Crusty Pizza Dough

1package active dry yeast

1cup warm water (105°F to 115°F)

1⁄2 teaspoon salt

2 teaspoons olive oil

21⁄2-31⁄2cups all-purpose flour

1 tablespoon cornmeal

Dissolve yeast in warm water in warmed mixer bowl. Add salt, olive oil, and 21⁄2 cups flour. Attach bowl and dough hook to mixer. Turn to Speed 2 and mix about 1 minute.

Continuing on Speed 2, add remaining flour, 1⁄2 cup at a time, and mix about 2 minutes, or until dough clings to hook and cleans sides of bowl. Knead on Speed 2 about 2 minutes longer.

Place dough in greased bowl, turning to grease top. Cover. Let rise in warm place, free from draft, about 1 hour, or until doubled in bulk. Punch dough down.

Brush 14-inch pizza pan with oil. Sprinkle with cornmeal. Press dough across bottom of pan, forming a collar around edge to hold toppings. Add toppings, as desired. Bake at 450°F for 15 to 20 minutes.

Yield: 4 servings (1⁄4 pizza per serving).

Per serving: About 373 cal, 11 g pro, 74 g carb, 3 g fat, 0 mg chol, 271 mg sod.

Banana Nut Bread

1⁄3 cup shortening

1⁄2 cup sugar

2 eggs

13⁄4 cups all-purpose flour

1teaspoon baking powder

1⁄2 teaspoon baking soda

1⁄2 teaspoon salt

1cup (2 medium) mashed ripe banana

1⁄2 cup chopped walnuts or pecans

Place shortening and sugar in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 6 and beat about 1 minute. Stop and scrape bowl. Continuing on Speed 6, beat about 1 minute longer. Add eggs. Turn to Speed 4 and beat about 30 seconds. Stop and scrape bowl. Turn to Speed 6 and beat about 11⁄2 minutes.

Combine flour, baking powder, baking soda, and salt in separate bowl. Add half of flour mixture and half of mashed banana to mixer bowl. Turn to Stir Speed and mix about 30 seconds. Add remaining flour and banana. Continuing on Stir Speed, mix about 30 seconds. Stop and scrape bowl. Add walnuts. Continuing on Stir Speed, mix about

15 seconds.

Pour mixture into greased and floured 9x5x3-inch baking pan. Bake at 350°F for 40 to 45 minutes. Cool 5 minutes in pan. Remove from pan and cool completely on wire rack.

Yield: 16 servings (16 slices).

Per serving: About 157 cal, 3 g pro, 21 g carb, 7 g fat, 27 mg chol, 131 mg sod.

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KitchenAid KSM50P, KP50PS manual Crusty Pizza Dough, Banana Nut Bread
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KP50PS, KSM5, KSM50P specifications

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