Breadmakers Recipes

Halloween Tear and Share Bread

Here is a recipe great for a weekend baking project. Let your creativity run wild and decorate away!

These ingredients are for this model. If this is not your breadmaker, please select from the available models below.

Home Bakery Supreme?
Breadmaker
BB-CEC20
Home Bakery Mini
Breadmaker
BB-HAC10
Home Bakery Virtuoso?
Breadmaker
BB-PAC20
Home Bakery Virtuoso? Plus
Breadmaker
BB-PDC20

These ingredients are for this model. If this is not your breadmaker, please select from the available models below.

These ingredients are for this model. If this is not your breadmaker, please select from the available models below.

Home Bakery Supreme?
Breadmaker
BB-CEC20

Home Bakery Mini
Breadmaker
BB-HAC10

Home Bakery Virtuoso?
Breadmaker
BB-PAC20

Home Bakery Virtuoso? Plus
Breadmaker
BB-PDC20

Ingredients (for BB-CEC20, makes two 8-inch square pans):

Bread Dough:

  • 210mL (7/8 cup) milk
  • 1 large egg, beaten
  • 427g (3-1/3 cups) bread flour
  • 46g (4 Tbsp.) sugar
  • 5.6g (1 tsp.) salt
  • 57g (1/4 cup) butter
  • 4.2g (1-1/2 tsp.) active dry yeast

Cocoa Paste:

  • 2 tsp. special dark cocoa or cocoa
  • 2 tsp. sugar
  • 2 tsp. water

Decoration:

  • 2 Ready-to-use icing with decorating tips, chocolate and vanilla flavors

You will need two 8-inch square baking pans.

Ingredients (for BB-HAC10, makes one 9-inch square pan):

For Bread Dough:

  • 1/2 cup milk
  • 1 large egg, beaten
  • 2-1/3 cups bread flour
  • 2 Tbsp. sugar
  • 1/2 tsp. salt
  • 1/4 cup butter
  • 1 tsp. active dry yeast

Cocoa Paste:

  • 1 tsp. special dark cocoa or cocoa
  • 1 tsp. sugar
  • 1 tsp. water

Decoration:

  • Ready-to-use icing with decorating tips, chocolate and vanilla flavors

You will need one 9-inch square pan.

Ingredients (for BB-PAC20, makes two 8-inch square pans):

Bread Dough:

  • 210mL (7/8 cup) milk
  • 1 large egg, beaten
  • 427g (3-1/3 cups) bread flour
  • 46g (4 Tbsp.) sugar
  • 5.6g (1 tsp.) salt
  • 57g (1/4 cup) butter
  • 4.2g (1-1/2 tsp.) active dry yeast

Cocoa Paste:

  • 2 tsp. special dark cocoa or cocoa 
  • 2 tsp. sugar
  • 2 tsp. water

Decoration:

  • 2 Ready-to-use icing with decorating tips, chocolate and vanilla flavors

You will need two 8-inch square baking pans.

Ingredients (for BB-PDC20, makes two 8-inch square pans):

Bread Dough:

  • 210mL (7/8 cup) milk
  • 1 large egg, beaten
  • 433g (3-1/3 cups) bread flour
  • 42g (3-1/2 Tbsp.) sugar
  • 5.0g (1 tsp.) salt
  • 57g (2 oz.) unsalted butter
  • 3.0g (1 tsp.) rapid rise yeast

Cocoa Paste:

  • 2 tsp. special dark cocoa or cocoa
  • 2 tsp. sugar
  • 2 tsp. water

Decoration:

  • 2 Ready-to-use icing with decorating tips, chocolate and vanilla flavors

You will need two 8-inch square baking pans.

1

Following the instruction manual, prepare the dough using the Bread Dough ingredients listed.

2

Prepare cocoa paste while the dough kneads. In a small bowl, add all ingredients for cocoa paste, then mix well to combine.

3

When the DOUGH course completes, press CANCEL (or press and hold START/RESET),  remove the dough and divide in half. Place one portion back in the breadmaker and add cocoa paste from step 2.
For BB-PDC20/BB-PAC20/BB-CEC20, select the HOME MADE course. Press CYCLE button turning OFF the following: Preheat or Rest, Rise 1, Rise 2, Rise 3, Shape, Bake, Keep Warm. Select the KNEAD cycle and set to 0:08. Press CYCLE twice to record. For BB-HAC10, select the COOKIE/PASTA DOUGH course. Press START.

4

While the cocoa dough is kneading, prepare the other portion. On a lightly floured board, divide dough into 16 pieces for BB-PDC20/BB-PAC20/BB-CEC20, or into 8 pieces for BB-HAC10, and shape each piece into a ball. Cover with a cloth and allow to rest for 20 minutes. 

5

When the HOME MADE course completes, press CANCEL (or press ad hold START/RESET) and remove cocoa dough from the baking pan. Roll the cocoa dough into a ball and divide into 16 pieces for BB-PDC20/BB-PAC20/BB-CEC20, or 8 pieces for BB-HAC10, and shape each piece into a ball.

6

Line square cake pan(s) with parchment paper (for BB-PDC20/BB-PAC20/BB-CEC20, use two 8-inch pans; for BB-HAC10, use one 9-inch pan).


7

Arrange balls in prepared cake pan(s) like a checkerboard and spritz with water.

8

Allow to leaven in a hot place (about 30 minutes at 105°F). Preheat oven to 360°F.

9

Reduce heat to 325oF and bake for 14-17 minutes. When it finishes baking, allow bread to cool completely.

10

Decorate with icing.

11

Enjoy!

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