Hamilton Beach HomeBaker 29881 Manual Del Usuario página 27

Recipes – Dough
Dinner Rolls
1 cup (237 ml) milk
1/4 cup (59 ml) butter, room
temperature
1 egg, slightly beaten
1/4 cup (59 ml) sugar
At the end of the Dough cycle, remove the dough from the breadmaker.
Press and hold the START/STOP button for several seconds to end
the cycle. Place on floured counter. Grease a 9- x 13-inch (23- x 33-cm)
baking pan. Cut dough in half; then divide each half into 8 pieces. Place
in greased pan. Let rise until almost double in size, about 45 minutes.
Bake at 375°F (190°C) for 15 to 20 minutes or until done. Makes 16
rolls.
Pizza Crust
1 cup (237 ml) water
1 teaspoon (5 ml) salt
1 Tablespoon (15 ml) butter or
vegetable oil
3 cups (710 ml) bread flour
2 teaspoons (10 ml) bread
machine yeast
At the end of the Dough cycle, remove the dough from the breadmaker.
Press and hold the START/STOP button for several seconds to end the
cycle. Place on floured counter and let the dough rest for 10 minutes.
Shape into a 15- to 16-inch (38- x 40-cm) round pizza pan. Add favorite
pizza ingredients. Bake at 475°F (246°C) for 20 to 25 minutes or until
done. Makes one 16-inch (40-cm) pizza.
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(Cycle )
1 teaspoon (5 ml) salt
4 cups (946 ml) all-purpose flour
2 teaspoons (10 ml) bread
machine yeast
Focaccia
Dough
1 cup (237 ml) water
1 teaspoon (5 ml) salt
2 Tablespoons (30 ml) olive oil
3 1/4 cups (769 ml) bread flour
1 Tablespoon (15 ml) Italian
seasoning
2 teaspoons (10 ml) active dry
yeast
At the end of the Dough cycle, remove the dough from the breadmaker.
Press and hold the START/STOP button for several seconds to end the
cycle. Place on floured counter and let the dough rest for 10 minutes.
Sprinkle cornmeal on a jelly roll pan or cookie sheet. Roll dough into
a large rectangle. Place rectangle onto pan. Using your fingers, make
dents in the dough about 1 to 2 inches (2.5 to 5 cm) apart. Brush oil
over top of dough. Let rise 30 to 45 minutes. Sprinkle dough with
basil and cheese. Bake at 400°F (204°C) for 20 to 25 minutes. Makes
1 focaccia.
Toppings
1 to 2 Tablespoons (15 to 30 ml)
cornmeal
2 Tablespoons (30 ml) olive oil
3 Tablespoons (44 ml) fresh basil,
coarsely chopped
1/4 cup (59 ml) grated Parmesan
cheese
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