Wolfgang Puck BMSD0015 - Manual (Page 15)

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Sandwich Bread Ball
Serves 6
INGREDIENTS
1 box bread mix for bread machines (2 lb. size, yeast packet included)
1 cup warm water (80°)
2 tablespoons bread flour
1 tablespoon mustard
1 1/2 pounds thinly sliced deli meats: ham, salami and/or pepperoni
1/2 pound provolone cheese, thinly sliced
1 cup spinach leaves
kosher salt and caraway seeds, if desired
METHOD
1 In the mixer bowl, empty bread mix and sprinkle with yeast. With the
dough hook attached, slowly mix the flour and yeast on speed 1.
2 With mixer still on, slowly pour the water into the flour mixture. Increase
mixer speed to 3 and mix for 5 minutes. (If the dough looks too wet, add
up to 2 tablespoons of additional bread flour.)
3 Turn dough out onto lightly floured surface. Knead gently by hand while
shaping into a ball. Ball should be smooth and elastic. Place the dough
ball in a wellgreased bowl and cover with a tea towel until doubled in
size, about 1 hour.
4 When dough is finished rising, punch down. Turn out onto a lightly floured
surface. Let rest for 10 minutes.
5 Preheat oven to 375°.
6 Roll the dough flat and cut into 3 equal pieces. Roll the first piece to a 7-
to 8- inch round. Spread half of mustard over dough; top with half of the
deli meat, cheese and spinach. Alternate slices to give good color.
Place ingredients evenly over entire dough, leaving a 1/2 inch edge.
7 Roll out another piece of dough, place it on top of meat, and crimp the
outside edge of the bottom dough to the new dough. Top with
remaining mustard, meat, cheese and spinach as in previous step.
8 Roll out the last dough ball, stretch over entire stack, and tuck under to close.
9 Sprinkle baking sheet with semolina or corn meal. Place the sandwich
round on top. Brush round with eggwash, then sprinkle with kosher salt
and caraway seeds, if desired. Bake in preheated oven for 50 minutes.
10 Remove from oven and let cool slightly. Cut into wedges and serve warm.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
Regular Pasta Dough
Makes 1 1/2 pounds pasta.
INGREDIENTS
2 teaspoons salt
1 1/2 cups semolina flour
1 1/2 cups all-purpose flour
4 large eggs
2 tablespoons olive oil
METHOD
1 In the large bowl of the stand mixer, combine salt and flour.
2 Create a well in the middle of the flour. Crack the eggs and place
them in well, pour oil on top of eggs.
3 Using stand mixer fitted with the dough hook, begin kneading the
dough on speed 3, gradually increasing to speed 5 and kneading
until a ball is formed.
4 Stop mixer and roll ball around bowl to gather all remaining flour.
Continue to knead onto a lightly floured surface until a smooth ball is
achieved. Wrap in plastic wrap and let rest at room temperature for
30 minutes.
5 Cut dough into 4 equal pieces and roll out 1 piece at a time, keeping
the remaining dough wrapped until needed. Cut as desired, or form
into 1-inch balls and process in the optional pasta attachment for this
stand mixer.
Recipe courtesy Wolfgang Puck, Adventures in the Kitchen (Random
House, 1991)