Applica Breadman TR2500BC Manual Del Usuario página 66

Pecan halves (optional)
Method:
1. Place on lightly floured surface, roll dough into 12" x 16" rectangle and
spread with butter. Combine remaining filling ingredients and sprinkle
over dough. Roll up tightly, jelly-roll style, starting with longest side and
cut into 1" slices.
2. Combine topping mixture and spread into a 13" x 9" baking dish. If you
are using optional pecan halves, line bottom of the pan. Place slices on
mixture and let rise in a warm place for 30 minutes or until doubled in
size.
3. Bake at 350ºF/177ºC for 35 minutes, or until done. Use oven mitts to
carefully invert onto a heat-proof tray; syrup will be very hot.
FRENCH BREAD DOUGH
Water (80°F/27°C)
Sugar
Salt
Bread flour
Active dry yeast
Select Dough Course
Glaze:
Water
Salt
66
Ingredients
Ingredients
1.5 lb.
12 rolls
1 cup
1.5 lb.
1 loaf
1¼ cups
1 tbsp.
1½ tsp.
3½ cups
2 tsp.
2 tbsp.
½ tsp.