Breadman Bead Maker manual Onion Rolls, Best Ever Pizza Dough

ONION ROLLS

Ingredients

1 cup milk (80°F – 90°F)

2large eggs, at room temperature ¼ cup sugar

6 tbsp. unsalted butter or margarine, cut in pieces

1 tbsp. instant minced onion

1 tsp. caraway seeds ½ tsp. salt

3¼ cups bread flour

2.¼ tsp. active dry or bread machine yeast 1 egg white

Instant minced onion

ODUGH

1.Measure ingredients, except egg white and additional instant minced onion, into bread pan in the order listed.

2..Insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet.

3.Select Dough. Press the Start button.

4.The complete signal will sound when dough is done.

5.Using pot holders remove bread pan from baking chamber and place dough on a lightly floured surface.

6.Invert a large mixing bowl over dough and let rest for 10 minutes.

7.Shape into your favorite dinner rolls shapes such as pan rolls, braids or rosettes.

Makes about 2 dozen dinner rolls

Tip: If desired, brush with beaten egg white and sprinkle with additional instant minced onion just before baking.

BEST EVER PIZZA DOUGH

Ingredients

1 ½ cups beer or water (80°F – 90°F)

1 tbsp. honey or sugar

2tbsp. extra virgin olive oil 1½ tsp. salt

4¼ cups bread flour

2tsp. bread machine yeast

1.Measure ingredients into bread pan in the order listed.

2..Insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet.

3.Select Dough. Press the Start button.

4.The complete signal will sound when dough is done.

5.Using pot holders remove bread pan from baking chamber and place dough on a lightly floured surface.

6.Invert a large mixing bowl over dough and let rest for 10 minutes.

7.Divide dough in half. Set one half aside and keep covered. Lightly brush 2 large pizza pans with olive oil and sprinkle with cornmeal; set aside.

8.On lightly floured surface roll out half of dough to fit prepared pan. Top with desired topping ingredients such as sauce, cheese and vegetables. Bake in a preheated oven at 42.5ºF for 2.0 minutes or until edges are golden and cheese is bubbling.

9.Repeat with remaining dough.

Makes 2, 15-inch thin crust pizzas

For Foccacia: Brush 15½ x 10½ inch jelly roll pan with olive oil and sprinkle with cornmeal. Roll out dough on a lightly floured surface and fit into pan. Cover loosely with plastic wrap and set aside until doubled in size (about 40 minutes). Using oiled fingertips, press indentations into dough about ½-inch deep and about 1-inch apart. Drizzle with

3 to 4 tbsp. olive oil and sprinkle with 1 tsp. coarse or sea salt, ¾ cup freshly grated Parmesan, Romano and Asiago cheese and 1/3 cup mixture of fresh chopped herbs such as parsley, rosemary, basil and oregano. Bake in preheated oven at 42.5ºF until crust is golden and bread is puffed (about 2.0 minutes).

DOUGH

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