Kenmore 100.12934 - Manual (Page 10)

RECIPES
Dough:
Pizza Dough
Setting 10:
Dough
Large -
2 lb. Loaf Medium -
1.5 lb. Loaf Small -
1.01b. Loaf
Water, 80 - 90=F 1 1/3 cups 1 cup 2/3 cup
Honey or sugar 1 tsp. ^4 tsp. k’ tsp.
Salt (sea or kosher) 2 tsp. 1 Vn tsp. 1 tsp.
Olive Oil 2 Tbsp. 1 V? Tbsp. 1 Tbsp.
Bread Flour' 3 1'4 cups 2 2/3 cups 1 T4 cups
Whole Wheat Flour’ 3/4 cup 9 Tbsp. 6 Tbsp.
Active Dry Yeast 2 v;. tsp. 1 Ti tsp. 1 'À tsp.
■ May use all bread flour rather than using part whole wheat flour.
Place ingredients in order listed in bread pan fitted with kneading blade. Place pan in bread
maker. Select dough size {2.0,1.5, or 1.0). Select #10, Dough setting. Press start. When
Dough Cycle is cornpleted, remove dough from bread pan, deflate dough, and use for your
favorite pizza.
RECIPES
Artisan Dough;
Hazelnut and
Apricot Loaf
Setting 11:
Artisan Dough
About
2.0 Lbs.
Dough
--
Wafer 1 V-. cups — —
Sea Salt 2 tsp.
Honey 1 Tbsp. — —
Bread Fleur 2''/a cups — —
Whole Wheat Flour Vi cup — —
Barley Flour V: cup — —
Active Dry Yeast 2 k tsp. — —
Hazelnuts Vz cup — —
Dried Apricots,
chopped 2/3 cup —
Place ingredients, except for hazelnuts and apricots, in order listed in bread pan fitted with
kneading blade. Place pan in bread maker. Select # 11, Artisan Dough. Press Start. When
Dough Cycle is completed, remove dough from pan and transfer to well-floured surface.
Punch to deflate and let rest 10 minutes. Preheat oven to 425'’F.
Roll dough into a rectangle approximately 16X12 inches. Sprinkle the hazelnuts and
apricots evenly along the surface of the dough. Roil dough into a cylindrical shape that
is about 3 inches wide. Pinch the ends to shape the loaf. Place on baking sheet lined
vAth parchment, cover with plastic and let rest for about 30 minutes.
Slash loaf diagonally 4 to 5 limes along the lop of the loaf and dust lightly with flour. Bake
in preheated oven until golden and even, about 25 to 30 minutes. When finished, remove
from sheet and transfer to wire rack lo cool.