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,
Punch dough to deflate and let rest 10 minutes. Lightly dust a baking sheet with corn meal. Divide dough into 12
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
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
1⁄3cup (75 ml) warm
21⁄4 tablespoons (33 ml) maple syrup
13⁄4 teaspoons (9 ml) active dry yeast
13⁄4 cups (425 ml) bread flour or unbleached
11⁄2 cups (375 ml) whole wheat flour
11⁄2 tablespoons (22 ml) vegetable or walnut oil*
13⁄4 teaspoons (9 ml) salt
3⁄4cup (175 ml) chopped toasted walnuts
1⁄2cup (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,
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
hands, roll, seamed edged down, on the counter until the underside is smooth. Flatten the ball into a
(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
*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 11⁄2 pounds dough (enough for four 9" (22 cm) crusts or two 14" (35 cm) crusts or 1
2teaspoons (10 ml) active dry yeast
2teaspoons (10 ml) sugar
11⁄3 cup (325 ml) warm water
31⁄3 cups (825 ml) unbleached
11⁄2 teaspoon (7 ml) salt
11⁄2 teaspoon (7 ml) extra virgin olive oil
For focaccia
1tablespoon (15 ml) extra virgin olive oil
teaspoon (5 ml) dried rosemary 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, 11⁄2 teaspoon (7 ml) of olive oil, and 1⁄2 cup (125 ml) flour to the yeast mixture. Using Speed 1, mix until “smooth”, about
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
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
16 | 17 |