West Bend L5005 Pizza Dough, Vegetable OIL, ALL Purpose Flour, Pizza Sauce, Focaccia, Olive OIL

Page 35

PIZZA DOUGH

 

Single Crust 12-14 inch

INGREDIENTS

 

 

 

Double Crust 2-12/14 inch

 

 

 

 

 

 

 

 

 

 

7½ ounces (¾ cup + 3 tbsp.)

WATER, 27° C

 

 

 

10½ ounces (1¼ cups + 1 tbsp.)

2 tablespoons

VEGETABLE OIL

 

 

 

4 tablespoons

2½ cups

ALL PURPOSE FLOUR

 

4 cups

½ teaspoon

SUGAR

 

 

 

1 teaspoon

½ teaspoon

SALT

 

 

 

1 teaspoon

2 teaspoons

ACTIVE DRY YEAST

 

 

 

2½ teaspoons

 

- or –

- or -

 

 

 

- or –

1½ teaspoons

BREAD MACHINE/FAST RISE YEAST

 

2 teaspoons

6 to 8 ounces

PIZZA SAUCE

 

 

 

12 to 16 ounces

 

 

 

FAVORITE MEAT, TOPPINGS, CHEESE

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

FOLLOW THESE INSTRUCTIONS FOR THE PIZZA DOUGH RECIPES

 

1. Add water and butter to pan.

 

 

5. Roll dough out to fit 12 or 14-inch pizza pan. Place

 

 

2. Add all bread flour, sugar, dry milk and salt to pan. Tap pan to settle

 

dough into greased pan, which has been sprinkled with

 

 

dry ingredients, level ingredients, pushing some of the mixture into the

 

cornmeal. Press dough into pan, forming an edge. Let

 

 

corners.

 

 

dough rise in warm, draft-free place, about 20 to 25

 

 

3. Make a well in center of dry ingredients; add yeast. Lock pan into

 

minutes.

 

 

 

 

bread maker

 

 

6. Spread pizza sauce evenly over crust, then top with

 

 

4. Program for dough. Program time delay if being used. Start bread

 

favorite meat, toppings and shredded cheese. Bake in

 

 

maker. When done, unlock pan from bread maker. Place dough onto

 

preheated 210°C oven for 20 to 25 minutes or until

 

 

floured surface. knead about 1 minute, then let rest 15 minutes.

 

golden brown. Let rest 5 minutes before cutting.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

WHOLE WHEAT PIZZA DOUGH

 

 

 

 

Single Crust

 

INGREDIENTS

 

 

 

Double Crust

 

 

 

 

 

 

 

 

8½ ounces (1 cup + 1 tbsp.)

 

WATER, 27° C

 

 

13 ounces (1½ cups + 2 tbsp.)

1 tablespoon

 

VEGETABLE OIL

 

 

2 tablespoons

 

2½ cups

 

WHOLE WHEAT FLOUR

 

 

4 cups

 

½ teaspoon

 

SUGAR

 

 

1 teaspoon

 

½ teaspoon

 

SALT

 

 

1 teaspoon

 

2 teaspoons

 

ACTIVE DRY YEAST

 

 

2½ teaspoons

 

 

- or –

 

- or -

 

 

- or –

 

1½ teaspoons

 

BREAD MACHINE/FAST RISE YEAST

 

2 teaspoons

 

6 to 8 ounces

 

PIZZA SAUCE

 

 

12 to 16 ounces

 

 

 

 

FAVORITE MEAT, TOPPINGS, CHEESE

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

FOCACCIA

 

 

 

 

 

 

Bread Select Setting: dough

 

INGREDIENTS

 

 

 

 

 

 

 

 

 

 

 

 

 

7½ ounces (¾ cup + 3 tbsp.)

