Recipe - Pamela Armstrongs Tuscan Bean And Roasted Tomato Soup

1 One half cup Bread flour; (7 oz)
Three fourths cup All purpose flour; (3 1/2
oz)
3 tablespoon Sugar
2 tablespoon Dry milk
1 teaspoon Salt
2 One half tablespoon Butter
Three fourths cup Water
1 teaspoon Dry yeast

TOPPINGS
3 ounce Semi sweet chocolate; melted
One half cup Blanched almonds; chopped
One half cup Powdered sugar
One half cup Whipped cream
One half cup Cinnamon sugar; (2 Three fourths oz)

1. Place first 6 ingredients inside the bread pan. Add water. Close cover
and place dry yeast into the yeast holder. SELECT: BASIC DOUGH MODE. Press
start. (Breadmaker completes the basic dough mode 2 hours and 25 minutes
later) 2. Divide the dough into 12 equal portions. Roll each portion into a
ball. 3. Place on a lightly floured surface. Cover with a plastic wrap and
rest for 20 minutes.) 4. Shape each ball as desired, in a ring, twisted, or
in an oval shape. Place on a greased baking pan. 5. Proof at 90 deg. for 30
minutes or until nearly doubled. 6. Deep fry the doughnuts in 360 deg. oil
until golden brown. Let cool. 7. Garnish with your choice of toppings. 8,
If desired, cut a hole on one end of doughnut and fill with jelly or your
favorite filling.

Recipe by: Wendy Lockman wlockman@RA1.RANDOMC.COM

Posted to CHILEHEADS DIGEST V3 #, converted by MM_Buster v2.0l.