38
ROSEMARY WALNUT RAISIN BREAD
Yield: Makes 4 loaves, 18 ounces each
Preparation: 15 minutes, 2 1/2 - 3 1/2 hours to rise and bake
2
teaspoons instant yeast
1
tablespoon honey
3/4
cup warm (105-115°F) water
2
cups cool water
3
tablespoons fresh rosemary leaves
7-1/2
cups unbleached all-purpose flour
1-1/2
cups whole wheat flour
1
tablespoon kosher salt
1
tablespoon olive oil
1
cup walnuts
1-1/2
cups golden raisins
Cornmeal for dusting the pans
Flour for dusting the loaves
In a 4-cup glass measure with a spout, dissolve the yeast in one
cup of warm water along with a generous pinch of the flour and
let stand until foamy, about 5-10 minutes. (If there is no foaming
or bubbling, the yeast is not active – discard and begin again
with fresh yeast.)
Insert the metal blade; process to chop the rosemary leaves,
about 20 seconds. Leave in work bowl. Insert the dough blade.
Process to combine the flours, salt, and olive oil, 15 seconds.
Scrape the work bowl. Add the cool water to the yeast mixture.
With the machine running, pour the mixture through the feed tube
in a steady stream as fast as the flour will absorb it (it should
take about 50 seconds). Once the dough has formed a single
mass, continue to process for 1 minute to knead. With lightly
floured hands, carefully remove the dough from the work bowl
and place on a lightly floured surface; flatten into a large rectan-
gle. Sprinkle with the walnuts and raisins, then fold the dough
over onto itself. Press and fold several times until the walnuts
and raisins are kneaded evenly into the dough. Place in a lightly
floured jumbo resealable plastic storage bag. Squeeze the air out
and seal. Let the dough rise in a warm (about 80°F) place until
doubled in bulk, about 60-90 minutes.
With lightly floured hands, remove the dough from the bag and
place on a lightly floured counter. Divide the dough into 4 equal
pieces; let rest for 5-10 minutes. Working with one piece at a
time, flatten into a 6 x 10 inch rectangle. Working with the long
edges, fold the dough in thirds. Press together and pinch to seal
the seam. Use the palms of your hands to roll the dough into an
oval about 12 inches in length, somewhat football shaped.
Arrange the loaves seam side down on parchment lined baking
sheets (not air-bake) that have been dusted with cornmeal, two
loaves per sheet. Cover loosely with plastic wrap and let rise in
a warm (80°F) place until nearly doubled in bulk, about
30-45 minutes. Preheat the ovens to 450°F. Arrange the upper
rack so that it is about 10 inches from the top of each oven.
Place a metal baking pan with at least 1 inch of hot water in it
on the lower rack.
Lightly rub each of the loaves with about 1 tablespoon of flour.
Use a serrated knife to score 3 diagonal slashes on top of each
loaf. Bake in the preheated oven for 20 minutes at 450°F,
then lower the heat to 375° F and bake for an additional
15-20 minutes, until the loaves sound hollow when tapped on
the bottom. Remove the loaves from the oven and place on a
rack to cool completely before slicing or storing.
Nutritional analysis per 2 ounce serving:
Calories 145 (16% from fat) • carbo. 2g • pro. 4g • fat 3g •
sat. fat 0g • chol. 0mg • sod. 158mg • fiber 1g
PIZZA DOUGH
Yield: 5 pounds 5 ounces of pizza dough, enough for five
12 to 14 inch pizzas
Preparation: 5 minutes, 45-60 minutes to rise
2-1/2
teaspoons instant yeast
1
tablespoon honey or sugar
3/4
cup warm (105-115° F) water
10
cups unbleached all-purpose flour*
Summary of Contents for DLC XP - DLC-X Plus Food Processor
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