Cuisinart BRK-300 User Manual download pdf (Page 18)

8

Walnut Rosemary

Bread with Raisins

Makes 1 small round loaf, approximately

16 servings

½ teaspoon active dry yeast

½ cup + 2 tablespoons warm water

(105°-110°F)

1¼ cups unbleached bread flour, plus

more for dusting

½ cup whole wheat flour

2 tablespoons rye flour

1 teaspoon fine sea salt or table salt

½ teaspoon extra-virgin olive oil

¼ cup golden raisins, or any similar

dried fruit

¼ cup chopped walnuts

1 tablespoon chopped fresh

rosemary

cornmeal for dusting

Dissolve the yeast in the warm water. Let

stand 3 to 5 minutes, or until mixture is

foamy. Add the flours, salt, and olive oil

to the work bowl of the Cuisinart

®

Food

Processor fitted with the dough blade.

Process for 10 seconds. With the machine

running, slowly add the water and yeast

mixture through the feed tube and process

until it forms a dough ball. Continue

processing for 1 to 2 minutes to knead the

dough.

Lightly flour the top of the dough and

remove from bowl. Shape it into a smooth

ball and place in a lightly floured 1-gallon

sealable plastic bag. Squeeze the air out

and seal the bag. Let rise in a warm place

until it has doubled, about 1 to 1½ hours.

Put the dough on a lightly floured table and

punch it down to release air. Let it rest 5

minutes. Stretch the dough into an 8-inch

square. Place the raisins and walnuts on

top and knead until fully incorporated, 2

to 4 minutes. Shape into a round loaf and

place on a cornmeal-dusted baking sheet

or peel. Cover lightly with oiled plastic wrap

and allow to rise until doubled, about 30 to

40 minutes.

Preheat the Cuisinart

™

Brick Oven to

450°F on the convection bake or bake

setting fitted with the baking stone on a

rack in position A. Preheat stone for at

least 30 minutes. Using a serrated knife

cut a star, ¼-inch deep, on the top of the

loaf. Bake on the preheated stone for 30

minutes. Reduce the temperature to 425°F

and continue to bake for an additional

15 to 20 minutes, or until the loaf sounds

hollow when tapped and the internal

temperature reads 205°F on an instant-read

thermometer.

Let bread fully cool before serving.

Nutritional information per serving:

Calories 73 (18% from fat) • carb. 13g • pro. 2g

• fat 1g • sat. fat 0g • chol. 0mg • sod. 147mg

• calc. 9mg • fiber 1g

Pumpernickel

Raisin Bread

Makes 1 large loaf, approximately

24 servings

2¼ teaspoons active dry yeast

1¼ cups warm (105°-110°F) water

¼ cup molasses

2¾ cups unbleached bread flour

½ cup whole wheat flour

½ cup rye flour

1

⁄

3

cup cornmeal

2 tablespoons unsweetened cocoa

powder

1 teaspoon instant espresso powder

2 tablespoons vital wheat gluten

1½

teaspoons fine sea salt or table salt

2 tablespoons vegetable oil

¾ cup raisins

2 teaspoons caraway seeds

Dissolve the yeast in the warm water with

the molasses. Let stand 3 to 5 minutes,

or until mixture is foamy. Add the flours,

cornmeal, cocoa and espresso powders,

wheat gluten, salt, and vegetable oil to the

work bowl of the Cuisinart

®

Food Processor

fitted with the dough blade. Process for 10

seconds. With the machine running, slowly

add the water and yeast mixture through

the feed tube and process until a dough

ball forms. Continue processing for 1 to 2

minutes to knead the dough.

Lightly flour the top of the dough and

remove from bowl. Shape it into a smooth

ball and place in a 1-gallon sealable plastic

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