14
6 . Dust dough ball lightly with flour and place in a
sealable food storage bag; press out air and seal .
Let rise in a warm, draft-free place until doubled
in size, about 1 hour .
7 . Punch dough down and shape into a loaf . Place
loaf in a lightly greased 8 or 9-inch loaf pan and
cover loosely with plastic wrap . Let rise 30 to 40
minutes, or until doubled in size .
8 . While dough is rising, preheat oven to 375°F .
9 . Bake bread in preheated oven 50 to 60 minutes
until browned and hollow sounding when tapped .
Cool on a wire rack . Bread slices best when
allowed to cool completely before slicing .
Nutritional information per serving:
Calories 152 (8% from fat) • carb. 28g • pro. 8g
• fat 1g • sat. fat 1g • chol. 22mg • sod. 447mg
• calc. 102mg • fiber 1g
Notable nutrients based on daily percentages:
Riboflavin 20% • Thiamin 19%
apple Cake
A not-too-sweet treat for your next brunch table .
Makes 18 servings
Cake:
2
cups apple pulp (from about 8 medium
apples)
¾
cup fresh apple juice
1½
cups unbleached, all-purpose flour
1
teaspoon baking soda
½
teaspoon sea salt
½
teaspoon ground cinnamon
¼
teaspoon ground nutmeg
¼
teaspoon ground cloves
¼
teaspoon ground cardamom
½
cup (1 stick) unsalted butter, cubed and
at room temperature
¹∕³
cup granulated sugar
¹∕³
cup packed light brown sugar
1
large egg
Crumb topping:
1
cup unbleached, all-purpose flour
½
cup packed light brown sugar
1
teaspoon ground cinnamon
¼
teaspoon sea salt
½
cup toasted and chopped walnuts
or pecans
½
teaspoon pure vanilla extract
½
cup (1 stick) unsalted butter,
cold and cubed
1 . Preheat oven to 350°F . Butter and lightly flour a
13 x 9-inch baking pan; reserve .
2 . Turn the Cuisinart
®
Juice Extractor to speed 5 .
Turn the unit on and juice the apples .
3 . Stir juice and measure out ¾ cup; reserve (save
the remaining juice for another use) .
4 . Measure out 2 cups of the apple pulp, being sure
to discard any seeds or stems; reserve .
5 . In a small mixing bowl, combine the flour, baking
soda, salt and spices . Reserve .
6 . Using a Cuisinart
®
Stand or Hand Mixer fitted with
the mixing paddle/beaters, mix the butter and
sugars until light and creamy . Add the egg and
mix until combined . Add the pulp and mix until
just combined . Add half of the juice and mix on
low . Add half of the dry ingredients and mix until
streaky . Repeat, finishing with the dry ingredients .
7 . Pour batter evenly into the prepared pan .
8 . Combine all of the Crumb Topping ingredients
into a small bowl and mix with your fingers until
the mixture resembles a coarse meal . Spread
evenly over cake batter .
9 . Bake for 35 to 40 minutes, or until a cake tester
comes out clean .
Nutritional information per serving:
Calories 235 (46% from fat) • carb. 29g • pro. 3g
• fat 12g • sat. fat 6g • chol. 0mg • sod. 3mg
• calc. 48mg • fiber 1g
Carrot Cupcakes
Extra-moist carrot cupcakes, topped with Cream
Cheese Frosting, make a delicious treat .
Makes 12 cupcakes
Cake:
½
pound carrots, about 4 medium carrots
¾
cup plus 2 tablespoons unbleached,
all-purpose flour
½
tablespoon unsweetened cocoa
powder
1
teaspoon ground cinnamon
1
teaspoon baking powder
½
teaspoon baking soda
½
teaspoon sea salt
