I only single rise my pizza dough (that is I let the machine mix and knead and then I remove the ball to rise in a glass dish). What other methods do you use (I seem to have trouble with the manual setting on mine, it kneads forever, or so it seems).
>From: firstname.lastname@example.org (Bellas) From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe
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|Serving Size: 1 Serving (688g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 94 (7%)|
|Amt Per Serving||% DV|
|Total Fat 10.5g||14 %|
|Saturated Fat 1.5g||8 %|
|Monounsaturated Fat 5.3g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 0mg||0 %|
|Sodium 4883.7mg||168 %|
|Potassium 485.4mg||13 %|
|Total Carbohydrate 285.4g||84 %|
|Dietary Fiber 10.4g||42 %|
|Sugars, other 275g|
|Protein 38.1g||54 %|
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Calories per serving: 1421
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