Bread Machine Magic (37 page)

3
. Place dough in prepared pan(s). Cover and let rise in a warm oven 30 to 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.)

TOPPING

SMALL RECIPE

SUGAR
¼ cup

GROUND
CINNAMON
¾ teaspoon

HEAVY
CREAM
²
⁄
₃
cup

MEDIUM RECIPE

SUGAR
¹
⁄
₃
cup

GROUND
CINNAMON
1 teaspoon

HEAVY
CREAM
1 cup

LARGE RECIPE

SUGAR
½ cup

GROUND
CINNAMON
1½ teaspoons

HEAVY
CREAM
1
¹
⁄
₃
cups

4
. With 2 fingers, punch deep holes all over the dough. In a small bowl, combine sugar and cinnamon; sprinkle mixture evenly over dough. Drizzle cream evenly on top.

5
. Preheat oven to 350°F. Bake for 25 to 30 minutes until a tester inserted in the middle of the cake comes out clean. Remove from oven and serve warm.

BAKE CYCLE:
Dough

Small recipe yields one 1 coffee cake

Medium recipe yields 1 coffee cake

Large recipe yields 2 coffee cakes

NUTRITIONAL INFORMATION PER SERVING (
¹
⁄
₁₂
OF CAKE)

Calories 216 / Fat 9.6 grams / Carbohydrates 28.9 grams / Protein 3.7 grams / Fiber .8 gram / Sodium 192 milligrams / Cholesterol 36.2 milligrams

 

Aunt Bertha's Moravian Sugar Cake

This is a treat from the Old Country. When Linda took this coffee cake to work to share at break, Janet, a coworker, took one bite and exclaimed, “It's Aunt Bertha's coffee cake!” She was thrilled because it brought back fond memories of a long-lost family recipe. It seemed only fitting to name this in honor of Janet's aunt Bertha.

DOUGH

SMALL RECIPE

INSTANT
POTATO FLAKES
¹
⁄
₃
cup

WATER
⁵
⁄
₈
cup

EGG
1

BUTTER
OR MARGARINE
¹
⁄
₃
cup

SUGAR
¹
⁄
₃
cup

SALT
½ teaspoon

VANILLA
EXTRACT
½ teaspoon

ALL
-
PURPOSE
FLOUR
2 cups

R
ED
S
TAR
BRAND ACTIVE
DRY
YEAST
2 teaspoons

MEDIUM RECIPE

INSTANT
POTATO FLAKES
½ cup

WATER
⁵
⁄
₈
cup

EGG
2

BUTTER
OR MARGARINE
½ cup

SUGAR
½ cup

SALT
1 teaspoon

VANILLA
EXTRACT
1 teaspoon

ALL
-
PURPOSE
FLOUR
3 cups

R
ED
S
TAR
BRAND ACTIVE
DRY
YEAST
2 teaspoons

LARGE RECIPE

INSTANT
POTATO FLAKES
²
⁄
₃
cup

WATER
⁷
⁄
₈
cup

EGG
2

BUTTER
OR MARGARINE
²
⁄
₃
cup

SUGAR
²
⁄
₃
cup

SALT
1 teaspoon

VANILLA
EXTRACT
1 teaspoon

ALL
-
PURPOSE
FLOUR
4 cups

R
ED
S
TAR
BRAND ACTIVE
DRY
YEAST
2½ 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.

For the Small Recipe

Grease a 9 × 13 × 2-inch pan.

For the Medium Recipe

Grease a 15 × 10 × 1-inch jelly-roll pan or a large, rimmed baking sheet.

For the Large Recipe

Grease two 9 × 13 × 2-inch pans. With a sharp knife, divide dough in half.

3
. Place dough in prepared pan(s), gently stretching it and pressing it evenly into the pan(s). Cover and let rise in a warm oven 30 to 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.)

TOPPING

SMALL RECIPE

LIGHT
BROWN
SUGAR
²
⁄
₃
cup

GROUND
CINNAMON
1½ teaspoons

MELTED
BUTTER
OR MARGARINE
¹
⁄
₃
cup

MEDIUM RECIPE

LIGHT
BROWN
SUGAR
1 cup

GROUND
CINNAMON
2 teaspoons

MELTED
BUTTER
OR MARGARINE
½ cup

LARGE RECIPE

LIGHT
BROWN
SUGAR
1
¹
⁄
₃
cups

GROUND
CINNAMON
1 tablespoon

MELTED
BUTTER
OR MARGARINE
²
⁄
₃
cup

4
. In a small bowl, combine brown sugar and cinnamon for the topping. With 2 fingers, punch deep holes all over the dough. Sprinkle sugar mixture evenly over dough. Drizzle melted butter on top.

