Anyone have one suitable to use in an ABM? I have a few but know only
they work for us. I'm not unhappy with them but ideas the rest of you
use would be welcome!


--

On 6/29/2014 8:46 PM, cshenk wrote:
>
> Anyone have one suitable to use in an ABM? I have a few but know only
> they work for us. I'm not unhappy with them but ideas the rest of you
> use would be welcome!

Could you please share a recipe for ABM pizza dough that you prefer?
The idea of using the ABM to make pizza dough sounds appealing to me,
and much easier, perhaps, than using the KA instead. TIA.

Sky

"cshenk" > wrote in message
...
>
> Anyone have one suitable to use in an ABM? I have a few but know only
> they work for us. I'm not unhappy with them but ideas the rest of you
> use would be welcome!
>
>
> --

What's an ABM?

On Sun, 29 Jun 2014 20:46:06 -0500, "cshenk" > wrote:

>
> Anyone have one suitable to use in an ABM? I have a few but know only
> they work for us. I'm not unhappy with them but ideas the rest of you
> use would be welcome!

Do you make a decent pizza dough? Can't you convert it to ABM?

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

On Sun, 29 Jun 2014 21:31:09 -0500, Sky >
wrote:

> Could you please share a recipe for ABM pizza dough that you prefer?
> The idea of using the ABM to make pizza dough sounds appealing to me,
> and much easier, perhaps, than using the KA instead. TIA.

The FP is easy and fast.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

On 6/29/14, 9:46 PM, cshenk wrote:
>
> Anyone have one suitable to use in an ABM?....

Google "pizza dough recipe bread machine" and you'll find a million.

We've tried the first one from allrecipes, and the Bobbie Flay
ingredients in the ABM, and they both work fine for a thin-crust pizza
-- just ignore their baking instructions.

IMO, they're no easier or faster than using a food processor, though.

-- Larry

On 6/30/2014 12:33 AM, Julie Bove wrote:
>
> "cshenk" > wrote in message
> ...
>>
>> Anyone have one suitable to use in an ABM? I have a few but know only
>> they work for us. I'm not unhappy with them but ideas the rest of you
>> use would be welcome!
>>
>>
>> --
>
> What's an ABM?

Automatic Bread Machine

Jill

On 6/29/2014 3:46 PM, cshenk wrote:
>
> Anyone have one suitable to use in an ABM? I have a few but know only
> they work for us. I'm not unhappy with them but ideas the rest of you
> use would be welcome!
>
>

An Italian/French dough would be fine. Make sure you add enough water to
make it soft enough. I typically make dough on the stiff side but that's
not good for the bread machine, which don't do well with the stress on
the bearings/seals and motor. I've burned out a couple of machines
making pizza dough. A bread machine is a great help but these days I
just make it by hand.

Every kid that aspires to cook should learn early how to make a
French/Italian dough. They should also know how to make a pie dough too.
If they're gonna cook, they will be making these basic doughs all their
lives.

On Sun, 29 Jun 2014 21:33:03 -0700, "Julie Bove"
> wrote:

>
>"cshenk" > wrote in message
m...
>>
>> Anyone have one suitable to use in an ABM? I have a few but know only
>> they work for us. I'm not unhappy with them but ideas the rest of you
>> use would be welcome!
>>
>>
>> --
>
>What's an ABM?

Automatic Bowel Movement

cshenk wrote in rec.food.cooking:

>
> Anyone have one suitable to use in an ABM? I have a few but know only
> they work for us. I'm not unhappy with them but ideas the rest of you
> use would be welcome!

Sure.


My basic is a simple one but I add some rosemary/basil/oregano to it.


For a 2 lb (makes 1 large deepdish or 2 thin) use:

1 1/3 cups water
2 TB olive oil
4 cups flour
1 TS salt
1 1/4 TS yeast

I add various dried spices at about 2 TS each ton this as it starts.
If one of you has a better one, love to hear it!


