Book: KitchenAid The Mystical Cookbook
Chapter: Bread

Yield: 4 servings ( 1/4 pizza per serving)
Serves: 4

• 1 package active dry yeast
• 1 cup warm  water (105 to 115 degrres)
• 1/2 teaspoon salt
• 2 teaspoons olive oil
• 2-1/2 to 3-1/2 cups all-purpose flour
• 1 tablespoon cornmeal

Dissolve
yeast in warm water in warmed mixer bowl. Add salt, olive oil, and 2
1/2 cups flour. Attach bowl and dough hook to mixer. Turn to Speed 2
and mix about 1 minute.

Continuing on Speed 2, add remaining
flour, 1/2 cup at a time, and mix about 2 minutes, or until dough
clings to hook and cleans sides of bowl. Knead on Speed 2 about 2
minutes longer.

Place dough in greased bowl, turning to grease
top. Cover. Let rise in warm place, free from draft, about 1 hour, or
until doubled in bulk. Punch dough down.

Brush 14 inch pizza
pan with oil. Sprinkle with cornmeal. Press dough across bottom of pan,
forming a collar around edge to hold toppings. Add toppings, as
desired. Bake at 450 F for 15 to 20 minutes.

Book: KitchenAid The Mystical Cookbook
Chapter: Bread

Yield: 32 servings (16 slices per loaf)
Makes 2 loaves

Serves: 32

• 1/3 cup plus 1 tablespoon brown sugar
• 2 cups warm water (105 to 115 degrees)
• 2 packages active dry yeast
• 5-6 cups whole wheat flour
• 3/4 cup powdered milk
• 2 teaspoons salt
• 1/3 cup oil

Dissolve 1 tablespoon brown sugar in warm water in small bowl. Add yeast and let mixture stand.

Place
4 cups flour, powdered milk, 1/3 cup brown sugar, and salt in mixer
bowl. Attach bowl and dough hook to mixer. Turn to Speed 2 and mix
about 15 seconds. Continuing on Speed 2, gradually add yeast mixture
and oil to flour mixture and mix about 1 1/2 minutes longer. Stop and
scrape bowl, if necessary.

Continuing on Speed 2, add remaining
flour, 1/2 cup at a time, and mix about 2 minutes, or until dough
clings to hook and cleans sides of bowl. Knead on Speed 2 about 2
minutes longer.

Note: Dough may not form a ball on hook.
However, as long as hook comes in contact with dough, kneading will be
accomplished. Do not add more than the maximum amount of flour
specified or a dry loaf will result.

Place dough in greased
bowl, turning to grease top. Cover. Let rise in warm place, free from
draft, about 1 hour, or until doubled in bulk.

Punch dough down
and divide in half. Shape each half into a loaf. Place in greased 8 x 4
x 2 inch baking pan. Cover. Let rise in warm place, free from draft,
about 1 hour, or until doubled in bulk.

Bake at 400 F for 15
minutes. Reduce oven temperature to 350 F and bake 30 minutes longer.
Remove from pans immediately and cool on wire racks.

Book: KitchenAid The Mystical Cookbook
Chapter: Bread

Yield: 4 servings ( 1/4 pizza per serving)
Serves: 4

• 1 package active dry yeast
• 1 cup warm  water (105 to 115 degrres)
• 1/2 teaspoon salt
• 2 teaspoons olive oil
• 2-1/2 to 3-1/2 cups all-purpose flour
• 1 tablespoon cornmeal

Dissolve
yeast in warm water in warmed mixer bowl. Add salt, olive oil, and 2
1/2 cups flour. Attach bowl and dough hook to mixer. Turn to Speed 2
and mix about 1 minute.

Continuing on Speed 2, add remaining
flour, 1/2 cup at a time, and mix about 2 minutes, or until dough
clings to hook and cleans sides of bowl. Knead on Speed 2 about 2
minutes longer.

Place dough in greased bowl, turning to grease
top. Cover. Let rise in warm place, free from draft, about 1 hour, or
until doubled in bulk. Punch dough down.

Brush 14 inch pizza
pan with oil. Sprinkle with cornmeal. Press dough across bottom of pan,
forming a collar around edge to hold toppings. Add toppings, as
desired. Bake at 450 F for 15 to 20 minutes.

Book: KitchenAid The Mystical Cookbook
Chapter: Bread

Yield: 32 servings (16 slices per loaf)
Makes 2 loaves

Serves: 32

• 1/3 cup plus 1 tablespoon brown sugar
• 2 cups warm water (105 to 115 degrees)
• 2 packages active dry yeast
• 5-6 cups whole wheat flour
• 3/4 cup powdered milk
• 2 teaspoons salt
• 1/3 cup oil

Dissolve 1 tablespoon brown sugar in warm water in small bowl. Add yeast and let mixture stand.

Place
4 cups flour, powdered milk, 1/3 cup brown sugar, and salt in mixer
bowl. Attach bowl and dough hook to mixer. Turn to Speed 2 and mix
about 15 seconds. Continuing on Speed 2, gradually add yeast mixture
and oil to flour mixture and mix about 1 1/2 minutes longer. Stop and
scrape bowl, if necessary.

Continuing on Speed 2, add remaining
flour, 1/2 cup at a time, and mix about 2 minutes, or until dough
clings to hook and cleans sides of bowl. Knead on Speed 2 about 2
minutes longer.

Note: Dough may not form a ball on hook.
However, as long as hook comes in contact with dough, kneading will be
accomplished. Do not add more than the maximum amount of flour
specified or a dry loaf will result.

Place dough in greased
bowl, turning to grease top. Cover. Let rise in warm place, free from
draft, about 1 hour, or until doubled in bulk.

Punch dough down
and divide in half. Shape each half into a loaf. Place in greased 8 x 4
x 2 inch baking pan. Cover. Let rise in warm place, free from draft,
about 1 hour, or until doubled in bulk.

Bake at 400 F for 15
minutes. Reduce oven temperature to 350 F and bake 30 minutes longer.
Remove from pans immediately and cool on wire racks.