WestBend 47413GY43 Mode D'emploi page 20

2 Pound Loaf
2 ½ cups
¼ cup
1 tsp.
1 tsp.
1 cup
4 cups
2 pkg.
½ cup
¼ cup
2 tbsp.
The following recipes should be baked on setting 8, "Mix."
⅔ cup + 1 tbsp.
½ cup + 2 tbsp.
6
1
1½ tsp.
2 tbsp.
After knead cycle has completed, remove the dough ball from the bread pan. Place in a
plastic bag or under a damp towel to keep moist, and let rest for 30 minutes. Cut into
quarters then roll thin through a pasta roller or use a rolling pin to roll to desired thickness.
The following recipes should be set to setting 9, "Dough."
Double Crust
1 cup
3 ¼ cups
1 tsp.
1 tsp.
4 tbsp.
2 ¼ tsp.
-or-
2 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 pans. 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 pans, forming an edge. Let the dough rise in a warm, draft
free place for 20 to 25 minutes. Spread pizza sauce evenly over crusts, 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.
English - 20
Whole Wheat & Seed Low Carb Bread
Bread Machine/Fast Rise Yeast
Basic Pasta Dough
D
Pizza Dough
INGREDIENTS
Water, 80° F
Olive Oil
Agave Syrup
Salt
Unprocessed Wheat Bran
Whole wheat Flour
Flax Seeds, roughly ground
Sunflower Seeds, Hulled
Pumpkin Seeds, Roasted
M
IX
INGREDIENTS
All-purpose Flour
Semolina Flour
Egg Yolks
Large Egg
Olive Oil
Milk
OUGH
INGREDIENTS
Water, 80° F
All-Purpose Flour
Sugar
Salt
Vegetable Oil
Active Dry Yeast
-or-
Bread Machine/Fast Rise Yeast