Pizzas & Other Versatile Doughs

Ingredients	Measurements
Water Olive Oil Salt Sugar Plain Flour Yeast	290 ml 2 tbsp 1/2 tsp 1 tbsp 480 g (3 cups) 2 1/2 tsp

METHOD:

Ingredients	Measurements
Dough: Water Olive Oil Salt Skim Milk Powder Sugar Plain Flour Yeast Topping: Olive Oil Oregano Chopped Basil	330 ml 1 tbsp 1/ tsp 1 tbsp 2 tsp 480 g (3 cups) 2 1/2 tsp 2 tbsp 1 tsp 1 tsp

METHOD:

1. Place all ingredients into bread pan in the order listed. Wipe spills from the outside of the pan.

2. Place the bread pan into the breadmaker and close the lid.

3. Press the MENU button to program (12) PIZZA DOUGH and press "START".

4. Remove Dough from bread pan and follow instructions given for each recipe.

5. Remove completed Dough from bread pan. Crease rectangular baking tray.

6. Knead Dough with a little extra flour until elastic and Dough springs back when pressed. Shape to fit baking tray.

7. Cover and allow to rise for 30 minutes. Using you knuckles, press small indents into Dough.

8. Brush surface with oil and sprinkle with herbs and bake in a pre-heated over for 30 minutes or until golden.

Ingredients	Measurements
Dough: Water Margarine Egg Sultanas Nutmeg Salt Brown Sugar Plain Flour Yeast Crosses: Plain Flour Water Sugar Glaze: Water Sugar Gelatine	330 ml 2 tbsp 1 x 60 g 3/4 cup 1/2 tsp 1/2 tsp 1/4 cup 520 g (3 1/4 cups) 2 1/2 tsp 80 g (1/2 cup) 80ml 2 tsp 2 tbsp 2 tbsp 1 tsp

METHOD:

1. Place all ingredients into bread pan in the order listed. Wipe spills from the outside of the pan.

2. Place the bread pan into the breadmaker and close the lid.

3. Press the MENU button to program (12) PIZZA DOUGH and press "START".

4. Remove Dough from bread pan and follow instructions given for each recipe.

5. Remove completed Dough from bread pan. Line a baking tray with baking paper.

6. Knead Dough on a floured surface until elastic and springs back when pressed. Divide Dough into 12 pieces. Shape each piece into a ball. Place close together on a baking tray. Cover and allow to rise for 30 minutes.

7. CROSSES: Mix flour and water together until smooth. Pipe crosses oner risen Dough.

8. Bake buns for 30 minutes in a pre-heated oven at 180oC until golden brown.

9. GLAZE: Combine ingredients in a jug. Microwave on Medium for 1 - 2 minutes. Brush over hot buns.

Makes 12 buns.

Ingredients	Measurements
Dough: Water Margarine Salt Sugar Bread Improver Plain Flour Yeast Topping: Water Egg White Seasme Seeds	240 ml 2 tbsp 1/2 tsp 2 tbsp 3/4 tsp 480 g (3 cups) 2 1/2 tsp 1 tsp 1

METHOD:

1. Place all ingredients into bread pan in the order listed. Wipe spills from the outside of the pan.

2. Place the bread pan into the breadmaker and close the lid.

3. Press the MENU button to program (12) PIZZA DOUGH and press "START".

4. Remove Dough from bread pan and follow instructions given for each recipe.

5. Remove completed Dough from bread pan. Line a baking tray with baking paper. Heat oven to 180oC.

6. Divide Dough into 30 pieces. Roll each piece into a 20 cm rope. Place 2.5 cm apart on bakin tray. Cover and allow Dough to rise for 30 minutes or until puffy.

7. Beat water with the egg white; brush Dough. Sprinkle with seasme seeds. Bake for 25 minutes or until breadsticks are golden brown. Makes 30.

