While dough is rising, grease the outsides and bottoms of eight 10-ounce custard cups; set aside. Punch down dough. Turn out on floured surface. Knead about 5 times. Divide dough into 8 pieces.
Shape into smooth balls. Roll 1 ball into a 6-inch circle. Lay over 1 inverted and greased custard cup. Mold dough to cover cup. Repeat with other balls of dough. Place dough-covered cups on 2 ungreased baking sheets, about 2 inches apart. Let stand uncovered 10 minutes.
Preheat oven to 375F (190C). Bake 20 minutes. Beat 1 egg with 1 tablespoon water. Remove custard cups from oven. Brush bread bowls with egg-water mixture. Bake 5 minutes longer. Remove from oven.
Turn right side up; remove custard cups. Brush inside of each bread bowl with egg-water mixture. Bake 10 to 15 minutes longer until lightly browned. Cool. Makes 8 bread baskets.
SPICY APPLESAUCE BREAD
Cool, smooth cream cheese is the perfect companion.
3-1/2 cups SWEET QUICK-BREAD MIX, page 20
1/3 cup vegetable oil
1-1/2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1 cup applesauce
1/2 cup chopped nuts
1/2 cup raisins
Whipped cream cheese
Preheat oven to 325F (165C). Grease one 9” x 5” loaf pan or two 7” x 3” loaf pans; set aside. In a medium bowl, combine all ingredients except cream cheese, stirring to blend. Pour into prepared pan or pans.
Bake 60 to 70 minutes in preheated oven until a wooden pick inserted in center comes out clean. Cool on a rack 5 minutes. Turn out of pan or pans. Cool right-side up on rack. Spread cooled slices with cream cheese. Makes 1 or 2 loaves.
Variation-Use pistachios and 1/4 cup chopped dried pineapple or crystallized ginger.
ZUCCHINI BREAD
Take advantage of the bountiful zucchini harvest. Freeze bags of grated zucchini to use in this bread and in Zucchini Muffins, page 253. To prevent tunnels in your bread, stir only until all the ingredients are moistened.
3-1/2 cups SWEET QUICK-BREAD MIX, page 20
1/3 cup vegetable oil
2 eggs, beaten
2 cups grated unpeeled zucchini
3 tablespoons orange juice
1 teaspoon grated orange peel
1/2 cup chopped nuts
Preheat oven to 325 F (165C). Grease one 9” x 5” loaf pan or two 7” x 3” loaf pans; set aside. In a medium bowl, combine all ingredients, stirring to blend. Pour into prepared pan or pans.
Bake 60 to 75 minutes in preheated oven until a wooden pick inserted in center comes out clean. Cool on a rack 5 minutes. Turn out of pan. Cool right-side up on rack. Makes 1 or 2 loaves.
COUNTRY FRENCH BREAD
Some bakers make this bread round, rather than the traditional long loaf.
1 tablespoon active dry yeast or 1 (1/4-oz.) package
1-1/2 cups lukewarm water 110F (45C)
2 eggs, beaten
5 to 6 cups WHOLE-WHEAT HOT ROLL MIX, page 18
1 tablespoon cornmeal
1 to 2 tablespoons butter or margarine, melted, if desired
In a bowl, stir yeast into water until softened. Stir in eggs. Beat in 5 cups WHOLE-WHEAT HOT ROLL MIX until blended. Let rest 2 minutes. Stir in more mix to make a soft dough. Knead 7 to 10 minutes until smooth. Grease bowl. Place dough in bowl, turning to grease all sides. Cover with a damp towel. Let rise in a warm draft-free place until doubled in bulk, about 1 hour. Punch down dough. Let rest 10 minutes.
Grease 2 large baking sheets. Sprinkle with cornmeal; set aside. On a lightly oiled surface, divide dough in half. Shape each into a ball. Roll each ball to a 10” x 3” rectangle. Roll up firmly starting with one long side. Pinch to seal edges. Place loaves seam-side down on prepared sheets. Make 5 diagonal slashes across top of each loaf. Brush with water. Let rise until almost doubled.
Preheat oven to 375F (190C). Brush loaves with water again. Place a baking pan on lower oven shelf. Pour 1 inch warm water in pan. Place loaves in center of oven. Bake 30 to 35 minutes until golden brown. Brush with butter, if desired. Makes 2 loaves.
MUFFINS & ROLLS
Homebaked muffins or rolls are welcome at any time, especially morning. Can you think of a better way to awaken your family than with the aroma of biscuits or muffins just out of the oven? In just a few minutes you can prepare any of the Melt-In-Your-Mouth Mufffins for breakfast. For those who are running late, wrap a Gran Muffin in a napkin, to be enjoyed on the way to work or school.
Madeline is our “muffin lady” and she has come up with combinations sure to please even the most finicky person. We encourage you to personalize our recipes by adding fruit, herb and nut combinations that appeal to you.
To make biscuits lighter, knead the dough 10 to 15 times. Your biscuits will rise higher and you will wish you had always made them this way. Be sure to try our Orange Biscuits as well as the Cheese and Herb Biscuits.
Make your own Hamburger Buns and English Muffins and try our new Squash Roll that’s sure to be a hit. Our best-ever Pan Rolls have been standbys for years. Our new English Griddle Scones are topped with a delicious Peach Devonshire Cream.
In every cookbook, there are recipes that are difficult to categorize. At the end of this chapter you will find “other” recipes including Bagels, Crispy Breadsticks, Pizza Crust and Super-Duper Doughnuts.
LEMON-POPPY SEED MUFFINS
Fragrant lemon paired with crunchy poppy seeds.
2-1/4 cups MUFFIN MIX, page 19
1 (3.4-oz.) package instant lemon-pudding mix
1 tablespoon poppy seeds
1/4 teaspoon grated lemon peel
1 cup milk
2 eggs, beaten
1/4 cup vegetable oil
Lemon Glaze, page 242
Preheat oven to 400F (205C). Spray muffin pans with vegetable cooking spray. In a medium bowl, combine MUFFIN MIX, lemon-pudding mix, poppy seeds and lemon peel.
Combine milk, eggs and oil in a medium bowl. Add all at once to dry ingredients. Stir until moistened; batter should be lumpy. Fill prepared muffin pans 3/4 full. Bake in
