Foccacia Bread - Toastmaster 1771 Guía De Uso Y Cuidado

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CINNAMON ROLLS
Topping
18 rolls
⁄ cup butter, melted
3
4
⁄ cup sugar
1
2
3 TBL cinnamon
Glaze
18 rolls
⁄ cup powdered sugar
1
2
3 TBL milk
Temperature: 350°F/177°C
Bake Time: 20-25 minutes
Combine sugar and cinnamon, set aside.
Roll dough into a 15 x 18 inch rectangle on a lightly floured surface. Spread
melted butter over dough. Sprinkle with sugar-cinnamon mixture, raisins and nuts.
Roll up tightly, jelly-roll style, starting with the longest side and cutting into
1-inch slices. Place in 2 greased 9 x 13-inch baking pans. Cover and let
rise in a warm place 1 hour or until double in size. Bake as directed.
Mix glaze ingredients until smooth and drizzle over top of baked
cinnamon rolls.

FOCCACIA BREAD

2 ⁄ -3 cups bread flour
1
2
1 tsp salt
2 tsp sugar
1 tsp dry Italian seasoning
Temperature: 400°F/205°C
Bake Time: 15-20 minutes
Insert dough hooks and mix all dry ingredients together except 1 cup of
flour on Medium Low for 30 seconds.
Heat water and oil to 120°-130°F/49°-54°C. Continue mixing on Medium
Low and drizzle liquid slowly into dry mixture until mixed, 2-3 minutes.
Continue to mix another 2-3 minutes. Gradually add the remaining flour to
form a soft, slightly tacky, dough ball for 2-4 minutes. Continue
kneading for another 10 minutes. Perform the dough stretch test.
⁄ cup raisins
1
2
⁄ cup walnuts
1
2
⁄ tsp vanilla extract
1
2
1 ⁄ tsp active dry yeast
1
2
1 cup water
⁄ cup olive oil
1
3
12