Marcato Pasta Fresca Gebrauchs- Und Wartungsanleitungen Seite 14

PIZZA DOUGH RECIPE:
• 2 ¾ cups (500 g) flour
• 1 ½ tablespoon (15 g)
• fresh brewer's yeast
• ¼ cup oil (to taste)
Dissolve the brewer's yeast in warm water and then add the sugar.
Measure out the flour, pour everything into the mixer, then add 4
tablespoons of oil. Close lid and switch machine ON. After 2 minutes, add
the salt and continue to knead for another 4-5 minutes.
Take the dough out, work it into a ball, and sprinkle with flour. Cover it with a
clean dish towel and let it rise for 1 hour in a warm spot, away from any drafts.
When it's done rising, cut the dough into two pieces. Attach the Roller 220
accessory by Marcato and pass the dough through several times until it
reaches the maximum width of the rollers. Sprinkle with flour as needed to
obtain a soft, smooth dough.
When finished rolling, you can make the pizza bigger by pressing the dough
out with your hands. To make your pizza thicker, cut out its shape, and let it
rise for a while longer.
Preheat the oven to 435°F (225°C). Place the dough on a tray and add your
favorite toppings. Bake in the oven for about 20 minutes.preriscaldato a
225° per circa 20 minuti.
BREAD RECIPE:
• 2 ¾ cups (500 g) flour
• 1 ½ tablespoon (15 g) fresh
brewer's yeast
• ¼ cup oil (to taste)
• 1 teaspoon salt
• approximately 1 cup (250 ml)
of warm water
• a pinch of sugar
Dissolve the brewer's yeast in warm water and then add the sugar. Place all
ingredients in the mixer, then add 1/4 cup of oil. Close lid and switch machine ON.
After 2 minutes, add the salt and continue to knead for another 4-5 minutes.
Take the dough out, work it into a ball, and sprinkle with flour. Cover it with a
clean dish towel and let it rise for 1 hour in a warm spot, away from any drafts.
When it's done rising, put it back in the mixer and knead for 4-5 more
minutes. Remove it, work the bread into the desired shape, and let it rise
for about one and a half hours.
Preheat the oven to 425°F (220°C), and bake the bread for 20-40 minutes,
depending on its shape (the bigger the bread, the longer the baking time),
until the crust is golden brown.
After 20 minutes, check the bread occasionally by testing it with a wooden
skewer or cake tester: if the skewer comes out dry, the bread is done;
otherwise, bake it a little while longer. Once the bread is done, remove it
from the oven and cover it with a cotton dish towel to keep it soft.
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• 1 teaspoon salt
• approximately 1 cup (250 ml)
of warm water
• a pinch of sugar
WHOLEMEAL BREAD RECIPE:
• 2 ¾ cups (500 g) flour wholemeal
• 1 ½ tablespoon (15 g) fresh
brewer's yeast
• 1 teaspoon salt
• approximately 1 cup (250 ml)
of warm water
• a pinch of sugar