1¾ teaspoons sea salt (may use kosher salt) cornmeal for the baking sheet
1.Combine the olive oil and rosemary, let stand 10 minutes or longer.
2.Put the yeast and warm water in a large mixing bowl with a pinch of the flour. Stir to dissolve yeast and let stand for 5 to 10 minutes. Mixture will foam and bubble – this means the yeast is alive and active.
3.Put the flour and salt in a separate, small mixing bowl.
4.Insert the dough hooks into the Cuisinart® Hand Mixer and add the olive oil and rosemary mixture, with ½ cup of the flour, to the yeast mixture. Using speeds 1 to 2, mix until smooth, about 30 to 40 sec- onds. Continue adding the flour, ½ cup 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, the batter will form a dough ball that cleans the sides of the mixing bowl. After all the flour has been incorporated, knead on speed 3 for about 2 minutes.
5.Dust dough ball lightly with flour and place in a resealable food storage bag, press out air and seal. Let rise in a warm,
6.Punch dough to deflate and let rest 10 minutes. Lightly dust a baking sheet with cornmeal. Divide dough into 12 equal size pieces. Roll each piece of dough
on a work surface and shape into a ball. Flatten slightly. Transfer to prepared bak- ing pan and cover with plastic wrap. Let rise at room temperature until almost doubled, about 45 to 60 minutes.
7.Fifteen minutes before baking, preheat the oven to 450°F. Uncover and bake at 450°F for 10 minutes. Reduce the heat to 375°F and bake for an additional 10 to 15 minutes, until browned and hollow sounding when tapped. Place on a wire rack to cool.
Nutritional information per roll:
Calories 151 (28% from fat) • carb. 24g • pro. 4g
•fat 5g • sat. fat 1g • chol. 0mg • sod. 312mg
•calc. 2mg • fiber 1g
CRANBERRY WALNUT BREAD
A hearty bread that has a mix of both
Makes one round loaf (about 1 pound 14 ounces, about 16 servings)
1⁄3 cup warm water (105 to 110°F)
2tablespoons plus 1 teaspoon pure maple syrup
2¼ teaspoons active dry yeast 1¾ cups unbleached bread or all-
purpose flour
1½ cups
1¾ teaspoons sea or kosher salt 1½ tablespoons vegetable
or walnut oil*
2⁄3 cup cold water
¾cup chopped, toasted walnuts
½ cup dried cranberries
1.Put the warm water, maple syrup and yeast into a large mixing bowl. Stir to dis- solve yeast and let stand for 5 to 10 min- utes. Mixture will bubble and foam – this means the yeast is alive and active.
2.Put both flours and salt into a separate bowl and stir to blend; reserve.
3.Insert the dough hooks into the Cuisinart® Hand Mixer. Add the oil and 1 cup of the flour mixture to the yeast mixture. Using speed 1, mix until smooth, about 30 sec- onds. Add the walnuts and cranberries and ½ cup 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, ½ cup 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 form a dough ball that will clean the sides of the bowl. After the dough has formed a ball, knead on speed 3 for an additional 2 to 3 minutes.
4.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,
5.After dough has doubled in size, punch down to deflate and let rest for 5 min- utes. Shape into a ball, pinching the ends together on the underside. With the dough ball cupped in your hands, roll, seamed edged down, on the counter, until the underside is smooth. Flatten the ball into a
23