 

WATER, 27° C

 

 

 

 

 

3 tablespoons

 

BUTTER or MARGARINE

 

 

 

 

 

3 cups

 

ALL PURPOSE or BREAD FLOUR

 

 

 

 

2 tablespoons

 

DRY MILK

 

 

 

 

 

3½ tablespoons

 

SUGAR

 

 

 

 

 

1 teaspoon

 

SALT

 

 

 

 

 

2 teaspoons

 

ACTIVE DRY YEAST

 

 

 

 

 

 

- or –

 

- or -

 

 

 

 

 

1½ teaspoons

 

BREAD MACHINE/FAST RISE YEAST

 

 

 

 

2 tablespoons

 

OLIVE OIL

 

 

 

 

 

2 tablespoons

 

GRATED PARMESAN CHEESE

 

 

 

 

2 teaspoons

 

ROSEMARY LEAVES

 

 

 

 

 

1 teaspoon, or to taste

 

GARLIC SALT

 

 

 

 

 

34

Page 34 Page 36
Image 35
Page 34 Page 36
Contents Electric Cord Statement Important Safety Instructions Important SafeguardsHelpful Hints for Successful Bread Baking Important Tips to Keep in Mind When Making Bread areImportant Information on Protecting Electronic Control Quick Start Steps for Making a Recipe in this Book Quick Start Steps for Making First Loaf of BreadKnow Your Ingredients Other Tips to Keep in Mind When Using Your Bread MakerCould Affect the Yeast Special Note on FlourMeasuring Ingredients the KEY to Successful Bread Making Make Your OWN Mixes Using Bread Mixes in Your Bread MakerAdapting Your Favorite BREAD/DOUGH Recipes High Altitude AdjustmentPage Crust Color Button Time Delay ButtonsBecoming Familiar with Control Panel Bread Select ButtonTOO HOT/TOO Cold Warning Clean Before UsingPage HOW to USE Time Delay HOW to USE Dough SettingDo not Immerse Bottom of Bread PAN in Water Clean After Each USESlicing Bread Storing BreadKnead Basic Whole Dough Specialty WheatMIX RestProblem Possible Cause Solution Troubleshooting GuideTroubleshooting Guide Nutritional Information Shredded Wheat Bread Total Calories Multi-grain French Bread Follow These Instructions for this Recipe BASIC/SPECIALTY Bread SettingOLD Fashioned White Bread Follow These Instructions for Recipes on this Country White BreadPotato Bread EGG BreadDill Bread Honey Oatmeal BreadItalian Herb Bread Pumpernickel RYE Bread Garlic BreadClassic RYE Bread Shredded Wheat Cereal Shredded Wheat BreadBran Bread French BreadTo USE and Maintain Sourdough Starter MULTI-GRAIN FrenchSourdough Starter Recipe Bread Flour Sourdough TipsSourdough Bread Sourdough Wheat BreadRaisins Raisin BreadCinnamon Oatmeal Raisin Bread Ground CinnamonPanettone Cheese BreadStollen Fruit Bread Apricot Almond BreadGround Nutmeg CHOPPED, Dried ApricotsPlain Nonfat Yogurt Whole Wheat Bread SettingWheat ‘N Yogurt Bread Cracked Wheat Cereal 100% Whole Wheat Bread50% Whole Wheat Bread Cracked Wheat BreadBaking Soda Dough SettingButtermilk Wheat Bread BUTTERMILK, 27 CFOUR-LEAF Clover Rolls HOW to Shape Dinner Rolls Using Basic and Wheat DoughBasic Dinner ROLLS/BREAD Sticks Ingredients Crescent RollsFollow These Instructions for the RYE Dinner Rolls Recipe Wheat Dinner Rolls IngredientsRYE Dinner Rolls Ingredients Pizza Sauce Pizza DoughVegetable OIL ALL Purpose FlourCroissants Follow These Instructions for the Focaccia RecipeTraditional French Bread WaterFollow These Instructions for the Croissant Recipe Bread MACHINE/FAST Rise Yeast Filling Cinnamon RollsFollow These Instructions for the Raised Doughnuts Recipe GroupvsrgRaised Doughnuts Vegetable Shortening
Top Page Image Contents