Cuisinart HM-90S manual Pizza DOUGH/FOCACCIA, Molasses Wheat Bread

rise until nearly doubled, about 60 to 70 minutes.

6.About 15 minutes before baking, preheat the oven to 425°F.

7.Dust the top of the loaf with flour. Using a serrated knife cut a cross in the top of the loaf, cutting about ¼ inch into the loaf. Place the bread in the hot oven and bake for 15 minutes. Lower the heat to 375°F and bake for an additional 20 min- utes, until the bread is a rich brown and sounds hollow when tapped.

8.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 flavor to this bread.

Nutritional information per serving:

Calories 149 (28% from fat) • carb. 24g • pro. 4g

•fat 5g • sat. fat 0g • chol. 0mg • sod. 234mg

•calc. 7mg • fiber 2g

PIZZA DOUGH/FOCACCIA

Makes about 1¾ pounds dough (enough for four 9-inch pizza crusts, two 14-inch crusts, four calzones or 1 jelly-roll pan/ 16 servings of focaccia)

11⁄3 cups warm water (105 to 110°F)

4teaspoons active dry yeast

2 teaspoons granulated sugar

31⁄3 cups unbleached bread or

all-purpose flour

1½ teaspoons sea or kosher salt 1½ teaspoons extra virgin olive oil For focaccia:

1tablespoon extra virgin olive oil

1teaspoon dried rosemary

½teaspoon sea or kosher salt

1.Put the warm water, yeast, and sugar in a large mixing bowl. Stir to dissolve the yeast and let stand for 5 to 10 min- utes. Mixture will foam and bubble – this means the yeast is active and alive.

2.In a separate bowl combine flour and salt; reserve.

3.Add olive oil and ½ cup flour to the yeast mixture. Insert the dough hooks into the Cuisinart® Hand Mixer. Mix on speed 1 until smooth, about 30 to 40 seconds. Running on speeds 2 to 3, continue add- ing the remaining flour mixture, 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 it will become a dough ball. After all the flour mixture has been incorporated, and the dough formed a dough ball that cleans the sides of the mixing bowl, knead on speed 3 for an additional 2 to 3 minutes.

4.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.

5.Place dough on a lightly floured surface and punch down. Roll into desired crust size(s) and place on baking pans lightly sprayed with vegetable oil cooking spray.

6.For pizza, follow favorite pizza recipe. For calzones, see page 9.

7.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 for

15 minutes before baking. Brush a table- spoon of olive oil on focaccia, sprinkle with sea salt and rosemary. Bake for 18 to 20 minutes until golden.

Nutritional information per serving

(based on 16 servings):

Calories 90 (5% from fat) • carb. 19g • pro. 3g

•fat 0g • sat. fat 0g • chol. 0mg • sod. 200mg

•calc. 1mg • fiber 1g

MOLASSES WHEAT BREAD

A hearty wheat bread lightly

flavored with molasses

Makes one loaf (about 1¼ pounds)

1cup warm water (105 to 110°F)

¾ tablespoon molasses

1¼ teaspoons active dry yeast

2 cups whole-wheat flour

1cup unbleached bread or all-purpose flour

¼cup nonfat dry powdered milk

2 tablespoons unsalted butter, at room temperature

24