ARIETE 125 - Dough and Jam Recipes

EN
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4. DOUGH
DOUGH FOR PIZZA (350 gr.)
200 ml. of water
1 teaspoon of salt
3 table spoons of olive oil
350 gr. of “0” grade white flour
1 sachet dry brewer’s yeast (*)
or 25 g fresh brewer’s yeast.
Remove from the appliance and knead again.
Roll out and leave to rest for 20 minutes.
Bake at 220° for 25 minutes.
SWEET DOUGH FOR MUFFINS (350 gr.)
125 ml. of milk
125 ml. of cream
60 gr. of butter
A pinch of salt
175 gr. of sugar
Grated orange rind
300 gr. of “00” grade white flour
1 sachet dry brewer’s yeast (*) or
25 g fresh brewer’s yeast.
At the end of the process, mix in by hand
and according to individual tastes:
- 125 gr. of bilberries or,
- 100 gr. of sultanas soaked and
lightly floured or,
- 100 gr. of chocolate drops or,
- 75 gr. of candied fruit of your choice
Divide into 12 small muffin moulds and
cook at 200°C for 25 minutes.
JAM
250 g fruit chopped into small pieces or puréed
250 g sugar
Juice of 1/2 lemon
20 g pectin powder
Combine the fruit, sugar and lemon in the basket and start programme 4 (dough) for about 15 mins. When
the pectin has been mixed in, pour in the sugar a little at a time. Close the lid and complete the cycle by
starting programme 5 (bake) twice in a row for a total baking time of 1 hour (30 minutes for each cycle).
(*) See table of comparisons for yeast amount (dry or fresh (in g/sachets/teaspoons) under
the heading Yeast in the INGREDIENTS section.
SWEET DOUGH FOR MUFFINS
185 ml. of milk
185 ml. of cream
90 gr. of butter
A pinch of salt
260 gr. of sugar
Grated orange rind
450 gr. of “00” grade white flour
1.5 sachets dry brewer’s yeast (*)
or 36 g fresh brewer’s yeast
At the end of the process, mix in by hand
and according to individual tastes:
- 185 gr. of bilberries or,
- 150 gr. of sultanas soaked and
lightly floured or,
- 150 gr. of chocolate drops or,
- 115 gr. of candied fruit of your choice
Divide into 18 small muffin moulds and
cook at 200°C for 25 minutes.
DOUGH FOR PIZZA (500 gr)
300 ml. of water
1.5 teaspoons salt
4, 5 table spoons of olive oil
525 gr. of “0” grade white flour
1.5 sachets dry brewer’s yeast (*) or
36 g fresh brewer’s yeast
Remove from the appliance and knead
again. Roll out and leave to rest for 20
minutes. Bake at 220° for 25 minutes.