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19.18.
Electric Stand Mixer Use and Care Guide
SOFT PRETZEL DOUGH (cont.)
Punch down dough, cover and allow to rest 10 minutes to make the
dough easier to handle. Cut dough into pieces on a lightly floured
surface. Roll each piece into a 16-inch rope. Cross the ends of the rope to
make a loop; twist the crossed ends once and fold across the loop.
Place on a greased baking sheet 1
1
⁄
2
inches apart. Brush with glaze and
sprinkle with topping.
PIZZA CRUST
2 thick crusts or 3 thin crusts
4-4
1
⁄
4
cups bread flour
1 tsp salt
2 TBL sugar
2 tsp active dry yeast
1
2
⁄
3
cups water
2 TBL oil
Temperature: 425°F/218°C
Bake Time: 15-20 minutes
Insert Dough Hooks and mix together all dry ingredients except
1 cup of flour on medium low for 30 seconds.
Heat water and oil to 120°-130°F/49°-54°C. Continue mixing on
Medium Low and drizzle water slowly into dry mixture until mixed,
2-3 minutes. Continue to mix for another 2-3 minutes.
Gradually add the remaining flour to form a soft, slightly tacky, dough
ball, 2-4 minutes. Continue kneading for another 10 minutes.
Perform dough stretch test.
Spray large bowl with a non-stick spray. Place dough in bowl and turn
to coat on all sides. Cover and let rise in warm place 1 hour or until
double in size.
While dough is rising, prepare pizza sauce and toppings.
Punch down dough, divide equally per selected crust. Cover and allow
to rest 10 minutes to make the dough easier to handle. Press dough
evenly into greased 12-inch pizza pans. Spread each crust with pizza
sauce and sprinkle with toppings.
FRENCH BREAD
Punch down dough, cover and allow to rest 10 minutes to make the
dough easier to handle. Place dough on a lightly floured surface. Roll up
tightly, starting with widest edge. Seal with fingertips as you roll.
Place the loaf on a greased baking sheet, cover and let rise in a warm
place 45 minutes or until double in size. Cut three diagonal slashes across
top of the loaf with a knife. Combine the glaze ingredients and brush the
loaf generously. Bake as directed.
SOFT PRETZEL DOUGH
16 pretzels
Dough
3-3
1
⁄
2
cups bread flour
1 tsp salt
2 TBL sugar
1
⁄
8
tsp white pepper
1 TBL active dry yeast
1
1
⁄
4
cups water
1 TBL oil
1 egg yolk
Glaze
1 egg white
1 TBL water
Topping
kosher salt
sesame seeds
Temperature: 350°F/176°C
Bake Time: 15-20 minutes
Insert Dough Hooks and mix together all dry ingredients except 1 cup of
flour on Medium Low for 30 seconds.
Heat water and oil to 120°-130°F/49°-54°C. Continue mixing on Medium
Low and drizzle water slowly into dry mixture until mixed, 2-3 minutes.
Continue to mix for 2-3 minutes. Add egg yolk. Continue to mix for
2 minutes. Gradually add the remaining flour to form a soft, slightly tacky,
dough ball; mix for 2-4 minutes. Continue kneading for another
10 minutes. Perform dough stretch test.
Spray large bowl with a non-stick spray. Place dough in bowl and turn
to coat on all sides. Cover and let rise in warm place 1 hour or until
double in size.