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Fastbake small white
1
1
⁄2
lb (680g)
Water 1
1
⁄8
cup
(270ml)
Skimmed milk powder 2 tbsp
Salt 1 tsp
Sugar 4 tsp
Sunflower oil 2 tbsp
Strong white bread flour 3 cup
(432g)
Fast action yeast 3 tsp
For best results use the very dark crust setting.
Fastbake large white
2 lb (907g)
Water 1
1
⁄2
cup
(360ml)
Skimmed milk powder 3 tbsp
Salt 1
1
⁄2
tsp
Sugar 5 tsp
Sunflower oil 3 tbsp
Strong white bread flour 4 cup
(576g)
Fast action yeast 3 tsp
For best results use the very dark crust setting.
Pizza base
Water 1 cup
(240ml)
Sugar 2 tbsp
Salt
1
⁄2
tsp
Oil 3 tbsp
Strong white bread flour 3 cup
(432g)
Fast action yeast 2 tsp
Method
1
Pre-heat oven.
2
Shape into a flat round shape. Place on a greased baking tray.
Brush lightly with oil.
3
Cover for 15 minutes and allow to rise.
4
Add your desired topping.
5
Bake at approx 200ºC (400°F, gas mark 6) until golden brown.
Flavoured pizza base
Water 1 cup
(240ml)
Sugar 2 tbsp
Salt
1
⁄2
tsp
Garlic puree 1 tsp
Mixed herbs 2 tsp
Oil 3 tbsp
Strong white bread flour 3 cup
(432g)
Fast action yeast 2 tsp
Method
1
Pre-heat oven.
2
Shape into a flat round shape. Place on a greased baking tray.
Brush lightly with oil.
3
Cover for 15 minutes and allow to rise.
4
Add your desired topping.
5
Bake at approx 200ºC (400°F, gas mark 6) until golden brown.
Pasta
Plain flour 2 cup
(288g)
Eggs (beaten) 2
Salt 1
1
⁄2
tsp
Vegetable oil 2 tsp
Water (more if needed) 2 tbsp
Method
1
Place all ingredients in the Baking Pan.
2
Put on the pizza dough setting and help the ingredients mix
using a spatula, add more water to bind the dough if needed.
3
Once the dough forms into a smooth ball it is bound.
4
After the cycle has finished roll out and use a pasta machine or
cut to desired shapes.
5
Boil in water for 7-10 minutes.
Pizza dough (prog. 14)
Fastbake I (prog. 11)
Fastbake II (prog. 12)
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