GE 840081600, 106732 quick start Dough Cycle, Pizza Crust, Cherry Coffeecake

Dough (Cycle 7)

Pizza Crust

1 cup water

11⁄4 teaspoon salt

2 teaspoon granulated sugar

3 cups all-purpose/bread flour

11⁄2 teaspoons bread machine yeast

Measure ingredients into Bread Pan in order listed. Make a “well” in flour for yeast. Insert Bread Pan into oven chamber, with ∇ arrow on pan aligned with arrow on oven chamber. Push down to fully engage. Select Dough (Cycle 7) and press

START/CANCEL.

When cycle finishes, remove dough to a lightly floured surface: cover with a large bowl and let rest for 10 to 15 minutes. Press and hold START/CANCEL a few seconds to turn unit off. Divide in half. Roll or press dough to fit two 12-inch pizza pans. Top with sauce, meat, vegetables, and cheese. Bake at 425°F for 15 to 25 minutes until crust is cooked and golden brown. Yield: 2 pizzas.

Cherry Coffeecake

Dough:

3⁄4 cup milk

1 egg

3⁄4 teaspoon salt

3 tablespoons granulated sugar

2 tablespoons butter

21⁄2 cups all-purpose/bread flour

1 teaspoon bread machine yeast

Fruit Filling:

2 cans (19 oz [540 mL]) cherry pie filling

1⁄2 teaspoon almond flavouring

Streusel Topping:

1⁄2 cup packed brown sugar

1⁄2 cup all-purpose flour

1⁄2 cup chopped walnuts

1 teaspoon cinnamon

1⁄3 cup melted butter

Measure ingredients into Bread Pan in order listed. Make a “well” in flour for yeast. Insert Bread Pan into oven chamber, with ∇ arrow on pan aligned with arrow on oven chamber. Push down to fully engage. Select Dough (Cycle 7) and press

START/CANCEL.

When cycle finishes, remove dough to a lightly floured surface then cover with a large bowl and let rest for 10 to 15 minutes. Press and hold START/CANCEL a few seconds to turn unit off. Stretch into a lightly greased 9-x-13-inch baking pan. Make a cut around the entire edge that is 1⁄2 inch deep and 3⁄4 inch from the edge. Combine the filling ingredients and spread over dough. Combine topping ingredi- ents and mix until crumbly. Sprinkle evenly over coffee cake. Cover and let rise in a warm, draft-free place for 1 to 11⁄2 hours or until doubled in volume. Bake at 375°F for 25 to 35 minutes.

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