Sunbeam EXPRESS BAKETM Breadmaker User Manual

DOUGH  

Make small batch S

WEET

 D

OUGH

 with 1/2 whole wheat flour,

brown sugar and add  l/2  tsp each cinnamon and nutmeg to the flour.

Mix  l/4  cup liquid honey,  2/3 cup granola or tossed oats*,

l/3  cup raisins,  l/4  chopped nuts, 2 Tbsp. melted butter or margarine

and 1 tsp. cinnamon together. Prepare dough as directed for

cinnamon rolls, substituting this filling. Continue as directed above.

CHELSEA  

B

UNS

 

Use S

WEET

 D

OUGH

 from small or l/2  large batch. Mix l/2  cup brown

sugar, 2 tsp. cinnamon and  l/3  cup softened butter or margarine togeth-

er. Place  1/3  mixture in 8 inch (20 cm) square pan; blend in 2 tsp. water.

On a lightly floured surface, roll dough into 12 x 9 inch (30 x 22 cm) rec-

tangle. Spread remaining mixture on the dough. Sprinkle  1/2 cup raisins

or walnuts on top. Roll up along the short side jelly-roll style;

pinch edges together to seal. Cut into 9 slices and place cut side up on

top of the mixture in the pan. Cover and let rise in a warm place* until

almost doubled in size about 40  - 50 minutes. Bake at 375°F (190°C)

for 30  - 35 minutes. Turn out upside down onto serving dish while

warm.

:  Place 9 pecan or cherry halves in three rows in the mixture.

Place slices on top of each nut or cherry.

TEA   R

ING

Use S

WEET

  D

OUGH

 from small or  l/2  large batch or use whole wheat

dough variation for Spiced Granola Buns, Page 79.

Roll dough into 8 x 16-inch (20 x  40-cm) rectangle. Spread with

1 Tbsp. softened butter or margarine. Mix 3 Tbsp. chopped nuts,

raisins and 

 fruit together. Sprinkle over dough. Roll up dough from

long side jelly roll style; pinch edges together to seal. On a large,

greased baking sheet, shape the roll into a circle, overlapping and joining

the ends. Cut  2/3  of the way into ring at 1 inch (2.5 cm) intervals.

Turn each slice on its side, cut side up. Cover and let rise in a warm place*

until doubled in size, about 45 minutes. Bake at 375°F (190°C) for

25  - 35 minutes. Cool on wire rack. Drizzle with sugar glaze.  (Page 80)