PRIXTON KR200 Manual Del Usuario página 11

Pizza dough, Level 1-4
Ingredients
400g plain our, 250ml warm water, 1/2 tsp sugar, 1sacher active dried yeast (about 2-1/2 tsp),
1-1/2 tsp olive oil and 1 tsp salt.
Preparation:
Put the our in the bowl. Mix the remaining ingredients in a bowl or jug. Run the mixer at
speed 1-2, and gradually add the liquid. As the ingre- dients incorporate, and the dough ball
becomes more formed, increase the speed to 3-4. Knead for a couple of minutes on this
speed, till the dough ball is smooth. Remove from the bowl and split into 2-4 pieces.
Roll into pizza bases (circles or rectangles) on a oured surface, then lay them on a baking
sheet or pizza tray. Spread the pizza bases with tomato purée and add toppings – mush-
rooms, ham, olives, sun dried tomatoes, spinach, artichoke, etc. Top with dried herbs, pieces
of mozzarella, and a drizzle of olive oil. Bake in a preheated oven at 200°C/400°F/gas 6 for
15-20 minutes, till the toppings are bubbling and golden brown.
Basic White Bread, Level 3-6
Ingredients:
600g strong white bread our 1 sachet active dried yeast (about 21⁄2 tsp) 345ml warm water 1
tbsp sun ower oil or butter 1 tsp sugar 2 tsp salt Preparation:
Use the mixing instructions for pizza dough, then put the dough in a bowl, cover and leave
in a warm place till it's doubled in size (30-40 minutes). Remove the dough and punch down
to remove air. Knead lightly on a oured board, shape it into a loaf, or put it in a tin, cover, and
leave in a warm place to rise for another 30 minutes. Bake in a preheated oven at
200°C/400°F/gas 6 for 25-30 minutes, till golden brown and hollow sounding on the bottom.
Soft Poppy Seed Rolls , Level 1-3
Ingredients:
570g strong white bread our 1 sachet active dried yeast (about 21⁄2 tsp) 300ml milk (warmed
slightly) 2 eggs (room temperature) 1 tbsp sun ower oil 11⁄2 tsp sugar 2 tsp salt 75g poppy
seeds
Preparation:
Mix the milk, eggs, oil, sugar, salt and yeast in a jug or bowl, and leave for 5 minutes. Put the
our and poppy seeds in the bowl, and mix at speed 1, gradually adding the liquid, then
increase the speed to 2, and mix for ve minutes. Remove the dough to a oured surface, cut
into 8-10 pieces, roll into shape, then put on a greaseproof baking sheet. Leave in a warm
place till doubled in size. Brush with a little egg or milk, and bake in a preheated oven at
220°C/425°F/gas 7 for 20-25 minutes, till golden brown and hollow sounding on the base.
Italian Herb Bread
Ingredients:
575g strong white bread our ,1 sachet active dried yeast (about 21⁄2 tsp) ,290ml water 2 tbsp
olive oil, 2 tsp sugar 2 tsp salt, 4 tbsp mixed dried herbs
Preparation:
Mix the water, oil, sugar, salt and yeast in a jug or bowl, and leave for 5 minutes. Put the our
and dried herbs in the bowl, and mix at speed 1, gradually adding the liquid, then increase
the speed to 2, and mix for 5 minutes. Put the dough in a bowl, cover and leave in a warm
place till doubled in size (20-30 minutes). Put on a oured surface, knead gently to knock out
the air, then shape, put on a baking sheet, and leave in the warm till doubled in size. Bake in
a preheated oven at 200°C/400°F/gas 6 for 25 minutes or till golden brown and hollow
sounding on the bottom.
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