Recipe - Butter-Rum Monkey Bread - Abm

1 cup Milk; fresh milk recipe
1 cup Water; dry milk recipe
One fourth cup Sugar; both
1 lg Egg; beaten both
2 tablespoon Butter; both
Three fourths teaspoon Salt; both
4 cup Bread flour; both
1 tablespoon Dry milk; opt for dry
Milk rec
1 One half teaspoon Dry yeast; both
Egg glaze
1 lg Egg; beaten
1 tablespoon Water

Select Dough setting When complete, remove dough. Choose shaping method.

Cover dough, let stand for 15 min. Bake as directed in each shaping
variation until golden brown.

Egg Glaze: Beat together egg and water. Brush generously over shapped
loaves or rolls prior to baking.

Traditional Loaf: On a lighlyfloured surface, divide dough in half, shape
each half into loaf shape. Place in 2 greased 8x4 in loaf pans. Brush w/
egg glaze, if desired. Cover dough, let stand for 15 min. Bake at 375F for
2535 min. Makes 2 loaves.

Pan Rolls: On a lighlyfloured surface, shape dough into a ball. Divide
dough into equal quarters. Cut each quarter into 6 pieces. shape each piece
into a ball. Place each ball in muffin cups. Brush w/ egg glaze, if
desired. Cover dough, let stand for 15 min. Bake at 375F, 2535 min. Makes
24 rolls.

Cloverleaf Rolls: On a lightlyfloured surface, shape dough into a ball.
Divide into quarters. Divide each quarter into 6 pieces. Cut each piece
into 3 sections. Shape each into a ball. Place 3 balls together in each
muffin cup. Brush w/ egg glaze, if desired. Cover dough, let stand for 15
min. Bake at 375F, 2535 min. Makes 24 rolls.

CinnamonRaisin Rolls: Turn dough out onto a lightlyfloured board. Roll
out into a 12x14 inch rectangle. Spread surface with 1/3 cup butter, thinly
cut or sliced up . Sprinkle surface w/ 1/3 cup brown sugar, 1 One half teaspoons cinnamon.
Then sprinkle One half cup raisins over dough. Start w/ 12in side, roll dough
jellyroll style, pinch seam to seal. W/ seam side down, cut in (12) 1inch
pieces. Place on a greased baking sheet 2 inches apart. Cover lightly w/
damp towel, allow to rise in warm place until doubled, about 40 min. Bake
375F 1015 min. Makes
12 rolls.

CinnamonRaisin Swirl Loaf: On a lightlyfloured surface, roll half of the
dough to a 12x8 inch rectangle. Melt 3 tablespoons butter. Brush over
dough. Sprinkle dough w/ a mix of 1/3 cup sugar and 1 One half teaspoons ground
cinnamon. Then sprinkle One half cup raisins over dough. Beginning w/ long side
of dough, roll up jelly rollstyle. Seal ends by pinching edges of dough
together w/ fingertips. Place dough in a greased 9x5 inch loaf pan or on a
large baking sheet. Allow to stand 15 min. Repeat using remaining dough if
desired. Bake at 375F 3040 or until golden brown. When loaf is cool, glaze
w/ mix of 1 cup sifted powdered sugar and 1 One half tablespoon milk. Makes 2
loaves.

Bread Sticks: Turn dough out onto a lightlyfloured board and shape dough
into a ball, divide into 24 equal pieces for 16 inch sticks. Roll each
piece of dough into thin 16inch ropes. Arrange ropes about 1 inch apart on
oiled baking sheet. Allow to rise 30 min. Brush w/ egg glaze, if desired.
Bake at 400F 1015 min. Makes 24 breadsticks.

Recipe by: Zojirushi Cookbook

Posted to MCRecipe Digest by "Megabytes" megabytes@email.msn.com on
Apr 5, 1998