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Sprinkle with poppy seeds and bake at 375°F/190°C 25 minutes, or until done. ^ Pita Pocket Dough 20 pita pockets \ water 80°F/27°C 1 1/3 cups olive oil 8 tsp sugar 4 tsp salt 1 1/4 tsp bread flour 2 cups whole wheat flour 1 1/3 cups active dry yeast 2 1/2 tsp V Program И1 J Method 1. Place on a lightly floured surface. Divide into 10 pieces. Shape each piece into a smooth ball. 2 . Place 5 balls on a large baking sheet. Place the remaining 5 balls on another baking sheet. L e t rise about 20 minutes.With fingertips flatten each ball into a 6 inch circle. 3. Bake at 500°F/260°C for 5 minutes or until puffed and tops begin to brown. 4. Cut each in halfto form 2 pockets. - 36 - ^ MVhole MVheat Pizza Crust Dough 1 thick 12 inch crust 2 thin 12 inch crusts \ water 80°F/27°C 1 cup oil 2 TBL sugar 1 TBL salt 1 tsp whole wheat flour 1 cup bread flour 1 1/2 cups active dry yeast 2 1/4 tsp ^ Program Q J M e t h o d 1. Place on a lightly floured surface. Divide in half and press onto a 12 inch pizza pan. (Sprinkle each pan with 1 tablespoon of cornmeal if desired.) Generously pri ck dough with a fo rk . For one 12 inch thick crust, do not divide. 2. Bake 400°F/205°C oven for 10-12 minutes or until edges ofcrust begin to turn a light golden brown. Remove, add toppings and return to oven to bake an additional 15-20 minutes. r Pizza Crust Dough 1 thick 12 inch crust 2 thin 12 inch crusts 2 thick 9 inch crusts 4 thin 9 inch crusts 2 thick 12 inch crust 4 thin 12 inch crusts 4 thick 9 inch crusts 8 thin 9 inch crusts \ water 80°F/27°C 3/4 cup 1 2/3 cups oil 1 TBL 2 TBL sugar 1 TBL 2 TBL salt 1/2 tsp 1 tsp dry milk 1 TBL 2 TBL bread flour 2 1/4 cups 4 1/2 cups active dry yeast 1 tsp 2 tsp V Program Q Q ) Method 1 . Place on a lightly floured surfa c e.Divide and press onto a 12 inch pizza pan, raising edges. 2 . Spread pizza sauce over the dough and sprinkle with toppings. 3. Bake 425°F/218°C for 20 minutes or until crust is golden brown around edges. - 37 - S' Bagel Dough 8 bagels \ water 80°F/27°C 1 cup sugar 1 1/2 TBL salt 1 tsp bread flour 3 cups active dry yeast 2 1/4 tsp Program Q Glaze: egg, beaten 1 Toppings (optional): V sesame seeds, poppy seeds, cracked wheat, wheat flakes, or dried onion flakes S Banana Wheat Bagel Dough 12 bagels \ egg room temperature plus 1 enough water 80°F/27°C to equal 1 cup oil 2 TBL honey 1 TBL salt 1 1/2 tsp mashed banana 1/2 cup whole wheat flour 2 1/2 cups bread flour 1 cup active dry yeast 2 1/4 tsp Program Glaze: egg white, beaten 1 water 1 TBL Toppings (optional): poppy seeds, sesame seeds J Bagel Recipes Method 1. Place on a lightly floured surface. Divide into pieces. Roll each in a smooth ball, making a hole in the center of each with thumbs. Gently pull to make a one inch hole. 2 . Place on a greased baking sheet. C over and let rise in a wa rm place for 10 minu t e s. 3 . In a 3-quart saucepan, bring to a boil 2 quarts water and 2 tablespoons sugar. Place a few bagels at a time in boiling wa t e r. Simmer 3 minutes turning once. R e m ove with slotted spoon and put back on greased baking sheet. 4. Brush with egg and sprinkle with choice oftoppings. Bake at 400°F/205°C 20-25 minutes or until done; cool on a wire ra ck . -38- ^ Almond Cherry Coffee Cake Dough \ 1 coffee cake water 80°F/27°C 1 cup oil 1 TBL sugar 1 1/2 TBL salt 3/4 tsp dry milk 1 TBL bread flour 3 1/4 cups active dry yeast 1 1/2 tsp Program Filling: cream cheese, room temperature 8 oz sugar 2 TBL maraschino cherries, chopped 1/2 cup milk, liquid 1 TBL almond extract 1/2 tsp Glaze: powdered sugar 1/2 cup sour cream 1 TBL milk, liquid 1-2 TBL sliced almonds, to decorate 2 TBL ^ cherries, quartered, to decorate 2 TBL y Method 1. Place on a lightly floured surface. Roll into a15x10 inch rectangle. Spread filling over dough within 1/2 inch of edges. Starting with longest side, roll dough up tightly, pressing edges to seal. 2 . Place roll, seam-side down, on a greased baking sheet and join the ends to fo rm a ri n g ; p i n c h to seal.With a knife, make cuts 1 1/2 inches apart from the outside edge to within one inch of the inside edge.Turn each section on its side so filling shows. 3. Cover and let rise in a warm place 40 minutes or until almost double in size. 4. Uncover and bake at 375°F/190°C for 20-25 minutes or until done. 5. Combine the first three glaze ingredients, adding only enough milk for drizzling consistency. Drizzle over the warm coffee cake. Decorate with almonds and cherries. Serve warm. - 39 - innamon Roll Dough 16 rolls egg room temperature plus 1 enough water 80°F/27°C to equal 1 cup oil 3 TBL sugar 1/3 cup salt 1 tsp bread flour 3 1/2 cups active dry yeast 1 1/2 tsp Program EB1 Filling: butter, melted 1/3 cup sugar 1/4 cup cinnamon 2 TBL walnuts, finely chopped 1/4 cup (optional) raisins (optional) 1...
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