Breadman BK2000B Recipe Book page 29

onIon Rolls
InGRedIenTs
1 cup milk (80°F – 90°F)
2. large eggs, at room temperature
¼ cup sugar
6 tbsp. unsalted butter or margarine, cut in pieces
1 tbsp. instant minced onion
1 tsp. caraway seeds
½ tsp. salt
3¼ cups bread flour
2.¼ tsp. active dry or bread machine yeast
1 egg white
Instant minced onion
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1. M easure ingredients, except egg white and additional instant
minced onion, into bread pan in the order listed.
2.. I nsert bread pan securely into baking chamber; close lid.
Plug unit into wall outlet.
3. Select douGh. Press the sTaRT button.
4. The complete signal will sound when dough is done.
5. U sing pot holders remove bread pan from baking chamber and
place dough on a lightly floured surface.
6. Invert a large mixing bowl over dough and let rest for 10 minutes.
7. S hape into your favorite dinner rolls shapes such as pan rolls,
braids or rosettes.
makes abouT 2 doZen dInneR Rolls
Tip: If desired, brush with beaten egg white and sprinkle with
additional instant minced onion just before baking.
besT eVeR PIZZa douGh
InGRedIenTs
1 ½ cups beer or water (80°F – 90°F)
1 tbsp. honey or sugar
2. tbsp. extra virgin olive oil
1½ tsp. salt
4¼ cups bread flour
2. tsp. bread machine yeast
1. Measure ingredients into bread pan in the order listed.
2.. I nsert bread pan securely into baking chamber; close lid.
Plug unit into wall outlet.
3. Select douGh. Press the sTaRT button.
4. The complete signal will sound when dough is done.
5. U sing pot holders remove bread pan from baking chamber and
place dough on a lightly floured surface.
6. Invert a large mixing bowl over dough and let rest for 10 minutes.
7. D ivide dough in half. Set one half aside and keep covered. Lightly
brush 2. large pizza pans with olive oil and sprinkle with cornmeal;
set aside.
8. O n lightly floured surface roll out half of dough to fit prepared pan.
Top with desired topping ingredients such as sauce, cheese and
vegetables. Bake in a preheated oven at 42.5ºF for 2.0 minutes or
until edges are golden and cheese is bubbling.
9. Repeat with remaining dough.
makes 2, 15-InCh ThIn CRusT PIZZas
for foccacia: Brush 15½ x 10½ inch jelly roll pan with olive oil and
sprinkle with cornmeal. Roll out dough on a lightly floured surface and
fit into pan. Cover loosely with plastic wrap and set aside until doubled
in size (about 40 minutes). Using oiled fingertips, press indentations
into dough about ½-inch deep and about 1-inch apart. Drizzle with
3 to 4 tbsp. olive oil and sprinkle with 1 tsp. coarse or sea salt, ¾ cup
freshly grated Parmesan, Romano and Asiago cheese and cup
1 /
3
mixture of fresh chopped herbs such as parsley, rosemary, basil and
oregano. Bake in preheated oven at 42.5ºF until crust is golden and
bread is puffed (about 2.0 minutes).
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