Recipe Ideas; Recipes - Gastroback 40969 DESIGN ADVANCED Bedienungsanleitung

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 sticki-
ness. If dough is still sticky, process to
knead for another 15 to 30 seconds. Let
dough rest 10 minutes.
Remove splash guard, rise the motor-
head 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

RECIPE IDEAS

cm diameter), divide dough in half. Roll
dough out to form a circle, and trans-
fer 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 sau-
ce, vegetables and cheeses as desired.
Bake at 220°C for 18 to 20 minutes
for large, single pizza, or about 12 to
15 minutes for thinner, round pizzas.
(Makes: 1 large, or 2 smaller pizza
crusts.)
Basic White Bread
3,5 cups
3 tablespoons
2 tablespoons
1 teaspoon
1 package
¼ cup
2/3 cup
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
49
(approx. 420 g) all-pur-
pose flour
soft butter, divided in 4
pieces
sugar
salt
(7g) active dry yeast
(approx. 60 ml) warm
water
(approx. 160 ml) warm
water