectangle on lightly floured surface. Place on cookie sheet. Spoon pie filling lengthwise down center third of rectangle. On each 13-inch side, make cuts from filling to edge of dough at 1-inch intervals, using sharp knife.

Fold ends up over filling. Fold strips diagonally over filling, alternating sides and overlapping in center. Cover and let rise in warm place 30 to 45 minutes or until double. (Dough is ready if indentation remains when touched.) Heat oven to 375°. Bake 30 to 35 minutes or until golden brown. Remove from cookie sheet to wire rack; cool. Sprinkle with powdered sugar. Makes 1 coffee cake (10 slices)

Onion Lover's Twist

Bread
3 1/2 to 4 1/2 cups all purpose or unbleached flour
1/4 cup sugar
1 1/2 teaspoons salt
1 pkg. active dry yeast
3/4 cup water
1/2 cup milk
1/4 cup margarine or butter
1 egg

Filling
1/4 cup margarine or butter
1 cup finely chopped onions or 1/4 cup instant minced onion
1 tablespoon grated Parmesan cheese
1 tablespoon sesame or poppy seed
1/2 to 1 teaspoon garlic salt
1 teaspoon paprika

Lightly spoon flour into measuring cup; level off. In large bowl, combine 2 cups flour, sugar, salt and yeast; mix well. In small saucepan, heat water, milk and 1/4 cup margarine until very warm. Add warm liquid and egg to flour mixture; blend at low speed until moistened. Beat 3 minutes at medium speed.

By hand, stir in remaining 1 1/2 to 2 1/2 cups flour to form a soft dough. Cover loosely with greased plastic wrap and cloth towel. Let rise in warm place until light and doubled in size, 45 to 60 minutes.

Grease large cookie sheet. Melt 1/4 cup margarine in small saucepan; stir in all remaining filling ingredients. Set aside. Stir down dough to remove all air bubbles. On floured surface, toss dough until no longer sticky. Roll dough into 18x12-inch rectangle. Cut rectangle in half crosswise to make two 12x9-inch rectangles; cut each rectangle into three 9x4-inch strips.

Spread about 2 tablespoons onion mixture over each strip to within 1/2 inch of edges. Bring lengthwise edges of each strip together to enclose filling; pinch edges and ends to seal.

On greased cookie sheet, braid 3 rolls together; pinch ends to seal. Repeat with remaining 3 rolls for second loaf. Cover; let rise in warm place until light and doubled in size, 25 to 30 minutes.

Heat oven to 350°. Uncover dough. Bake 27 to 35 minutes or until golden brown and loaves sound hollow when lightly tapped. Immediately remove from cookie sheet; cool on wire racks for 1 hour or until completely cooled. Makes 2 loaves

Mascarpone-Filled Cranberry-Walnut Rolls

Rolls
1/4 cup sweetened dried cranberries, coarsely chopped
1/3 cup chopped walnuts
1/2 cup granulated sugar
1 teaspoon ground cinnamon
1 can (12 oz) refrigerated buttermilk biscuits (10 biscuits)
1/2 cup mascarpone cheese or cream cheese, softened
1/4 cup butter, melted

Glaze
1 tablespoon mascarpone cheese or cream cheese, softened
1 cup powdered sugar
1 to 2 tablespoons milk

Heat oven to 350°. Lightly spray 8- or 9-inch round cake pan with Original No-Stick Cooking Spray. In small bowl, mix cranberries and walnuts; set aside. In another small bowl, mix granulated sugar and cinnamon; set aside.

Separate dough into 10 biscuits; press each biscuit into 3-inch round. Place heaping 1 teaspoon of the mascarpone cheese on center of each biscuit. Bring all sides of dough up over filling, stretching gently if necessary, and gather in center above filling to form a ball; firmly pinch edges to seal.

Roll each biscuit in melted butter, then roll in sugar-cinnamon mixture. Place 1 biscuit in center of pan. Arrange remaining biscuits, seam sides down and sides touching, in circle around center biscuit. Pour remaining butter over biscuits; sprinkle with remaining sugar-cinnamon mixture.

Reserve 1/4 cup cranberry-walnut mixture; sprinkle remaining mixture over biscuits. Bake 28 to 33 minutes or until biscuits are golden brown. Place heatproof serving plate upside down on pan; carefully turn plate and pan over. Let stand 1 minute, then carefully remove pan.

Sprinkle reserved cranberry-walnut mixture over coffee cake. In medium bowl, stir glaze ingredients until smooth. Drizzle glaze over top of rolls. Serve warm. Makes 6 servings

Rum-Raisin Cinnamon Rolls

2 tablespoons rum or 1/4 teaspoon rum extract
1/2 cup raisins
1 1/2 tablespoons butter, softened
3 tablespoons packed brown sugar
1 can (17.5 oz) refrigerated cinnamon rolls with icing
1 teaspoon rum or 1/4 teaspoon rum extract
Dash cinnamon

Heat oven to 350°. Line cookie sheet with foil; spray with cooking spray. In small bowl, pour 2 tablespoons rum over the raisins. Let stand 15 minutes. (If using rum extract, omit this step and add extract to brown sugar mixture in step 2.) Drain raisins.

In small bowl, mix butter and brown sugar. Unroll cinnamon roll dough on waxed paper. Set icing aside. Spread brown sugar mixture evenly over cinnamon rolls. Sprinkle with raisins.

Carefully reroll dough into pinwheel shape, replacing any cinnamon mixture left on waxed paper. Cut into 5 rolls. Place 2 inches apart on cookie sheet. Bake 20 to 25 minutes or until golden brown. In small bowl, mix icing, 1 teaspoon rum and the cinnamon. Spread on warm rolls. Serve warm. Makes 5 rolls