31
1¾
teaspoons active dry yeast
3
tablespoons warm water (105°F to 110°F)
3
cups bread flour
¾
teaspoon kosher salt
1
egg, lightly beaten
1 . In a small saucepan, combine the milk, butter and sugar . Warm over low heat
until the butter is melted . Remove from heat and set aside until cooled to
room temperature .
2 . Dissolve the yeast in the warm water in a large measuring cup . Let stand
5 minutes, or until mixture is foamy . Put the flour and salt in the work bowl
of a Cuisinart
®
Food Processor fitted with the dough, or metal chopping
blade and process for 10 seconds . Add the melted butter mixture and egg
to the yeast/water mixture . With the machine running, slowly add the liquids
through the feed tube and process until a dough ball forms . Continue pro-
cessing for 45 seconds to knead the dough . Shape the dough into a smooth
ball, put it in a clean mixing bowl and cover with plastic wrap . Let rise in a
warm place until the dough has doubled in size, about 60 minutes .
3 . Lightly butter a 9-inch round baking pan . Punch down the dough and divide
into 12 equal pieces (about 11/2 to 1¾ ounces each) . Roll into smooth rounds
and arrange in the prepared pan .
4 . Put the pan onto the rack in Position 1 . Select Proof with temperature set to
90°F for 45 minutes . Rolls should be about doubled in size .
5 . Remove pan and preheat oven by selecting Bake with High Speed fan at
350°F for 15 to 20 minutes . While the oven is heating, melt the remaining
tablespoon of butter and combine with the remaining tablespoon of milk in a
small bowl . Gently brush the tops of the rolls with butter/milk mixture . Once
the oven beeps to signal that it is preheated, put the pan into the oven in
Position 1 and bake rolls for 15 minutes, or until golden brown and an internal
temperature of 190°F is reached .
6 . Remove rolls from the pan and cool slightly before serving .
Nutritional information per roll:
Calories 183 (35% from fat) • carb. 26g • pro. 4g • fat 7g • sat. fat 5g • chol. 34mg
sod. 153mg • calc. 13mg • fiber 1g
Rustic Italian Bread
This airy and crusty loaf proves that making artisanal-style bread at home has
never been easier .
Makes 1 large round loaf (about 12 servings)
1¾
teaspoons active dry yeast
¾
teaspoon granulated sugar
1
cup warm water (105˚ to 110˚F)
3
cups bread flour
¹⁄³
cup wheat bran
1½
teaspoons kosher salt
1½
tablespoons olive oil
Egg wash (1 large egg and 1 tablespoon cold water
whisked together)
1 . In a measuring cup, dissolve the yeast and sugar in the warm water .
Let stand 5 minutes, or until mixture is foamy .
2 . Put the flour, wheat bran and salt in the work bowl of a food processor fitted
with the dough or metal chopping blade and process for 10 seconds . Add
the oil . With the machine running, slowly add the liquid through the feed tube
and process until a dough ball forms . Continue processing 1 minute to knead
the dough . Shape the dough into a ball and put in a large bowl that has been
lightly floured . Cover the bowl tightly with plastic wrap and let the dough rise
for 1 hour, until doubled in size .
3 . Punch down the dough, reshape into a ball and cover the bowl again with a
clean piece of plastic wrap . Let rise 1 hour .
4 . Gently punch down the dough and shape into a tight, large round .
5 . Line the Baking/Drip Pan with parchment paper . Put the dough round on the
prepared pan and place into the Cuisinart
®
AirFryer Oven in Position 1 . Select
Proof with temperature set to 90°F for 30 minutes .
6 . Remove dough and preheat oven by selecting Bake with High Speed fan at
375°F for 30 minutes . Once the oven beeps to signal that it is preheated, cut
an X into the top center of the loaf with a serrated knife, brush with the egg
wash and put into rack Position 1 .