Carol

--

Julie Bove wrote in rec.food.cooking:

>
> "cshenk" > wrote in message
> ...
> >
> > Anyone have one suitable to use in an ABM? I have a few but know
> > only they work for us. I'm not unhappy with them but ideas the
> > rest of you use would be welcome!
> >
> >
> > --
>
> What's an ABM?

Automatic Bread Machine. Aka 'breadmaker'. You use dough mode for pizza.



--

l not -l wrote in rec.food.cooking:

>
> On 29-Jun-2014, "cshenk" > wrote:
>
> > Anyone have one suitable to use in an ABM? I have a few but know
> > only they work for us. I'm not unhappy with them but ideas the
> > rest of you use would be welcome!
> >
> >
> > --
>
> I'd like to help you, rather than tell you to Google or how a
> Kitchenaid or a food processor is superion to an ABM (for some folks
> they are, for others they aren't). I have been using my Breadman ABM
> for over 20 years, so, there is some chance I can help. But, you
> didn't mention one critical thing - what do you think is a "decent
> pizza dough"? Thin and crispy (St Louis style) or thick - Chicago or
> New York style crust? Or, something else? Most often,I like thin
> and crispy, other times, I just make focaccia and use that as the
> foundation for a thick crust pizza. Focaccia works fine in a
> deep-dish pan or straight onto a pizza stone.
>
> What do you like?

It was pretty simple. Toss me recipes of any type you like. If you
like Foccata, ok, toss me one of those. The only request is it be
workable in dough mode in an ABM.

Appreciate any you have!

Carol


--

l not -l wrote in rec.food.cooking:

>
> On 29-Jun-2014, "cshenk" > wrote:
>
> > Anyone have one suitable to use in an ABM? I have a few but know
> > only they work for us. I'm not unhappy with them but ideas the
> > rest of you use would be welcome!
> >
> >
> > --
>
> I'd like to help you, rather than tell you to Google or how a
> Kitchenaid or a food processor is superion to an ABM (for some folks
> they are, for others they aren't). I have been using my Breadman ABM
> for over 20 years, so, there is some chance I can help. But, you
> didn't mention one critical thing - what do you think is a "decent
> pizza dough"? Thin and crispy (St Louis style) or thick - Chicago or
> New York style crust? Or, something else? Most often,I like thin
> and crispy, other times, I just make focaccia and use that as the
> foundation for a thick crust pizza. Focaccia works fine in a
> deep-dish pan or straight onto a pizza stone.
>
> What do you like?

What I like to see is ideas of what the rest of you are making. I am
not here to pick about your recipes but the experiment.

I can say though I am not into 100% whole wheat doughs.
Carol
--

On Tue, 01 Jul 2014 22:41:32 -0500, "cshenk" > wrote:

> l not -l wrote in rec.food.cooking:
>
> > Most often,I like thin
> > and crispy, other times, I just make focaccia and use that as the
> > foundation for a thick crust pizza. Focaccia works fine in a
> > deep-dish pan or straight onto a pizza stone.
> >
> > What do you like?
>
> What I like to see is ideas of what the rest of you are making. I am
> not here to pick about your recipes but the experiment.
>
> I can say though I am not into 100% whole wheat doughs.

I agree about the 100% WW dough, but can't give you a recipe. I'm
pretty sure what I do would equal some mainstream recipe and I only
say that because I thought something else I made was sooo wonderful
but when I measured backwards, it was just another mainstream recipe.
However, until I prove myself otherwise - *I* think I use a little
more oil than most recipes call for. IMO, it's about twice as much as
whatever the recipe calls for... but I don't use an ABM.

--
All you need is love. But a little chocolate now and then doesn't hurt.

Not sure what is an ABM..but for pizza dough. Try already baked French Bread. It takes all the work out of it and everybody is mostly interested in the goodies on top. Its a blessing. Cut it half in two in the middle..then split that into four sections. Put the goodies on it and into the oven til it looks right and smells good. The Warden likes to put it on a cookie sheet. I like direct on the racks. A person can even add their own pickles japs and anchovies. Makes four nice pizzas. Plenty enough for three or four seasoned citizens. Woops slap some marinara sauce as the first layer. Also some eyetalian cheese.