DOUGH SETTING
B A S I C S W E E T D O U G H
LARGE BATCH
1 cup | Water |
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2 |
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| large | eggs |
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1/4 cup | Butter | or | margarine | ||
2 tsp. | Salt |
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4 | cups | ||||
l/2 cup | Sugar |
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3 | Tbsp. | Skim | milk | powder | |
2 tsp. | yeast | ||||
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| S M A L L | BA T C H | |
1/2 | cup | Water |
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1 |
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| Large | egg |
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2 | Tbsp. | Butter | or | margarine | |
1 | tsp. | Salt |
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2 cups | |||||
1/4 | cup | Sugar |
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Tbsp. | Skim | milk | powder | ||
1 | tsp. | yeast | |||
DIRECTIONS: Measure all ingredients into pan in the order listed. Select Dough setting. Press Start/Stop button to begin. Dough is finished when the unit signals and the display reads 0:00.
Press Start/Stop button and remove. Shape, rise and bake according to the following recipes.
TIP - Make large batch and then use to make 2 different recipes or double the recipes and freeze one batch.
TIP - Prepared dough may be kept in refrigerator for a few hours; bring to room temperature before shaping.
TIP- When letting the dough rise, cover loosely with plastic wrap, wax paper or a clean tea towel.
