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Yogurt Setting Recipe (Menu 8)
Yogurt machine stages
To begin: Yogurt setting is automatically set to 8 hours at 110°F. The machine will heat up the
ingredients and keep warm for the fermentation to take place.
1/2 gallon of milk
1/2 cup of yogurt containing live active cultures
1 Measure and add ingredients to the bread pan and mix ingredients thoroughly.
2 Put the baking pan into the bread machine and close the lid.
3 Press the "Menu" button to choose the Yogurt setting.
4 Press the "Start/Stop" button
Dough Setting Recipe (Menu 9)
Dough Bread Machine Stages
For the Dough cycle you can expect the following things to happen as the timer counts down to zero.
Dough:
To begin: The ingredients are kneaded for the first time (25 minutes)
At 1:05, the dough rests for 30 minutes
At 1:05, the dough is kneaded for the second time (10 minutes)
At 0:35, the dough begins to rise (35 minutes)
At 0:00, the dough is finished.
Dough recipe ingredients (2 lbs.):
2 teaspoons oil
2 teaspoons salt
2 teaspoons dry milk
1 teaspoon sugar
Measure and add liquid ingredients to the bread pan.
Snap the baking pan into the breadmaker and close the lid.
Press the "Menu" button to choose the Dough setting.
Press the "Start/Stop" button.
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Dough (9)
1 and 3/4 cups water
4 and 1/2 cups flour
1 teaspoon active dry yeast
Preparing Dough for Baking
1 Lightly sprinkle all-purpose flour onto a pastry mat or board. Using a rubber spatula or wooden
spoon, remove dough from the bread pan and place on lightly floured surface. Knead by hand 2 or 3
times to release the air. If the dough is easy to handle without flour, shape on a lightly oiled, clean
countertop.
2 Shape dough into your favorite rolls, coffee cake, etc. (suggestions follow). Place on greased baking
pan. Cover dough with a clean cloth and let rise until almost doubled in size (about 1 hour).
3 Bake as directed in the recipe. Remove from pan and cool on a wire rack or serve warm.
Preparing Dough for Baking
Easy Dinner Rolls
Divide dough into 12 equal pieces, shape into balls and place in greased muffin cups. Cover,
let rise and bake as directed. Makes 12.
Swirls
Lightly grease baking sheet. Divide dough into 10 equal pieces. On a lightly floured surface,
using your hand, roll each piece into a pencil like strand about 10 inches long. Beginning at
one end of the strand, continue wrapping each piece around the center to form a swirl.
Place rolls 2 to 3 inches apart on prepared baking sheet. Cover, let rise and bake as directed.
Makes 10.
Butterhorns
Lightly grease baking sheet and set aside. On a lightly floured surface, roll dough into a
12-inch circle. Brush dough with melted butter. Cut into 12 wedges. To shape rolls, begin
at wide end of wedge and roll towards the point. Place rolls point side down, 2 to 3 inches
apart, on prepared baking sheet. Cover, let rise and bake as directed. Makes 12.
Rising
To Reduce Rising Time of Dough Preheat conventional oven to 200°F for 5 minutes, then
turn off oven. Shape dough, place on baking pan as directed and cover with a clean kitchen
towel. Place dough in oven until doubled in size. This will reduce rising time by about one
half.
Recipes using whole grain or unrefined flours contain less gluten and may not rise as much
as those using white bread flour. As a result, these heavier breads may fall slightly in the
center. This is normal and will not affect the taste of the bread. Wheat gluten can also be
added to improve the shape and volume of bread made with low gluten flours.
Storing
Keeping Your Bread Fresh There are no preservatives in your homemade bread, so store
cooled loaf in a lightly sealed plastic bag.
If desired, enclose a stalk of celery in the bag to keep bread fresh longer. Do not store in the
refrigerator as this causes bread to dry out faster
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