Cuisinart HM-70BCS, Инструкция пользователя

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OLIVE OIL AND
ROSEMARY ROLLS
These rolls go well with dinner , but could
also be used as small sandwich rolls.
Makes 12 rolls
¼ cup flavorful extra-virgin olive oil
1½ tablespoons chopped
fresh r osemary
2¼ teaspoons active dry yeast
1 cup warm water (105° to 110°F)
3¼ cups unbleached bread or
all-purpose flour, divided
1¾ teaspoons sea salt
(may use kosher salt)
cornmeal for the baking sheet
1. Combine the olive oil and r osemary, let
stand 10 minutes or longer.
2. Put the yeast and warm water in a lar ge
mixing bowl with a pinch of the flour. Stir
to dissolve yeast and let stand for 5 to 10
minutes. Mixture will foam and bubble –
this means the yeast is alive and active.
3. Put the flour and salt in a separate, small
mixing bowl.
4. Insert the dough hooks into the Cuisinart
®
Hand Mixer and add the olive oil and
rosemary mixtur e, with ½ cup of the flour,
to the yeast mixture. Using speeds 1 to
2, mix until smooth, about 30 to 40 sec-
onds. Continue adding the flour, ½ cup
at a time, mixing completely, about 30 to
40 seconds, until no flour is visible after
each addition. The dough at first will be a
batter, and slowly , as the flour is added,
the batter will form a dough ball that
cleans the sides of the mixing bowl. After
all the flour has been incorporated, knead
on speed 3 for about 2 minutes.
5. Dust dough ball lightly with flour and
place in a resealable food storage bag,
press out air and seal. Let rise in a warm,
draft-free place until doubled in size,
about 1 hour. Punch down and let rise
again for 1 hour (this second rise can be
skipped if pressed for time, but it adds to
the flavor and texture).
6. Punch dough to deflate and let r est 10
minutes. Lightly dust a baking sheet with
cornmeal. Divide dough into 12 equal
size pieces. Roll each piece of dough
on a work surface and shape into a ball.
Flatten slightly. T ransfer to prepar ed bak-
ing pan and cover with plastic wrap. Let
rise at room temperatur e until almost
doubled, about 45 to 60 minutes.
7. Fifteen minutes befor e baking, preheat
the oven to 450°F . Uncover and bake at
450°F for 10 minutes. Reduce the heat
to 375°F and bake for an additional 10
to 15 minutes, until browned and hollow
sounding when tapped. Place on a wire
rack to cool.
Nutritional information per roll:
Calories 151 (28% from fat) • carb. 24g • pro. 4g
• fat 5g • sat. fat 1g • chol. 0mg • sod. 312mg
• calc. 2mg • fiber 1g
CRANBERRY W ALNUT BREAD
A hearty bread that has a mix of both
whole-wheat and all-purpose flour.
Makes one round loaf (about 1 pound 14
ounces, about 16 servings)
1
⁄
3
cup warm water (105° to 110°F)
2 tablespoons plus 1 teaspoon pure
maple syrup
2¼ teaspoons active dry yeast
1¾ cups unbleached bread or all-
purpose flour
1½ cups whole-wheat flour
1¾ teaspoons sea or kosher salt
1½ tablespoons vegetable
or walnut oil*
2
⁄
3
cup cold water
¾ cup chopped, toasted walnuts
½ cup dried cranberries
Flour and cor nmeal for
baking sheets
1. Put the warm water , maple syrup and
yeast into a large mixing bowl. Stir to dis-
solve yeast and let stand for 5 to 10 min-
utes. Mixture will bubble and foam – this
means the yeast is alive and active.
2. Put both flours and salt into a separate
bowl and stir to blend; reserve.
3. Insert the dough hooks into the Cuisinart
®
Hand Mixer. Add the oil, cold water and
1 cup of the flour mixture to the yeast
mixture. Using speed 1, mix until smooth,
about 30 seconds. Add the walnuts and
cranberries and ½ cup of the remaining
flour mixture, and mix for 30 to 40 sec-
onds, until the flour is no longer visible.
Continue adding the remaining flour mix-
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