Bread Machine Magic (36 page)

Every year, Linda's Aunt Celia and Cousin Ginny made an award-winning raspberry jam from hand-picked Oregon raspberries. Of course, its goodness was enhanced by memories of many happy family breakfasts at their table. Thoughts of those times and that special jam inspired this coffee cake, which rates all the superlatives—simply scrumptious, incredibly edible, and outrageously delicious!

DOUGH

SMALL RECIPE

WATER
½ cup

EGG
1

BUTTER
OR
MARGARINE
,
SOFTENED
½ cup

SUGAR
1 tablespoon

SALT
¼ teaspoon

ALL
-
PURPOSE
FLOUR
2 cups

R
ED
S
TAR
BRAND ACTIVE
DRY
YEAST
1½ teaspoons

MEDIUM RECIPE

WATER
¾ cup

EGG
1

BUTTER
OR
MARGARINE
,
SOFTENED
²
⁄
₃
cup

SUGAR
1½ tablespoons

SALT
½ teaspoon

ALL
-
PURPOSE
FLOUR
3 cups

R
ED
S
TAR
BRAND ACTIVE
DRY
YEAST
1½ teaspoons

LARGE RECIPE

WATER
¾ cup

EGG
2

BUTTER
OR
MARGARINE
,
SOFTENED
1 cup

SUGAR
2 tablespoons

SALT
½ teaspoon

ALL
-
PURPOSE
FLOUR
4 cups

R
ED
S
TAR
BRAND ACTIVE
DRY
YEAST
2 teaspoons

1
. Place dough ingredients in bread pan, select Dough setting, and press Start.

2
. When the dough has risen long enough, the machine will beep. Turn off bread machine, remove bread pan, and turn out dough onto a floured countertop or cutting board. Shape dough into a log.

For the Small Recipe

With a sharp knife, divide dough in half. With a rolling pin, roll each half into a 9-inch square. Gently place 1 of the squares in an ungreased 9-inch square pan.

For the Medium Recipe

With a sharp knife, divide dough in half. With a rolling pin, roll each half into a 9 × 13-inch rectangle. Gently place 1 of the rectangles in an ungreased 9 × 13 × 2-inch pan.

For the Large Recipe

With a sharp knife, divide dough into 4 pieces. With a rolling pin, roll each piece into a 9-inch square. Gently place a square in each of 2 ungreased 9-inch square pans.

FILLING

SMALL RECIPE

RASPBERRY
JAM
3 tablespoons

CREAM
CHEESE
,
SOFTENED
8 ounces

EGG
1

SUGAR
½ cup

MEDIUM RECIPE

RASPBERRY
JAM
5 tablespoons

CREAM
CHEESE
,
SOFTENED
11 ounces

EGG
1

SUGAR
²
⁄
₃
cup

LARGE RECIPE

RASPBERRY
JAM
6 tablespoons

CREAM
CHEESE
,
SOFTENED
16 ounces

EGG
2

SUGAR
1 cup

TOPPING

SMALL RECIPE

SLICED
ALMONDS
¼ cup

SUGAR
1 tablespoon

MEDIUM RECIPE

SLICED
ALMONDS
¹
⁄
₃
cup

SUGAR
1½ tablespoons

LARGE RECIPE

SLICED
ALMONDS
½ cup

SUGAR
2 tablespoons

3
. Spread the raspberry jam over dough in the pan.

4
. In a medium bowl, combine the cream cheese, egg(s), and sugar; beat with an electric mixer until well blended. With a spatula, carefully spread cream cheese mixture over the layer of jam. Place the other piece of dough on top of the cream cheese layer. Sprinkle the almonds and sugar over all.

5
. Cover and let rise in a warm oven for 20 to 30 minutes until almost doubled. (Hint: To warm oven slightly, turn oven on Warm setting for 1 minute, then turn it off and place covered dough in oven to rise. Remove pan from oven to preheat.)

6
. Preheat oven to 350°F. Bake for 40 to 45 minutes until the filling has set. Remove from oven; serve warm or allow to cool slightly and serve at room temperature.

BAKE CYCLE:
Dough

Small recipe yields 1 coffee cake

Medium recipe yields 1 coffee cake

Large recipe yields 2 coffee cakes

NUTRITIONAL INFORMATION PER SERVING (
¹
⁄
₁₂
OF CAKE)

Calories 332 / Fat 14.3 grams / Carbohydrates 44.5 grams / Protein 6.9 grams / Fiber 1.3 grams / Sodium 225 milligrams / Cholesterol 63.9 milligrams

 

Apple Strudel

This recipe is easier than it looks and well worth a try.

DOUGH

SMALL RECIPE

MILK
½ cup

EGG
1

BUTTER
OR MARGARINE
½ cup

SUGAR
¼ cup

SALT
½ teaspoon

ALL
-
PURPOSE
FLOUR
2 cups

R
ED
S
TAR
BRAND ACTIVE
DRY
YEAST
1½ teaspoons

MEDIUM RECIPE

MILK
½ cup

EGG
2

BUTTER
OR MARGARINE
¾ cup

SUGAR
¹
⁄
₃
cup

SALT
1 teaspoon

ALL
-
PURPOSE
FLOUR
3 cups

R
ED
S
TAR
BRAND ACTIVE
DRY
YEAST
1½ teaspoons

LARGE RECIPE

MILK
¾ cup

EGG
2

BUTTER
OR MARGARINE
1 cup

SUGAR
½ cup

SALT
1 teaspoon

ALL
-
PURPOSE
FLOUR
4 cups

R
ED
S
TAR
BRAND ACTIVE
DRY
YEAST
2 teaspoons

1
. Place dough ingredients in bread pan, select Dough setting, and press Start.

