17
Recipes (cont.)
Basic White Bread
2 3/4 cups (330 g) all-purpose flour
1 teaspoon (5 g) salt
1 1/2 tablespoons (18 g) sugar
1 teaspoon (3.6 g) instant or active dry yeast
1 cup (237 ml) warm water (100-110°F [37-43°C]), divided
2 tablespoons (28.4 g) butter, melted
Directions
1. Using the Food Processor fitted with the Plastic Dough Blade, pulse
to combine flour and salt.
2. In a medium bowl, stir together sugar, yeast and 1/4 cup (59 ml)
warm water until well blended. Let stand 5 minutes. Add remaining
water and butter and stir until blended.
3. With Food Processor running, pour yeast mixture through Feed
Chute and process until the dough forms a ball and the sides of the
Food Processor Bowl are clean.
4. Press KNEAD and process for 1 minute. Transfer dough to floured
countertop and knead for 2 to 3 minutes until dough is smooth and
elastic.
5. Grease a large bowl. Add dough and turn to coat. Cover and let
rise in a warm place until doubled in size, about 1 hour.
6. Grease a 9x5-inch loaf pan. Punch dough down and shape into a
ball. Place in prepared pan and let rise until doubled in size, about
1 hour.
7. Preheat oven to 350°F (177°C).
8. Bake 20 to 25 minutes or until top is browned and loaf sounds
hollow when tapped. Internal temperature should be 190°F (88°C).
Serves: 16-18
Easy Pepperoni Pizza
Directions
1. Assemble Food Processor with Plastic Dough Blade. Place 2 cups
(240 g) flour, undissolved yeast, sugar and salt in work bowl. Pulse
a few times to blend ingredients.
2. Add water and oil. Process 1 minute. Add additional flour until
mixture forms a soft dough.
3. Preheat oven to 425°F (218°C).
4. Place dough on floured counter and let the dough rest for 10 minutes.
5. Assemble Food Processor with Slicing/Shredding Disc with
“SHRED” side up. Shred mozzarella; set aside.
6. Assemble Food Processor with Slicing/Shredding Disc with “SLICE”
side up. Slice pepperoni; set aside.
7. Spray pizza pan with nonstick cooking spray. Shape dough into a
15- to 16-inch (38.1- to 40.6-cm) round pizza pan. Add toppings.
8. Bake 20 to 25 minutes or until crust is browned and cheese is
melted.
Serves: 14 to 16
2 1/2 cups (300 g) all-purpose
flour
1 envelope pizza crust yeast
1 1/2 teaspoons (6.3 g) sugar
1 teaspoon (5 g) salt
1 cup (237 ml) very warm water
(120-130°F [49°–54°C])
1/4 cup (59 ml) vegetable oil
2/3 cup (158 ml) pizza sauce
8 ounces (227 g) chilled
mozzarella cheese
1 small (2-ounce [57-g]) stick
pepperoni
1 small green pepper, sliced
into rings, divided
2 large mushrooms, sliced,
divided
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