Panasonic NN-CD989S Cookbook page 42

BRAN MUFFINS (refrigerator)
3 cups bran
1 cup boiling water
1 ⁄ cup vegetable oil
2
1 ⁄ cup molasses
2
1 ⁄ cup sugar
2
2 eggs
2 cups buttermilk
2 1 ⁄ cups whole wheat flour
2
1 tbsp baking soda
1 ⁄ tsp salt
2
1 1 ⁄ cups raisins, optional
2
To Microwave: Prepare batter the night before use.
Put bran in a large bowl and cover with boiling water.
In a separate bowl combine oil, molasses, sugar and
eggs. Beat well. Add buttermilk to bran. Add
remaining dry ingredients. Add liquid ingredients and
stir until just combined. Cover tightly and refrigerate.
Line or grease a 6-cup muffin pan. Fill cups to
Cook at P4 3 minutes and P7 2 minutes, or until
cake tester comes out clean. For one muffin, cook at
P4 45 - 55 seconds. Batter will keep refrigerated for
two weeks, or frozen for two months.
Makes: 2 dozen
SALLY LUNN
4 cups flour, divided
1
⁄ cup sugar
3
2 tsp salt
2 packages active dry yeast
[ 1 ⁄ oz (8 g) each]
4
3 ⁄ cup milk
4
1 ⁄ cup water
2
1 ⁄ cup shortening
2
3 eggs, beaten
1
Combine 1 ⁄ cups (330 ml) flour, sugar, salt and
3
yeast in a large bowl. Combine milk, water and
shortening in a 2-cup (500 ml) glass measuring cup.
Heat at P4 2 1 ⁄ minutes, or until temperature is
2
120 - 130˚F (50 - 55˚C). Blend warm liquids into flour
mixture; beat with electric mixer at medium speed,
2 minutes. Beat in remaining flour and eggs. Cover
with towel; let rise in warm place free from draft until
doubled, about 1 1 ⁄ hours. Punch down batter and
2
turn into greased 10" (25 cm) tube pan or 12-cup
(3 L) fluted tube pan; cover with towel. Let rise for an
additional 30 minutes.
To Bake: Place Oven Rack on Ceramic Tray. Preheat
oven at 350˚F (180˚C). Place pan on Oven Rack.
Bake 25 - 30 minutes, or until golden brown. Run
knife around center and outer edge of bread; turn
onto serving plate. Serve warm.
Makes: 1 loaf
750 ml
250 ml
125 ml
125 ml
125 ml
2
500 ml
625 ml
15 ml
2 ml
375 ml
2 ⁄ full.
3
OATMEAL-HONEY BREAD
1 L 5 3 ⁄ -
4
1
80 ml 6 ⁄ cups
4
10 ml 2
2 1 cup
3 ⁄ cup
4
180 ml 1 cup
125 ml 1
⁄ cup
3
125 ml 1 ⁄ cup
3
1
3 1 ⁄ tsp
2
2
In a large bowl, combine 2 cups (500 ml) flour and
yeast. Set aside. In a medium microwavable bowl,
combine milk, water, oats, honey, butter and salt.
Heat at P7 1 - 1
(50˚C)]. Add to flour mixture and stir. Set aside egg
whites. Beat egg yolks into mixture at low speed
30 seconds, then at high speed 3 minutes.
Gradually, stir in remaining flour with a spoon. Turn
dough onto floured surface. Knead until smooth and
elastic. Shape into a ball. Place in a greased bowl
and roll to grease surface. Cover with a towel and
allow to rise until double in bulk in a warm place or
according to microwave proofing directions. When
risen, punch down and divide in two. Cover with a
towel, let rise 10 minutes.
Place in two greased loaf pans or shape in one
round and place on baking sheet. Cover and let rise
until double.
To Bake: Place Oven Rack on Ceramic Tray. Preheat
at 350˚F (180˚C). Brush loaves with beaten egg
white and sprinkle with oats. Bake 35 - 40 minutes.
Remove from pans and cool on rack.
Makes: 2 loaves
- 41 -
DESSERTS AND BREADS
all purpose flour, divided 1.56 L
packages dry yeast
milk
water
oats
honey
butter
salt
eggs, separated
1 ⁄ minutes, or until warm [120˚F
2
Sally Lunn
1.43 -
2
250 ml
180 ml
250 ml
80 ml
80 ml
7 ml
2