Select Dough setting When complete, remove dough. Choose shaping method. Cover dough, let stand for 15 min. Bake as directed in each shaping variation until golden brown. Egg Glaze: Beat together egg and water. Brush generously over shapped loaves or rolls prior to baking. Traditional Loaf: On a lighly-floured surface, divide dough in half, shape each half into loaf shape. Place in 2 greased 8x4 in loaf pans. Brush w/ egg glaze, if desired. Cover dough, let stand for 15 min. Bake at 190ºC for 25-35 min. Makes 2 loaves.

Pan Rolls: On a lighly-floured surface, shape dough into a ball. Divide dough into equal quarters. Cut each quarter into 6 pieces. shape each piece into a ball. Place each ball in muffincups. Brush w/ egg glaze, if desired. Cover dough, let stand for 15 min. Bake at 190ºC , 25-35 min. Makes 24 rolls. Cloverleaf Rolls: On a lighly-floured surface, shape dough into a ball. Divid into quarters. Divide each quarter into 6 pieces. Cut each piece into 3 sections. Shape each into a ball. Place 3 balls together in each muffin cup. Brush w/ egg glaze, if desired. Cover dough, let stand for 15 min. Bake at 190ºC , 25-35 min. Makes 24 rolls.

Cinnamon-Raisin Rolls: Turn dough out onto a lightly-floured board. Roll out into a 12x14 inch rectangle. Spread surface with one third cup butter, thinly sliced. Sprinkle surface w/ one third cup brown sugar, 5.5 teaspoons cinnamon. Then sprinkle half cup raisins over dough. Start w/ 12-in side, roll dough jelly-roll style, pinch seam to seal. W/ seam side down, cut in (12) 3 cm pieces. Place on a greased baking sheet 5 cm apart. Cover lightly w/ damp towel, allow to rise in warm place until doubled, about 40 min. Bake 190ºC 10-15 min. Makes dozen rolls.

Cinnamon-Raisin Swirl Loaf: On a lighly-floured surface, roll half of the dough to a 12x8 inch rectangle. Melt 3 tablespoons butter. Brush over dough. Sprinkle dough w/ a mix of one third cup sugar and 1.5 teaspoons ground cinnamon. Then sprinkle half cup rasins over dough. Beginning w/ long side of dough, roll up jelly roll-style. Seal ends by pinching edges of dough together w/ fingertips. Place dough in a greased 9x5 inch loaf pan or on a large baking sheet. Allow to stand 15 min. Repeat using remaing dough if desired. Bake at 190ºC 30-40 or until golden brown. When loaf is cool, glaze w/ mix of 1 cup sifted powdered sugar and 5.5 tablespoon milk. Makes 2 loaves. Bread Sticks: Turn dough out onto a lightly-floured board and shape dough into a ball, divide into 24 equal pieces for 41 cm sticks. Roll each piece of dough into thin 41 cm ropes. Arrange ropes about 3 cm apart on oiled baking sheet. Allow to rise 30 min. Brush w/ egg glaze, if desired. Bake at 200ºC 10-15 min. Makes 24 breadsticks.

Recipe By : Zojirushi Cookbook