Gastroback 40969 Design Stand Mixer Advanced - Manual (Page 14)

REcipE idEas
Speedy processor pizza Dough
2 cups (approx. 240 g) all-pur-
pose flour
1 package (7 g) active dry yeast
1 tablespoon sugar
¾ teaspoon salt
1 tablespoon vegetable oil
¾ cup (180 ml) hot tap water
Operate according to the instructions
›Operating‹. Assemble the dough hook. Add
flour, yeast, sugar and salt to bowl, lower
the motorhead according to the instructions
´To operate the appliance`, attach the splash
guard to the bowl and process shortly on low
speed to blend.
Add vegetable oil to hot water. With motor
running on low speed, slowly add water/
oil mixture sideways (should take about 30
seconds). Continue processing to knead
dough for ½ to 1 minute. Stop the appliance,
and test dough for stickiness. If dough is still
sticky, process to knead for another 15 to 30
seconds. Let dough rest 10 minutes.
Remove splash guard, rise the motorhead
and take the dough out of the bowl. On
floured board, fold dough over 3 or 4 times
to knead slightly. For 1 large pizza baked
in a 38 x 25 x 2 cm backing pan, roll
dough out to about that size, and transfer
to greased pan. Gently push dough out to
cover pan and form crust edge up sides of
pan. For 2 thin crust pizzas (about 30 cm
diameter), divide dough in half. Roll dough
out to form a circle, and transfer to greased
pizza pans. Shape crust partially up sides of
pan to form crust edge. (Dough will be thin,
and be sure to push dough together if any
holes or rips occur.) Cover crust with pizza
sauce, vegetables and cheeses as desired.
Bake at 220°C for 18 to 20 minutes for
large, single pizza, or about 12 to 15 min-
utes for thinner, round pizzas. (Makes: 1
large, or 2 smaller pizza crusts.)
Basic white Bread
3,5 cups (approx. 420 g) all-pur-
pose flour
3 tablespoons soft butter, divided in 4
pieces
2 tablespoons sugar
1 teaspoon salt
1 package (7g) active dry yeast
¼ cup (approx. 60 ml) warm
water
2 / 3
cup (approx. 160 ml) warm
water
Operate according to the instructions
›Operating‹. Assemble the dough hook. Add
flour, butter, sugar and salt to bowl, lower
the motorhead according to the instructions
›Operating the appliance‹, attach the splash
guard to the bowl and process shortly on
low speed to blend. In measuring cup, add
yeast to ¼ cup water. Stir to mix, and allow
to dissolve, about 10 minutes. With motor
running on low speed, slowly add yeast mix-
ture and water sideways (should take about
30 seconds). Continue processing to knead
dough for 45 seconds. Stop the appliance,
remove splash guard, rise the motorhead
and scrape dough from sides of the bowl.
Lower the motorhead, replace the splash
guard and process to knead for another
minute. Turn off the appliance, remove the
splash guard, rise the motorhead, take the
dough out, shape into ball and place in a
greased mixing bowl. Cover; let rise in warm
place until doubled in size, about 1 to 1-1/2
hours. Turn the dough once and let rest for
another 15 minutes.
Shape to fit 23 x 23 x 8 cm greased bread
pan. Cover and let rise again in warm place
until dough has risen about 1-inch over sides
of pan, about 1 hour. Bake in preheated
200°C oven about 35 to 40 minutes, or until
golden brown. Take out of pan immediately.
(Makes: 1 loaf.)
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