20
21
cover with plastic wrap. Allow to rise one last
time, about 30 minutes.
While bread is rising, preheat oven to 400°F
(204°C). When ready to bake, cut an “X” into
the top of the loaf with a serrated knife, brush
with egg wash and bake for about 30 minutes,
until bread is nicely browned and has an
internal temperature of 200°F (92°C). Remove
from oven and cool completely on a wire rack
before slicing.
Nutritional analysis per serving (one 1.5-ounce slice):
Calories 95 (15% from fat) • carb. 17g • pro. 3g
• fat 2g • sat. fat 0g • chol. 12mg • sod. 219 mg
• calc. 2mg • fiber 1g
Blueberry Buttermilk
Crumb Cake
This coffee cake is guaranteed to receive
rave reviews.
Makes one cake, 16 servings
Nonstick cooking spray
Crumb Topping:
1¾
cups (425 ml) unbleached, all-purpose flour
¾
cup (180 ml) packed light brown sugar
12
tablespoons (180 ml or 1½ sticks)
unsalted butter, cut into 1-inch pieces
and at room
temperature
2
teaspoons (10 ml) ground cinnamon
¾
teaspoon (4 ml) pure vanilla extract
¼
teaspoon (1 ml) kosher salt
Buttermilk Cake:
2
2
/
3
cups (650 ml) unbleached, all-purpose flour
¾
teaspoon (4 ml) baking soda
¾
teaspoon (4 ml) cream of tartar
½
teaspoon (2 ml) kosher salt
10
2
/
3
tablespoons (160 ml or 1
1
/
3
sticks)
unsalted butter, cut into 1-inch (2.5 cm)
pieces and at room
temperature
1
1
/
3
cups (325 ml) granulated sugar
2
large eggs, at room temperature
¾
teaspoon (4 ml) pure vanilla extract
2
/
3
cup (150 ml) buttermilk
3
cups (750 ml) blueberries
Preheat oven to 350°F (176°C). Lightly coat a
13 x 9-inch baking pan with cooking spray;
reserve.
To prepare the Crumb Topping: Put all of the
crumb topping ingredients in the Cuisinart
®
mixing bowl. Attach the flat mixing paddle and
mix on Speed 2 to break up, scrape if
necessary and then turn up the mixer to Speed
4 until the mixture resembles large crumbs,
stopping to scrape bowl as necessary. Remove
and reserve in refrigerator until ready to use.
To prepare the Buttermilk Cake: Put the flour,
baking soda, cream of tartar and salt in a
medium bowl and stir to combine; reserve.
Put the butter and granulated sugar in the
Cuisinart
®
mixing bowl. Attach the flat mixing
paddle and mix on Speed 3 until incorporated.
Scrape the entire bowl and increase to Speed
5. And mix until light and fluffy, about 1 minute.
Scrape the bowl well and reduce speed to 3.
Add the eggs, one at a time, and the vanilla
extract and mix until each is fully incorporated
and batter is smooth. Scrape the entire bowl
Add half the reserved dry mixture and half the
buttermilk. Mix on Speed 1 until just blended.
Scrape the entire bowl. Add remaining dry
ingredients and buttermilk. Continue mixing on
Speed 1 until smooth and blended.
Pour batter into prepared pan and smooth over
top. Sprinkle blueberries evenly over the top;
lightly press blueberries into batter (submerge
blueberries slightly). Crumble any large clumps
in the crumb mixture and sprinkle the crumb
mixture evenly over the blueberries.
Bake in preheated oven until crumbs are evenly
golden brown and tester is clean when
inserted in center of pan, about 60 to 65
minutes. Remove from oven and cool on a
wire rack before cutting in pan.
Nutritional analysis per serving (based on 16 servings):
Calories 381 (38% from fat) • carb. 55g • pro. 5g
• fat 16g • sat. fat 12g • chol. 70mg • sod. 178mg
• calc. 16mg • fiber 1g
Banana Chocolate
Chip Bread
The secret to soft banana bread is a light mixing
hand. Although the Cuisinart
®
Stand Mixer is tough
enough for your heaviest breads, Speed 1 ensures
delicate mixing and folding.
