Dough:
Pizza Dough
Setting
10:
Largo-
Medium
-
Small
-
Dough
2 lb. Loaf
1.5 lb. Loaf
%0 lb,
Loaf
Water, 80 - 90_F
1 1/3 cups
1 cup
2/3 cup
Honey or sugar
1 tap.
_, tsp.
!2 tsp.
Salt (sea or kosher)
2 tap.
1 1._ tsp,
1 tap.
Olive Oil
2 Tbsp.
1 _,/_ Tbsp.
1 Tbsp.
Bread Flour'
3 !4 cups
2 2/3 sups
1 4,_ cups
Whole Wheat Flour*
3/4 cup
9 Tbsp.
6 Tbsp.
Active Dry Yeasl
2 _/_ tap.
1 _._ tsp.
1 _4 tsp.
• May use all bread flour rather than using part whole
wheat flour.
Place hTgredients in order listed in breed pan fitted with kneading
blade. Place pan in bread
maker. Select dough
size
2.0,1.5,
or 1.0). Select #10, Dough
setting. Press start. When
Cough
Cycle is completed,
lemove dough from bread pan, deflate dough, and use for your
favorite
pizza.
Artisan
Dough:
Hazelnut
and
About
Apricot
Loaf
2.0 Lbs.
Setting
11 :
Dough
--
--
Artisan
Dough
Water
1 _%: cups
--
--
Sea Salt
2 tsp ....
Honey
1 Tbsp.
--
--
Bread Flour
21/_ cups
--
--
Whole Wheat Floul
_.,_, cup
--
--
Barley Flour
',t cup
--
--
Active Dry"'feast
2 _.5 tsp.
--
--
Hazelnuts
_,'zcup
....
Dried Apricots,
2/3 cup
--
i
chopped
Place ingredienls,
except
for h_3zelnuts and apricots,
in order listed ill bread pan fitted with
ki_eadir_g blade, Place pan in bleed
makel;
Selecl # 11, Artisan
Dough.
Press Stair. When
Dough Cycle is completed,
remove dough from pan and transfer
to wei}-floL!red
surface.
Punch to deflate
and let rest 10 minutes.
Preheat oven to 425"F.
Roll dough into a rectangle
approximately
16 X t 2 ir_ches, Sprinkle
the hazelnuts
and
apricots evenly
alonQ the surface of the dough.
RoJl dough into a cylindrical
shape that
is about 3 inches
wide. Pinch the ends to sha_e the loaf. Place on "baking sheet Iined
with parchment,
cover with plastic
and let rest for about 30 minutes.
Slash loaf diztgonally 4 to 5 times along the lop of 1he Ioal and dust lightly wi_h flour. Bake
iR preheated
oven
until golden and even, about 25 to 30 minutes.
Wher_ finished, remove
rrom sheet and transfer
to wire rack Io cool.