48324 rev1_x 27/10/2011 12:12 Page 20
Fastbake I (prog. 11)
Fastbake small white
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| 11⁄2 | lb (680g) |
| Water | 11⁄8 | cup (270ml) |
Skimmed milk powder | 2 tbsp | ||
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Salt | 1 tsp | ||
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Sugar | 4 tsp | ||
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Sunflower oil | 2 tbsp | ||
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Strong white bread flour | 3 cup (432g) | ||
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Fast action yeast | 3 tsp | ||
For best results use the very dark crust setting.
Fastbake II (prog. 12)
Fastbake large white
| 2 lb (907g) |
Water | 11⁄2 cup (360ml) |
Skimmed milk powder | 3 tbsp |
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Salt | 11⁄2 tsp |
Sugar | 5 tsp |
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Sunflower oil | 3 tbsp |
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Strong white bread flour | 4 cup (576g) |
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Fast action yeast | 3 tsp |
For best results use the very dark crust setting.
Pizza dough (prog. 14)
Pizza base
Water | 1 cup (240ml) |
Sugar | 2 tbsp |
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Salt | 1⁄2 tsp |
Oil | 3 tbsp |
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Strong white bread flour | 3 cup (432g) |
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Fast action yeast | 2 tsp |
Method
1
2Shape into a flat round shape. Place on a greased baking tray. Brush lightly with oil.
3Cover for 15 minutes and allow to rise.
4Add your desired topping.
5Bake at approx 200ºC (400°F, gas mark 6) until golden brown.
Pasta
Plain flour | 2 cup (288g) |
Eggs (beaten) | 2 |
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Salt | 11⁄2 tsp |
Vegetable oil | 2 tsp |
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Water (more if needed) | 2 tbsp |
Method
1Place all ingredients in the Baking Pan.
2Put on the pizza dough setting and help the ingredients mix using a spatula, add more water to bind the dough if needed.
3Once the dough forms into a smooth ball it is bound.
4After the cycle has finished roll out and use a pasta machine or cut to desired shapes.
5Boil in water for
Flavoured pizza base
Water | 1 cup (240ml) |
Sugar | 2 tbsp |
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Salt | 1⁄2 tsp |
Garlic puree | 1 tsp |
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Mixed herbs | 2 tsp |
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Oil | 3 tbsp |
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Strong white bread flour | 3 cup (432g) |
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Fast action yeast | 2 tsp |
Method
1
2Shape into a flat round shape. Place on a greased baking tray. Brush lightly with oil.
3Cover for 15 minutes and allow to rise.
4Add your desired topping.
5Bake at approx 200ºC (400°F, gas mark 6) until golden brown.
20 | UK Helpline 0844 871 0960 Replacement Parts 0844 873 0726 Ireland Helpline 1800 409 119 |
