Sunbeam EXPRESSBAKETM Breadmaker user manual R I a T I O N S

Page 76

DOUGH SETTING

TOPPINGS: TRADITIONAL - 1/2 cup pizza sauce and top with l/2 cup each sliced pepperoni, mushrooms, peppers, onion and 1 cup shredded Mozzarella cheese.

MEXICAN - l/2 cup thick salsa, 2 cups chopped yellow and green peppers. Sprinkle with chili powder or minced

jalapeno peppers and top with 1 cup shredded Monterey Jack cheese.

PESTO - l/2 cup pesto sauce OR l/2 cup pizza sauce and 3 Tbsp. pesto sauce. Top with 1 cup each shredded Cheddar and Mozzarella cheese.

V A R I A T I O N S

Baked Calzone - Use l/2 whole wheat flour for small batch of

pizza dough and add 3/4 tsp. anise or fennel seed to the dry ingredi- ents. Press dough as directed in pizza pan. Spread l/2 cup pizza sauce on l/2 of the dough. Arrange 3/4 cup diced, cooked meat such as pepperoni, salami, chicken or ham and 3/4 cup chopped, partially cooked broccoli on top of the sauce. Sprinkle 1 cup shredded Mozzarella cheese on top of broccoli. Moisten edges

with water and fold dough over the cheese, stretching as necessary. Press the edges together to seal. Brush with Egg Glaze (Page 80) and sprinkle with 1 Tbsp. grated Parmesan cheese. Bake at 425°F (220°C) for 75 - 20 minutes or until browned and crisp.

Serve with additional pizza sauce, if desired.

Focaccia - Use ingredients for small batch of pizza dough and add 3 Tbsp. dried onion flakes and 1 minced clove garlic to the dry ingredients. On a lightly greased baking sheet, press dough into a 12 x 10 inch (30 x 25 cm) rectangle. Cover and let rise in a warm place* for 30 minutes. Meanwhile, mix 2 Tbsp. olive oil, 1 minced clove garlic and 1 tsp. each dried rosemary and basil together. Brush on dough and sprinkle with 2 Tbsp. grated Parmesan cheese. If desired, press pieces of black or green olives or softened,

sun dried tomatoes into dough. Bake at 400°F (220°C) for

15 - 20 minutes or until browned. Cut into squares and serve warm.

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Contents Expressbake Important Safeguards Contents Reverse order Top with U ’ R E R E a D Y T O S T a R T BEFOREYou Begin Measuring Cups 2Tbsp 2tsp Page Page E a D Machine S T a G E S After the Bread Is Baked Overview of Breadmaker Crust Color Button Breadmaker Settings Please see Expressbake Setting Page Salt YeastOther in G R E D I E N T S Tbsp Tsp Page 80 min Page Page To USE TUE Delay Timer Page E C K the Doughball Is Too D RY Easurement Equivalency Chart K I N G C a R E O F Y O U R B R E a D Machine Aring for Your Breadmaker If You have a Power Outage Understanding Display Information Troubleshooting Breadmaker Problems Baking Problem, Solution Baking Problem Solution Basic Setting Recipes L U X E WH I T E Bread M E R OptionalCO U N T R Y W H I T E B R E a D 2 cups t 1 Tbsp Tbsp -1/2 tsp Cups 2 Tbsp LB. L O a F BA S I C S E T T I N G I O N a N D Cheese BR E a D ExceptBread G H T RY E B R E a D Ail-purpose/Bread Machine flour French Bread Machine Settings French Setting E N C H Setting French Bread IngredientsSweet Setting R E C I P E S Sweet Setting LB. LoafPie spice Apple Walnut B ReadEXPRE~SBAKEM Setting Recipes Use EXPRESSBAKE~~ Setting 58 Min or 80 Min French Bread Garlic Bread Ingredients 50% Whole Wheat B Read LB . Loaf Hole W Heat B Read Machine S Ettings 50% Whole W Heat B Read 0 % O L E WheatB . L OAF Bread Whole Wheat S E T T I N G LB. L O a FWhole Wheat S E T T I N G LB. LoafGLUTEN-FREE GLUTEN-FREE WhiteWhole Cheddar Cheese B R E a DGLUTEN-FREE C I N N a M O N DOUGH/PASTA Setting Recipes Dough Instructions Swirls Bake at 350F for 25 to 30 minutes Rolls Z Z a R I a T I O N S Batch LargeBasic Pasta EGG PastaS I C S W E E T D O U G H Dough Setting Tsp Cinnamon Tbsp Soft butterBuns RingG Glaze L K O R B U T T E R GlazeBlue Cheese Spread Salmon SpreadE E S E Bruschetta Tapenade S P R E a DChutney Spread MA P L E N U T Cream SP R E a D Peanut Butter Cream SpreadMakes about 22--1/2l/2 Cups Basic and Bake Setting Not for Timer C I P E I N D E Yearlimited Warranty 0 2 8 7 3 l
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