Application Guide

Table Of Contents

For the dough:

cups water

3 tablespoons unsalted butter, cut into pieces

cup sugar

4 cups bread flour

cup dry buttermilk powder

1 tablespoon plus 1 teaspoon gluten

teaspoons salt

teaspoons SAF yeast or 1 tablespoon bread machine

yeast

For the cinnamon swirl:

2 tablespoons unsalted butter, melted, for brushing

cup light brown sugar

1 tablespoon ground cinnamon

Place all the ingredients in the pan according to the order in the manufacturer’s in-

structions. If you wish to mix and bake the dough completely in the machine, set

crust on medium and program for the Basic or Variety cycle. If you wish to bake

the loaf in your kitchen oven, program for the Dough cycle. Press Start. (This

recipe is not suitable for use with the Delay Timer.)

To bake in the machine: After Rise 2 ends on the Basic cycle, or when the display

shows Shape in the Variety cycle, press Pause, remove the pan, and close the lid.

Immediately turn the dough out onto a lightly floured work surface; pat into an 8-

by-12-inch fat rectangle. Brush with the melted butter. Sprinkle with the sugar

and cinnamon, leaving a 1-inch space all the way around the edge. Starting at a

short edge, roll the dough up jelly-roll fashion. Tuck the ends under and pinch the

bottom seam. Coat the bottom of the dough with cooking spray, remove the

kneading blade, and place the dough back in the pan; press Start to continue to

rise and bake as programmed. When the baking cycle ends, immediately remove

the bread from the pan.

To bake in the oven: Preheat the oven to 350 ºF. Grease a 9-by-5-inch loaf pan (for

pounds dough) or two 7-by-4-inch loaf pans (for 2 pounds dough).

When the machine beeps at the end of the cycle, remove the pan and turn the

dough out onto a lightly floured work surface. Pat the 1

pounds dough into one,

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