* 2 ¾ cups (500 g) flour
* 1 ½ tablespoon (15 g) fresh
brewer’s yeast
* ¼ cup oil (to taste)
* 1 teaspoon salt
* approximately 1 cup (250 ml)
of warm water
* a pinch of sugar
D
issolve the brewer’s yeast in warm water and then add the sugar.
P
lace
all ingredients in the mixer, then add 1/4 cup of oil.
Cl
ose lid and switch
machine
ON
.
A
fter 2 minutes, add the salt and continue to knead for
another 4-5 minutes.
T
ake the dough out, work it into a ball, and sprinkle with flour.
C
over
it with a clean dish towel and let it rise for 1 hour in a warm spot,
away from any drafts.
W
hen it’s done rising, put it back in the mixer and knead for 4-5 more
minutes.
R
emove it, work the bread into the desired shape, and let it
rise for about one and a half hours.
P
reheat the oven to 425°
F
(220°
C
), and bake the bread for 20-40 minu-
tes, depending on its shape (the bigger the bread, the longer the baking
time), until the crust is golden brown.
A
fter 20 minutes, check the bread occasionally by testing it with a woo-
den skewer or cake tester: if the skewer comes out dry, the bread is done;
otherwise, bake it a little while longer.
O
nce the bread is done, remove
it from the oven and cover it with a cotton dish towel to keep it soft.
M
ix the egg yolks with the sugar, then add the melted butter and the
milk.
P
our the yolk mixture and flour into the mixer and add the salt and
any optional flavorings.
C
lose lid, turn machine
ON
, and allow it to kne-
ad for 12-15 minutes.
T
he resulting dough should be smooth and soft.
P
reheat oven to 350°
F
(180°
C
), and prepare a greased baking sheet.
W
e
do not recommend using parchment paper to line the baking sheet.
U
se
the
M
arcato
B
iscuit
M
aker (cookie press) to create the desired cookie
shape (
T
he
M
arcato
B
iscuit
M
aker can create up to 20 different shapes
of cookies).
A
rrange the cookies onto the pre-greased baking sheet.
B
ake for about 20 minutes or until golden.
R
emove tray from oven and
allow cookies to cool before removing from tray or decorating (if desired).
BREAD RECIPE:
WHOLEMEAL BREAD RECIPE:
* 2 ¾ cups (500 g) flour
wholemeal
* 1 ½ tablespoon (15 g) fresh
brewer’s yeast
* 1 teaspoon salt
* approximately 1 cup (250 ml)
of warm water
* a pinch of sugar
14
Summary of Contents for Pasta fresca Wellness
Page 44: ...15 8 8 8 www marcato it 1 2 3 4 5 500 g 00 4 250 g 250 g 250 ml 44...
Page 48: ...15 8 8 8 8 www marcato it 48...
Page 50: ...4 5 7 0 8 5mm 9 5 6 10 11 25mm 12 13 1 2 MARCATO Tacapasta 5 6 A 14 15 16 B 90 17 C 6 5 50...
Page 51: ...D 19 500 g 15 g 4 4 2 4 5 1 2 MARCATO 200 20 500 g 250 g 250 g 1 250 ml 1 1 3 6 30 18 51...
Page 53: ...15 8 8 8 www marcato it 10 53...
Page 55: ...5 Pulse PASTA FRESCA 4 5 7 0 8 9 5 6 10 11 25 12 13 1 2 1 Marcato 5 6 15 A 14 15 16 90 17 55...
Page 56: ...C 30 18 D 19 Marcato 500 15 4 4 2 4 5 1 2 Roller 220 Marcato 225 20 500 1 250 1 250 56...
