Layered Pizza Loaf; White Rolls; Wheat Rolls; Pumpernickel Rolls - Welbilt ABM 4900 Manual

RECIPES
LAYERED PIZZA LOAF
WHITE ROLLS WHEAT ROLLS
Large
* Beer 1 cup
Butter 1 tbsp.
Sugar 2 tbsp.
Salt 1 tsp.
White Flour 2 3/4 cups
1 tsp.
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 four, 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 Prepare filling ingredients during final half hour
dough is rising. All ingredients should be at room
temperature.
7 Thaw spinach and squeeze dry. Add egg,
parmesan cheese and basil. Set aside.
8 Cook, crumble and drain Italian sausage, set aside.
9 Slice mushrooms, onion and green pepper.
lOShred mozzarella cheese.
11 Set aside 1/4 dough.
12 Roll remaining dough into a 18" x 12" rectangle.
Lightly press into a greased 10" x 5" loaf pan,
allowing dough to hang 1/2" over on all sides.
13Sprinkle one half of cheese onto bottom of dough.
14 Layer in remaining ingredients in the order listed in
the filling recipe.
15Top with remaining cheese.
16 Roll remaining dough into a 10 x 5a rectangle.
17 Fold over and seal edges.
18Cut 3 steam slits in dough.
19 Bake at 375°F (19CFC) for 30-40 minutes until a
sounding.
20 Allow to cool in pan for 15 minutes before removing.
Filling Ingredients:
Frozen spinach (300 g) 10 oz.
Grated parmesan 1/3 cup
Egg i
Basil
Mozzarella
Italian sausage
Pizza sauce
Green peppers
Mushrooms
Chopped onion
1 tsp.
(300 g) 10 oz.
(300 g) 10 oz.
1 1/4 cups
1/3 cup
1/3 cup
1/3 cup
Yield: Makes 1 loaf.
CD 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
^vsiater). For details, please refer to the "Baking Tips
^Bread" on page 33-34.
Ingredient Large
Water 1 1/4 cups
Skim Milk Powder 1 tbsp.
Shortening 2 tbsp.
Sugar
2 tbsp.
Salt 1 1/2 tsp.
White Flour 3 1/4 cups
® Yeast 1 1/2 tsp.
9
METHOD
1 Measure ingredients into baking pan.
2 Insert baking pan securely into unit, close lid.
3 Select appropriate bread setting.
4 Push start button.
5 The Breadmaker will beep 3 times and the display
will fresh "END" when dough is ready.
6 Remove dough from pan and turn dough out onto
a lightly floured surface.
7 Divide into 12 equal pieces.
8 Shape each into a ball.
9 Place in greased muffin tins.
10 Brush lightly with melted butter.
11 Let stand, covered for 2C-25 minutes,
12Bake at 375CF (IGCFC) for 15-20 ir«nu?es.
Yield: Makes 12 rolls
Ingredient Large
Water 1 1/4 cups
Skim Milk Powder 2 tbsp.
Shortening 2 tbsp.
Honey
2 tbsp.
Molasses
1 tbsp.
Salt 1 1/2 tsp.
Whole Wheat Flour
3 1/4 cups
(
3
)
Yeast
1 1/2 tsp.
Use Setting 9
METHOD
1 Measure ingredients into baking pan.
2 Insert baking pan securely into unit, close lid.
3 Select appropriate bread setting.
4 Push start button.
5 The Breadmaker will beep 3 times and the display
will fresh "END" when dough is ready.
6 Remove dough from pan and turn dough out onto
a lightly floured surface.
7 Divide into 12 equal pieces.
8 Shape each into a ball.
9 Race in greased muffin tins.
10Brush tightly with me',:ed butter.
11 Le: stand, covered for 20-25 minutes.
12 Bake at 375:F (190^) for 15-20 minutes.
Yield: Makes 12 rolls
PUMPERNICKEL ROLLS
Ingredient Large
Water
1 1/4 cups
Skim Milk Powder
2 tbsp.
Shortening 1 tbsp.
Sugar 2 tbsp.
Molasses
2 tbsp.
Salt
1 1/2 tsp.
White Flour
1 3/4 cups
Whole Wheat Flour 1 cup
Rye Flour
1/2 cup
Cocoa
2 tbsp.
Instant Coffee
1 1/2 tsp.
CD Yeast 1 1/2 tsp.
Use Setting
9
METHOD
1 Measure ingredients into baking pan.
2 Insert baking pan securely into unit, close lid.
3 Select appropriate bread setting.
4 Push start button.
5 The Breadmaker will beep 3 times and the display
will fresh "END" when dough is ready.
6 Remove dough from pan and turn dough out onto
a lightly floured surface.
7 Divide into 12 equal pieces.
8 Shape each into a ball.
9 Place in greased muffin tins.
10 Brush lightly with melted butter.
11 Let stand, covered for 20-25 minutes.
12 Bake at 375°F (190°C) for 15-20 minutes.
Yield: Makes 12 rolls
PRETZELS
Ingredient
Large
* Beer
,1 cup
Butter
1 tbsp.
Sugar
2 tbsp.
Salt 1 tsp.
White Flour
2 3/4 cups
CD Dry Yeast 1 tsp.
Use Setting 9
* NOTE: Water can be substituted for beer in this
recipes 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.
5 The Breadmaker will beep 3 times and the display
will fresh "END" when dough is ready.
6 Remove dough from pan and turn dough onto
lightly floured board divide into 4 equal portions.
7 Cut each quarter into 4 equal portions. Roll each
piece of dough into a thin rope about 12 inches
long.
8 To shape into pretzel, pick up ends of rope in each
hand and curve into a circle, crossing ends at top.
9. Twist ends once and lay down over bottom of circle.
10 Invert pretzels so ends are underneath, place about
1 inch a part on well-greased baking sheets. Then
brush with beaten egg and sprinkle lightly with
coarse salt, poppy seeds, or sesame seeds.
11 Bake at 400°F (200°C), 10 to 12 minutes.
12 For crispy, dry crunchy pretzels, place cooked
pretzels in cool oven, on an ungreased baking
sheet. Allow to stand 3 hours or overnight. This
process allows pretzels to become dry & crunchy.
13 For soft and chewy pretzels, serve warm with
mustard.
25
Yield: Makes 16 pretzels