Use & Care Manual

47.
46.
Bread Maker Use and Care Guide
Bagel Dough
8 bagels
Water 80°F/27°C 1 cup
Sugar 1
1
⁄2 TBL
Salt 1 tsp
Bread Flour 3 cups
RED STAR
®
Active Dry Yeast 2
1
⁄4 tsp
or
RED STAR
®
QUICK•RISE
™
Yeast 1
1
⁄2 tsp
or
Bread Machine Yeast 1
1
⁄2 tsp
Program: DOUGH
Glaze
Egg, beaten 1
Toppings (optional)
Sesame Seeds, Poppy Seeds, Cracked Wheat, Wheat Flakes or Dried Onion Flakes
Banana Wheat Bagel Dough
12 bagels
Egg, room temperature plus 1
enough Water 80°F/27°C to equal 1 cup
Oil 2 TBL
Honey 1 TBL
Salt 1
1
⁄2 tsp
Banana, mashed
1
⁄2 cup
Whole Wheat Flour 2
1
⁄2 cups
Bread Flour 1 cup
RED STAR
®
Active Dry Yeast 2
1
⁄4 tsp
or
RED STAR
®
QUICK•RISE
™
Yeast 1
1
2 tsp
or
Bread Machine Yeast 1
1
⁄2 tsp
Program: DOUGH
Glaze
Egg White, beaten 1
Water 1 TBL
Toppings (optional)
Poppy Seeds, Sesame Seeds
Bagel Recipes Method
1. Place on a lightly floured surface. Divide into pieces. Roll each in a small ball, making a hole in
the center of each with thumbs. Gently pull to make a one-inch hole.
2. Place on a greased baking sheet. Cover and let rise in a warm place for 30 minutes or until double
in size.
3. In a 3-quart sauce pan, bring to a boil 2 quarts water and 2 tablespoons sugar. Place a few bagels
at a time in boiling water. Simmer 3 minutes turning once. Remove with slotted spoon and put
back on greased baking sheet.
e with choice of toppings. Bake at 400°F/205°C for 20-25 minutes or
until done; cool on a wire rack.
Whole Wheat Pizza Crust Dough
1 thick or 2 thin crusts
Water 80°F/27°C 1 cup
Oil 2 TBL
Sugar 1 TBL
Salt 1 tsp
Whole Wheat Flour 1 cup
Bread Flour 1
1
⁄2 cups
RED STAR
®
Active Dry Yeast 2
1
⁄4 tsp
or
RED STAR
®
QUICK•RISE
™
Yeast 1
1
⁄2 tsp
or
Bread Machine Yeast 1
1
⁄2 tsp
Program: DOUGH
Method
1. Place on a lightly floured surface. Divide in half and press onto a 12 inch pizza pan, raising edges.
Sprinkle each pan with 1 tablespoon of cornmeal if desired. Generously prick dough with a fork.
For one 12 inch thick crust do not divide.
2. Bake 400°F/205°C for 10-12 minutes or until edges of crust begin to turn a light golden brown.
Remove, add toppings and return to oven to bake an additional 15-20 minutes.
Pizza Crust Dough
1 thick or 2 thin crusts 2 thick or 4 thin crusts
Water 80°F/27°C
3
⁄4 cup 1
1
⁄2 cups + 3 TBL
Oil 1 TBL 2 TBL
Sugar 1 TBL 2 TBL
Salt
1
⁄2 tsp 1 tsp
Dry Milk 1 TBL 2 TBL
Bread Flour 2
1
⁄4 cups 4
1
⁄2 cups
RED STAR
®
Active Dry Yeast 1 tsp 2 tsp
or
RED STAR
®
QUICK•RISE
™
Yeast
3
⁄4 tsp 1
1
⁄4 tsp
or
Bread Machine Yeast
3
⁄4 tsp 1
1
⁄4 tsp
Program: DOUGH
Method
1. Place on a lightly floured surface. Divide and press onto a 12 inch pizza pan, raising edges.
2. Spread pizza sauce over the dough and sprinkle with toppings.
3. Bake 425°F/218°C for 20 minutes or until crust is golden brown around edges.