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PIZZA DOUGH WITH BEER
Beer adds a great texture and character to this
versatile pizza dough that you shape and bake
in your own oven. Use this dough to make
thin or thick crust pizza, rolls, pretzels or
breadsticks.
1 cup flat beer
2 tablespoons butter or margarine
2 tablespoons sugar
1 teaspoon salt
2-1/2 cups (10 ounces) plain white flour
1 teaspoon active dried yeast
Vegetable oil (optional)
BREAD RECIPES
- 6 -
Bread Recipes
Potato Bread
Cheese "N"
Onion Bread
Pizza Dough
with Beer
POTATO BREAD
3/4 cup potato water
1/4 cup butter or margarine
1 egg
1/2 cup mashed potatoes
2 tablespoons sugar
1 teaspoon salt
3 cups strong white bread flour
2-1/2 teaspoons active dried yeast
Method
Start by boiling 1-2 peeled potatoes. Save the
water to use in the bread. Then mash the
potatoes, without milk or butter, and let cool to
lukewarm or room temperature.
Into baking pan measure water, butter or
margarine, egg, potatoes, sugar, salt and flour.
Sprinkle yeast over flour. Insert pan securely
into unit and close lid. Select “BASIC
WHITE BREAD” setting. Press “ START”.
The “COMPLETE” light will flash when
bread is done.
Using oven gloves, remove pan from unit, pull
out kneading rod and turn bread out onto
cooling rack. Cool sl ightly before slicing.
Serve warm or cool.
CHEESE ‘N’ ONION BREAD
1-1/4 cups milk
2 tablespoons butter or margarine
1 tablespoon sugar
1 teaspoon salt
1/4 teaspoon garlic powder
3-1/2 cups (14 ounces)
strong white bread flour
1 teaspoon active dried yeast
When beep sounds, add:
1/2 cup grated cheddar cheese
1/3 cup chopped spring onions
Method
Into baking pan measure milk, butter, sugar,
salt, garlic powder and flour. Sprinkle yeast
over flour. Insert pan securely into unit and
close lid. Se lect “LIGHT” baking degree
setting and “RAISIN BREAD” course setting.
Then press “START”. When beep sounds after
about 30 minutes, open lid and add cheese and
onions. Close lid. The “COMPLETE” light
will flash when bread is done.
Using oven gloves, remove pan from unit and
pull out kneading rod. Turn bread out onto
cooling rack. Cool slightly, slice warm or
cool.
Method
Into baking pan pour beer and butter, add sugar and salt. Measure flour into pan and sprinkle yeast over
flour. Insert pan securely into unit and close lid. Select “DOUGH” setting and press “START”. The
“COMPLETE” light will flash when dough is finished.
Preheat your oven to 400˚F/185˚C for all shaping variations listed below. Remove pan from unit and
pull out kneading rod. Turn dough out onto lightly floured surface. Choose shaping method below to
shape dough. Brush lightly with vegetable oil, if desired. Cover dough and let stand for 15 minutes.
Bake as directed in each shaping variation until golden brown. Makes one 12 inch thick crust pizza, two
12 inch thin crust pizzas, 24 breadsticks, 16 rolls or 12 soft pretzels.