Ingredients	Measurements
Water Egg Margarine Salt Sugar Bread Improver Plain Flour Yeast Topping: Margarine, melted	250 ml 1 x 60 g 2 tbsp 1/2 tsp 1/4 cup 3/4 tsp 520 g (3 1/4 cups) 2 1/2 tsp

METHOD:

Ingredients	Measurements
Wet Ingredients: Eggs Canola Oil Cider Vinegar Water Dry Ingredients: Sugar Skim Milk Powder Salt Xanthan or Guar Gum Brown Rice Flour White Rice Flour Yeast	3 x 60 g 1/4 cup 1 1/2 tsp 375 ml 3 tbsp 1/2 cup 1 1/2 tsp 1 1/4 tsp 100 g 200 g 2 1/4 tsp

METHOD:

Ingredients	Measurements
Wet Ingredients: Eggs Canola Oil Water Dry Ingredients: Cheddar Cheese, grated Celery Seeds Poppy Seeds Onion, minced Xanthan or Guar Gum Skim Milk Powder Brown Rice Flour White Rice Flour Salt Sugar Yeast	3 x 60 g 3 tbsp 425 ml 1/2 cup 1 1/2 tsp 1 tbsp 1 tbsp 3 1/2 tsp 1/4 cup 100 g 200 g 1 tsp 2 tbsp 2 1/4 tsp

METHOD:

Ingredients	Measurements
Dough: Water Margarine Egg Salt Sugar Plain Flour Yeast Filling: Margarine, melted Brown Sugar Pecan Halves Cinnamon	250 ml 2 tbsp 1 x 60 g 1/2 tsp 2 tbsp 520 g (3 1/4 cups) 2 1/2 tsp 80 g 1/2 cup 2/3 cup 2 tsp

METHOD:

Ingredients	Measurements
Dough: Water Olive Oil Salt Sugar Plain Flour Yeast Pesto Filling: Sundried Tomatoes Pesto Shredded Mozzarella Mushrooms, sliced Chopped Bacon Salt/Pepper Egg, lightly beaten, for brushing	250 ml 1 tbsp 1/2 tsp 1 tsp 400 g (2 1/2 cups) 2 1/2 tsp 6 6 tbsp 1 1/2 cups 1 cup 3/4 cup To Taste 1

METHOD:

1. Place all ingredients into bread pan in the order listed. Wipe spills from the outside of the pan.

2. Place the bread pan into the breadmaker and close the lid.

3. Press the MENU button to program (12) PIZZA DOUGH and press "START".

4. Remove Dough from bread pan and follow instructions given for each recipe.

5. Remove completed Dough frem bread pan. Line a baking tray wih greaseproof paper.

6. Divide Dough into 6 equal parts. Roll each part into 18 cm circle on a lightly floured surface with a rolling pin. Spread a layer of pest onto each circle within 2 cm of edge.

7. Layer chese, bacon, mushrooms and tomatoes on half of each circle within 1 inch of edge. Sprinkle with salt and pepper.

8. Fold Dough over filling, fold edge up and pinch securely to seal. Place on a baking tray. Brush with egg. Bake for 25 - 30 minutes or until golden brown.

Makes 6

Ingredients	Measurements
Dough: Water Margarine Egg Salt Sugar Plain Flour Yeast Filling: Margarine, melted Sugar Cinnamon Glaze: Icing Sugar Vanilla Essence Milk	250 ml 2 tbsp 1 x 60 g 1/2 tsp 2 tbsp 520 g (3 1/4 cups) 2 1/2 tsp 3 tbsp 1/2 cup 2 tbsp 1/2 cup 1/4 tsp 2 tbsp

METHOD:

1. Place all ingredients into bread pan in the order listed. Wipe spills from the outside of the pan.

2. Place the bread pan into the breadmaker and close the lid.

3. Press the MENU button to program (12) PIZZA DOUGH and press "START".

4. Remove Dough from bread pan and follow instructions given for each recipe.

5. Remove complete Dough from bread pan. Grease and line a 25 cm square baking pan.

6. Mix Sugar and sinnamon. Roll out Dough int 45 x 22 cm rectangle on a lightly floured surface. Brush with Margarine, sprinkle with Sugar-cinnamon mixture. Roll up beginning at short side. Pinch edge of Dough into roll to seal. Cut into 2.5 cm slices and place in pan.

7. Cover and allow to rise for 1 1/4 hours or until doubled in size.

8. Place in pre-heated oven and bake for 30 minutes at 180oC or until golden brown. Lightly drizzle with glaze.

Glaze: Mix icing Sugar, vanilla essence and milk until thin enough to drizzle.