Gastroback DESIGN FOOD PROCESSOR ADVANCED Operating Instructions Manual page 77

WHOLEMEAL BREAD
» 15 g compressed yeast
» 2 teaspoons sugar
» 1¼ cups warm water
» 30 g butter or margarine, melted
» 1 cup plain flour
» ¾ cup wholemeal flour
» 1 teaspoon salt
Cream yeast and sugar together in a small bowl.
Add water and butter or margarine and allow
to stand in a warm place until mixture begins to
froth. Using the processing bowl fitted with the
universal ›s‹ blade, process the two flours and
salt, until combined (approximately 5 seconds).
Add yeast mixture (prepared in step 1) and pro-
cess until dough is formed.
Note:
Be careful not to process for longer than 20
seconds.
Turn dough out onto a lightly floured surface and
knead gently. Remove processing blade. Place
dough into a greased bowl, cover and allow
to rise in a warm place until doubled in size.
This will take approximately 40-45 minutes. Turn
dough out of bowl, punch down, fold sides to
centre of dough and shape into a loaf. Place into
a greased loaf pan. Cover and allow to rise in
a warm place until doubled in size. Preheat oven
to 200 °C. Bake for approximately 30 minutes.
A baked loaf should sound hollow when tapped
with the knuckles.
PIZZA DOUGH
» 30 g compressed yeast
» 1 teaspoon sugar
» 80 ml lukewarm milk
» 2 cups plain flour
» 1¾ teaspoon salt
» 1 egg
» 60 g butter or margarine, melted
Cream yeast and sugar together in a small bowl.
Add milk and allow to stand in a warm place
until mixture begins to froth. Using the processing
bowl fitted with universal ›s‹ blade, process flour,
salt, egg and butter or margarine until combined
(approximately 5-10 seconds). Add yeast mix-
ture to processing bowl and process until mixture
forms a dough (approximately 10-15 seconds).
Remove processing blade. Place dough onto a
floured surface and knead lightly until smooth.
Place dough into a greased bowl, cover and
allow to rise in a warm place until doubled in
size.
Turn dough out of bowl and knead lightly. Divide
dough in half and shape each piece into a ball.
Roll out dough to fit 25 cm pizza trays. For a thin
pizza crust: Spread prepared pizza dough with
tomato sauce and assorted toppings. For a thick
pizza crust: Allow prepared dough to rise on
pizza tray until doubled in height. Spread with
assorted toppings. Bake at 230°C for 20-30
minutes until bubbly and golden.
Note:
This pizza can be prepared and frozen,
unbaked. Place pizza in a preheated oven at
230°C allowing an additional 10 minutes bak-
ing time.
CARROT CAKE
» 3 medium carrots, peeled
» 1 cup caster sugar
» ½ cup (125 ml) vegetable oil
» 2 eggs
» 1 teaspoon baking powder
» 1 teaspoon baking soda
» 1 teaspoon cinnamon
» 1 teaspoon salt
» 1½ cups plain flour
Preheat oven to 190°C and grease and line a
23 cm cake tin. Using the processing bowl fitted
with the coarse shredding disc, position carrots
in the feed chute. Using the food pusher, grate
the carrots. Once the carrots are grated, remove
the coarse shredding disk and transfer the grated
carrots to a bowl.
Using the processing bowl fitted with the uni-
versal ›s‹ blade, process the carrots, sugar, oil,
eggs, baking powder, baking soda, cinnamon
and salt until well mixed, approximately 30
seconds. Add the flour and process until all ingre-
dients are well combined, approximately 15
seconds. Remove the processing blade and pour
mixture into the prepared cake tin.
Place the cake tin into the oven and bake for
30-35 minutes, or until cooked when tested with
a wooden skewer. Allow the cake to cool for 5
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