West Bend L5005 - Manual (Page 35)

34
PIZZA DOUGH
Single Crust 12-14 inch INGREDIENTS Double Crust 2-12/14 inch
7½ ounces (¾ cup + 3 tbsp.)
2 tablespoons
2½ cups
½ teaspoon
½ teaspoon
2 teaspoons
- or –
1½ teaspoons
6 to 8 ounces
WATER, 27
°°°°
C
VEGETABLE OIL
ALL PURPOSE FLOUR
SUGAR
SALT
ACTIVE DRY YEAST
- or -
BREAD MACHINE/FAST RISE YEAST
PIZZA SAUCE
FAVORITE MEAT, TOPPINGS, CHEESE
10½ ounces (1¼ cups + 1 tbsp.)
4 tablespoons
4 cups
1 teaspoon
1 teaspoon
2½ teaspoons
- or –
2 teaspoons
12 to 16 ounces
FOLLOW THESE INSTRUCTIONS FOR THE PIZZA DOUGH RECIPES
1. Add water and butter to pan.
2. Add all bread flour, sugar, dry milk and salt to pan. Tap pan to settle
dry ingredients, level ingredients, pushing some of the mixture into the
corners.
3. Make a well in center of dry ingredients; add yeast. Lock pan into
bread maker
4. Program for dough. Program time delay if being used. Start bread
maker. When done, unlock pan from bread maker. Place dough onto
floured surface. knead about 1 minute, then let rest 15 minutes.
5. Roll dough out to fit 12 or 14-inch pizza pan. Place
dough into greased pan, which has been sprinkled with
cornmeal. Press dough into pan, forming an edge. Let
dough rise in warm, draft-free place, about 20 to 25
minutes.
6. Spread pizza sauce evenly over crust, then top with
favorite meat, toppings and shredded cheese. Bake in
preheated 210°C oven for 20 to 25 minutes or until
golden brown. Let rest 5 minutes before cutting.
WHOLE WHEAT PIZZA DOUGH
Single Crust INGREDIENTS Double Crust
8½ ounces (1 cup + 1 tbsp.)
1 tablespoon
2½ cups
½ teaspoon
½ teaspoon
2 teaspoons
- or –
1½ teaspoons
6 to 8 ounces
WATER, 27
°°°°
C
VEGETABLE OIL
WHOLE WHEAT FLOUR
SUGAR
SALT
ACTIVE DRY YEAST
- or -
BREAD MACHINE/FAST RISE YEAST
PIZZA SAUCE
FAVORITE MEAT, TOPPINGS, CHEESE
13 ounces (1½ cups + 2 tbsp.)
2 tablespoons
4 cups
1 teaspoon
1 teaspoon
2½ teaspoons
- or –
2 teaspoons
12 to 16 ounces
FOCACCIA
Bread Select Setting: dough INGREDIENTS
7½ ounces (¾ cup + 3 tbsp.)
3 tablespoons
3 cups
2 tablespoons
3½ tablespoons
1 teaspoon
2 teaspoons
- or –
1½ teaspoons
2 tablespoons
2 tablespoons
2 teaspoons
1 teaspoon, or to taste
WATER, 27
°°°°
C
BUTTER or MARGARINE
ALL PURPOSE or BREAD FLOUR
DRY MILK
SUGAR
SALT
ACTIVE DRY YEAST
- or -
BREAD MACHINE/FAST RISE YEAST
OLIVE OIL
GRATED PARMESAN CHEESE
ROSEMARY LEAVES
GARLIC SALT