2
. When the dough has risen long enough, the machine will beep. Turn off bread machine, remove bread pan, and turn out dough onto a heavily floured countertop or cutting board.

For the Small Recipe

With a rolling pin, roll dough into one large 16 × 10-inch rectangle or two 8 × 10-inch rectangles.

For the Medium Recipe

With a rolling pin, roll dough into one large 20 × 12-inch rectangle or two 10 × 12-inch rectangles.

For the Large Recipe

With a sharp knife, cut dough in half. With a rolling pin, roll each half into 16 × 10-inch rectangles or divide again and roll into four 8 × 10-inch rectangles.

3
. Butter a 10 × 15 × 1-inch jelly-roll pan or large baking sheet with edges (to avoid spillage during baking).

FILLING

SMALL RECIPE

PEELED
,
CORED
,
THINLY
SLICED
GRANNY
SMITH APPLES
2 cups

ALL
-
PURPOSE
FLOUR
1 tablespoon

RAISINS
¹
⁄
₃
cup

DARK
BROWN
SUGAR
¹
⁄
₃
cup

GROUND
CINNAMON
1 teaspoon

MEDIUM RECIPE

PEELED
,
CORED
,
THINLY
SLICED
GRANNY
SMITH APPLES
3 cups

ALL
-
PURPOSE
FLOUR
1½ tablespoons

RAISINS
½ cup

DARK
BROWN
SUGAR
½ cup

GROUND
CINNAMON
1 teaspoon

LARGE RECIPE

PEELED
,
CORED
,
THINLY
SLICED
GRANNY
SMITH APPLES
4 cups

ALL
-
PURPOSE
FLOUR
2 tablespoons

RAISINS
²
⁄
₃
cup

DARK
BROWN
SUGAR
²
⁄
₃
cup

GROUND
CINNAMON
2 teaspoons

4
. In a large bowl, combine apples, flour, raisins, sugar, and cinnamon. Spread mixture on each piece of dough to within 1 inch of the edges. Starting from the long edge, carefully roll up dough; pinch edges and ends to seal. Place strudel-rolls seam side down on prepared pan. Shape into large crescents by curving ends slightly toward each other.

5
. Cover and let rise in a warm oven about 45 minutes until doubled in size. (Hint: To warm oven slightly, turn oven on Warm setting for 1 minute, then turn it off and place covered dough in oven to rise. Remove pan from oven before preheating.)

6
. Preheat oven to 350°F. Bake for 35 to 40 minutes until brown. Remove from oven and place on rack to cool.

ICING

SMALL RECIPE

CONFECTIONERS
'
SUGAR
¹
⁄
₃
cup

MILK
2 teaspoons

MEDIUM RECIPE

CONFECTIONERS
'
SUGAR
½ cup

MILK
2½ teaspoons

LARGE RECIPE

CONFECTIONERS
'
SUGAR
²
⁄
₃
cup

MILK
3 teaspoons

6
. In a small bowl, combine the sugar and milk for the icing, adding enough milk to make the icing thin enough to drizzle on the strudel. Once the strudel has cooled, drizzle icing on top and serve.

BAKE CYCLE:
Dough

Small recipe yields 1 large or 2 small strudels

Medium recipe yields 1 large or 2 small strudels

Large recipe yields 2 large or 4 small strudels

NUTRITIONAL INFORMATION PER SERVING (
¹
⁄
₁₂
OF MEDIUM STRUDEL)

Calories 319 / Fat 10 grams / Carbohydrates 52.8 grams / Protein 5.2 grams / Fiber 2 grams / Sodium 341 milligrams / Cholesterol 36 milligrams

 

Irene's Bavarian Coffee Cake

Our friend Irene thought this was the best of all the breads and coffee cakes we asked coworkers to taste-test. Once you make it, you'll understand why. Not only is it velvety rich and spicy, this coffee cake is amazingly quick and easy to create. We think it could also be served for dessert following a light meal.

DOUGH

SMALL

SWEET
DOUGH
OF
YOUR
CHOICE
,
such as
Basic Sweet Dough

MEDIUM

SWEET
DOUGH
OF
YOUR
CHOICE
,
such as
Basic Sweet Dough

LARGE

SWEET
DOUGH
OF
YOUR
CHOICE
,
such as
Basic Sweet Dough

1.
Place dough ingredients in bread pan, select Dough setting, and press Start.

2
. When the dough has risen long enough, the machine will beep. Turn off bread machine, remove bread pan, and turn out dough onto a floured countertop or cutting board.

For the Small Recipe

Grease a 9-inch round or square cake pan. With a rolling pin, roll dough into a 9-inch square or circle to fit pan.

For the Medium Recipe

Grease a 9 × 13 × 2-inch pan. With a rolling pin, roll dough into a 9 × 13-inch rectangle.

For the Large Recipe

Grease two 9-inch round or square cake pans. With a sharp knife, divide dough in half. With a rolling pin, roll each piece of dough into a 9-inch square or circle to fit pans.