Swirly Dogs From Your Bread Machine Recipe 425

Steps:

• Place all ingredients in your bread machine in the order recommended by the manufacturer. Select the dough or manual cycle and press start.
• Stop the machine 5 minutes after the first kneading has gotten fully underway. Turn the dough out onto a floured board; dust board as needed to prevent sticking.
• Let the dough rest about 10 or 15 minute Then choose your method: 1. Roll 1/2" thick and cut out shapes 2. Pull off small (or large) lumps and "mold" bone shapes with your hands.
• Bake at 250 degrees for 45 minutes on a vegetable-spray or parchment covered baking sheet.
• Let them cool & dry out overnight. This is how they stay crunchy. Store in airtight container.

Steps:

• Heat milk to lukewarm. Add to bread-machine pan along with remaining ingredients in order listed. Set on dough cycle. Check dough after 5-10 minutes to make sure it sticks to the sides, then pulls away. If very sticky, add flour 1 tablespoon at a time. If too dry and thumping against the side of the pan, add a teaspoon of milk or water until dough sticks, then pulls away. When dough cycle completes, remove dough to floured surface. Roll into 15 x 8-inch rectangle. Cut into 15 strips (about ¾-1 inch wide) the short way. Roll one strip around each hot dog. Lay onto greased cookie sheet or silicone mat with ends tucked under. Cover swirly dogs and set in warm place to rise about 30 minutes. Preheat oven to 375 degrees. Combine egg and water for glaze. Lightly brush glaze on each do taking care not to use so much glaze that it drips on to the cookie sheet as it will burn. Bake 12 minutes until golden.

Steps:

• Place ingredients in bread machine according to manufacturer's directions.
• Press"dough" cycle or mix and kneed like any other dough.
• Prepare cookie sheets by greasing and sprinkling with corn meal.
• When machine beeps, remove dough to lightly floured countertop and with a rolling pin roll dough out to 1/4 inch thickness.
• Using dog bone cookie cutter (or any other favorite shape), cup out dog biscuits.
• Place on prepared cookie sheet.
• Re-roll scraps and repeat till all dough is used up.
• Place in warm location and let rise for 30 minutes.
• Bake at 325 degrees F for 30 minutes, until brown and no longer soft.
• Place on rack to cool and store in an airtight container.

Steps:

• Place milk, eggs, 1/4 cup butter, bread flour, sugar, salt, and yeast into a bread machine in the order recommended by the manufacturer, select the dough setting, and start the machine. When dough cycle is complete, transfer dough to a floured work surface and punch down. Let dough rest for 10 minutes.
• Mix walnuts, brown sugar, and cinnamon in a bowl.
• Divide dough in half and roll each half into a rectangle about 9x14 inches. Spread 1 tablespoon softened butter over the top of each dough rectangle and evenly sprinkle dough with half the walnut mixture. Roll dough rectangles, starting from the short ends, and pinch seams closed.
• Grease 2 9x5-inch loaf pans. Fit the rolled loaves into the loaf pans with seam sides down. Cover and let rise until nearly doubled in size, about 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake loaves in the preheated oven until lightly golden brown and bread sounds hollow when tapped, about 30 minutes. If loaves brown too quickly, lightly cover with aluminum foil for the last 10 minutes of baking. Let bread cool for 10 minutes before removing to finish cooling on wire racks. Sprinkle tops of each loaf with 1 teaspoon confectioners' sugar.