Cuisinart CSO-300C, Инструкция и книга рецептов

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French Bread
Multiple rises and an overnight stay in the refrigerator
is what give this bread its complex flavour.
Active Time: 25 minutes Total Time: Overnight plus 4 hours 15 minutes
Makes 2 small baguettes (about 16 servings)
1¼ teaspoons (6 ml) active dry yeast
pinch granulated sugar
1 cup (250 ml) warm water [105–110˚F (40.5°C-43.3°C)], divided
3 cups (750 ml) unbleached, all-purpose flour
1 teaspoon kosher salt
egg wash [1 large egg and 1 tablespoon (15 ml) water, whisked
together]
1. In a measuring cup, dissolve the yeast and sugar in ¾ cup (175 ml) of the
warm water. Reserve the remaining ¼ cup (60 ml). Let the yeast mixture
stand 5 minutes, or until foamy.
2. Put the flour and salt into the work bowl of a food processor fitted with the
dough or metal chopping blade and process for 10 seconds.
3. With the machine running, slowly add the liquid with the yeast through the
feed tube and process until a dough ball forms. Add reserved water
1 tablespoon (15 ml) at a time if dough is too dry. Continue processing
1 minute to knead the dough. Shape the dough into a ball and put in a large
bowl. Cover the bowl tightly with plastic wrap and let the dough rise for
1 hour, until doubled in size.
4. Punch down the dough, reshape into a ball and cover the bowl again with a
clean piece of plastic wrap. Let rise 1 hour.
5. Punch down the dough once more and cover again with a clean piece of
plastic wrap. Put the bowl in the refrigerator overnight.
6. The next day, remove the dough from the refrigerator and bring to room
temperature. Line the baking tray with a piece of parchment.
7. Gently punch down dough and divide in half. Press and roll each dough half
into baguette form, about 9 inches (22.8 cm) long. Put the loaves side by
side on the tray in the steam oven with the rack in the lower rack position.
Set to Steam at 100˚F (40°C) for 25 minutes to proof.
8. Remove the tray from the oven and using a serrated knife cut three slits
across the top of each loaf, brush with egg wash and return to the oven.
Set to Bread at 400˚F (200°C) for 30 minutes to bake the loaves, rotating the
tray halfway through.
9. Bread should be nicely browned and have an internal temperature between
200˚F (95°C) and 207˚F (97.2°C). Remove bread from the oven and cool
completely on a wire rack before slicing.
Nutritional information per serving:
Calories 81 (3% from fat) • carb. 17g • pro. 3g • fat 0g • sat. fat 0g
• chol. 12mg • sod. 148mg • calc. 2mg • fiber 0g
Molasses Whole Wheat Rolls with Raisins and Pecans
These slightly sweet rolls are the perfect addition to your family’s bread basket.
Active Time: 40 minutes Total Time: 2 hours 25 minutes
Makes 12 rolls
½ cup (125 ml) whole milk
½ cup (125 ml) water
1½ tablespoons (25 ml) unsalted butter
2 tablespoons (30 ml) molasses
2¼ teaspoons (34 ml) active dry yeast
2 cups (500 ml) whole wheat flour
1¾ cups (425 ml) bread flour
1 teaspoon (5 ml) kosher salt
½ cup (125 ml) golden raisins