West Bend Automatic User Manual

WHOLE WHEAT PIZZA DOUGH
A chewier crust compared to conventional pizza. Try it for something different. Makes a 12 or 14-inch pizza.
Recipe may be doubled to make 2 pizzas.
INGREDIENTS
6 ounces (% cup)
1 tablespoon
274 cups
V2 teaspoon
1/2 teaspoon
2 teaspoons
-Or-
1 '/2 teaspoons
8 ounces
WATER, 80°F
VEGETABLE OIL
WHOLE WHEAT FLOUR
SUGAR
SALT
ACTIVE DRY YEAST
-Or-
FAST RISE YEAST
PIZZA SAUCE
FAVORITE MEAT, TOP
PINGS and CHEESE
BREAD SELECT SETTING TO USE: Dough
1. Add water and vegetable oil to bread pan.
2. Add whole wheat flour, sugar and salt to pan. Tap pan to settle dry ingredients, then level dry ingre
dients, pushing some of the flour mixture into the corners.
3. Make a slight well in center of dry ingredients and add the yeast.
4. Place bread pan into oven chamber, twist to lock pan in place and close cover. Program Bread Select
for DOUGH. Press START/STOP button to turn bread maker on. Press LOCK button to 'lock' program
into control. When dough is done, audible alert will sound and bread maker will turn off automatically.
Remove pan from bread maker, then remove dough, placing onto floured surface. Knead about 1 minute,
then let rest 15 minutes.
5. Roll dough out to fit 12 or 14-inch pizza pan. Place dough into greased pan which has been sprinkled with
cornmeal. Press dough into pan, forming an edge. Let dough rise in warm, draft-free place for 20 to 25
minutes.
6. Spread pizza sauce evenly over crust, then top with favorite meat, toppings and shredded cheese. Bake
in preheated 425°F oven for 20 to 25 minutes or until nicely browned on top. Let rest 5 minutes before
cutting.
Notes:
FOCACCIA
An Italian flatbread brushed with olive oil and flavored with grated Parmesan cheese, garlic salt and
rosemary. Bake on a jelly roll pan or large cookie sheet. Cut into squares for serving.
INGREDIENTS
71/2 ounces (% cup -I- 3 Tbsp.)
3 cups
2 tablespoons
3'/2 tablespoons
1 teaspoon
3 tablespoons, cut into 6 pieces
2 teaspoons
-Or-
1 Vi teaspoons
2 tablespoons
2 tablespoons
2 teaspoons
1 teaspoon, or to taste
WATER, 80°F
BREAD FLOUR
DRY MILK
SUGAR
SALT
BUTTER or MARGARINE
ACTIVE DRY YEAST
-Or-
FAST RISE YEAST
OLIVE OIL
GRATED PARMESAN
CHEESE
ROSEMARY LEAVES
GARLIC SALT
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West Bend Automatic Specifications

General

Model	Automatic
Number of Programs	12
Power	600 Watts
Non-stick Pan	Yes
Viewing Window	Yes
Capacity	2 lbs
Loaf Size	1.5, 2 lbs
Delay Timer	Yes
Keep Warm Function	Yes
Settings	Basic, French, Whole Wheat, Sweet, Dough, Gluten Free, Rapid Bake, Cake, Jam, Bake