West Bend 41413 Manual De Instrucciones página 21

The following recipes should be baked on setting 9, "Dough."
Single Crust
¾ cup
2¼ cups
½ tsp.
½ tsp.
2 tbsp.
2 tsp.
-or-
1½ tsp.
When dough is done, turn breadmaker off and remove the bread pan. Place the
dough onto a floured surface. Knead about 1 minute, then let rest for 15 minutes.
Roll dough out to fit 12- or 14-inch pizza pan. Place dough on greased pan. If a
crisper crust is desired, sprinkle the pan with cornmeal before placing the dough.
Press the dough into the pan, forming and edge. Let the dough rise in a warm, draft
free place for 20 to 25 minutes.
Spread pizza sauce evenly over crust, then top with favorite meat, toppings, and
shredded cheese. Bake in an oven, preheated to 425°F, for 20 to 25 minutes or until
browned on top. Let rest 5 minutes before cutting.
1.5 Pound Loaf
¾ cup + 1 tbsp.
3 tbsp.
3 cups
3½ tbsp.
2 tbsp.
1 tsp.
2 tsp.
-or-
1½ tsp.
After dough cycle has completed, remove bread pan from breadmaker and then
remove dough. Place dough onto a slightly floured surface for 15 minutes. Shape
dough into desired roll shape, place on greased baking sheet, cover and place in a
warm, draft free area for 45 minutes to rise. Once dough has doubled in size, lightly
brush the tops with butter or egg white and bake in a 350° F oven for 15-20 minutes,
or until golden brown. Serve warm.
English - 21
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D
OUGH
Pizza Dough
Bread Machine/Fast Rise Yeast
Basic Dinner Rolls/Bread Sticks
Butter or Margarine
Active Dry Yeast
Bread Machine/Fast Rise Yeast
Softened Butter or Slightly Beaten Egg White
INGREDIENTS
Water, 80° F
All-Purpose Flour
Sugar
Salt
Vegetable Oil
Active Dry Yeast
-or-
INGREDIENTS
Water, 80° F
Bread Flour
Sugar
Dry Milk
Salt
-or-