Wolfgang Puck BPSM0050A2 Instruções de Operação descarregar pdf (Página 20)

Sandwich Bread Ball

Serves 6

INGREDIENTS

1 box bread mix for bread machines (2 lb. size, yeast packet included)

1 cup warm water (80°)

2 tablespoons bread flour

1 tablespoon mustard

1 1/2 pounds thinly sliced deli meats: ham, salami and/or pepperoni

1/2 pound provolone cheese, thinly sliced

1 cup spinach leaves

kosher salt and caraway seeds, if desired

METHOD

1 In the mixer bowl, empty bread mix and sprinkle with yeast. With the

dough hook attached, slowly mix the flour and yeast on speed 1.

2 With mixer still on, slowly pour the water into the flour mixture. Increase

mixer speed to 3 and mix for 5 minutes. (If the dough looks too wet, add

up to 2 tablespoons of additional bread flour.)

3 Turn dough out onto lightly floured surface. Knead gently by hand while

shaping into a ball. Ball should be smooth and elastic. Place the dough

ball in a well-greased bowl and cover with a tea towel until doubled in

size, about 1 hour.

4 When dough is finished rising, punch down. Turn out onto a lightly

floured surface. Let rest for 10 minutes.

5 Preheat oven to 375°.

6 Roll the dough flat and cut into 3 equal pieces. Roll the first piece to a 7-

to 8- inch round. Spread half of mustard over dough; top with half of the

deli meat, cheese and spinach. Alternate slices to give good color. Place

ingredients evenly over entire dough, leaving a 1/2 inch edge.

7 Roll out another piece of dough, place it on top of meat, and crimp the

outside edge of the bottom dough to the new dough. Top with

remaining mustard, meat, cheese and spinach as in previous step.

8 Roll out the last dough ball, stretch over entire stack, and tuck under to close.

9 Sprinkle baking sheet with semolina or corn meal. Place the sandwich

round on top. Brush round with eggwash, then sprinkle with kosher salt

and caraway seeds, if desired. Bake in preheated oven for 50 minutes.

10 Remove from oven and let cool slightly. Cut into wedges and serve warm.

Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host

Banana-Nut Quick Bread

Makes two 8-inch loaves, approx. 16 slices

INGREDIENTS

1 cup walnuts

3 ripe bananas

1/4 cup shortening

1/2 cup sugar

1/2 cup light brown sugar

2 1/2 cups all-purpose flour

3 1/2 teaspoons baking powder

1 teaspoon salt

1/2 cup milk

1 large egg

1 teaspoon grated orange peel

1 tablespoon banana liqueur, optional

METHOD

1 Preheat oven to 350°.

2 Place nuts in a baking tray and toast for 15 minutes,

then chop coarsely.

3 In the mixer bowl with the flat beater attached, place the bananas,

nuts and shortening. Cream until smooth on speed 3.

4 Add all remaining ingredients and mix on speed 1 just until blended,

about 30 seconds.

5 Spray two 8-inch bread pans with nonstick spray, (or you may use a

Wolfgang Puck 2-quart saucepan). Pour batter into prepared pans.

Bake for 55 - 60 minutes or until cooked through.

6 Cool slightly. Remove from pan. Allow to cool fully before slicing.

Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host

HSN_StandMixerManual_BPSM0050A2_HSN_StandMixerManual_BPSM0050A2 9/2/11 1:20 PM Page 37

1 2 ... 15 16 17 18 19 20 21 22 23 24 25 26 27

Comentários a estes Manuais

Sem comentários

Wolfgang Puck BPSM0050A2 Instruções de Operação Página 20

Comentários a estes Manuais

Manuais e produtos relacionados com Misturadores Wolfgang Puck BPSM0050A2