1 1/4 cup warm water
1/4 cup soft butter
1 tbsp brown sugar
1 1/2 tsp salt
3 1/2 cups flour
2 1/2 tsp yeast
Put ingredients into machine in order. Set on dough cycle. Let rise in the machine. Remove and cut in half, twist to form two long loaves. Put into greased french bread pans or cookie sheet. Cover and let rise until doubled. Bake at 425 for 25 minutes.
4 Tbsp. melted butter
4 Tbsp. water
1/2 box instant vanilla pudding
1 cup milk
1 beaten egg
1 Tbsp. sugar
1/2 tsp. salt
4 cups flour
2 1/2 tsp. yeast
Filling
1/2 cup softened butter
1 cup brown sugar
2 tsp. cinnamon
Dough: Place first set of ingredients into machine in order recommended by manufacturer. Set for dough cycle. When complete, roll out to a 17x10 inch rectangle
Filling: Mix together brown sugar and cinnamon. Spread dough with softened butter. Sprinkle brown sugar mixture over butter. From long side, roll up as you would a jelly roll, pinching edges tightly when rolled. Cut into 1/2 inch slices and place on greased cake pan or cookie sheet. Bake at 350 for 15-20 minutes, until golden brown.
Frosting: 4 oz. cream cheese
1/2 cup butter, softened
1 1/2 cups confectioners sugar
1/2 tsp vanilla
1 1/2 tsp. milk
Spread on warm rolls.
Large Loaf (1 1/2 lb/3 cup machine or 2 lb/4 cup machine)
1 1/2 cups water
2 tbsp olive or vegetable oil
2 tsp salt
2 tsp sugar
4 cups flour
4 tsp yeast
ADD ingredients to machine according to manufacturer’s directions.
SELECT White Dough cycle.
When Dough cycle is complete, remove to floured surface. Cover with plastic wrap; let rest 5 minutes.
PRESS 1/2 large batch in 14" (35 cm) pizza pan. Repeat with rest of large batch to make 2 crusts.
SPREAD with sauce and toppings (below).
BAKE at 425°F (220°C) for about 20 minutes, or until crust is crisp and browned.
TOPPING:
For each pizza, spread 3/4 cup (200 mL) pizza or pasta sauce over crust. Top with 3/4 cup (200 mL) of each: sliced peppers, mushrooms, onion and pepperoni. Add 1/2 cup (125 mL) sliced black olives and softened sun-dried tomatoes. Sprinkle with 1/4 cup (50 mL) Parmesan cheese and 1 1/2 cups (375 mL) shredded mozzarella cheese.
Quick Note
Replace 1 cup (250 mL) of the white flour with Robin Hood Best For Bread Whole Wheat Flour.
For a thick crust let rise about 30 minutes before topping.
Vary toppings to suit your own personal taste.
