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English
Recipes
● C = cup(s), tsp = teaspoon(s), tbsp = tablespoon(s)
Dough
[basic]
Dinner Roll (Yield 18)
select basic, DOUGH option
Dry yeast
1
1
⁄
2
tsp
Bread flour
455 g/16 oz. (3
1
⁄
4
C)
Sugar
50 g (
1
⁄
4
C)
Salt
1
1
⁄
2
tsp
Dry milk
3 tbsp
Butter or margarine
3 tbsp
Water
230 mL/7
3
⁄
4
oz./
15
⁄
16
C
Egg, beaten for brushing on top
1
Poppy seeds for sprinkling on top (optional)
3
⁄
4
tbsp
Sesame seeds for sprinkling on top (optional)
3
⁄
4
tbsp
Variation: Whole Wheat Dinner Rolls
Replace 1 cup bread flour with whole wheat flour.
( ): measurements not as precise as weight measurements.
Make the dough according to instructions on P.14.
1
Divide the dough into 18 equal portions.
2
Roll each portion into a ball. Cover with
a plastic wrap and rest for 20 minutes.
Roll one end of the ball on a lightly floured surface to make a
3
cone.
Roll each cone into a wedge shape, approximately 6 mm
4
(
1
⁄
4
inch) thick, using a rolling pin.
Starting with the wider end, roll up the wedge loosely towards
5
the narrower end.
Place seam side down on a greased baking pan.
6
Spray water on top. Proof at 32°C/90°F
7
for 30–50 minutes or until nearly
doubled.
Brush rolls with beaten egg, sprinkle with poppy seeds or
8
sesame seeds if desired.
Bake in a 175°C/350°F oven for 10–15 minutes or until golden
9
brown.
Croissant (Yield 18)
select basic, DOUGH option
Dry yeast
2 tsp
Bread flour
455 g/16 oz. (3
1
⁄
4
C)
Sugar
2 tbsp
Dry milk
3 tbsp
Salt
1
1
⁄
2
tsp
Water
240 mL/8 oz./1 C
Butter or margarine
2 tbsp
Butter or margarine, chilled for folding in the dough 199 g/7 oz.
Egg, beaten for brushing on top
1
( ): measurements not as precise as weight measurements.
Make the dough according to instructions on P.14.
1
Place the dough in a greased bowl. Cover it with a plastic wrap.
2
Rest the dough in the refrigerator for 30 minutes.
Roll 7 oz. of chilled butter between two
3
sheets of plastic wrap into a 25
18 cm
(10
7 inches) rectangle. Place back in
the refrigerator Chill at least 1 hour.
Roll out the dough on a lightly floured surface into a 30 cm
4
(12 inches) square.
Place the rolled out butter over two–
5
thirds of the dough. Fold the third without
butter over the center third.
Fold the remaining third on top. Seal edges. Rest the dough in
6
the refrigerator for 20–30 minutes.
Place the dough at right angles to the
7
previous position in step 5. Roll out
into 30 cm (12 inches) square. Fold
into thirds. Cover them with a plastic
wrap and place into refrigerator for
20–30 minutes.
Fold and roll twice more. Wrap and chill after each rolling.
After the final folding, chill several hours or overnight.
Roll out the dough and divide into 9 squares. Cut each square
8
into two triangles.
Roll up each triangle loosely, starting
9
from the side opposite the point. Curve
ends.
Place seam side down on a greased
10
baking pan. Spray water on top. Proof
at 32°C/90°F for 30–50 minutes or until
nearly doubled.
Brush them with a beaten egg. Bake in a
11
175°C/350°F oven for 10–15 minutes or until golden brown.
[french]
Baguette (French sticks ) (Yield 2)
select french, DOUGH option
Dry yeast
1
1
⁄
4
tsp
Bread flour
420 g/14
3
⁄
4
oz. (3 C)
Sugar
1 tbsp
Salt
1
1
⁄
2
tsp
Dry milk
1 tbsp
Butter
1 tbsp
Water
260 mL/8
3
⁄
4
oz./1
1
⁄
16
C
Poppy seeds for sprinkling on top (optional)
3 tbsp
( ): measurements not as precise as weight measurements.
Make the dough according to instructions on P.14.
1
Divide the dough into 2 equal portions. Roll each portion into a
2
ball.
Place the dough in a greased bowl. Cover it with a plastic wrap.
3
Rest for about 20 minutes. (Place in the refrigerator during the
summer time.)
Roll each ball into a rectangle, using a rolling pin.
4
Starting at one short edge, roll the dough up tightly into a thin
5
log, pinching the edges to seal. Taper and round ends.
Place on a greased baking pan. Spray water on top. Proof at
6
32°C/90°F for 60 minutes or until nearly doubled.
Brush with water. With a sharp knife, make 3 or 4 diagonal cuts
7
about 6 mm (
1
⁄
4
inch) deep across top of the logs.
Sprinkle with poppy seeds if desired.
8
Bake in a 190°C/375°F oven for 25–30 minutes or until golden
9
brown.
If your oven allows for steaming, bake with steam for the first
10 minutes.
[pizza]
Pizza
select pizza
Ingredients: Makes 6 small or 2 large
Dry yeast
1 tsp
Bread flour
475 g/16
3
⁄
4
oz. (3
3
⁄
8
C)
Milk powder
1 tbsp
Sugar
1
3
⁄
4
tbsp
Salt
1 tsp
Butter
1 tbsp
Water
340 mL/11
1
⁄
2
oz./1
7
⁄
16
C
2
⁄
3
cup tomato paste for brushing on top, 3 cups Mozzarella cheese for
sprinkling on top
( ): measurements not as precise as weight measurements.
Make the dough according to instructions on P.14.
1
Knead dough on a lightly floured surface until it becomes elastic
2
and springs back when touched.
Divide into 6 balls or 2 large balls, and place in warm area for
3
10 minutes.
Shape each ball into a flat circle. Place the circles on a baking
4
pan and prick with a fork.
Let rest for 15 minutes at room temperature.
5
Brush each circle with 2 tablespoons tomato paste. Sprinkle with
6
Mozzarella cheese. Top with your favorite topping, such as sliced
onions, pepperoni, proscuitto ham, olives.
Bake in a preheated 170°C/340°F oven for 15–20 minutes.
7
