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Beer Pizza Dough for Breadmakers Recipe


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     Beer Pizza Dough for Breadmakers

Category   Desserts - Breads
Sub Category   None

1 cup beer (drink the rest - donít waste)
1 tbsp butter
2 tbsp sugar
1 tsp salt
2 1/2 cups flour
2-3 tsp dry yeast
Vegetable oil as required

Place beer, butter, sugar and salt into the bread pan. Add flour as a layer on top. Add yeast to the center of the flour. Select dough setting. Preheat the oven to 400 F. For thin crust pizza divide the dough in 1/2, otherwise use all of it. With lightly floured hands shape the dough into a ball. Roll out a 12 inch circle. Brush with oil and let stand for 15 minutes. Add toppings (see other recipe for great tomato sauce, award winning even) and bake for 25-30 minutes.
You can use this recipe to make crusty rolls as well. Turn the dough onto a lightly floured board and cut into 1/4ís. Cut the 1/4ís into four small pieces. That is 16 buns for you math whizzes who are confused at this point. Shape each piece into a flattened oval shaped ball. Press the bottom into cornmeal. Place on a greased cookie sheet 1 1/2 inches apart. Slats dough tops with a knife.Cover and let rise for 30 minutes. Beat one egg yolk and 1 tbsp of water together and then brush the tops of the buns. Bake in the oven at 400 F for 15-20 minutes over a pan of water.

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