DOUGH
1/3 cup water (70º to 80ºF)
1/3 cup evaporated milk
1 large egg
3 tablespoons butter or margarine, cut up
3/4 teaspoon salt
2 1/2 cups bread flour
1/4 cup sugar
1 1/2 teaspoons freshly grated lemon peel
2 teaspoons Fleischmann's® Bread Machine Yeast
Raisins
GLAZE
2/3 cup sifted powdered sugar
1 tablespoon evaporated milk (1 to 2 tablespoons)
1/4 teaspoon pure vanilla extract
Servings: 9
1. To make dough: Measure dough ingredients except raisins into bread machine pan in the order suggested by manufacturer. Process on dough/manual cycle.
2. To shape: When cycle is complete, remove dough to floured surface. If necessary, knead in additional flour to make dough easy to handle. Divide dough into 9 equal pieces; roll to 10-inch ropes. Tie each into knot, leaving one end slightly shorter. Place knots, short ends up, 2 inches apart on greased baking sheet. Pinch short end of knot to form head and pointed beak.
3. Insert 2 raisins for eyes. With fingers, flatten long end of knot. With sharp knife, make 4 to 5 cuts to form tail. Cover; let rise in warm, draft-free place until almost doubled in size, about 20 to 30 minutes.
4. Bake at 375ºF for 12 to 15 minutes or until golden brown, covering with foil after 8 minutes to prevent excess browning. Remove from pan to wire rack. Place rack over jelly roll pan or waxed paper; immediately brush with glaze while warm.
____________________
To make glaze: In small bowl, combine glaze ingredients; stir until smooth.
Yield: 9 chicks
Notes: Dough can be prepared in all-size bread machines.
* If desired, cover well with plastic wrap after shaping; refrigerate 2 to 24 hours. When ready to bake, let stand, uncovered, 10 minutes at room temperature. Bake and glaze as directed.
1/3 cup water (70º to 80ºF)
1/3 cup evaporated milk
1 large egg
3 tablespoons butter or margarine, cut up
3/4 teaspoon salt
2 1/2 cups bread flour
1/4 cup sugar
1 1/2 teaspoons freshly grated lemon peel
2 teaspoons Fleischmann's® Bread Machine Yeast
Raisins
GLAZE
2/3 cup sifted powdered sugar
1 tablespoon evaporated milk (1 to 2 tablespoons)
1/4 teaspoon pure vanilla extract
Servings: 9
1. To make dough: Measure dough ingredients except raisins into bread machine pan in the order suggested by manufacturer. Process on dough/manual cycle.
2. To shape: When cycle is complete, remove dough to floured surface. If necessary, knead in additional flour to make dough easy to handle. Divide dough into 9 equal pieces; roll to 10-inch ropes. Tie each into knot, leaving one end slightly shorter. Place knots, short ends up, 2 inches apart on greased baking sheet. Pinch short end of knot to form head and pointed beak.
3. Insert 2 raisins for eyes. With fingers, flatten long end of knot. With sharp knife, make 4 to 5 cuts to form tail. Cover; let rise in warm, draft-free place until almost doubled in size, about 20 to 30 minutes.
4. Bake at 375ºF for 12 to 15 minutes or until golden brown, covering with foil after 8 minutes to prevent excess browning. Remove from pan to wire rack. Place rack over jelly roll pan or waxed paper; immediately brush with glaze while warm.
____________________
To make glaze: In small bowl, combine glaze ingredients; stir until smooth.
Yield: 9 chicks
Notes: Dough can be prepared in all-size bread machines.
* If desired, cover well with plastic wrap after shaping; refrigerate 2 to 24 hours. When ready to bake, let stand, uncovered, 10 minutes at room temperature. Bake and glaze as directed.
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