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A hearty, satisfying meal for either dinner or lunch.
pizza
rustica
For the dough:
Place the flour, sugar, and salt in the Cuisinart
™
mixing
bowl. Insert the flat mixing paddle. Turn to speed 2 for
about 20 seconds to aerate dry ingredients. Add the
butter and continue on speed 2 for 1 minute. Add the
olive oil and mix for 30 seconds on the same speed.
The butter and olive oil should be well incorporated
into the dry ingredients. Add the eggs one at a time.
Be sure to incorporate each egg before adding the
next. After adding the last egg, mix on speed 3 until
the dough comes together as a mass, about 30 to 40
seconds. If the mixture appears slightly dry, add water
one tablespoon (15 ml) at a time on speed 2 until the
mixture resembles a soft dough. Gather the dough ball
and cut in half, forming each half into a disc shape.
Wrap each disc and place in refrigerator. Refrigerate for
at least 1 hour.
For the filling:
Place olive oil in a large sauté pan over medium heat.
Add the sausage and sauté until golden brown,
breaking the sausage into pieces. Add the spinach and
garlic and sauté for an additional minute or two, until
the spinach is wilted and the garlic is fragrant. Reserve.
Add the ricotta to the Cuisinart
™
mixing bowl. Insert the
flat mixing paddle. Mix on speed 2. Add eggs and yolks
one at a time. Stir in remaining ingredients including the
reserved sausage and spinach mixture until all are
incorporated.
Preheat oven to 350°F (180°C). Roll one dough disc to a
round about 16 inches (40.5 cm). Carefully transfer to a
9-inch (23 cm) springform pan, trimming the dough so
that a 1-inch (2.5 cm) overhang remains. Pour the filling
into prepared pan. Roll out second dough disc to a
round and place over filling. Cut the top dough to
match the existing overhang. Pinch edges together and
then crimp to create a decorative edge. Brush the top
well with egg wash. Bake until golden brown, about
70 to 75 minutes.
Let stand about 15 to 20 minutes. Release the pan
sides, transfer to a cutting board or platter. Cut into
pieces and serve.
Dough/Crust:
1 L
4 cups unbleached,
all-purpose flour
125 ml ½ cup granulated sugar
5 ml
1 teaspoon kosher salt
50 ml
¼ cup unsalted butter,
at room temperature,
cut into 1-inch (2.5 cm)
pieces
50 ml
¼ cup extra virgin
olive oil
4
large eggs
Filling:
7 ml
½ tablespoon olive oil
230 g
8 ounces Italian sausage,
sweet or hot, casings
removed
283 g
10 ounces fresh spinach
2
cloves fresh garlic,
finely chopped
1
15-ounce (425 g)
container ricotta cheese
2
large eggs
3
large egg yolks
450 g
16 ounces mozzarella,
shredded
85 g
3 ounces Parmesan
cheese, grated
115 g
4 ounces prosciutto,
chopped
60 g
2 ounces soppressata or
hard salami, chopped
Egg Wash:
1
large egg plus
1 tablespoon (15 ml)
of water beaten together
Makes one 9-inch (23 cm) pie
A classic white bread, great for sandwiches.
basic
white bread
Place warm water, honey, and yeast in Cuisinart
™
mixing
bowl. Let stand 5 to 10 minutes until mixture is foamy
and bubbly. While yeast is proofing, combine 4½ cups
(1.125 L) of the bread flour with powdered milk. Add
the flour mixture to the yeast mixture, with the unsalted
butter. Insert the dough hook and mix on speed 2 for
2 minutes.
Continuing on speed 2, add remaining flour one
tablespoon (15 ml) at a time until dough ball forms that
clings to the dough hook and cleans the sides of the
bowl. Set timer for 4 minutes and the speed to 3.
Transfer the dough to a clean bowl, cover with plastic
wrap and let rise in a warm, draft-free place until
volume is doubled.
Lightly coat two 8x4x3-inch (20 x 10 x 6 cm) loaf pans
with unsalted butter or cooking spray. Punch dough to
deflate. Divide into 2 equal portions. Shape into loaves
and place in prepared pans. Cover and let rise until
nearly doubled. About 15 minutes before baking,
preheat oven to 375°F (190°C). Place loaves in
preheated oven and bake for 35 to 40 minutes, until
bread is browned and sounds hollow when tapped.
Remove from loaf pans and cool on a wire rack. Bread
slices best when allowed to cool completely before
cutting. If top of bread is too crispy for your taste,
brush with butter for a softer crust.
cooking spray
400 ml 1²/³ cups warm
(105-110°F [40 - 45°C])
water
25 ml
1½ tablespoons honey
11.25 ml 2¼ teaspoons active
dry yeast
1.4 L
5½ cups bread or
unbleached, all-purpose
flour, divided
125 ml ½ cup nonfat dry
powdered milk
60 ml
4 tablespoons unsalted
butter, at room
temperature
10 ml
2 teaspoons salt
Makes two loaves, about 18 ounces (510 g) each
