WestBend 47410 Instruction Manual - Page 19

PASTA The following recipes should be baked on setting 8, "Mix." Basic Pasta Dough INGREDIENTS ⅔ cup + 1 tbsp. All-purpose Flour ½ cup + 2 tbsp. Semolina Flour 6 Egg Yolks 1 Large Egg 1½ tsp. Olive Oil 2 tbsp. Milk After knead cycle has completed, remove the dough ball from the bread pan. Place in a plastic bag or under a damp towel to keep moist, and let rest for 30 minutes. Cut into quarters then roll thin through a pasta roller or use a rolling pin to roll to desired thickness. DOUGH The following recipes should be baked on setting 9, "Dough." Pizza Dough Single Crust ¾ cup INGREDIENTS Water, 80° F 2¼ cups All-Purpose Flour ½ tsp. Sugar ½ tsp. Salt 2 tbsp. Vegetable Oil 2 tsp. Active Dry Yeast -or1½ tsp. -orBread Machine/Fast Rise Yeast When dough is done, turn breadmaker off and remove the bread pan. Place the dough onto a floured surface. Knead about 1 minute, then let rest for 15 minutes. Roll dough out to fit a 12- or 14-inch pizza pan. Place dough on greased pan. If a crisper crust is desired, sprinkle the pan with cornmeal before placing the dough. Press the dough into the pan, forming an edge. Let the dough rise in a warm, draftfree place for 20 to 25 minutes. Spread pizza sauce evenly over crust, then top with favorite meat, toppings, and shredded cheese. Bake in an oven, preheated to 425°F, for 20 to 25 minutes or until browned on top. Let rest 5 minutes before cutting. English - 19