Pizza Crust - Makes 2 Pizzas
You'll Need
- 1% Cups Lukewarm Water (95°F)
- 4 Tablespoons Vegetable Or Olive Oil, Plus More For Pans
- 3 Large Eggs (Room Temp.)
Directions
1. Beat water, oil, and eggs with electric mixer. Beat in 1 cup mix and yeast. Add remaining mix 1 cup at a time, scraping bottom and sides of bowl and beating for 30 seconds. When all mix has been added, beat on medium-high speed for additional 2 minutes.
2. Cover with plastic wrap and let rise 30 minutes.
3. Coat two baking sheets or pizza pans with oil. Scrape half of soft, sticky dough onto each pan. Drizzle with oil and pat each crust into 12" to 14" circle or oval. Let crusts rise for 30 minutes, uncovered, while oven preheats to 400°F.
4. Bake crusts until tops are set and bottoms are beginning to brown, 8 to 12 minutes. Remove from oven and top as desired. Bake an additional 6 to 10 minutes, until bottoms are browned and toppings are cooked.
Sandwich Bread - Makes 1 Loaf
- 4 tablespoons meted butter* or oil
- 1 3/4 cups lukewarm milk* (95°F)
- 3 large effs at room temperature
1. Beat together butter or oil, milk, and eggs. Beat in yeast and 1 cup of mix. Add remaining mix 1 cup at a time, scraping bottom and sides of bowl and beating on medium-high speed for 30 seconds each time. When done adding mix, beat on medium-high speed 2 minutes. Cover with plastic wrap and let rise 30 minutes.
2. Stir to deflate. Spoon batter into lightly greased 9" x 5" loaf pan, smoothing surface and leaving middle domed in loaf shape. Cover loosely and let rise until crowned 1" over rim of pan, 20 to 40 minutes.
3. Bake in preheated 350°F oven until golden brown, 50 to 60 minutes. Turn out of pan and cool on rack.
Baker's Tip: For best texture and volume, we strongly recommend that you use an electric hand mixer or stand mixer with paddle to make this mix.
*To make non-dairy, use 1/4 cup vegetable oil and 1 1/2 cups lukewarm water.
