Sharp R-820BC - Manual (Page 42)

39
SEC R-820JS/BC O/M
TINSEB053WRRZ-D41 SEC R-820JS/BC O/M
PERSONAL RECIPES AND NOTES
I have enclosed a check made payable to Sharp Accessories & Supplies Center.
Please bill my VISA MASTERCARD AMERICAN EXPRESS
Acct. No. _______________________________________ Expiration date ____ / ____
Signature_________________________________________________________________
(All credit card orders must be signed.)
Name ____________________________________________________________________________
Address __________________________________________________________________________
City __________________________________ State ___________ Zip ________________________
Daytime Phone No. ( ) ___________________________________________________________
Please send me ______ cookbooks at $10.25 each $ _______
Illinois sales tax, (if applicable) per book $.44 no. of books _____________ $ _______
TOTAL ORDER AMOUNT $ _______
Prices are subject to change without notice.
COOKBOOK ORDER FORM
Mail to: SHARP Accessories & Supplies Center
2130 Townline Road
Peoria, Illinois 61615–1560
Hearty Cheese
Caraway Bread
6 3 /
4
cups all-purpose flour
3 tablespoons sugar
2 1 /
2
teaspoons salt
1 /
4
teaspoon baking soda
1 package rapid rise yeast
2 teaspoons caraway seeds
1 cup milk
1 cup water
1 /
3
cup margarine or butter
1 3 /
4
cups grated sharp Cheddar cheese
1 /
4
cup melted margarine or butter (for greasing)
Makes 2 loaves,
24 servings
Set aside 1 cup of flour. In large bowl, mix remaining
flour, sugar, salt, baking soda, yeast and caraway
seeds. Heat milk, water and
1 /
3
cup of margarine until
hot to touch, approximately 2 1 /
2
to 3 mintues on MEDIUM
(50%); stir into dry ingredients. Mix in only enough
reserved flour to make soft dough. Turn out onto lightly
floured surface; knead until smooth and elastic, about
8 to 10 minutes. Cover; let rise 10 minutes.
Divide dough in half; roll half into a 15 x 9-inch rectangle.
Sprinkle
3 /
4
cup of grated cheese evenly over dough.
Roll tightly from short end to other. Pinch dough
together at ends and along seam. Repeat with second
half of dough.
Brush tops of loaves with melted margarine and sprinkle
top with 2 tablespoons from the remaining cheese.
Press gently on top of loaves. Place each loaf in a
buttered 8
1 /
2
x 4 1 /
2
x 2-inch loaf pan. Let rise in oven on
100
°F. 40 minutes.
Preheat oven using CONVEC #5.
Bake 40 to 45 minutes on CONVEC #5 or until golden
brown. Remove from pans and cool on wire racks.
Per Serving:
Calories: 216 Fat: 8 g.
Protein: 6 g. Cholesterol: 9 mg.
Carbohydrate: 30 g. Sodium: 343 mg.
B A K I N G R E C I P E S
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R-820JS/BC 35-39 04.4.15, 3:29 PM 39