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RECIPES
CROISSANTS
Ingredients
Large
Water
3/4 cup
Skim Milk Powder 2 tbsp.
Sugar
1 tbsp.
Salt
1 tsp.
Butter
1 tbsp.
White Flour
2 cups
3 tsp.
Butter Chilled
and Sliced
1/2 cup
Egg
1 large (whisked together
with 1 tbsp. of cold water)
Use Setting
9
METHOD
1 Measure water, dry milk, sugar, salt, butter, flour,
into baking pan. Sprinkle yeast into center of flour.
2 Insert baking pan securely into unit, close lid.
3 Select dough setting and plish start button.
4 Meanwhile, roll 1/2 cup of chilled butter slices
between two sheets of waxed paper into a
10 x 7-inch rectangle. Chill at least 1 hour.
5 The Breadmaker will beep 3 times and the display
will fresh "END" when dough is ready.
6 Remove dough from pan and roll dough out to
1/4 inch thickness on a lightly-floured surface into
a 12-fcicfo
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6 squares.
Cut eacn square in half to form 12 triangles.
lORoll each triangle loosely, starting from the wide
end. Place seam side down on greased baking pan.
11 Curve ends, Sprinkle water on top, Cover lightly
with damp cloth and allow to rise in a warm area
free from drafts 45 to 50 minutes or until doubled
in size.
12 Brush lightly with beaten egg and water.
13 Bake at 375°F (190°C), 10 to 15 minutes, or until
golden brown and flaky.
Yield: Makes 12 croissants
1. For flaky croissants, place chilled dough on a cool
surface such as marble. Place chilled butter in centre
third of dough square. Fold each side over buttered
side.
2. Roll dough out again into a 3/8-inch-thick or 20 x
14-inch rectangle. Turn over, occasionally flouring
surface lightly to prevent sticking.
3. Fold dough in thirds to make a rectangle again. Roll
and fold dough this way twice.
PIZZA DOUGH
Ingredients
Large
* Beer
1 cup
Butter
1 tbsp.
Sugar
2 tbsp.
1 tsp.
2 3/4 cups
III!
1
H HIM
1 tbsp.
| Use Setting
9
* NOTE: Water can be substituted for beer in this
recipe resulting in a crispier crust.
METHOD
1
Place beer, butter, sugar and salt into baking pan.
2 Add flour. Sprinkle yeast into center of flour.
3 Insert pan securely into baking unit, close lid.
4 Select dough setting and push start button.
5 The Breadmaker will beep 3 times and the display
will fresh "END" when dough is ready.
6 Preheat your oven to 400°F (200°C)
7 Remove dough from pan and press dough into a
lightly greased 12" pizza pan. Brush lightly with
vegetable oil. Cover dough and allow to stand 15
minutes in a warm draft free area.
8 Spoon tomato or pizza sauce over dough, top with
your favorite ingredients and grated mozzarella
cheese.
9 Bake at 400°F (200°C) 25-30 minutes or until crust
is golden brown and cheese is bubbly.
NOTE:
For a thinner crust pizza, divide dough in half and
press into 2-12" pans.
Yield: Makes one thick pizza crust.
4. Roll dough into a rectangle about 1/8-inch thick or
10 x 15-inch rectangle. Cut into 6 squares. Cut each
square in half to from a total of 12 triangles.
0 See page 15 for additional Dry Yeast Information.
* All of the recipes in this book have been tested with
your Breadmaker. If the result is not satisfied, ingre¬
dients adjustment may be needed (particularly yeast
& water). For details, please refer to the "Baking Tips
for Yeast Bread" on page 33-34.
5. Roll up each triangle, starting from the wide end,
Place seam-side down on greased baking pan.
24
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