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*In Canada, use either bread flour or all-purpose flour;
in U.S., use bread flour.
FOCCACIA (Italian Flat Bread)
1 cup lukewarm water
1/4 cup coarsely chopped fresh basil
1/4 cup coarsely chopped chives
2 tablespoons butter or margarine
2 tablespoons chopped garlic
1 teaspoon salt
3 cups white flour*
2 teaspoons yeast
3 tablespoons olive oil,divided
1. Measure first 8 ingredients in the order listed into Baking Pan.
(Not olive oil.)
2. Insert Baking Pan securely into unit; close lid.
3. Select DOUGH setting and push start button. There will be a
25-minute preheat delay before mixing begins.
4. The Complete Signal will sound when the dough is done.
5. Using a pot holder, remove Baking Pan from the unit and care-
fully turn dough out of Baking Pan and place in a bowl coated
with 1 tablespoon olive oil. Turn dough to coat evenly.
6. Cover and let rest 30 minutes.
7. Divide dough in half, place each half on a 14 x 10-inch
(36 x 25 cm) baking sheet, and roll into 8 x 9-inch (20 x 23
cm) rectangles. Desired thickness is 1/2-inch (1.27 cm).
(All the dough may be rolled onto one larger baking sheet if
desired or rolled into any shape desired.)
8. Brush dough with remaining olive oil (more may be used if
desired).
9. Bake in preheated 425°F (218°C) oven for 20 minutes or until
lightly browned.
10. Allow to cool for 10 minutes and cut into squares.
Time: 2 hours (for dough)
Serving Suggestion:
Great for hors d’oeuvres or with dinner!
BAKED PRETZELS
1 cup beer or water
1 tablespoon butter
2 tablespoons sugar
1 teaspoon salt
2-3/4 cups white flour*
3/4 teaspoon yeast
1 egg, lightly beaten
1 tablespoon water
coarse salt or sesame seeds
1. Measure first 6 ingredients in the order listed into Baking Pan.
2. Insert Baking Pan securely into unit; close lid.
3. Select DOUGH setting.
4. Push the start button. There will be a 25-minute preheat delay
before mixing begins.
5. The Complete Signal will sound when bread is done.
6. Using pot holders, remove Baking Pan from the unit and carefully
turn dough out of Baking Pan onto lightly floured surface. If nec-
essary, knead in enough flour to make dough easy to handle.
7. Roll into a 14 x 9-inch (36 x 23 cm) rectangle.
8. With a sharp knife, cut into eighteen 14 x 1/2-inch (36 x 1.27 cm)
strips.
9. Gently pull each strip into a rope 16 inches (40 cm) long.
10. To shape pretzels, curve ends of each rope to make a circle;
cross ends at top. Twist ends once and lay over bottom of circle.
Place on greased baking sheets. Do not let rise.
11. Combine egg and water; brush on pretzels.
12. Sprinkle with coarse salt or sesame seeds.
13. Place pan of hot water on lower rack of oven.
14. Bake in a preheated 350°F (177°C) oven for 20 - 22 minutes,
or until done.
Time: 2 hours (for dough)
Dough
