Filter
Top Products
Crusty Pizza Dough
1 package active dry
yeast
1 cup warm water
(105°F to 115°F)
teaspoon salt
2 teaspoons olive oil
2Y_-3_cups all-purpose
flour
1 tablespoon cornmeal
Dissolve yeast in warm water in warmed mixer bowl. Add
salt, olive oil, and 2_Acups flour. Attach bowl and Dough
Hook* to mixer. Turn to Speed 2 and mix about 1 minute.
Continuing on Speed 2, add remaining flour, _Acup at a
time, and mix about 2 minutes, or until dough clings to
hook and cleans sides of bowl. Knead on Speed 2 about
2 minutes longer.
Place dough in greased bowl, turning to grease top.
Cover. Let rise in warm place, free from draft, about
1 hour, or until doubled in bulk. Punch dough down.
Brush 14-inch pizza pan with oil. Sprinkle with cornmeal.
Pressdough across bottom of pan, forming a collar
around edge to hold toppings. Add toppings, as desired.
Bake at 450°F for 15 to 20 minutes.
Yield: 4 servings (_/4pizza per serving).
Per serving: About 373 cal, 11 g pro, 74 g carb,
3 g fat, 0 mg chol, 271 mg sod.
Banana Nut Bread
cup shortening
cup sugar
2 eggs
1Y_ cups all-purpose
flour
1 teaspoon baking
powder
teaspoon baking
soda
teaspoon salt
1 cup (2 medium)
mashed ripe banana
cup chopped
walnuts or pecans
Placeshortening and sugar in mixer bowl. Attach bowl
and flat beater to mixer. Turn to Speed 6 and beat about
1 minute. Stop and scrape bowl. Continuing on Speed 6,
beat about 1 minute longer. Add eggs. Turn to Speed 4
and beat about 30 seconds. Stop and scrape bowl. Turn
to Speed 6 and beat about 1_ minutes.
Combine flour, baking powder, baking soda, and salt
in separate bowl. Add half of flour mixture and half of
mashed banana to mixer bowl. Turn to Stir Speed and
mix about 30 seconds. Add remaining flour and banana.
Continuing on Stir Speed, mix about 30 seconds. Stop
and scrape bowl. Add walnuts. Continuing on Stir Speed,
mix about 15 seconds.
Pour mixture into greased and floured 9x5x3-inch baking
pan. Bakeat 350°F for 40 to 45 minutes. Cool 5 minutes
in pan. Remove from pan and cool completely on
wire rack.
Yield: 16 servings (16 slices).
Per serving: About 157 cal, 3 g pro, 21 g carb,
7 g fat, 27 mg chol, 131 mg sod.
* DoughHooksoldseparatelyfor model K4SS.
61