LAYERED PIZZA LOAF
WHITE ROLLS
* 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 centre 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 & basil. Set aside.
8 Cook, crumble and drain Italian sausage, set aside.
9 Slice mushrooms, onion and green pepper.
10 Shred 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.
13 Sprinkle one half of cheese onto bottom of dough.
14 Layer in remaining ingredients in the order listed
in the filling recipe.
15 Top with remaining cheese.
16 Roll remaining dough into a 10" x 5" rectangle.
17 Fold over and seal edges.
18 Cut 3 steam slits in dough.
19 Bake at 375°C (190°C) for 30-40 minutes until
allow sounding.
20 Allow to cool in pan for 15 minutes before removing.
Filling Ingredients:
Frozen spinach
Grated Parmesan
Egg
Basil
Mozzarella
Italian sausage
Pizza sauce
Green peppers
Mushrooms
Chopped onion
Yield: Makes 1 loaf.
(300 g) 10 oz.
1/3 cup
1
1 tsp.
(300 g) 10 oz.
(300 g) 10 oz.
1 1/4 cups
1/3 cup
1/3 cup
1/3 cup
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 & 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°C (190°C) for 15-20 minutes.
Yield: Makes 12 rolls
WHEAT ROLLS
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 & 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°C (190°C) for 15-20 minutes.
Yield: Makes 12 rolls
PUMPERNICKEL ROLLS
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 & the display
will fresh "END" when dough is ready.
6 Remove dough from pan & 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°C (190°C) for 15-20 minutes.
Yield: Makes 12 rolls
PRETZELS
* 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 centre of flour.
3 Insert pan securely into baking unit, close lid.
4 Select dough setting.
5 The Breadmaker will beep 3 times & the display
will fresh "END" when dough is ready.
6 Remove dough from pan & 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 & 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°C (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 & chewy pretzels, serve warm with
mustard.
Yield: Makes 16 pretzels
25
(1) 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,
ingredients adjustment may be needed (particularly
yeast & water). For details, please refer to the "Baking
Tips for Yeast Bread" on page 33-34.
RECIPES
Ingredient
* Beer
Butter
Sugar
Salt
White Flour
(1) Dry Yeast
Use Setting
Large
1 cup
1 tbsp.
2 tbsp
1 tsp.
2 3/4 cups
1 tsp.
9
Large
1 1/4 cups
2 tbsp.
1 tbsp
2 tbsp.
2 tbsp.
1 1/2 tsp.
1 3/4 cups
1 cup
1/2 cup
2 tbsp.
1 1/2 tsp.
1 1/2 tsp.
9
Ingredient
Water
Skim Milk Powder
Shortening
Sugar
Molasses
Salt
White Flour
Whole Wheat Flour
Rye Flour
Cocoa
Instant Coffee
(1) Yeast
Use Setting
Ingredient
* Beer
Butter
Sugar
Salt
White Flour
(1) Dry Yeast
Use Setting
Large
1 cup
1 tbsp.
2 tbsp
1 tsp.
2 3/4 cups
1 tsp.
9
Large
1 1/4 cups
2 tbsp.
2 tbsp
2 tbsp.
1 tbsp.
1 1/2 tsp.
3 1/4 cups
1 1/2 tsp.
9
Ingredient
Water
Skim Milk Powder
Shortening
Honey
Molasses
Salt
Whole Wheat Flour
(1) Yeast
Use Setting
Large
1 1/4 cups
1 tbsp.
2 tbsp
2 tbsp.
1 1/2 tsp.
3 1/4 cups
1 1/2 tsp.
9
Ingredient
Water
Skim Milk Powder
Shortening
Sugar
Salt
Whole Wheat Flour
(1) Yeast
Use Setting
