Oster P. N. 101017 - Manual (Page 38)

38
D
OUGH
R
ECIPES
C
HUCK
’
S
H
ONEY
& W
HEAT
R
OLLS
(Dough Setting – Not for Timer)
All ingredients at room temperature (70°F-80°/21°C-27°C)
1 cup water 2 cups bread flour
1 tsp. salt 1-1/4 cups whole wheat flour
1/4 cup honey 1 egg
2 tsp. active dry yeast
Measure all ingredients into bread pan. Select Dough setting. Press “Start/Stop”.
When unit signals and display reads 0:00, press “Start/Stop” and remove dough.
Shape as desired,
see Shaping Dough. Bake at 350°F/177°C for 25 to 30 minutes.
M AKES 12 R OLLS
J
ANET
’
S
F
OCACCIA
(Dough Setting – Timer OK)
All ingredients at room temperature (70°F-80°/21°C-27°C)
9 oz. water 3 Tbsp. olive oil (for dough)
1 tsp. salt 1 to 2 cloves garlic, minced
1-1/2 tsp. dried rosemary 3 cups bread flour
1-3/4 tsp. active dry yeast 1-1/2 Tbsp. olive oil (for topping)
1/2 cup sun dried tomatoes, 1/2 cup Parmesan cheese, grated
reconstituted and chopped
Measure all ingredients into bread pan except 1-1/2 Tbsp olive oil, tomatoes and
parmesan cheese. Select Dough setting. Press “Start/Stop”. When the unit signals
and the display reads 0:00, press “Start/Stop” and remove the dough. Pat dough
into a greased 9 x 13 inch pan. Cover; let rise for 30 minutes. With the handle of
a wooden spoon, make indentations in dough, about 1 inch apart. Brush dough
with 1-1/2 Tbsp olive oil, sprinkle with tomatoes and Parmesan cheese.
Preheat oven to 400°F/204°C. Bake 15 - 20 minutes or until edges are golden brown.
Let cool, cut into squares to serve.
M AKES 1 F OCACCIA