Wolfgang Puck WPPSM050C operating instructions Sandwich Bread Ball, Regular Pasta Dough

TSCDIST_Stand Mixer Manual 8/22/07 12:45 PM Page 33

Sandwich Bread Ball

Serves 6

INGREDIENTS

1 box bread mix for bread machines (2 lb. size, yeast packet included) 1 cup warm water (80°)

2 tablespoons bread flour

1 tablespoon mustard

11/2 pounds thinly sliced deli meats: ham, salami and/or pepperoni 1/2 pound provolone cheese, thinly sliced

1cup spinach leaves

kosher salt and caraway seeds, if desired

METHOD

1In the mixer bowl, empty bread mix and sprinkle with yeast. With the dough hook attached, slowly mix the flour and yeast on speed 1.

2With mixer still on, slowly pour the water into the flour mixture. Increase mixer speed to 3 and mix for 5 minutes. (If the dough looks too wet, add up to 2 tablespoons of additional bread flour.)

3Turn dough out onto lightly floured surface. Knead gently by hand while shaping into a ball. Ball should be smooth and elastic. Place the dough ball in a well-greased bowl and cover with a tea towel until doubled in size, about 1 hour.

4When dough is finished rising, punch down. Turn out onto a lightly floured surface. Let rest for 10 minutes.

5Preheat oven to 375°.

6Roll the dough flat and cut into 3 equal pieces. Roll the first piece to a 7- to 8- inch round. Spread half of mustard over dough; top with half of the deli meat, cheese and spinach. Alternate slices to give good color. Place ingredients evenly over entire dough, leaving a 1/2 inch edge.

7Roll out another piece of dough, place it on top of meat, and crimp the outside edge of the bottom dough to the new dough. Top with remaining mustard, meat, cheese and spinach as in previous step.

8Roll out the last dough ball, stretch over entire stack, and tuck under to close.

9Sprinkle baking sheet with semolina or corn meal. Place the sandwich round on top. Brush round with eggwash, then sprinkle with kosher salt and caraway seeds, if desired. Bake in preheated oven for 50 minutes.

10Remove from oven and let cool slightly. Cut into wedges and serve warm.

Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host

Regular Pasta Dough

Makes 1 1/2 pounds pasta.

INGREDIENTS

2 teaspoons salt

11/2 cups semolina flour

11/2 cups all-purpose flour

4 large eggs

2 tablespoons olive oil

METHOD

1In the large bowl of the stand mixer, combine salt and flours.

2Create a well in the middle of the flour. Crack the eggs and place them in well, pour oil on top of eggs.

3Using stand mixer fitted with the dough hook, begin kneading the dough on speed 3, gradually increasing to speed 5 and kneading until a ball is formed.

4Stop mixer and roll ball around bowl to gather all remaining flour. Continue to knead onto a lightly floured surface until a smooth ball is achieved. Wrap in plastic wrap and let rest at room temperature for 30 minutes.

5Cut dough into 4 equal pieces and roll out 1 piece at a time, keeping the remaining dough wrapped until needed. Cut as desired, or form into 1-inch balls and process in the optional pasta attachment for this stand mixer.

Recipe courtesy Wolfgang Puck, Adventures in the Kitchen (Random House, 1991)

33 34