5
. Preheat oven to 350°F. Bake for 20 to 25 minutes until golden brown. Remove from oven and place on a serving plate.

ICING

SMALL RECIPE

CONFECTIONERS
'
SUGAR
½ cup

MILK
3 teaspoons

MEDIUM RECIPE

CONFECTIONERS
'
SUGAR
¾ cup

MILK
4 teaspoons

LARGE RECIPE

CONFECTIONERS
'
SUGAR
1 cup

MILK
6 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 coffee cake.

7
. Serve coffee cake warm without icing, or allow coffee cake to cool slightly, drizzle icing on top, and serve.

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 362 / Fat 12.7 grams / Carbohydrates 58 grams / Protein 4.8 grams / Fiber 1.2 grams / Sodium 388 milligrams / Cholesterol 35.6 milligrams

 

Portuguese Sweet Bread

This is a very sweet coffee cake bread with a hint of lemon. It is delightful with afternoon tea.

SMALL RECIPE

INSTANT
POTATO FLAKES
2 tablespoons

SWEETENED CONDENSED
MILK
3 tablespoons

WATER
¹
⁄
₃
to ½ cup

EGG
1

BUTTER
OR MARGARINE
3 tablespoons

SUGAR
¼ cup

SALT
½ teaspoon

VANILLA
EXTRACT
½ teaspoon

LEMON
EXTRACT
¹
⁄
₈
teaspoon

BREAD
FLOUR
2 cups

GROUND
NUTMEG
1 pinch

R
ED
S
TAR
BRAND ACTIVE
DRY
YEAST
3 teaspoons

EGG
WHITE
,
LIGHTLY BEATEN
1

MEDIUM RECIPE

INSTANT
POTATO FLAKES
3 tablespoons

SWEETENED CONDENSED
MILK
¼ cup

WATER
½ to
⁵
⁄
₈
cup

EGG
2

BUTTER
OR MARGARINE
4 tablespoons

SUGAR
¹
⁄
₃
cup

SALT
1 teaspoon

VANILLA
EXTRACT
½ teaspoon

LEMON
EXTRACT
¼ teaspoon

BREAD
FLOUR
3 cups

GROUND
NUTMEG
1 pinch

R
ED
S
TAR
BRAND ACTIVE
DRY
YEAST
3 teaspoons

EGG
WHITE
,
LIGHTLY BEATEN
1

LARGE RECIPE

INSTANT
POTATO FLAKES
¼ cup

SWEETENED CONDENSED
MILK
6 tablespoons

WATER
²
⁄
₃
to ¾ cup

EGG
2

BUTTER
OR MARGARINE
6 tablespoons

SUGAR
½ cup

SALT
1 teaspoon

VANILLA
EXTRACT
1 teaspoon

LEMON
EXTRACT
¼ teaspoon

BREAD
FLOUR
4 cups

GROUND
NUTMEG
¹
⁄
₈
teaspoon

R
ED
S
TAR
BRAND ACTIVE
DRY
YEAST
3½ teaspoons

EGG
WHITE
,
LIGHTLY BEATEN
1

1
. Place all ingredients except egg white in bread pan, using the least amount of liquid listed in the recipe. Select Dough setting and press Start.

2
. Observe the dough as it kneads. After 5 to 10 minutes, if it appears dry and stiff, or if your machine sounds as if it's straining to knead it, add more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable ball that is slightly tacky to the touch.

3
. When the dough has risen long enough, the machine will beep. Turn off bread machine, remove bread pan, and turn out dough onto a lightly floured countertop or cutting board.

For the Small and Medium Recipes

Grease one 8- or 9-inch pie tin.

For the Large Recipe

Grease two 8- or 9-inch pie tins. With a sharp knife, divide dough in half.

4
. Gently roll and stretch each piece of dough into a 30-inch rope of even thickness from one end to the other. Starting at one end and working to the other, gently twist the rope(s). Place one end of the twisted rope of dough in the center of the prepared pie tin(s); carefully coil the rest of the rope around the center, filling the pan.

5
. Cover and let rise in a warm oven at least 1 hour until 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 before preheating.)

6
. Preheat oven to 325°F. Brush dough with egg white. Bake for 50 to 60 minutes until brown.

7
. Remove from oven, cool on rack in pan. When cool, remove from pan, thinly slice, and serve.

BAKE CYCLE:
Dough