Cuisinart SM-70C, Инструкция/Рецепты

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These soft rolls are great to serve along with soups. They can also be
sliced to hold a hamburger or your favourite sandwich combination.
parmesan
herb knots
Combine the granulated sugar, yeast and 1 cup
(250 ml) warm water in the Cuisinart mixing bowl. Stir
and let stand 5 minutes to proof.
Insert the dough hook. Add the 1¼ cups (300 ml) of
cool water, powered milk, potato flakes, ¼ cup olive oil,
salt and 5¾ cups (1.4 L) of the flour to the yeast
mixture. Mix on speed 2 for 2 minutes. Add the
parmesan cheese and turn to speed 3. Mix until
completely incorporated. Add the remaining flour one
tablespoon at a time, if necessary until soft, smooth
dough ball is formed. Set the timer for 4 minutes and
the speed to 3 to allow the dough to knead.
Transfer to a bowl that has been lightly coated with
olive oil. Turn to coat dough and cover with plastic
wrap. Place in a warm, draft-free place to rise until
doubled in size, about 1 hour. (May also let rise in
a 2-gallon (7.6 L) resealable freezer weight plastic bag.)
Combine
1
⁄
3
cup (75 ml) olive oil and Italian seasoning
and let stand while dough rises. Line 2 baking sheets
with parchment paper.
Punch dough to deflate and divide into 24 equal
portions (about 2¼ ounces [65 g] each). Roll each into
a 12-inch (30 cm) rope and tie into a knot. Place on
prepared baking sheet, cover loosely with plastic wrap
and let rise until doubled, about 35 to 45 minutes.
Twenty to thirty minutes before baking, preheat oven to
350°F (180°C). Brush lightly with herbed olive oil
mixture. If desired, sprinkle each with ½ teaspoon (2 ml)
of the optional Parmesan cheese. Place in preheated
350°F (180°C) oven and bake until lightly browned,
about 15 to 18 minutes, rotating the baking sheets after
about 7 minutes. Brush knots lightly with reserved olive
oil mixture. Transfer to a wire rack and let cool 5 to 10
minutes before serving.
15 ml 1 tablespoon
granulated sugar
20 ml 4 teaspoons active
dry yeast
250 ml 1 cup warm
(105-110°F [40°- 45°C])
water
300 ml 1¼ cups cool
(70°F [21°C]) water
125 ml ½ cup fat free
powdered milk
125 ml ½ cup potato flakes
(instant mashed
potatoes, unflavoured)
50 ml ¼ cup extra virgin
olive oil
7 ml 1½ teaspoons salt
1.6 - 1.75 L 6½ to 7 cups
unbleached,
all-purpose flour
175 ml ¾ cup freshly grated
Parmesan cheese
75 ml 1 ⁄
3
cup extra virgin
olive oil
15 ml 1 tablespoon Italian
seasoning
50 ml ¼ cup freshly grated
Parmesan cheese
(optional)
Makes 24 rolls
Making brioche is a two-day process, but well worth the wait –
besides, the stand mixer does the hard part.
classic
brioche
For the Sponge:
125 ml ½ cup warm whole
milk
18 ml 3½ teaspoons active
dry yeast
1 large egg + 1 large
egg yolk
750 ml 3 cups unbleached,
all-purpose flour
To complete the dough:
125 ml ½ cup granulated
sugar
7 large eggs + 3 egg
yolks,
lightly beaten – at
room temperature
(but liquid)
6 ml 1½ teaspoon kosher salt
750 - 825 ml 3 to 3¼ cups
unbleached, all-
purpose flour
300 ml 1¼ cups unsalted
butter, at room
temperature, cut into
tablespoons
Egg Wash:
2 large eggs, beaten
until smooth
Makes 36 individual 3 to 3½-inch (7.5 to 9 cm) brioches, or three 8-inch (20 cm [about 1 pound])
brioches à tête or two 8½x4½x2½-inch (21.5 x 11 x 6 cm) loaves
To make the sponge, place the warm milk, yeast, egg,
egg yolk, and 1¾ cups (425 ml) of the flour in the
Cuisinart ™ mixing bowl. Insert the flat mixing paddle.
Mix until smooth on speed 2, about 1 minute. Scrape
the bowl and paddle and remove paddle. Cover the
batter evenly with the remaining 1¼ cups (300 ml) of
flour. Let stand for 30 to 45 minutes; the mixture will
rise and cause the flour to appear cracked. This is
normal and lets you know that the mixture is “alive.”
Insert the dough hook. Add the granulated sugar,
eggs, yolks, salt and 1½ cups (375 ml) of the remaining
flour to the bowl. Mix on speed 2 for 2 minutes. Scrape
the bowl and dough hook. Sprinkle with 1½ cups
(375 ml) more flour and mix on speed 5 for 15 minutes.
After about 7 to 8 minutes of mixing, the dough should
come together, wrap itself around the dough hook, and
make a “slapping” sound on the sides of the bowl. If
after 7 to 8 minutes of mixing the dough is not doing
this, add some of the remaining flour, 1 tablespoon
(15 ml) at a time. Keep beating on speed 5, until the
dough has been mixing for a full 15 minutes – this will
help give the brioche its classic texture.
Reduce the stand mixer to speed 2 and add the room
temperature butter about 3 tablespoons (45 ml) at a
time, allowing the butter to be incorporated nearly
completely after each addition. The dough may appear
to “fall apart.” After all the butter has been added,
increase the stand mixer to speed 9 and mix for 1
minute. Then reduce to speed 5, set the timer and mix
for 5 minutes. The dough will once again make the
slapping sound on the bowl.
Transfer the dough to a large well-buttered bowl and
cover tightly with plastic wrap. Let rise at room tem-
perature until doubled in volume, about 2 to 2½ hours.
When it has risen, deflate by lifting and letting it fall
back into the bowl, doing this all around the ball of
dough. Cover tightly again with plastic wrap and
refrigerate for at least 4 to 6 hours, or overnight, to rise
again. After the dough has risen and chilled, it is ready
to use – shape while chilled for best results.
For individual brioches (may be made in standard
cupcake pans): Butter the pans generously. Divide
dough into 36 equal pieces. One at a time, pull off a
piece of dough about the size of a ½-inch (1.25 cm)
marble from each of the pieces, and shape into a ball;
shape the larger piece of dough into a smooth ball and
place in the buttered pan. Make an indentation in the
centre of the large ball with your finger. Place the small
ball in the indentation. Repeat until all are done. Cover