Cuisinart MFP-107 Series manual Dough, Yeast DRY

Page 22

39DOUGHS/BREADS

0g berfi 0mg .calc 143mg .sod 0g .chol 0g fat .sat 0g fat 2g .pro 13g .carb fat) from (6% 62 Calories servings): 12 on (based serving per information Nutritional

.recipe appropriate by directed as size(s) crust desired into Form .down punch and surface ouredfl lightly a on dough Place .4

.hour 1 about for place warm a in rise Let .wrap plastic with tightly bowl cover and oil in coat to turn dough, Add .oil olive with bowl large a of inside the coat Lightly .3

.sticky slightly be may Dough .dough the knead to seconds 30 for process to Continue .ball a forms and bowl work the of sides the cleans dough the until Process .it absorbs ourfl the as fast as tube feed the through mixture liquid the pour running, machine the With .salt and oil olive our,fl the Add .processor food the of bowl work the into blade chopping the Insert .2

.minutes 5 about foamy, until stand Let .water warm in sugar and yeast dissolve cup measuring liquid a In .1

crust) inch-14 one or crusts, inch-9 (two dough pound ¾ Makes

		SALT KOSHER TEASPOON		¾
		DOUGH
	OF BALL COATING FOR MORE
	PLUS ,OIL OLIVE TEASPOON			1
-		)FLOUR PURPOSE
	ALL	UNBLEACHED SUBSTITUTE
		,
	MAY YOU( FLOUR BREAD CUPS		3	⁄21
	MAY YOU( FLOUR BREAD CUPS			⁄21
		115°F)–(105°			⁄2
		WATER WARM CUP		3
		WATER WARM CUP
		SUGAR
		GRANULATED TEASPOON		1
		YEAST DRY
	ACTIVE )OUNCE ¼ ,PACKET
		STANDARD (1 TEASPOONS	2¼

.25 and 24 pages on Bread Rabe Broccoli or Bread Sausage for recipes our out check just – obvious the just than more for used be can dough This

DOUGH PIZZA

Image 22

Contents Instruction Booklet Page Recommended Maximum Work Bowl Capacity Food CapacityImportant Unpacking Instructions Safeguards Contents Special Cord SET InstructionsFeatures and Benefits Housing Base and MotorAssembly Instructions Machine Functions Machine ControlsUser Guide & Capacity Food Tool Directions For Your Safety CLEANING, Storage and MaintenanceTechnical Data Troubleshooting Food ProcessingWarranty Limited ONE-YEAR California Residents only Servings 12 to 8 pie, inch-10 one Makes DessertsExtract Vanilla Pure Teaspoon Servings 12 about cake, inch-8 one Makes RoomPieces 8 Into Yogurt PlainPieces 4 Into CUT Standard 1 OuncesTeaspoon DOUGHS/BREADSBiscuits 12 Makes TartarBrushing for Rolls 12 MakesSugar BrushingCubed Pure Teaspoon OptionalTablespoons Water ICE CUP Cubes INCH-½ Dough Yeast DRYEntrées Sodium Servings 6 tacos twelve MakesUSE Servings 4 Makes To 3½Discarded Sodium LOWDivided ,FLOUR Onion SmallCooking for DrainedSOUPS/SALADS/SIDES Cakes inch-3 twelve to ten MakesJuice Lemon Cups 3 about MakesZest Lemon Thawed Frozen Into CUTRED Head Medium OIL OliveFresh CUP Variety DividedImmediately Serve Cups 3½ Makes Pieces INCH-1Nutmeg Pinch Pecorino Ounce AppetizersPieces Inch Into CUT and Trimmed Pound 1 than More Until Cook .spoon wooden a with pan the of bottom Into out press gently ngers,fi your of tips the WithSlightly cool to aside Set .rella ¼ and garlic the with skillet hot the to fennel AddLemon Sandwiches 22 about MakesWidthwise Salt SEA Softened BreadCups 2½ about Makes Pieces INCH-1INTO Peeled ,ONION MediumServings 12 to 10 Makes Brunch & Breakfast Armesanp Ounce SeededOunces Servings 16 loaf pound-2 one MakesZucchini Large Nsmuffi 6 Makes Spray Cooking NonstickRemoved Pits BasicsJuice Lime Discarded StemsCup ¼ serving per information Nutritional Pieces INCH-½INTOUse pepper black and yogurt mayonnaise, the Add Use to ready until RefrigerateProcess-over not Do .combine to pulses long Chop to times 10 to 5 pulse and capersWine White DRY CUP Sauce SpicierWhole Ounces 28 can Pesto Basil Cups 1¼ Makes Cup 1 Makes OIL Olive Virgin Extra CUPDressing Tahini Pepper White Ground Teaspoon Cup 1 about MakesPeanuts Cheese Cream Salmon About for needed, as down scraping Process, .butter 0g berfi 0mg .calc 24mg .sod 20mg .chol 5g fat .satSeconds Seconds 20 aboutBreadcrumbs Fresh Basic Complete is bread until or minutes 20 about for layerDesserts Recipes Booklet RecipeCOLLECTION Elite Coating Gloss varnishing Conair By Astor You Date 26/07/2012