Cuisinart CHM-Series manual Cranberry Walnut Bread, Pizza Dough / Focaccia

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12 cup (125 ml) of the flour to the yeast mixture and mix until smooth, about 30 to 40 seconds. Continue adding the flour, 12 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

13cup (75 ml) warm (105°–110°F or 40°- 43°C) water

214 tablespoons (33 ml) maple syrup

134 teaspoons (9 ml) active dry yeast

134 cups (425 ml) bread flour or unbleached all-purpose flour

112 cups (375 ml) whole wheat flour

112 tablespoons (22 ml) vegetable or walnut oil*

134 teaspoons (9 ml) salt

34cup (175 ml) chopped toasted walnuts

12cup (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 12 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, 12 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 112 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

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 14-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 112 pounds dough (enough for four 9" (22 cm) crusts or two 14" (35 cm) crusts or 1 jelly-roll pan/15 servings of Focaccia)

2teaspoons (10 ml) active dry yeast

2teaspoons (10 ml) sugar

113 cup (325 ml) warm water (105°–110°F or 40°- 43°C)

313 cups (825 ml) unbleached all-purpose flour

112 teaspoon (7 ml) salt

112 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, 112 teaspoon (7 ml) of olive oil, and 12 cup (125 ml) flour to the yeast mixture. Using Speed 1, mix until “smooth”, about 30-40 seconds. Continue adding

the remaining flour mixture, 12 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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Contents PowerSelect Electronic Hand Mixers Table of Contents Features BenefitsIntroduction Quick Reference USE and CareCinnamon Muffins SweetsMaple Orange Butter Double Chocolate Walnut Brownie DropsClassic Snickerdoodles Chewy Oatmeal Graham CookiesChocolate Chip Shortbread Lemon Tea LoafDeep Mocha Frosting Mocha CakeChocolate Soufflé Cake Frost this moist layer cake with Deep Mocha FrostingCoffee Whipped Cream Grand Marnier Whipped CreamHerbed Cheese Roasted Red Pepper Sun-dried Tomato DipGarlic and Chive Mashed Potatoes Twice Baked Potatoes with Bacon and CheddarOlive Oil and Rosemary Rolls Pizza Dough / Focaccia Cranberry Walnut BreadClassic Cuisinart White Bread Pecan Sticky BunsOatmeal Raisin Bread Cafetières De CuisinartLoaf and place in the prepared pan Trancher à facile plus sera pain Le .grille ANS 3 DE Limitée GarantieUne sur refroidir laissez et Démoulez Minutes 45 à 40 environ doigt, duPacanes aux collantes Brioches Raisins de et d’avoine PainFouace / pizza à Pâte Cuisinart de classique blanc PainRomarin au et ’olive l’huile à pains Petits Noix et canneberges aux PainClassique Vinaigrette Cheddar et bacon avec Gannouj BabaCuisson double terre de Pommes Ciboulette etGrillé rouge poivron de Trempette Soleil au séchées tomates etHerbes aux Fromage Café au fouettée CrèmeDélice moka Glace Chocolat au SouffléMoka Gâteau Thé le pour citron au PainChocolat de pépites aux Sablés Classiques cannelle Boules’avoine à moelleux Graham Biscuits Lime-citron sucre au Biscuits DessertsNoix et chocolat-choco Bouchées ’érable à d’orange BeurreRapide Référence Avantages ET Caractéristiques Entretien ET UtilisationMatières DES Table RemarqueDirectives Les toutes attentivement Lisez