Makes one 9-inch loaf
1
1
/
3
cups (325 ml) unbleached, all-purpose flour
1
teaspoon (5 ml) baking soda
¾
teaspoon (4 ml) baking powder
¼
teaspoon (1 ml) kosher salt
2
/
3
cup (150 ml) granulated sugar
6
tablespoons (90 ml or ¾ stick) butter, cut
into 1-inch (2.5 cm) pieces, plus more for
buttering pan
2
large eggs
½
teaspoon (2 ml) pure vanilla extract
1¼
cups (310 ml) peeled, ripe banana, cut
into 1-inch (2.5 cm) pieces
½
cup (125 ml) mini chocolate chips
Preheat oven to 350°F (176°C). Generously but-
ter a 9-inch loaf pan.
Combine flour, baking soda, baking powder
and salt in a medium bowl. Reserve.
Put sugar and butter into the Cuisinart
®
mixing
bowl. Attach the flat mixing paddle and mix on
Speed 2 until creamy, about 2 minutes. Scrape
the entire bowl.
Continuing on Speed 2, add eggs, one at a
time, and mix until each is incorporated.
Scrape the entire bowl. Add vanilla extract and
then the banana and continue to mix until
banana is well combined, about 1 minute.
Scrape the bowl.
Add flour mixture and mix until just combined.
Scrape the bowl well and add chocolate chips
and mix to fold. Transfer the batter to the
prepared loaf pan.
Bake until deep golden brown and a cake
tester comes out clean, about 40 to 50
minutes. Remove from oven and cool on wire
rack until cool to touch; remove from pan and
allow to cool completely.
Nutritional analysis per serving (based on 12 servings):
Calories 210 (38% from fat) • carb. 31g • pro. 3g
• fat 9g • sat. fat 6g • chol. 51mg • sod. 190mg
• calc. 9mg • fiber 1g
Pecan Sticky Buns
The Cuisinart
®
Stand Mixer makes it easier than you’d
ever imagine to make a large amount of light, silky
smooth dough needed for sticky buns.
Makes 18 sticky buns
Sweet Dough:
1
/
3
cup (75 ml) warm water
(105°F to 110°F [40°C to 43°C])
1
/
3
cup (75 ml) granulated sugar, divided
2¼
teaspoons (11 ml) active dry yeast
½
cup (125 ml) fat-free milk
5
1
/
3
tablespoons (80 ml or
2
/
3
stick) unsalted
butter, cut into 1-inch (2.5 cm) pieces and
at room temperature
1
large egg
3½
cups (875 ml) unbleached, all-purpose flour
¾
teaspoon (4 ml) kosher salt
Topping:
¾
cup (180 ml) pecans, chopped and divided
1
/
3
cup (75 ml) granulated sugar
¾
teaspoon (4 ml) ground cinnamon
1½
tablespoons (22 ml) unsalted butter, at
room temperature
½
cup (125 ml) raisins
5
1
/
3
tablespoons (80 ml or
2
/
3
stick) unsalted
butter, melted
½
cup (125 ml) packed light brown sugar
Nonstick cooking spray
To make dough:
Stir together the warm water, 1 teaspoon (5 ml)
of the sugar and the yeast in the Cuisinart
®
mixing bowl. Let stand until foamy, about 5
minutes.
Once the yeast has proofed, add the milk,
butter and egg. Attach the flat mixing paddle
and mix on Speed 2 to break up egg. Add the
flour and salt, and mix to just combine. Remove
flat mixing paddle and attach dough hook.
Knead on Speed 5 until dough comes together
as a ball and cleans the side of the bowl.
Dough should be smooth and spring back to
the touch. If sticky, add 1 tablespoon (15 ml) of
flour at a time until smooth. Alternatively, if the
dough seems too dry, add 1 tablespoon (15 ml)
of water at a time. Cover bowl with plastic
wrap and let rise in a warm, draft-free place
until doubled in volume, about 1½ hours.
To make topping / assemble buns:
