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Whole Wheat & Seed Low Carb Bread
2 Pound Loaf
INGREDIENTS
2 ½ cups
Water, 80° F
¼ cup
Olive Oil
1 tsp.
Agave Syrup
1 tsp.
Salt
1 cup
Unprocessed Wheat Bran
4 cups
Whole wheat Flour
2 pkg.
Bread Machine/Fast Rise Yeast
½ cup
Flax Seeds, roughly ground
¼ cup
Sunflower Seeds, Hulled
2 tbsp.
Pumpkin Seeds, Roasted
M
IX
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.
D
OUGH
The following recipes should be set to setting 9
, “Dough.”
Pizza Dough
Double Crust
INGREDIENTS
1 cup
Water, 80° F
3 ¼ cups
All-Purpose Flour
1 tsp.
Sugar
1 tsp.
Salt
4 tbsp.
Vegetable Oil
2 ¼ tsp.
Active Dry Yeast
-or-
-or-
2 tsp.
Bread 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 12- or 14-inch pizza pans. 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 pans, forming an edge. Let the dough rise in a warm, draft
free place for 20 to 25 minutes. Spread pizza sauce evenly over crusts, 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.
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