Recipe - 7grain Bread (Machine)

1 One half cup Warm water; about 105
degrees
1 Envelope rapid rise dry
yeast
1 tablespoon Granulated white sugar
2 tablespoon Olive oil
4 cup All purpose flour; plus
extra as needed
1 One half teaspoon Salt
Vegetable oil; for oiling
bowl

Sometimes you don't have the time to let pizza dough rise at night, nor do
you have the forethought to use the slowrise process and start the dough
rising in the morning (using only a fraction of the ordinary amount of
yeast). For those occasions, try this especially fast recipe. By using
rapidrise yeast, a warm oven, warm water, and a little sugar, you can make
a dough that will rise in only forty minutes. This means the entire

process of making a pizza can be done in about seventyfive minutes from

start to finish. Since convenience is the watchword here, allpurpose flour
is used instead of bread flour. Although it does not have quite the
tenderness or full flavor of dough made using the Master Recipe for Pizza
Dough, this dough makes a very good pizza in very little time.

1. Set oven to 200 degrees for 10 minutes, then turn oven off.

2. Meanwhile, in bowl of food processor fifted with either metal or plastic
blade, add water and sprinkle in yeast and sugar. Pulse twice to

dissolve yeast. Add all remaining ingredients and process until mixture
forms cohesive mass. Dough should not be sticky (if it is, add 2 more
tablespoons flour and pulse briefly) nor should it be dry and crumbly (if
it is, add 1 more tablespoon water and pulse briefly). Let rest for 2
minutes. Process for another 30seconds.

3. Remove dough from food processor and knead by hand on floured work
surface for 1 minute or until dough is smooth and satiny (dough will feel a
bit tough at this point).

4. Very lightly oil large bowl with vegetable oil. Place dough in bowl (do
not coat dough with oil) and cover with plastic wrap.Place in warm oven.

Let rise for 40 minutes or until doubled.Remove from oven, punch down,
remove from bowl, and separate into two round pieces. Let rest for 10
minutes under a damp dish towel, then shape, top, and bake in preheated
500degree oven according to the following chart. Cook pizza an additional
23 minutes after adding cheese, or until cheese is completely melted.

THIN CRUST 14inch pizzas (recipe makes 2) 7 to 8 minutes 12inch pizzas
(recipe makes 4) 5 minutes 8inch pizzas (recipe makes 8) 3 minutes

MEDIUMTHICK CRUST 12inch pizzas (recipe makes 2) 9 to 10 minutes 8inch
pizzas (recipe makes 4) 5 minutes 6inch pizzas (recipe makes 8) 4 minutes

Cook's Illustrated, 1995, Page 10. Credit: Christopher Kimball.

Nationality: Italian Season:any Method: baked

Start to Finish 1 One half hours Preparation a minute or less Attention 1 hour
Finishing 15 minutes

Converted from Mangia!, Cook's Illustrated 19931995 Cookbook

Recipe by: Cook's Illustrated, 1995, Page 10.

Posted to MCRecipe Digest by "Hobbs, D B USO"
hobbs@lbcapo1.uso.unisys.com on Mar 10, 1998