Breville the Custom Loaf BBM800XL Manuel D'instructions page 79

DOUGH - PIZZA DOUGH
BREAD NAME
SETTING
PADDLE
DELAY START
INGREDIENTS
Water, 80°F (27°C)
Olive oil, extra virgin
Salt
Sugar, granulated
Bread flour
Whole wheat flour
Yeast: Active Dry
Ensure the collapsible paddle is securely attached and in the upright position
before adding ingredients to the bread pan in the order listed. Secure the
bread pan inside the baking chamber. Select the DOUGH PIZZA setting.
Press the START | PAUSE button.
Preheat oven to 450°F - 500°F (230°C - 260°C). Place the dough on a lightly
floured surface. Using the heel of your hand, press to flatten. Roll out the
dough into a circle, then lift it onto a pizza pan that has been brushed with
olive oil. Pull and press the dough into a circle to fit the pan. Shape a ½ inch
rim around the edge. Spread tomato sauce onto the dough and cover with
desired toppings. Place the pizza pan on the lowest rack and bake until the
dough is crisp and brown, approximately 12-15 minutes.
DOUGH – SPINACH PASTA DOUGH
BREAD NAME
Pizza Dough
SETTING
Dough-Pizza
PADDLE
Collapsible
DELAY START
Yes
INGREDIENTS
¾ cup + 2 tablespoons Eggs, 2oz (60g), at room temperature, beaten
2 tablespoons Unbleached all-purpose flour
• Cooked spinach, chopped fine, squeezed dry
1 teaspoon
½ teaspoon Ensure the collapsible paddle is securely attached and in the upright position
before adding ingredients to the bread pan in the order listed. Secure the
1 ¾ cups
bread pan inside the baking chamber. Select the DOUGH PASTA setting.
½ cup
Press the START | PAUSE button. When the cycle is complete, transfer the
2 ¼ teaspoons
dough to a lightly floured surface and shape it into a ball. Wrap in plastic wrap
and allow to rest 30 minutes prior to hand shaping or placing through a pasta
extruder. The dough can be refrigerated for up to 3 days.
If the dough is too dry, add 1 tablespoon of water at a time. If it is too wet, add
flour, ½ to 1 tablespoon at a time
TIP
EN
Spinach Pasta Dough
Dough-Pasta
Collapsible
No
3
2 cups
2 tablespoons
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