Cuisinart CHM-Series - Manuel (Page 9)

hands, roll, seamed edged down, on
the counter until the underside is
smooth. Flatten the ball into a 9-inch
(23 cm) round and place on a baking
sheet dusted with flour and cornmeal.
Cover with plastic wrap and let rise until
nearly doubled – about 60 to 70
minutes. Ten minutes before it is time
to bake, preheat oven to 425°F (220°C).
Dust the top of the loaf with flour. Using
a serrated knife, cut a cross in the top
of the loaf, cutting about
1 ⁄ 4 -inch (0.6 cm)
into the loaf. Place the bread in the hot
oven and bake for 15 minutes. Lower
the heat to 375°F (190°C) and bake for
an additional 20 minutes – until the
bread is a rich brown and sounds hol-
low when tapped. Turn the oven off,
slide the bread directly onto the oven
rack and let stand in the closed, hot
oven for 5 minutes to crisp the bottom
of the loaf. Transfer to a wire rack to
cool. Bread slices best when allowed to
cool completely before cutting.
*Using walnut oil will give a stronger
walnut flavour to this bread.
Nutritional Information per serving:
Calories 155 (32% from fat) • carb. 21g • pro 4g
• fat 5g • sat. fat 1g • chol. 0mg
• sod. 258mg • calc. 14mg • fiber 2g
Pizza Dough / Focaccia
Once you see how simple Cuisinart pizzas
are to make, you will never order one
to be delivered again.
Makes about 1 1 ⁄ 2 pounds dough (enough for
four 9" (22 cm) crusts or two 14" (35 cm)
crusts or 1 jelly-roll pan/15 servings of
Focaccia)
2 teaspoons (10 ml) active dry yeast
2 teaspoons (10 ml) sugar
1 1 ⁄ 3 cup (325 ml) warm water
(105°–110°F or 40°- 43°C)
3 1 ⁄ 3 cups (825 ml) unbleached
all-purpose flour
1 1 ⁄ 2 teaspoon (7 ml) salt
1 1 ⁄ 2 teaspoon (7 ml) extra virgin olive oil
For focaccia
1
tablespoon (15 ml) extra virgin
olive oil
1 teaspoon (5 ml) dried rosemary
1 ⁄ 2 teaspoon (2 ml) sea or kosher salt
In a medium/large mixing bowl, dissolve
yeast and sugar in warm water. Stir and
let rest for 5 minutes. Mixture will foam
and bubble – this means the yeast is
active and alive.
In a separate bowl, combine flour and
salt and reserve. Insert the dough
hooks into the mixer. Add the water, 1
1 ⁄ 2
teaspoon (7 ml) of olive oil, and 1 ⁄ 2 cup
(125 ml) flour to the yeast mixture.
Using Speed 1, mix until “smooth”,
about 30-40 seconds. Continue adding
the remaining flour mixture, 1 ⁄ 2 cup
(125 ml) 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 it will become a dough.
After all the flour mixture has been
incorporated, and the dough has
become a complete ball that cleans the
sides of the mixing bowl, continue to
mix on Speed 1, for an additional
5 minutes, moving the mixer throughout
the dough ball to knead. Lightly dust
the dough with flour and place in a
resealable food storage bag. Squeeze
out the air and seal. Let rise in a warm
place for about 45 minutes.
Place dough on a lightly floured surface
and punch down. Roll into desired
crust sizes and place on baking pans
lightly sprayed with vegetable oil
cooking spray.
For pizza, follow specific pizza recipe.
For focaccia, press dough into a lightly
greased jelly-roll pan and cover with
plastic wrap, allowing to rise for another
40 minutes.
Preheat oven to 425°F (220°C) 15 mi-
nutes before baking.
Brush tablespoon (15 ml) of olive oil
over focaccia, sprinkle with sea salt and
rosemary. Bake for 18–20 minutes
until golden.
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1 ⁄ 2 cup (125 ml) of the flour to the yeast
mixture and mix until smooth, about 30
to 40 seconds. Continue adding the
flour,
1 ⁄ 2 cup (125 ml) at a time, mixing
completely – about 30 to 40 seconds –
until no flour is visible after each addi-
tion. The dough at first will be a batter,
and slowly as the flour is added, the
batter will become a complete ball of
dough that cleans the sides of the
mixing bowl. After all the flour has been
incorporated, continue to mix on Speed
1 for 5 minutes to knead the dough,
moving the mixer throughout the dough
to knead evenly.
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
adds to the flavour and texture).
Punch dough to deflate and let rest 10
minutes. Lightly dust a baking sheet
with corn meal. Divide dough into 12
equal-size pieces. Roll each piece of
dough on a lightly floured work surface
and shape into a ball. Flatten slightly.
Transfer to prepared baking pan and
cover with plastic wrap. Let rise at room
temperature until almost doubled –
about 45–60 minutes.
Fifteen minutes before baking, preheat
the oven to 450°F (230°C). Uncover
and dust rolls with flour. Bake at 450°F
(230°C) for 10 minutes. Reduce the
heat to 375°F (190°C) and bake for an
additional 10 to 15 minutes, until
browned and hollow-sounding when
tapped. Place on a wire rack to cool.
Serve warm, or cool completely to slice
horizontally to make sandwiches.
Nutritional information per serving:
Calories 166 (27% from fat) • carb. 26g • pro 4g
• fat 5g • sat. fat 1g • chol. 0mg
• sod. 196mg • calc. 9mg • fiber 1g
Cranberry Walnut Bread
This bread makes wonderful
turkey sandwiches.
Makes one round loaf (boule style), about
1 pound 14 ounces, about 16 servings
1 ⁄ 3 cup (75 ml) warm (105°–110°F or
40°- 43°C) water
2 1 ⁄ 4 tablespoons (33 ml) maple syrup
1 3 ⁄ 4 teaspoons (9 ml) active dry yeast
1 3 ⁄ 4 cups (425 ml) bread flour or
unbleached all-purpose flour
1 1 ⁄ 2 cups (375 ml) whole wheat flour
1 1 ⁄ 2 tablespoons (22 ml) vegetable or
walnut oil*
1 3 ⁄ 4 teaspoons (9 ml) salt
3 ⁄ 4 cup (175 ml) chopped toasted
walnuts
1 ⁄ 2 cup (125 ml) dried cranberries
Place warm water, maple syrup, and
yeast in a medium large bowl. Stir and
let stand for 5 minutes. Mixture will bub-
ble and foam – this means the yeast is
alive and active.
Place both flours in a bowl and stir to
blend; reserve. Insert the dough hooks.
Add the oil and salt and 1 cup (250 ml)
of the flour mixture to the yeast mixture.
Using Speed 1, mix until smooth,
about 30 seconds. Add the walnuts
and cranberries and
1 ⁄ 2 cup (125 ml) of
the remaining flour mixture and mix for
30 to 40 seconds – until the flour is
no longer visible. Continue adding the
remaining flour mixture,
1 ⁄ 2 cup (125 ml)
at a time, mixing completely – about 30
to 40 seconds – after each addition.
The dough at first will be a batter, and
slowly, as the flour is added, will be
come a dough that will clean the sides
of the bowl. After the dough has formed
a ball, continue to mix to knead the
dough for an additional 5 minutes.
Lightly dust the dough ball with flour
and place in a resealable food storage
bag. Squeeze out the air and seal.
Allow the dough to rise in a warm,
draft-free place until doubled in size,
about 1 to 1
1 ⁄ 2 hours.
After dough has doubled in size,
punch down to deflate and let rest for
5 minutes. Shape into a ball, pinching
the ends together on the underside.
With the dough ball cupped in your
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