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Dough:
Pizza Dough
Setting 10: Largo- Medium - Small -
Dough 2 lb. Loaf 1.5 lb. Loaf %0 lb, Loaf
Water, 80- 90_F 11/3 cups 1 cup 2/3 cup
Honey orsugar 1 tap. _, tsp. !2 tsp.
Salt (sea or kosher) 2 tap. 1 1._tsp, 1 tap.
Olive Oil 2 Tbsp. 1 _,/_Tbsp. 1 Tbsp.
Bread Flour' 3 !4 cups 2 2/3 sups 1 4,_cups
Whole Wheat Flour* 3/4 cup 9 Tbsp. 6 Tbsp.
Active Dry Yeasl 2 _/_tap. 1 _._tsp. 1 _4 tsp.
• May use all bread flour rather than using part whole wheat flour.
Place hTgredients in order listed in breed pan fitted with kneading blade. Place pan in bread
maker. Select dough size 2.0,1.5, or 1.0). Select #10, Dough setting. Press start. When
Cough Cycle is completed, lemove dough from bread pan, deflate dough, and use for your
favorite pizza.
Artisan Dough:
Hazelnut and About
Apricot Loaf 2.0 Lbs.
Setting 11 : Dough -- --
Artisan Dough
Water 1 _%:cups -- --
Sea Salt 2 tsp ....
Honey 1 Tbsp. -- --
Bread Flour 21/_ cups -- --
Whole Wheat Floul _.,_,cup -- --
Barley Flour ',t cup -- --
Active Dry"'feast 2 _.5tsp. -- --
Hazelnuts _,'zcup ....
Dried Apricots, 2/3 cup -- i
chopped
Place ingredienls, except for h_3zelnuts and apricots, in order listed ill bread pan fitted with
ki_eadir_g blade, Place pan in bleed makel; Selecl # 11,Artisan Dough. Press Stair. When
Dough Cycle is completed, remove dough from pan and transfer towei}-floL!red surface.
Punch to deflate and let rest 10 minutes. Preheat oven to 425"F.
Roll dough into a rectangle approximately 16 X t 2 ir_ches, Sprinkle the hazelnuts and
apricots evenly alonQ the surface of the dough. RoJl dough into a cylindrical shape that
is about 3 inches wide. Pinch the ends to sha_e the loaf. Place on "baking sheet Iined
with parchment, cover with plastic and let rest for about 30 minutes.
Slash loaf diztgonally 4 to 5 times along the lop of 1he Ioal and dust lightly wi_h flour. Bake
iR preheated oven until golden and even, about 25 to 30 minutes. Wher_ finished, remove
rrom sheet and transfer towire rack Iocool.