1 1/8 cups water 1/2 cup whole wheat flour 2 cups bread flour 1/2 cup quick oats 3/4 cup 7 grain cereal 2 tablespoons powdered buttermilk 2 tablespoons granulated sugar 2 tablespoons honey 2 tablespoons margarine 2 envelopes yeast 1 teaspoon salt
1/8 cup Kahlúa (if you use more, use proportionately less water 1/4 cup water 1 (15 ounce) can evaporated milk 1 teaspoon salt 1 1/2 teaspoons vegetable oil 3 cups bread flour 2 tablespoons brown sugar 1 teaspoon yeast
Filling Miniature chocolate chips
Place all ingredients, except for filling, into bread machine in the proper order for your machine. Use dough cycle.
At end of dough cycle, remove dough and place on lightly−floured bread board. Cover and let rest for 10 minutes.
Roll out dough into a rectangle, sprinkle with lots of miniature chocolate chips, and roll up into a loaf.
Place in greased bread pan, cover and let rise for 45 minutes.
Slash loaf with a lame or razor blade. Brush with milk. Bake in preheated 375 degree F oven for 25 to 30 minutes.
Remove loaf onto a cake rack and let cool.
Dough 3/4 cup water 1 1/2 teaspoons instant yeast 1 1/2 teaspoons granulated sugar 1 teaspoon salt 1 1/3 cups gluten flour 1 1/3 cups unbleached bread flour 2 tablespoons nonfat dry milk 2 tablespoons potato flour (potato starch) 2 tablespoons unsalted butter 1 egg
Topping Equal parts caraway seeds, coarse salt and pumpernickel, mixed until well combined
In a large mixing bowl, or in the bowl of an electric mixer, combine all of the ingredients except the topping, mixing to form a shaggy dough. Knead the dough, by hand or by machine, for 10 minutes. Allow it to rest for 10 minutes, then knead for an additional 10 minutes, till it's smooth and supple. Place the dough in a lightly greased bowl, and allow it to rest for 1 hour; it'll become quite puffy, though it may not double in bulk. You may also use your bread machine, set on the Dough cycle, to prepare the dough to this point.
Divide the dough into six 3 1/4−ounce pieces, and shape them into smooth, slightly flattened rounds. Place them on a baking sheet, covered, to rise for 1 hour, or until they're good and puffy.
Brush the rolls with a bit of melted butter, and sprinkle lightly* with the topping. Bake them in a preheated 425 degree F oven for 15 to 18 minutes, or until they're golden brown. Remove from the oven and cool on a wire rack; they're best served the same day they're made, though they do reheat nicely. Yield: Six large rolls.
1 cup water 3 tablespoons butter, melted 1/4 cup powdered milk 3 tablespoons granulated sugar 3 cups flour 1/4 cup potato starch 2 teaspoons salt 1 tablespoon yeast
Place ingredients into pan of bread machine in order listed. Select dough cycle and start machine. Check for consistency after about 10 minutes of kneading. If necessary, add flour (1 tablespoon at a time) or water (1 teaspoon at a time) to produce a smooth, somewhat soft dough. Allow machine to complete cycle.
When timer sounds, remove dough to surface sprayed with Pam. Cut into 8 fairly equal pieces. Round the corners by tucking under to form smooth, round buns. Place on greased baking sheet and flatten slightly with hand to make approximately 4 inch buns. (They will rise up but not out, so make them the size you want now.) Cover with greased plastic wrap and let rise in a warm place for about 1 hour, or until very puffy.
Bake in preheated 350 degrees F for 18−22 minutes, until nicely browned. Remove to rack and spray with butter−flavored Pam. Cool and slice.
Makes 8 buns (8 servings).
Per serving: 266 Calories (kcal); 6g Total Fat; (20% calories from fat); 7g Protein; 47g Carbohydrate; 16mg Cholesterol; 594mg Sodium
Food Exchanges: 2 1/2 Grain (Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates
Serving Ideas: Wonderful for hamburgers hot off the grill; also makes a great muffaletta.
NOTES: To make manually: Put lukewarm water in a large bowl; add sugar and yeast. Stir to dissolve. Stir in melted butter. Add remaining ingredients and mix well to form a dough. Turn out on surface sprayed with Pam and knead until smooth and elastic, about 10−15 minutes. Cover with greased plastic wrap and let rise. Follow directions to form, rise, and bake buns.
3 cups all−purpose flour 1/3 cup granulated sugar 2 1/2 teaspoons baking powder 1/2 teaspoon salt 1 (8 ounce) can crushed pineapple (packed in juice) 3/4 cup butter or margarine 1/2 teaspoon ground cinnamon Light cream or milk 3 tablespoons chopped macadamia nuts or almonds 1 tablespoon granulated sugar
In a large mixing bowl stir together flour, the 1/3 cup sugar, baking powder and salt. Cut in butter or margarine until mixture resembles coarse crumbs. Make a well in the center. Stir in undrained pineapple just until dry ingredients are moistened (dough will be sticky).
On a lightly floured surface, knead dough gently 10 to 12 strokes. Roll dough 1/4 inch thick. Cut dough with a floured 2 1/2 inch biscuit cutter. Transfer scones to an ungreased baking sheet. Brush tops with light cream or milk.
For topping, stir together nuts, the 1 tablespoon sugar and cinnamon. Spread about 1 teaspoon of the topping over each scone. Bake at 425 degrees F for about 15 minutes or until golden brown.
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