Warranty

27
tester inserted in center comes out clean,
about 25 minutes.
Muffin Variation: For corn muffins, pour batter
into greased, standard-size muffin tins, filling
them three-quarters full. Bake in preheated
425°F oven for about 25 minutes. Makes 12
muffins.
Nutritional information per serving:
Calories 210 (33% from fat) • carb. 30g • pro. 5g
• fat 8g • sat. fat 4g • chol. 52mg • sod. 276mg
• calc. 51mg • fiber 2g
WHITE BREAD
It’s best to make this bread with bread flour,
or unbleached flour, or a combination of both. Bread
made with bread flour will rise higher in the oven.
Makes 2 loaves, 1½ lbs. each
1 package (2
1
⁄4 teaspoons) dry yeast
1
⁄3 cup warm water
1 tablespoon granulated sugar
5 cups unbleached, all-purpose flour or
bread flour
4 tablespoons unsalted butter,
in tablespoon-size pieces
2 teaspoons kosher salt
1
1
⁄3 cups ice water
Stir yeast and sugar into warm water in a
2-cup measure. Let rest 3–10 minutes until
foamy. If the yeast does not foam, it is not
active; discard and begin again with fresh
yeast. Insert metal blade. Put flour, butter and
salt into the work bowl and process 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 45 seconds
to knead dough.
Shape dough into a ball and place it in lightly
floured bowl. Cover bowl with plastic wrap or
a dry dishtowel. Let rise in warm place until
dough has doubled in bulk, about 1 to 1½
hours.
Punch dough down. Shape dough into 2
loaves and place each in a greased 6-cup loaf
pan. Cover with oiled plastic wrap and let rise
in a warm place until dough just rises above
top of pans, about 45 minutes. After 30 min-
utes preheat oven to 375°F. Bake in middle
rack of preheated oven until top is browned,
about 35 to 40 minutes. Remove from pans
and cool on wire racks.
Whole Wheat Variation
Replace one half of white flour with an equal
amount of whole wheat flour.
Nutritional information per serving:
Calories 142 (21% from fat) • carb. 25g • pro. 3g
• fat 3g • sat. fat 2g • chol. 8mg • sod. 196mg
• calc. 6mg • fiber 1g
BASIC PIZZA DOUGH
With this dough, you can make large pizza crusts to
serve several, or small ones to serve a few.
Makes two 14-inch pizza crusts OR
four 9-inch pizza crusts
1 package (2¼ teaspoons) active
dry yeast
1 teaspoon granulated sugar
1
1
⁄3 cups warm water
3
1
⁄3 cups unbleached, all-purpose flour
1
1
⁄4 teaspoons kosher salt
3 teaspoons olive oil
3 tablespoons cornmeal for pan
Vegetable oil for pan
Stir yeast and sugar into warm water. Let rest
3–10 minutes until foamy. If the yeast does not
foam, it is not active; discard and begin again
with fresh yeast. 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 for
10 seconds after each addition, until dough
leaves sides of bowl, but remains soft.
Roll dough on floured surface into circle, rotat-
ing 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 circles for flat 9-inch pizza
pans.
Oil pan(s) lightly and sprinkle with cornmeal.
Fold rolled dough in half loosely and then in
half again. Position point at center of pan and
gently unfold. Press into place from center
outward, turn under the 1-inch overhang and
shape it into a rim. Crust(s) are now ready to
bake and fill.
Nutritional information per serving:
Calories 73 (16% from fat) • carb. 14g • pro. 2g
• fat 1g • sat. fat 0g • chol. 0mg • sod. 123mg
• calc. 3mg • fiber 1g