Оценок - 2, средний балл: 3.5
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Фрагмент инструкции
In medium mixing bowl, combine remaining ingredients, stir together. Add to bread pan. Select Quick Bread setting. Select crust setting if other than medium. Press Start/Stop to begin. When unit signals and the display reads 0:00, press Start/Stop. Remove bread. Chocolate Chocolate Chip Quick ®rf.d s®ttins All ingredients at room temperature (70-80°F/21-27°C) 6 ounces milk 2 large eggs, beaten 2 tablespoons butter or margarine, melted 2lA cups all-purpose flour 3A cup sugar 3 teaspoons baking powder 1 teaspoon salt y* cup unsweetened cocoa % cup semi-sweet chocolate chips Measure milk, eggs and butter into bread pan and set aside. In medium mixing bowl, combine remaining ingredients, stir together. Add to bread pan. Select Quick Bread setting. Select crust setting if other than medium. Press Start/Stop to begin. When unit signals and the display reads 0:00, press Start/Stop. Remove bread. 46 Dough Instructions 1. Follow General Operating Instructions. 2. Select the dough setting. 3. Press Start/Stop. The read-out on the display will begin counting down the time on the Dough setting. When dough is ready, the unit will signal and the display will read 0:00. 4. Press Start/Stop, holding it down until you hear a beep and the display clears. 5. To remove the bread pan, grasp handle firmly and lift pan out of breadmaker. NOTE: The pan does not get hot when using the dough setting. PREPARE 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 recipe. Remove from pan and cool on a wire rack, or serve warm. CRUST TREATMENTS AND GLAZES After rolls rise, just before baking, gently apply desired glaze with a pastry brush. Bake as directed in recipe. • For a shiny golden crust, use Egg Glaze or Egg Yolk Glaze. • For a shiny chewy crust, use Egg White Glaze (crust will be lighter in color). Egg Glaze Egg Yolk Glaze Egg White Glaze Mix 1 slightly Mix 1 slightly Mix 1 slightly beaten egg beaten egg yolk beaten egg white with 1 tablespoon with 1 tablespoon with 1 tablespoon water or milk. water or milk. water. NOTE: To keep unused egg yolk fresh for several days, cover with cold water and store in refrigerator in a covered container. 47 Variations for Shaping Dough 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. Cloverleaves Lightly grease 12 muffin cups. Divide dough into 36 1-inch pieces. Pull edges under, smoothing tops to shape into balls. Place 3 balls in each muffin cup, smooth-side-up. Cover, let rise and bake as directed. Makes 12. Simple Pan Rolls Lightly grease 8 x IV2 inch, or 9 x IV2 inch, round baking pan. Divide dough into 12 pieces. Shape each piece into a ball, pulling edges under to make a smooth top. Arrange rolls smooth-side-up in prepared pan. Cover, let rise and bake as directed. Makes 12. Swirls Lightly grease baking sheet. Divide dough into 12 equal pieces. On a lightly floured surface, using your hand, roll each piece into a pencil-like strand about 9 inches long. Beginning at center, make a loose swirl with each strand. Place rolls 2-3 inches apart on prepared baking sheet. Cover, let rise and bake as directed. Makes 12. Butterhorns Lightly grease baking sheet and set aside. On 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 toward point. Place rolls point side down, 2 to 3 inches apart, on prepared baking sheet. Cover, let rise and bake as directed. Makes 12. 48 Knot Rolls Lightly grease baking sheet. Divide dough into 12 equal pieces. On lightly floured surface, using your hand, roll each piece into a pencil-like strand about 9 inches long. Form a loose knot. Place rolls 2 to 3 inches apart on prepared baking sheet. Cover, let rise and bake as directed. Makes 12. Shortcut Cloverleaves Lightly grease 12 muffin cups. Divide dough into 12 pieces. Shape each piece into a ball, pulling edges under to make a smooth top. Place one ball in each greased muffin cup, smooth-side-up. Using scissors dipped in flour, snip top in half, then snip again crosswise, making 4 points. Cover, let rise and bake as directed. Makes 12. 49 Rising To reduce rising time of dough ■ Preheat conventional oven to 200°F/93°C 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 unt...
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