butter and salt for 20 seconds. Add ice water
to yeast mixture.
With machine running, pour liquid through feed
tube in steady stream, only as fast as flour
absorbs it. Continue processing until dough
cleans inside of work bowl and forms a ball.
Then let machine run for 60 seconds to
knead dough.
Shape dough into ball and place in lightly
floured plastic storage bag. Squeeze out air and
close end with wire twist, allowing space for
dough to rise. Let rise in warm place until dough
has doubled in size, about 1 to 1
1
⁄
2
hours.
Fifteen minutes before baking, preheat oven
to 375°F.
Punch dough down and shape into 2 loaves.
Place each in greased 6-cup loaf pan. Cover
with oiled plastic wrap and let rise in warm place
until dough rises just above top of pan, about
45 minutes. Bake until top is browned, about 35
to 40 minutes. Remove from pan and cool on
wire rack.
Whole Wheat Variation:
Replace
1
⁄
2
of
all-purpose flour with an equal amount of
whole wheat flour.
Nutritional information per serving:
Calories 92 (17% from fat) • carb. 16g • pro. 2g
• fat 2g • sat. fat 1g • chol. 4mg • sod. 118mg
• calc. 4mg • fiber 1g
BASIC PIZZA DOUGH
With this dough, you can make large pizza
crusts to serve several, or small
ones to serve a few.
1
package active dry yeast
1
teaspoon sugar
2
⁄
3
cup warm water
1
2
⁄
3
cups all-purpose flour
3
⁄
4
teaspoon salt
2
teaspoons olive oil
1
1
⁄
2
tablespoons cornmeal for pan
vegetable oil for pan
Stir yeast and sugar into warm water and let
stand until foamy, about 10 minutes. Insert metal
blade, put flour and salt in work bowl and turn
on machine. Pour yeast mixture through feed
tube and process about 45 seconds, until dough
pulls away from sides of bowl. Add oil through
feed tube and process 60 seconds longer.
If dough sticks to sides of bowl, add more flour,
1 tablespoon at a time, processing 10 seconds
after each addition, until dough leaves sides of
bowl but remains soft.
Roll dough on floured surface into circle,
rotating and turning dough often and using
enough flour so it doesn’t stick. If dough resists
rolling, let it rest for a few minutes and try again.
Roll dough into 15-inch circle for flat 14-inch
pizza pan, or into 10-inch circle for flat 9-inch
pizza pan.
Nutritional information per serving:
Calories 32 (12% from fat) • carb. 7g • pro. 1g
• fat 0g • sat. fat 0g • chol. 0mg • sod. 74mg
• calc. 2mg • fiber 0g
DESSERTS
FUDGY BROWNIES
These easy-to-make brownies are always
a favorite in lunch boxes or for after
school snacks.
Makes 24 brownies
4
ounces unsweetened chocolate
1
1
⁄
2
cups light brown sugar, divided
1
⁄
2
cup unsalted butter, melted and still hot
4
large eggs
1
1
⁄
2
teaspoons vanilla extract
1
cup flour
1
⁄
4
teaspoon salt
1
1
⁄
2
teaspoons baking powder
3
⁄
4
cup pecan halves
vegetable oil cooking spray
Preheat oven to 350˚F. Spray 9x9" pan with
vegetable oil cooking spray.
Use metal blade to coarsely chop chocolate
with half the sugar, about 6 to 8 pulses. Then
process continuously until finely chopped, about
20 seconds.
With machine running, pour hot butter through
feed tube. Process until smooth, about 30 sec-
onds. Add remaining sugar, eggs and vanilla.
Pulse twice, then process 10 seconds more.
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