Gastroback 40965 Bedienungsanleitung Seite 77

wholemeAl BreAD
» 15 g compressed yeast
» 2 teaspoons sugar
» 1¼ cups warm water
» 30 g butter or margarine, melted
» 1 cup plain flour
» ¾ cup wholemeal flour
» 1 teaspoon salt
Cream yeast and sugar together in a small bowl.
Add water and butter or margarine and allow to
stand in a warm place until mixture begins to froth.
Using the processing bowl fitted with the universal
›s‹ blade, process the two flours and salt, until com-
bined (approximately 5 seconds). Add yeast mix-
ture (prepared in step 1) and process until dough
is formed.
Note:
Be careful not to process for longer than 20
seconds.
Turn dough out onto a lightly floured surface and
knead gently. Remove processing blade. Place
dough into a greased bowl, cover and allow to
rise in a warm place until doubled in size. This will
take approximately 40-45 minutes. Turn dough out
of bowl, punch down, fold sides to centre of dough
and shape into a loaf. Place into a greased loaf
pan. Cover and allow to rise in a warm place until
doubled in size. Preheat oven to 200 °C. Bake
for approximately 30 minutes. A baked loaf should
sound hollow when tapped with the knuckles.
pizzA Dough
» 30 g compressed yeast
» 1 teaspoon sugar
» 80 ml lukewarm milk
» 2 cups plain flour
» 1¾ teaspoon salt
» 1 egg
» 60 g butter or margarine, melted
Cream yeast and sugar together in a small bowl.
Add milk and allow to stand in a warm place
until mixture begins to froth. Using the processing
bowl fitted with universal ›s‹ blade, process flour,
salt, egg and butter or margarine until combined
(approximately 5-10 seconds). Add yeast mixture
to processing bowl and process until mixture forms
a dough (approximately 10-15 seconds). Remove
processing blade. Place dough onto a floured sur-
face and knead lightly until smooth. Place dough
into a greased bowl, cover and allow to rise in a
warm place until doubled in size.
Turn dough out of bowl and knead lightly. Divide
dough in half and shape each piece into a ball.
Roll out dough to fit 25 cm pizza trays. For a thin
pizza crust: Spread prepared pizza dough with
tomato sauce and assorted toppings. For a thick
pizza crust: Allow prepared dough to rise on pizza
tray until doubled in height. Spread with assorted
toppings. Bake at 230°C for 20-30 minutes until
bubbly and golden.
Note:
This pizza can be prepared and frozen, unbaked.
Place pizza in a preheated oven at 230°C allow-
ing an additional 10 minutes baking time.
cArrot cAKe
» 3 medium carrots, peeled
» 1 cup caster sugar
» ½ cup (125 ml) vegetable oil
» 2 eggs
» 1 teaspoon baking powder
» 1 teaspoon baking soda
» 1 teaspoon cinnamon
» 1 teaspoon salt
» 1½ cups plain flour
Preheat oven to 190°C and grease and line a
23 cm cake tin. Using the processing bowl fitted
with the coarse shredding disc, position carrots in
the feed chute. Using the food pusher, grate the
carrots. Once the carrots are grated, remove the
coarse shredding disk and transfer the grated car-
rots to a bowl.
Using the processing bowl fitted with the univer-
sal ›s‹ blade, process the carrots, sugar, oil, eggs,
baking powder, baking soda, cinnamon and salt
until well mixed, approximately 30 seconds. Add
the flour and process until all ingredients are well
combined, approximately 15 seconds. Remove the
processing blade and pour mixture into the prepa-
red cake tin.
Place the cake tin into the oven and bake for
30-35 minutes, or until cooked when tested with
a wooden skewer. Allow the cake to cool for 5
minutes then remove from cake tin. In the meantime
prepare the Cream Cheese frosting omitting the
passionfruit, see over page for recipe.
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