Feeling Lost with Your Dough Maker?
We’ve got you covered! Check out our recipes and use them as inspiration to create a variety of delicious dishes you love. 

Recipe 1: Bread 

From @tastesbetterfromscratch, Author Lauren Allen

Ingredients:

• 2 cups warm water (105-115 degrees) (474g)

• 1 Tablespoons active dry yeast*

• 1/4 cup honey or sugar (85g honey, 50g sugar)

• 2 teaspoons salt

• 2 Tablespoons oil (canola or vegetable)

• 4 - 5 1/2 cups all-purpose or bread flour* (500g-688g)

Instructions:

1. Prepare the Dough: In the mixing bowl of your Razorri Electric Dough Maker, add the yeast, warm water, and a pinch of sugar or honey. Set the dough maker to the Fermentation Function and let it run for 5-10 minutes until the yeast becomes foamy and bubbly. This step ensures that the yeast is active. If it doesn’t foam, the yeast may be expired, and you should try again with fresh yeast.

2. Add Remaining Ingredients: Add the remaining sugar or honey, salt, oil, and 3 cups of flour into the dough maker. Mix the ingredients using the Kneading Function until well combined.

3. Gradually Add More Flour: Add the next cup of flour and continue mixing. With the dough maker running, slowly add flour, ½ cup at a time, until the dough begins to pull away from the sides of the bowl. The dough should be smooth, elastic, and slightly stick to a clean finger without being overly sticky. If needed, add a little more flour.

4. Knead the Dough: Set the dough maker to the Kneading Function and knead the dough for 4-5 minutes on medium speed. If you prefer, you can knead it by hand on a lightly floured surface for 5-8 minutes.

5. First Rise: Grease a large bowl with oil or cooking spray and transfer the dough into the bowl. Turn the dough to coat it in oil. Cover with a dish towel or plastic wrap and let it rise in a warm place until doubled in size, about 1 ½ hours. Alternatively, you can use the Fermentation Function of your dough maker to rise the dough if your model supports it.

6. Prepare the Loaf Pans: Spray two 9x5'' bread pans generously with cooking spray. You may also line the bottom with parchment paper if you prefer (optional).

7. Punch Down and Shape: Once the dough has risen, punch it down to release the air bubbles. Divide the dough into two equal portions and shape each portion into long logs. Place the logs into the prepared loaf pans.

8. Second Rise: Cover the pans with a dry dish towel or plastic wrap (sprayed with cooking spray). Let the dough rise again for about 45 minutes to an hour, or until it has risen about 1 inch above the top of the pans. Remove the covering gently once the dough has risen.

9. Bake: Preheat the oven to 350°F (175°C). Bake the bread for 30-33 minutes or until golden brown on top. Tap the top of the loaf gently; it should sound hollow when done.

10. Cool and Serve: Invert the loaves onto a wire cooling rack. Optionally, brush the tops with butter. Allow the loaves to cool for at least 10 minutes before slicing.

11. Storage: Once the bread has cooled, store it in an airtight container or bag. It will stay fresh at room temperature for 2-3 days or up to 5 days in the refrigerator.

Recipe 2: Pizza 

From @tastesbetterfromscratch, Author Lauren Allen

Ingredients:

• 2 1/4 teaspoons active dry yeast

• 2 teaspoons granulated sugar

• 1 1/2 cups warm water (356g)

• 3 Tablespoons olive oil

• 1 1/2 teaspoons salt

• 1 teaspoon white vinegar

• 3 3/4-4 cups bread flour (510-544g), all-purpose flour would also work

Instructions:

• Combine Ingredients: In the mixing bowl of your dough maker, combine ½ cup of warm water with the sugar and yeast. Stir to dissolve the yeast and let rest for 5 minutes. It should foam on the top. Add the remaining 1 cup of warm water, olive oil, salt, and vinegar.
• Knead Dough: Use your dough maker’s knead function to mix the ingredients. Start the machine and gradually add the flour a cup at a time. Let the machine knead the dough for about 7 minutes, or until it's smooth and elastic. You may not need all of the flour. The dough should be slightly sticky, but not so sticky that it really sticks to your fingertip when touched.
• Ferment Dough: Switch your dough maker to the fermentation function. Transfer the dough into the bowl and cover it with the lid. Let it rise for 1 to 1.5 hours, or until it has about doubled in volume.
• Roll Out: Once the dough has risen, gently punch it down and transfer it to a lightly floured surface. Divide the dough into 2 or 3 equal pieces (this makes about two 14'' or three 9'' pizzas). Roll and stretch the dough to your desired size and thickness. Brush the dough with olive oil.

Oven Method:

Preheat oven to 450 degrees F (with a pizza stone inside, if you have one). Add cornmeal and flour to a pizza peel or use a pizza pan. Pick the top of the dough a few times with a fork and pre-bake the dough in the pizza pan, or slide onto a hot pizza stone to pre-bake for 3-4 minutes. Remove from oven and add pizza sauce and toppings. Return to oven and bake for 8-15 more minutes or until the crust is golden and the cheese is bubbly.

Pizza Oven Method:

Add cornmeal and flour to a pizza peel and place rolled out dough on top. Add toppings. Slide into preheated pizza oven and cook according to pizza oven instructions.

Air Fryer Method:

Roll dough into small sizes that will fit in air fryer. Cook in air fryer for 1 minute (check after 30 seconds, to make sure it didn't fold over), then flip sides and cook 1 more minute. Repeat with remaining crusts. Add toppings. Cook at 370 for 1-3 minutes or until bubbly.

Recipe 3: Chinese Noddles

From @fiestafriday.net, Author Angie

Ingredients:

• 2 cups bread flour

• ½ cup water or 2 eggs + enough water to make ½ cup

• ½ teaspoon salt

• 1 teaspoon lye water or baked baking soda

• A spray bottle filled with water

 Instructions:

1. Prepare Flour: Place the flour into the mixing bowl of your dough maker.

2. Prepare Liquid: In a measuring cup, dissolve the salt in water, then add lye water or baked baking soda. Alternatively, if using eggs, beat them and add enough water to make ½ cup, then add lye water.

3. Combine Ingredients: Pour the liquid mixture into the flour in the dough maker. Use your dough maker’s knead function to mix the ingredients until combined. You may need to adjust the liquid or flour based on the consistency. Let the dough rest for 30 minutes in the bowl with the lid on.

4. Knead Dough: After resting, use the knead function again if the dough is too crumbly or hard to knead, adding a small amount of water if necessary. Let the dough rest for another 30 minutes.

5. Divide Dough: Once rested, take the dough out of the dough maker and divide it into 3 equal portions.

6. Roll Dough: Working with 1 portion at a time, flatten the dough into a disk and feed it into a pasta roller, using the widest setting.

7. Roll and Fold Dough: Fold the dough in half or thirds and roll again. Do this for several times until the dough becomes smooth. Dust with flour as needed to prevent sticking, or mist with water if it’s too dry.

8. Adjust Thickness: Progressively feed the dough into narrower settings of the pasta roller until the desired thickness is reached.

   Trim (Optional): If the dough sheet has ragged edges, you can trim them with a pizza cutter.

9. Cut Noodles: Once the dough has reached the desired thickness, dust it lightly with flour, and feed it through the cutting attachment of your pasta roller.

   Prevent Sticking: Dust the noodles with a little bit of flour or corn starch to keep them from sticking together.

10. Storage: Your noodles are now ready to use. If storing them for later, coil them into nests, place them in a plastic container, and freeze.

11. Cooking: To cook, bring water to a rolling boil, add the noodles, and stir with a fork to keep them separated. Boil for about 1 minute, then drain.

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