User's Manual

Pizza Dough
Z/3 cup water
yeast
I tablespoon olive or vegetable oil
I 314 cups Gold MedaalB Better for BreadTM flour
O?
I/2 teaspoon sugar
l/2 teaspoon salt
I l/4 tenspoons regular active dry
OR
I l/4 teaspoons bread machine yeast
qr4ick-acting active dry yeast
DIRECTIONS:
I. Place all ingredients in bread pan in the order listed.
Select WHITE DOUGH cycle.
2. Move oven rack to lowestposition. Heat oven to 400”.
Grease cookie sheet. Pat dough into 12-
inch circle on cookie sheet with floured fingers.
Spread with favorite toppings.
3. Bake 18 to 20 minutes or until crust is light brown.
I pizza crust.
Herb-Cheese Pizza Crust: Add I tablespoon grated Parmesan cheese and 314 teaspoon dried basil,
oregano, thyme or Italian seasoning with the flour.
Whole Wheat Pizza Crust: Decrease breadflour to I cu
B
and add 314 cup Gold Medal whole wheat
flour with the bread flour. Select WHOLE WHEAT D UGH cycle.
Raised Doughnuts
I I/Z teaspoons regular active dry
OR
I l/Z teaspoons bread machine yeast
quick-acting active dry yeast
Dough:
f/Z cup milk
yeast
2 tablespoons water
2 tablespoons margarine or butter, softened
01
1 egg
2 c14ps Gold Medal@ Better for BreaflM flour
3 tablespoons sugar
314 teaspoon salt
For frying:
Vegetable oil
DIRECTIONS:
I. Place all Dough ingredients in bread pan in the order listed,
Select SWEET DOUGH cycle.
2. Roll dough 3/S inch thick on lightly floured board.
Cut with floured doughnut cutter.
Cover; let
rise on board 35 to 45 minutes or until slightly raised.
3. Heat 2 to 3 inches oil in deep fryer or heavy kettle to 375”.
Fry 2 or 3 doughnuts at a time
2 to 3 minutes, turning as they rise to surface, untilgolden brown. Remove from oil with long
fork or slotted spoon.
Drain on wire rack. While warm, roll in sugar if desired. 18 doughnuts.