West Bend 41200 Mode D'emploi page 19

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 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 a 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 an 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.
English - 19
P
ASTA
Basic Pasta Dough
INGREDIENTS
All-purpose Flour
Semolina Flour
D
OUGH
Pizza Dough
INGREDIENTS
All-Purpose Flour
Active Dry Yeast
Bread Machine/Fast Rise Yeast
Egg Yolks
Large Egg
Olive Oil
Milk
Water, 80° F
Sugar
Salt
Vegetable Oil
-or-