Sharp Corporation DMR0176 사용자 설명서

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 2

1

/

2

  to 3 cups all-purpose flour

 

1  tablespoon sugar

 

2  teaspoons dill weed1teaspoon dill seeds

 

1  teaspoon salt

 

1

/

4

  teaspoon baking soda

 

1  package active dry yeast

 

1  cup small-curd cottage cheese

 

1

/

4

  cup water

 

1  tablespoon margarine or butter

 

1 egg

 

2  cups shredded sharp Cheddar cheese

 

1  egg, slightly beaten

 

  Poppy seeds

Makes one 8-inch round loaf, 16 servings

Combine 1 cup of flour, sugar, dill weed, dill seeds, 

salt, baking soda and dry yeast in large mixing bowl.
Combine cottage cheese, water and margarine in 2-cup 

glass measure. Microwave at HIGH (100%) 2 minutes. 

Add cottage cheese mixture, egg and Cheddar cheese 

to dry ingredients. Stir well. Add enough flour to make 

a stiff dough.
Soak a cloth with hot water, wring it out and place it 

over mixing bowl. Let dough rise in oven at 100°F. until 

double in size, about 1 hour.
Grease well an 8-inch round cake pan. Place in pan 

bottom a wax paper, circle cut to fit. Place a strip of 

wax paper, 2

1

/

2

 x 25 inches, around pan edge. Grease 

both wax paper circle and strip. Stir dough down and 

put in prepared pan, patting the dough to smooth it. 

Let dough rise in 100°F. oven until double in size, 35 

to 45 minutes.
Preheat oven using CONVEC 325˚F.
Brush bread lightly with beaten egg and sprinkle top 

with poppy seeds. Bake 30 to 40 minutes on CONVEC 

325˚F. Remove from pan. Cool on wire rack.
Nutrition facts per serving:

Calories: 168 

Protein: 8 g.

Carbohydrate: 17 g.

Fat: 7 g

Cholesterol: 51 mg.

Sodium: 319 mg.

 

1

/

2

  cup chopped onion (about 1 medium)

 

1  tablespoon margarine or butter

 1

1

/

2

  cups buttermilk baking mix

 

1

/

2

  cup milk1egg, well beaten

 

1

/

2

  cup shredded sharp Cheddar cheese

 

2  tablespoons snipped parsley or  

1 tablespoon dried parsley flakes

 

2  tablespoons margarine or butter

 

1

/

2

  cup shredded sharp Cheddar cheese

Makes 8 servings

Combine onion and 1 tablespoon margarine in small 

bowl. Microwave at HIGH (100%) until onion is tender, 

about 2 minutes. Set onion aside.
Preheat oven to 400°F. Mix baking mix, milk and egg 

until just moistened in medium bowl. Stir in onion, 

1

/

2

 cup cheese and the parsley. Spread in greased 

square baking pan, 8 x 8 inches. Dot with 2 tablespoons 

margarine; sprinkle with 

1

/

2

 cup cheese. Bake at 400°F. 

until wooden pick inserted in center comes out clean, 

about 20 minutes.
Nutrition facts per serving:

Calories: 210 

Protein: 7 g.

Carbohydrate: 15 g.

Fat: 14 g

Cholesterol: 50 mg.

Sodium: 422 mg.

 1

1

/

2

  cups all-purpose flour

 

1

/

2

  cup sugar

 

1  teaspoon baking powder

 

1

/

2

  teaspoon ground cinnamon

 

1

/

2

  teaspoon salt

 

1  cup grated zucchini

 

1

/

2

  cup chopped walnuts

 

1

/

2

   cup raisins

 

1   egg

 

1

/

3

   cup vegetable oil

Makes 1 dozen

Preheat oven to 400°F.
Combine dry ingredients in medium bowl. Mix in 

remaining ingredients until just moistened. Spoon 

batter into 2 greased 6-cup medium muffin pans.
Bake each pan 25 to 35 minutes at 400°F or until tops 

spring back when touched lightly with finger.
Nutrition facts per serving:

Calories: 204 

Protein: 3 g.

Carbohydrate: 26 g.

Fat: 10 g

Cholesterol: 23 mg.

Sodium: 125 mg.