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S
UPER
R
APID
For all of the following recipes, follow these general guidelines. The following should
be baked on setting 7, “Super rapid.” Many recipes can be converted to the Super
Rapid cycle. Use your recipe of choice and add an additional teaspoon of yeast for
those recipes using yeast. DO NOT use any quick bread recipes on this setting.
Basic Super Rapid Bread
1.5 Pound Loaf INGREDIENTS 2 Pound Loaf
¾ cup Water, 80° F 1 cup
1 Egg 1
2 tbsp. Butter or Margarine 3 tbsp.
2 tbsp. Dry Milk 2 ½ tbsp.
2 ¾ cups + 2 tbsp.
Bread Flour 3 ¾ cups + 2 tbsp.
3 tbsp. Sugar 3 ½ tbsp.
1 ½ tsp. Salt 1 ½ tsp.
2 ½ tsp. Active Dry Yeast 3 tsp.
Or Or Or
2 tsp. Bread Machine Yeast 2 ½ tsp.
D
OUGH
The following recipes should be made on setting 8, “Dough.”
Pizza Dough
Single Crust INGREDIENTS
¾ cup Water, 80° F
2¼ cups All-Purpose Flour
½ tsp. Sugar
½ tsp. Salt
2 tbsp. Vegetable Oil
2 tsp. Active Dry Yeast
-or- -or-
1½ 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 pan. 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 pan, forming and edge. Let the dough rise in a warm, draft
free place for 20 to 25 minutes.
Spread pizza sauce evenly over crust, 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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